This ultra moist chocolate chunk banana bread recipe might be the best banana bread ever! Made in just 2 bowls without a mixer, this moist banana bread is packed with flavor thanks to brown butter, cinnamon and chocolate chunks.
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This recipe was originally published in January 2023. It has since been updated with a new and improved recipe and new images.
I can never resist a slice of warm banana bread! This super moist chocolate chunk banana bread recipe has a toasty flavor thanks to the browned butter. Plus, you get warm spiced flavors since it's made with cinnamon!
The chocolate chunk banana bread gets its moisture from my favorite secret ingredient - sour cream! Adding sour cream to your banana bread makes it extra soft and moist, and will help keep the banana bread soft for days.
If you want more banana recipes, you have to try my banana mini muffins, banana bread with pecans, banana cake and banana pudding in a jar!
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Why you'll love this recipe!
- No Mixer: you don't need a mixer to make this easy banana bread with chocolate chunks! You'll need a small saucepan to brown the butter, a couple of bowls and a whisk.
- Simple Ingredients: we're using simple pantry ingredients you probably already have at home.
- Super Moist: this banana bread is extra moist thanks to the addition of melted butter and sour cream.
- Tons of Banana Flavor: using 4 ripe bananas means your banana bread is packed with banana flavor!
- Chocolate in Every Bite: using a chopped-up chocolate bar means you have chocolate ribbons swirling through the banana bread!
Recipe Testing
My original base banana bread recipe used all-purpose flour and whole wheat flour. It also used buttermilk and about 1 cup of mashed bananas. This recipe also used room-temperature butter which had to be creamed. I wanted a new recipe that used melted butter so I didn't need to bring out a stand mixer or handheld mixer.
Switching to sour cream helped create a softer and more moist banana bread. I also increased the amount of bananas to have a stronger banana flavor. Finally, I used just all purpose flour because I felt that not everyone will have whole-wheat flour in their pantry!
You can see above the difference in texture. The banana bread on the left (first test) is much fluffier and a bit dry compared to the banana bread on the right.
Ingredients Needed
- Flour: I've only tested this recipe with all-purpose flour.
- Sour Cream: sour cream makes this banana bread moist and soft. You can swap it out for an equal amount of Greek yogurt.
- Chocolate: I recommend using a dark chocolate (over 60% cocoa) bar that you can chop up. Feel free to swap this out for a semisweet chocolate bar, or semisweet chocolate chips, or even mini chocolate chips.
- Bananas: make sure you use ripe bananas here! They will be much sweeter and easier to mash. I recommend mashing them with a fork or a potato masher.
See the recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Nuts: feel free to swap out the chocolate for chopped walnuts, pecans or hazelnuts.
- Chocolate: swap out the chopped chocolate bar for chocolate chips.
- Greek Yogurt: use Greek yogurt instead of sour cream.
How to Make Chocolate Chunk Banana Bread
Step 1: Place the unsalted butter in a small saucepan. Place over medium-low heat and let the butter melt completely, stirring with a rubber spatula. Once it has melted, it should start to foam and sputter. Continue to stir until the white dairy solids turn a golden brown and it smells toasty.
Step 2: Turn off the heat and pour the browned butter into a large glass bowl. Let cool for around 10-15 minutes.
Step 3: While the brown butter cools down, whisk the dry ingredients together. In a small bowl, whisk the flour with the salt, cinnamon and baking soda.
Step 4: Pour the granulated sugar and light brown sugar into the brown butter and whisk until it forms a thick mixture.
Step 5: Add the mashed bananas, sour cream, eggs and vanilla extract. Whisk together.
Step 6: Pour in the dry ingredients and use a rubber spatula to stir until there are no more pockets of flour.
Step 7: Stir in the chocolate chunks but keep a few to the side.
Step 8: Pour the banana bread batter into a greased and lined 9x5-inch loaf pan. Bake in an oven preheated to 350°Fahrenheit for 55-65 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Let cool in the loaf pan.
Expert Tips & Tricks
- Measuring - I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour - if you aren't weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. It's important to have the right amount of flour in this recipe as we don't want dry banana bread!
- Over mixing the Batter - make sure not to over-mix the batter once you add the dry ingredients.
- Jumbo Muffins - if you want to make jumbo muffins instead of bread, try my jumbo banana muffins!
Recipe FAQs
No, if you prefer it without brown butter just melt the butter and let cool slightly before using.
If you don't have ripe bananas on hand, there are a few ways you can get them ripe! Check out Bon Appetit for how to do that.
Yes! You can slice up the banana bread and wrap them tightly in plastic. Store in the freezer and let them defrost in the fridge before eating.
Yes, swap out the chopped chocolate bar for ¾ cup of semisweet chocolate chips or mini chocolate chips.
Try these bread and loaf-related recipes next!
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Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
Ultra Moist Chocolate Chunk Banana Bread Recipe
Equipment
- 9x5" loaf pan
Ingredients
- ½ cup (113 grams) unsalted butter
- 1 ¾ cup (210 grams) all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup (110 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs room temperature
- ⅓ cup (80 grams) sour cream room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (350 grams) mashed bananas 3-4 medium bananas
- 5 oz (140 grams) chocolate bar chopped
Instructions
- Preheat the oven to 350°Fahrenheit/175°Celsius and adjust the rack to be in the middle of the oven. Grease and line an 9x5 inch loaf pan and set aside.
- Place the butter in a small saucepan and place over medium-low heat so the butter melts. Use a rubber spatula to stir until the butter begins to foam and sputter. You should start to see small white milk solids at the bottom of the pan. Once those turn a golden brown and the butter smells nutty and toasted, pour into a bowl and let cool for 10-15 minutes.½ cup (113 grams) unsalted butter
- In a small or medium bowl, whisk the flour with the salt, baking soda and ground cinnamon. Set aside.1 ¾ cup (210 grams) all purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon
- Pour both sugars into the cooled brown butter and whisk together.½ cup (110 grams) light brown sugar, ½ cup (100 grams) granulated sugar
- Whisk in the eggs, mashed bananas, sour cream, and vanilla extract.2 large eggs, ⅓ cup (80 grams) sour cream, 1 teaspoon vanilla extract, 1 ½ cups (350 grams) mashed bananas
- Pour the dry ingredients in and use a rubber spatula to fold together until just combined.
- Stir in the chopped chocolate bar, but keep a few pieces to the side.5 oz (140 grams) chocolate bar
- Pour the banana bread batter into your prepared loaf pan and sprinkle on top the extra chocolate.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the middle of the loaf comes out with just a few moist crumbs. If the banana bread is browning too much, you can cover the top with foil in the oven. Let cool in the pan and enjoy!
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Anna says
It was so easy to make and the result was delicious!!!
Ella says
Hi Anna, thank you so much for your review! I'm so glad you liked this banana bread 🙂
Chloe says
This recipe is so good! It’s really easy to make and it’s absolutely delicious! I used yoghurt as I never have buttermilk and it worked really well. Will definitely make again <3
Ella says
Thank you for your review! 🙂