This Chocolate Chunk Banana Bread recipe transforms overripe bananas into a delicious treat. Loaded with rich dark chocolate chunks and made with simple pantry ingredients, this fool-proof recipe creates the perfect balance of banana and chocolate in every slice.
If you're like me, you want your food to be delicious without sacrificing quality or your health goals. Over the years, I've worked with hundreds of nutrition clients, and one of their biggest struggles is the belief that they need to give up the foods they love to live a healthier lifestyle.
I'm here to tell you that's simply not true—this recipe is proof of that. By adding cottage cheese for a protein boost and replacing overly processed ingredients with wholesome, real foods, you can indulge in the classic comfort of banana bread while feeling good about every bite!
If you are looking for more banana bread recipes, check out my Cottage Cheese Banana Bread or Almond Butter Banana Bread.
For more sweet treats try my Pear And Apple Galette, Brown Butter S'mores Cookies, or Gluten-Free Monster Cookies.
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Why You'll Love This Recipe
- Easy To Make: This is such an easy recipe that is foolproof. Everything comes together in just a few simple steps. Even the novice baker will find success!
- Simple Ingredients: Nothing questionable here! Every ingredient is familiar and easy to recognize, with most being pantry staples.
- Customizable: You can adjust the type of flour you use, include your favorite mix-ins, or play around with adding additional spices.
- Great Combination: The combination of chocolate and bananas is a match made in heaven!
Ingredients
- Bananas: This is the perfect way to use up any extra bananas you have lying around. Be sure to use spotted bananas, if you use bananas that are not quite ripe, you won't have the natural sweetness that is needed to flavor the bread.
- Eggs: I love grabbing eggs from my local farmers market, but if that's a challenge, you can get decent-quality eggs at the grocery store. Look for organic, pasture-raised eggs.
- Unsalted Butter: Look for a grass-fed butter like Kerrygold. If you don't want to use butter a good quality grass-fed ghee will work great.
- Coconut Sugar: Coconut sugar is a great replacement for regular granulated sugar, and I love that it's not refined. It adds just the right amount of sweetness without being overly sweet.
- Cottage Cheese: If your banana bread has ever turned out dry, it's probably because you didn't add cottage cheese to it! It's amazing how much moisture this adds to the bread. I recommend using full-fat cottage or low-fat cottage cheese and be sure to use a high-quality brand such as Good Culture. Feel free to whip your cottage cheese, but it's not a deal breaker. The cottage cheese curds will melt into the batter as it bakes, and I promise you won't notice it at all!
- Vanilla Bean Paste: Vanilla adds an extra subtle sweetness that I love. You can also use vanilla extract if that's what you have.
- Gluten-Free Flour: Gluten-Free 1:1 baking flour works great in this recipe. If you are not gluten-free, feel free to use regular all-purpose flour.
- Almond Flour: I really like using almond flour as I love the texture and chewiness, it provides. Be sure to use super-fine almond flour for best results.
- Sea Salt: Sea salt helps bring all the flavors together. Make sure you use a good quality pink Himalayan sea salt.
- Baking Soda: You are going to use baking soda, NOT baking powder!
- Cinnamon: Cinnamon adds a nice warmth and hint of spice to this bread.
- Chocolate Chunks: Grab your favorite natural chocolate bar. I like HU or Eating Evolved as they are made out of cacao, unrefined coconut sugar, and cocoa butter.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Cottage Cheese: I know that adding cottage cheese sounds strange, but it's the secret ingredient to moist banana bread. It adds so much moisture, and let's not forget protein to this bread! If you can't get on board with cottage cheese, feel free to add Greek yogurt or sour cream instead. I've tested both successfully, but I opted for cottage cheese due to the higher protein content.
- Coconut Sugar: One of my favorite swaps for coconut sugar is date sugar, as it's minimally processed. If you are not concerned about refined sugar you could also swap for brown sugar or plain white sugar.
- Chocolate Chunks: While I prefer to use dark chocolate, you could use bittersweet chocolate, milk chocolate, or semisweet chocolate if you prefer. You can also use regular chocolate chips if that's what you have on hand.
- Flour Swaps: You can use einkorn flour, or even regular all-purpose flour if you are not gluten-free.
- Add-Ins: Feel free to mix in things like nuts or coconut flakes for a twist.
How To Make The Best Chocolate Chip Banana Bread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat your oven to 350 degrees. Spray your loaf pan with oil and line it with parchment paper.
Step 2. In a small bowl add the gluten-free flour, almond flour, salt, baking soda, and cinnamon. Whisk to combine.
Step 3. In a large bowl mash the three bananas with a fork until somewhat smooth.
Step 4. Next, add the eggs, cooled melted butter, coconut sugar, cottage cheese, and vanilla bean paste to the mashed bananas and mix until combined.
Step 5. Add the dry ingredients to the wet ingredients and fold until combined. Add in ¾ of the chocolate chunks and gently fold it into the dough. Be careful not to overmix.
Step 6. Pour the banana bread batter into a prepared loaf pan. If you have an extra banana you can slice it lengthwise and place it on top of the batter. Sprinkle the remaining chopped chocolate on top of the batter.
Step 7. Bake for 35-40 minutes or until a toothpick inserted at the center of the banana bread comes out clean.
Step 8. Let the banana bread cool on a wire rack, then cut it into individual slices and enjoy.
Expert Tips And Notes
- Avoid Dry Banana Bread: Don't skip out on the moisture maker, a.k.a. cottage cheese! Also, be sure not to overmix your batter as this can also lead to a dry and dense bread.
- Baking Time May Vary: Remember, every oven is different. Check your bread after 35 minutes, and you'll know it's ready when the top is golden brown and the center is set. Remember, the banana bread will continue cooking even after it's been removed from the oven.
- Use Mushy Bananas: You will want to make sure that you use over-ripe bananas as they provide the perfect level of sweetness.
- Chop Your Chocolate Bar: When chopping your chocolate bar, leave some larger chunks, so you have a variety of sizes of chocolate from thin shards to large chunks.
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Serving Suggestions For Chocolate Chunk Banana Bread
- Toppings: Add a swipe of homemade almond butter or peanut butter for a nutty twist, or drizzle with vanilla yogurt and sprinkle with granola for extra texture and flavor.
- Breakfast Pairings: Serve alongside a whipped cottage cheese breakfast bowl, or high-protein egg bites for a complete and balanced breakfast.
- Snacks: Pair with hard-boiled eggs for a quick, protein-packed snack, or enjoy with a smoothie bowl for a refreshing complement.
- Additional Desserts: Grab a warm slice and pair it with vanilla ice cream for a delicious treat, or top with homemade whipped cream for a classic dessert option.
- Beverages: Pair with an Iced Maple Latte, Pumpkin Spice Latte, or Peppermint Matcha Latte.
Storage And Reheating
- Storage: Allow the bread to come to room temperature then place in an airtight container and store in the fridge for up to 1 week.
- Freezing: Wrap tightly in plastic wrap then freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm individual slices in a 200-degree oven for 3-5 minutes.
Recipe FAQs
Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs. If you see wet batter, keep baking.
Yes, you can reduce the coconut sugar, especially if your bananas are very ripe and sweet. But please know, this recipe is not very sweet to begin with.
I like to use a fork to mash them. You could also use a potato masher or an electric mixer.
Other Related Dessert Recipes
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The Best Chocolate Chunk Banana Bread Recipe
Ingredients
- 3 Bananas ripe
- 2 Eggs
- 4 tablespoons Butter melted
- ¼ cup Coconut Sugar
- ½ cup Cottage Cheese
- 1 tablespoon Vanilla Bean Paste
- 1 ½ cups Gluten-Free Flour
- ½ cup Almond Flour
- ½ teaspoon Sea Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 2.1 oz Dark Chocolate Bar HU or Eating Evolved
Instructions
- Preheat your oven to 350 degrees. Spray your loaf pan with oil and line it with parchment paper.
- In a small bowl add the gluten-free flour, almond flour, salt, baking soda, and cinnamon. Whisk to combine.
- In a large bowl mash the bananas with a fork until somewhat smooth.
- Next, add the eggs, cooled melted butter, coconut sugar, cottage cheese, and vanilla bean paste to the mashed bananas and mix until combined.
- Add the dry ingredients to the wet ingredients and fold until combined. Add in ¾ of the chocolate chunks and gently fold it into the dough. Be careful not to overmix.
- Pour the banana bread batter into a prepared loaf pan. Slice a banana lengthwise and place it on top of the batter. Sprinkle the remaining chopped chocolate on top of the batter.
- Bake for 35-40 minutes or until a toothpick inserted at the center of the banana bread comes out clean.
- Let the banana bread cool on a wire rack, then cut it into individual slices and enjoy.
Notes
- Avoid Dry Banana Bread: Don't skip out on the moisture maker, a.k.a. cottage cheese! Also, be sure not to overmix your batter as this can also lead to a dry and dense bread.
- Baking Time May Vary: Remember, every oven is different. Check your bread after 35 minutes, and you'll know it's ready when the top is golden brown and the center is set. Remember, the banana bread will continue cooking even after it's been removed from the oven.
- Use Mushy Bananas: You will want to make sure that you use over-ripe bananas as they provide the perfect level of sweetness.
- Chop Your Chocolate Bar: When chopping your chocolate bar, leave some larger chunks, so you have a variety of sizes of chocolate from thin shards to large chunks.
Nadia says
I hope you love this recipe! The combo of banana and chocolate is so good! Enjoy!