Chocolate Chunk Banana Bread
Serves 1030 mins prep50 mins cook
With actual chunks of banana and dark chocolate, this incredibly moist Chocolate Chunk Banana Bread is so yummy.
0 servings
What you need
Instructions
0 Preheat the oven to 350 F and place a rack in the middle of the oven. Banana Bread Cake 9 In a medium sauce pan, add in the butter, place over medium heat and melt. Peel approximately 3 bananas (325 grams peeled) and cut in half lengthwise and crosswise. Pour in the brown sugar, cinnamon, and the bananas into the pan. Heat over low heat, stirring regularly until the bananas start to soften and become fragrant. 10 Once a bit soft and saucy, remove it from the heat and pour into a heat safe mixing bowl. Set aside to cool. 11 Chop up your choice of chocolate and set aside. If adding nuts, this is the perfect time to toast and chop them up. Use 150 -200 grams of walnuts or pecans. 12 Once the banana mixture has cooled, pour in white sugar, salt, vanilla, yogurt, oil, and eggs. Whisk to combine. An electric mixer is great here but a regular manual whisk will work too just make sure everything is fully combined. 13 In a separate bowl, whisk the flour and baking soda together. 14 Pour the dry ingredients into the wet. Before mixing together, peel and chop the last banana into 1/2" chunks. Add the chocolate and banana chunks (and nuts if adding) on top of the dry ingredients. 15 Use a rubber spatula to fold the dry ingredients and add-ins into the wet ingredients. Mix until just combined. Bake 17 If using this USA pan, pour the batter straight into the pan. If using a different metal loaf pan, prep the pan with a baking spray including flour or parchment paper. 18 Optionally sprinkle the top of the loaf with an additional 50 grams of granulated sugar or more chopped chocolate. 19 Bake the loaf on the middle rack in the preheated oven for 30 minutes. After 30 minutes rotate the pan 180 degrees and bake for another 20-25 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The bread also shouldn't wobble when you move the pan. 20 Once baked, remove the pan from the oven and set aside to cool for 45 minutes to an hour. 21 After it feels cool to the touch, tip the loaf out of the pan and set on a parchment lined wire rack to cool for another 10 minutes before slicing and serving. 22 Store leftovers, tightly wrapped in an airtight container. The sugar top will soften but will still be delicious!View original recipe