Chocolate Chunk Banana Bread

Chocolate Chunk Banana Bread

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Adjust Servings:
Dry Ingredients
2 cups All-Purpose, Unbleached Flour
0.75 cup Light Brown Sugar
1 teaspoon Baking Powder
0.5 teaspoon Baking Soda
0.5 teaspoon Salt
Wet Ingredients
0.75 cup warm Unsweetened Almond Milk
0.25 cup Oil (Vegetable or Sunflower Seed)
0.5 teaspoon Pure Vanilla Extract/Paste
2 Bananas
0.5 cup, roughly chopped Dark Chocolate

Chocolate Chunk Banana Bread

  • 80 minutes
  • Serves 8
  • Medium


  • Dry Ingredients

  • Wet Ingredients



Easy to make dark chocolate chunk banana bread that is accidentally vegan.

Banana bread is always a good idea. No matter if it’s for dessert, snack or afternoon tea. Summer or winter.

I look forward to my bananas getting overly ripe and brown because that means it’s time to make banana bread.

This is my egg-less version and I am using vegan dark chocolate.

You can use any chocolate you like or have on hand.

I love using a mix of milk and dark chocolate but I recommend using mainly dark, at least 60% cacao chocolate.

You can also add chopped nuts!

I still remember the first time I ever tried banana bread.

I was in high school and over at a friend’s house.

His mom had a loaf on the kitchen counter and the smell was calling my name.

Once I had my first bite, I was in love.

Banana bread recipes are pretty much fool-proof.

Even if you don’t get the measurements perfectly right, it will most likely still turn out delicious.

I like using a shallow, rectangle shaped baking dish sometimes because it bakes faster and makes it feel more like I am eating cake.

If you are using a bread load tin, the baking time take a bit longer.

Use the tooth pick method to see when you banana bread is done.

The trick to the best banana bread is using very ripe bananas.

Below, I show you a trick on how to ripen your bananas quickly!


Please leave your review for this chocolate chunk banana bread in the comment section below.

For questions, you can also send me a message via Instagram.





Let's Talk Bananas

If you are really in the mood to make this banana bread but your bananas are not as ripe yet, don't sweat it!

You can simply bake your not so ripe bananas in the oven while it heats up to 350F for 10-20 minutes.

If your bananas have a ton of brown spots, no need to bake them. You are good to go!


Mix Your Dry Ingredients

First, preheat your oven to 350F.

In a large bowl, combine all of your dry ingredients. Mix to combine and set aside.


Mix The Wet Ingredients

Using a fork, mash the bananas well.

I recommend warming up your milk on the stove in a pot or in the microwave for 20-30 seconds.

Warm milk will help the mixing process.

To another bowl or large measuring cup, add your milk and oil and mix well using a whisk or fork.

Next, add the mashed banana, and vanilla extract.


Combine Wet & Dry Ingredients

Add the wet to dry or dry to wet, it does not really matter.

Mix using a spatula until all of the dry are fully incorporated into the wet. Do no over mix.

Lastly, add your chopped chocolate and give it another quick mix.

Add the batter into a greased loaf pan or baking dish the top with a bit more of the chopped chocolate.

Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean. if you are using a loaf tin, it will take 50-60 minutes.

Baking times vary depending on the baking dish and oven.


Allow To Cool Before Eating

I know, this part kind of sucks but I promise that allowing the banana bread to cool a bit will be worth it!

This banana bread will hold up for up to 4 days!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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7 Comments Hide Comments

Such a cool tip that you added about baking the bananas if you don’t have ripe ones, I’ve never thought about that before! Brilliant!

I don’t know if I’ve ever heard of baking bananas to ripen them faster. Such a great tip! And this bread looks wonderful!

Is there anything more warm and inviting than a freshly baked banana bread?? Love all the chocolate in this version. So yummy.

Can I make this without chocolate and use the other ingredients at the same amounts for just regular banana bread?

Hi Nicole! Yes, you can definitely leave the chocolate out or sub with nuts. Measurements stay the same 🙂

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