chocolate chunk banana bread

Isn’t everything better with chocolate?  I think so.  This banana bread recipe is my go-to.  I don’t make any other kind, which is certainly limiting my experiences in terms of delicious banana breads.  But this one is so popular at my house, why go and change things?  I usually make this in the traditional loaf pan, but Kat had a great idea to make Chocolate Chunk Banana Bread Muffins!  To a 5-year-old, this must seem like a single serving of heaven – no one telling you can have half a piece of banana bread.  Note the baking time in the recipe remains for a traditional loaf pan.  For the muffins, I eyeballed it, but about 2o minutes or so should do it.  Enjoy!

Chocolate Chunk Banana Bread


  • 2 eggs, lightly beaten
  • 1 c mashed, ripe banana (approx 3 medium bananas)
  • 1/3 c vegetable oil
  • 1/4 c milk
  • 2 c all-purpose flour
  • 1 c sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 pkg (4 oz) sweet chocolate, coarsely chopped


  1. Pre-heat oven to 350° F.
  2. Stir eggs, bananas, oil, and milk until well blended.  Add flour, sugar, baking powder, and salt; stir until just moistened.
  3. Stir in chocolate and pour into greased 9×5-inch loaf pan.
  4. Bake for 55 minutes or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes, then remove to wire rack.




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