chocolate chunk banana bread

Prep Time: 15 minutes
Bake Time: Approximately 60 minutes
Total Time: 1 hour 15 minutes, plus cooling
Yield: 1 loaf, approximately 8–10 slices

Ingredients

• 8 tbsp (113 g) unsalted butter, softened
• 1 tbsp olive oil or neutral oil
• ½ cup (100 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 tsp vanilla extract
• 2 large eggs
• 2 ripe bananas, mashed
• ⅓ cup buttermilk
• 1½ cups (180 g) all-purpose flour
• ½ tsp salt
• 1 tsp baking soda
• 1 cup chopped chocolate, preferably from a good-quality chocolate bar
• 2 tbsp coarse sugar, for topping

Instructions

1. Preheat the oven. Preheat your oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
2. Mix the wet ingredients. In a large mixing bowl, combine the softened butter, olive oil, brown sugar, granulated sugar, and vanilla extract. Whisk until well combined.
3. Add the bananas. Mix in the eggs, mashed bananas, and buttermilk until incorporated. Don’t worry if the mixture looks slightly lumpy.
4. Incorporate the dry ingredients. Add the flour, salt, and baking soda. Gently fold everything together until just combined. Be careful not to overmix, which can make your banana bread dense.
5. Fold in the chocolate. Gently fold the chopped chocolate into the batter, reserving a handful of chunks for the top if desired.
6. Prepare for baking. Pour the batter into your prepared loaf pan and smooth the top. Sprinkle generously with coarse sugar for a beautifully crisp, golden finish.
7. Bake. Bake for approximately 60 minutes, or until the center is set and a toothpick inserted into the middle comes out without wet batter. Melted chocolate on the toothpick is perfectly fine! If the top browns too quickly, loosely tent it with foil.
8. Cool and serve. Allow the banana bread to cool in the pan for 15–20 minutes before transferring it to a wire rack. Let it cool further before slicing.

A Few Notes From My Kitchen

Use very ripe bananas. The browner and spottier, the better. Overripe bananas add natural sweetness, moisture, and that unmistakable banana flavor.

Chop your own chocolate. I love using a good-quality chocolate bar rather than chocolate chips. The uneven chunks create little pockets of melted chocolate throughout the loaf.

Don’t skip the coarse sugar. It’s a small detail that makes a big difference. The sugar creates a delicate, crunchy topping that contrasts beautifully with the soft interior.

Serve it warm. My favorite way to enjoy this banana bread is slightly warmed, with a generous swipe of salted butter and a sprinkle of Maldon flaky sea salt.

How to Store

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keep tightly wrapped for up to 5 days. Warm individual slices before serving for the best texture.

Freezer: Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature or gently reheat in the oven.

One Last Thing

If you happen to find yourself with a few too many bananas, consider it a sign.

Make the banana bread. Add the chocolate. And definitely don’t forget the salted butter!