Chunky Chocolate Chip Banana Bread Recipe for Moist Loaf

Chunky Chocolate Chip Banana Bread. This tender, moist banana bread is packed with melty chocolate chips and chopped walnuts. Simple to make and irresistibly rich, it’s the perfect snack or dessert when served warm so the chocolate is extra gooey.

This Chunky Chocolate Chip Banana Bread is adapted from a classic banana bread base, enhanced by generous chocolate chips and chopped walnuts. The chocolate elevates this loaf to a dessert-level treat—serve slices warm for the most decadent experience.

How to Make Chocolate Chip Banana Bread:

1. Cream Butter & Sugar: stir softened butter and sugar together until combined. Use a hand or stand mixer, or mix by hand for a tender texture.
2. Add Eggs & Buttermilk: buttermilk keeps the bread moist and tender. If you don’t have buttermilk, you can substitute with milk plus a splash of lemon juice or vinegar—let it sit a few minutes to thicken.
3. Mash Bananas: mash ripe bananas until smooth. A fork yields slight texture in the loaf; avoid using a mixer for this step.
4. Add Dry Ingredients: add the flour, baking soda and salt to the wet ingredients and stir until just combined to avoid toughness.
5. Fold in Chocolate & Walnuts: gently fold in chocolate chips and chopped walnuts, taking care not to overmix. After pouring batter into the loaf pan, sprinkle extra chocolate chips on top for an attractive, melty finish.
6. Bake: loosely cover the loaf with foil for the first 30 minutes to prevent excessive browning, then remove the foil and continue baking until a skewer inserted into the center comes out clean and the top is golden.

Pro Tips:

• Use brown bananas: ripe, speckled or fully brown bananas are sweeter and yield a more flavorful, tender loaf than bright yellow bananas.
• Avoid over-mixing: mix until ingredients are just combined. Over-mixing develops gluten and can make the bread dense—use a spatula or spoon for the final folds.
• Top with extra chocolate: a handful of chips pressed into the top before baking gives a beautiful, melty finish.

Storage and Freezing:

• Storage: keep leftover banana bread wrapped in foil or in a sealed container at room temperature for 4–5 days.
• Freezing: wrap the loaf tightly in foil and place it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving; reheat slices briefly in the oven or microwave to revive the melty chocolate.

More Banana Recipes to Try:

• Grandma’s Best Banana Bread Recipe
• Banana Bread Crumb Cake
• Banana Pudding Ice Cream
• Southern Banana Pudding

Chunky Monkey Banana Bread

Chunky Monkey Banana Bread. Tender and moist, filled with melty chocolate chips and chopped walnuts.

Ingredients

• 8 tbsp unsalted butter softened
• ¾ cup light brown sugar
• 2 large eggs
• ¼ cup buttermilk
• 2 cups all purpose flour
• ½ tsp salt
• 1 tsp baking soda
• 3 bananas mashed (approx 1½ cups)
• ½ cup chopped walnuts
• ½ cup chocolate chips
• additional chocolate chips for the top of the bread prior to baking

Instructions

• Preheat oven to 375°F. Spray a loaf pan with baking spray and set aside.
• In a large bowl, cream the butter and brown sugar.
• Add the eggs, buttermilk and mashed bananas. Mix until well combined.
• Add the dry ingredients and stir until just combined.
• Fold in the walnuts and chocolate chips.
• Pour the batter into the prepared loaf pan and top with additional chocolate chips.
• Bake covered loosely with foil for about 30 minutes, then remove the foil and bake an additional 25–35 minutes until a toothpick comes out clean and the top is golden brown.
• Allow the loaf to cool in the pan briefly, then transfer to a wire rack to cool completely before slicing.

Equipment

• loaf pan

Nutrition

Serving: 1 |
Calories: 385 kcal |
Carbohydrates: 61 g |
Protein: 7 g |
Fat: 13 g

Nutrition information is automatically calculated and should be used as an approximation.