Ultra Moist Chocolate Chunk Banana Bread Recipe
This super soft and moist banana bread is loaded up with chocolate chunks and made with brown butter! You don't even need a mixer to make this soft and lush banana bread recipe.
Servings: 10 slices
Calories: 387kcal
Equipment
- 9x5" loaf pan
Ingredients
- ½ cup unsalted butter
- 1 ¾ cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups mashed bananas 3-4 medium bananas
- 5 oz 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 unsalted butter
- In a small or medium bowl, whisk the flour with the salt, baking soda and ground cinnamon. Set aside.1 ¾ cup 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 light brown sugar, ½ cup granulated sugar
- Whisk in the eggs, mashed bananas, sour cream, and vanilla extract.2 large eggs, ⅓ cup sour cream, 1 teaspoon vanilla extract, 1 ½ cups 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 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!
Video
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Butter: I use European style butter in my recipes.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal kosher salt and not coarse kosher salt (like Morton salt) which is far too salty for this recipe.
Chocolate: feel free to swap out the chopped chocolate bar for chocolate chips or even nuts.
Sour Cream: you can swap out the sour cream for an equal amount of Greek yogurt.
Storage: the banana bread lasts up to 5 days in the fridge, keep it well wrapped.
Freezing: slice up your loaf and wrap in plastic wrap. Freeze for up to 2 months. To defrost, take it out of the freezer the night before and let it thaw in the fridge overnight.
Nutrition
Calories: 387kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 367mg | Potassium: 288mg | Fiber: 3g | Sugar: 29g | Vitamin A: 413IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 3mg
