Chocolate Chunk Banana Bread

This Chocolate chunk banana bread is moist and packed with dark chocolate chunks, making it the perfect sweet treat for any time of day. I end up making this chocolate chip banana bread at least once a month and it's a perfect way to diminish food waste when my son's bananas are to ripe to eat on their own. This recipe is so simple and it comes out perfect every single time.

Why you'll love this chocolate chunk banana bread

You’ll love this chocolate chip banana bread recipe because:

• Moist and tender texture: The ripe bananas create a soft, moist crumb that's perfectly satisfying.
• Rich chocolate flavor: Generous chunks of chocolate melt into each bite for an indulgent treat.
• Simple to make: Easy, one-bowl recipe that’s great for beginners and busy bakers alike.
• Perfectly sweet: Naturally sweetened with ripe bananas and balanced by the slight bitterness of the chocolate.
• Versatile: Enjoy it as breakfast, a snack, or a dessert, and it’s freezer-friendly for future cravings.
• Crowd-pleaser: Ideal for sharing at gatherings or gifting to friends and family!

Ingredients needed for this moist chocolate chip banana bread

• Over-ripe bananas
• Granulated sugar
• Brown sugar
• All purpose flour
• Unsalted butter
• Baking powder
• Large eggs
• Vanilla extract
• Salt
• Dark chocolate

How to ripen bananas for this moist banana bread

If you need to ripen bananas quickly for this recipe, here are a few methods:

1. Oven Method:

• Preheat your oven to 300°F (150°C).
• Place unpeeled bananas on a baking sheet.
• Bake for 15-20 minutes until the skins turn black and the bananas are soft.
• Let them cool before using.

2. Microwave Method:

• Pierce the banana peel a few times with a fork to allow steam to escape.
• Microwave the unpeeled banana on a plate for 30 seconds to 1 minute, depending on the ripeness.
• Check for softness and use once cooled.

3. Paper Bag Method:

• Place bananas in a brown paper bag and close it loosely.
• Add an apple or a ripe banana to speed up the process.
• Leave the bag at room temperature, and the bananas should ripen in 1-2 days.

These methods can help you ripen bananas quickly for your recipes!

Instructions needed to make this banana and chocolate chip bread

• Preheat the oven to 350°F. Line a bread loaf pan with parchment paper.
• In a mixing bowl, cream together the melted butter, brown sugar and granulated sugar.
• Mash bananas with a fork and add them to the batter along with 2 eggs and vanilla extract, mixing until blended. 
• In a separate bowl, whisk together the all-purpose flour, baking powder and salt then add to batter. Mix until well combined.

• Fold in the chopped dark chocolate chunks into the batter. Pour the batter into prepared loaf pan.

• Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread cool until cooled down completely.

Variations and substitutions for this banana recipe

Substitutions:

1. Flour:
   • Use whole wheat flour for a healthier, fiber-rich option.
   • Swap with gluten-free flour blend to make it gluten-free.
   • Use almond flour for a nutty flavor and to make it grain-free.
2. Sugar:
   • Use honey, maple syrup, or coconut sugar as natural sweeteners.
   • For a low-carb option, try erythritol or monk fruit sweetener.
3. Butter or Oil:
   • Replace butter with coconut oil or vegetable oil for a dairy-free version.
4. Chocolate Chunks:
   • Replace chocolate chunks with milk chocolate chips, white chocolate, or dark chocolate.
   • For a healthier twist, try cacao nibs or leave out the chocolate for a classic banana bread.

Variations:

1. Nut Add-ins:
   • Mix in walnuts, pecans, or almonds for added crunch.
   • Top the batter with chopped nuts before baking for extra texture.
2. Fruit Add-ins:
   • Add blueberries, dried cranberries, or raisins for a fruity variation.
   • Swirl in some peanut butter or nutella for added flavor.
3. Spice it Up:
   • Add a teaspoon of cinnamon, nutmeg, or pumpkin spice to enhance the flavor.

Storage for this chocolate banana recipe

Here’s how to store chocolate chunk banana bread to keep it fresh:

Room Temperature:

• Wrap the banana bread tightly in plastic wrap, foil, or place it in an airtight container.
• Store at room temperature for up to 3-4 days.
• If you want to maintain moisture, you can wrap it in plastic first and then cover it with foil or place it in a container.

Refrigerator:

• To extend the freshness, wrap the bread well or place it in an airtight container and store it in the refrigerator for up to 1 week.
• Keep in mind that refrigeration can dry out the bread slightly, so make sure it's tightly wrapped.

Freezer:

• Wrap individual slices or the whole loaf in plastic wrap, then place it in a freezer-safe bag or container.
• Freeze for up to 3 months.
• To serve, thaw at room temperature or microwave individual slices for a quick treat.

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