Chocolate Chunk Banana Bread Recipe with Gooey Chocolate Chunks

This chocolate chunk banana bread is the perfect way to use those overripe bananas on your counter. Instead of feeling guilty, celebrate the darker, spotty fruit—they make the best loaf.

Greek yogurt keeps the crumb tender and moist without weighing the loaf down, and using chocolate chunks gives you pockets of real, melty chocolate in every slice. Simple choices, big reward.

This is a one-bowl recipe that uses a mixer (or a sturdy spoon) and about an hour in the oven. The hardest part is waiting for it to cool enough to slice—if you can resist, it’s worth it.

If you enjoy banana bread, try my classic fluffy banana nut bread, or for more chocolate baking try the chocolate zucchini bread or chocolate mug cake.

🍌 The case for brown bananas

Overripe bananas are ideal for baking. As they ripen, starch converts to sugar, giving more sweetness, richer flavor, and a softer texture. The darker and softer the bananas, the better they work—think of them as bonus prep work for your loaf.

🧾 Ingredients

• All-purpose flour
• Baking soda
• Salt
• Cinnamon
• Butter (softened)
• Granulated sugar
• Light brown sugar
• Vanilla extract
• Eggs
• Greek yogurt (or sour cream)
• Overripe bananas
• Dark chocolate chunks (60%-70% cacao)

⭐ Ingredient notes

• Bananas – Very ripe is best. Soft and spotted or almost black gives the best flavor and moisture.
• Greek yogurt – Adds moisture and tenderness without heaviness. Sour cream is an easy substitute.
• Dark chocolate chunks – 60–70% cacao balances banana sweetness. Chop a bar or buy ready-made chunks.
• Brown sugar – Adds a touch of caramel warmth to the flavor.
• Butter – Use softened butter, not melted, for proper creaming.
• Cinnamon – A little spice enhances the flavor without overpowering it.

See the recipe card below for exact measurements and timing.

🥣 How to make chocolate chunk banana bread

Preheat the oven to 350°F and grease a 9×5-inch loaf pan.

Mash the bananas in a bowl until mostly smooth; a few small lumps are fine.

Whisk the flour, baking soda, salt, and cinnamon in a separate bowl and set aside.

Beat the softened butter with granulated sugar, brown sugar, and vanilla until light and fluffy, about 2–3 minutes.

Mix in the eggs, Greek yogurt, and mashed bananas until combined.

Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain—overmixing will make the loaf dense.

Fold in the chocolate chunks gently, saving a few to press on top of the batter for melty pockets after baking.

Pour the batter into the prepared pan and add extra chunks on top. Bake about 60 minutes, or until a toothpick inserted near the center comes out mostly clean. If the top browns too quickly, tent loosely with foil after about 45 minutes.

Cool in the pan at least 15 minutes before transferring to a rack to finish cooling. Slicing warm is tempting, but a little patience makes neater slices.

💫 Variations

• 🍫 Swap the chocolate — milk or white chocolate gives a sweeter profile.
• 🥜 Add nuts — fold in ½ cup chopped walnuts or pecans with the chocolate.
• 🥄 Add a swirl — drop spoonfuls of peanut butter on top and swirl before baking.
• 🧁 Make muffins — divide batter into a greased muffin tin and bake 20–25 minutes at 350°F.
• 🍂 Spice it up — add a pinch of nutmeg or cardamom along with the cinnamon.

🧺 Storage and freezing

Store wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 5 days. The flavors often deepen on day two.

Freeze the whole loaf wrapped in plastic and foil, or slice and wrap individual portions. Keep frozen up to 3 months. Thaw at room temperature or microwave a slice for about 30 seconds from frozen.

👩‍🍳 Pro tips

• Use very ripe bananas — black and soft is ideal. If you need to ripen them quickly, bake unpeeled at 300°F for 15–20 minutes until the skins blacken.
• Don’t overmix — stir just until the flour disappears to keep the crumb tender.
• Bring ingredients to room temperature — butter and eggs mix more evenly when not cold.
• Let it cool — allow at least 15 minutes in the pan, then finish cooling on a rack for best slices.

❓ FAQ

Want more simple, tasty recipes? Try these favorites:

• Banana Nut Bread
• Chocolate Zucchini Bread
• Lemon Blackberry Bread
• Chocolate Mug Cake
• Cinnamon Sugar Soft Pretzels
• Applesauce Crumb Cake
• Homemade Cinnamon Rolls
• Sour Cream Coffee Cake

📝 Recipe

Chocolate Chunk Banana Bread

Moist, tender banana bread studded with dark chocolate chunks. One bowl, one loaf, about an hour to bake.

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Servings 10

Ingredients

• 1 ¾ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup butter, softened
• ½ cup granulated sugar
• 2 Tablespoons light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• ¼ cup plain Greek yogurt (or sour cream)
• 2 cups overripe bananas (about 4 large)
• 4 ounces dark chocolate, 60%-70% cacao, chopped (about 1 cup)

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash the bananas until mostly smooth; some small lumps are fine.
3. Whisk flour, baking soda, salt, and cinnamon together and set aside.
4. Beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy, about 2–3 minutes.
5. Add eggs, Greek yogurt, and mashed bananas and mix until combined.
6. Add dry ingredients to wet and stir just until combined—do not overmix.
7. Fold in the chocolate chunks, saving a few to press on top of the batter.
8. Pour into the prepared pan and bake about 60 minutes, or until a toothpick comes out mostly clean. Tent with foil if the top browns too quickly.
9. Cool at least 15 minutes in the pan before transferring to a rack. Slice and enjoy.

Notes

• Use very ripe, soft bananas for best flavor and moisture.
• If bananas aren’t ripe, bake them unpeeled at 300°F for 15–20 minutes until the skins blacken.
• Press a few extra chunks on top before baking for melty chocolate on the surface.
• Store wrapped at room temperature up to 3 days, refrigerated up to 5 days, or frozen up to 3 months.

Tried this recipe?

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Calories: 322 | Carbs: 41 g | Protein: 5 g | Fat: 15 g