Easy Ghirardelli Chocolate Chunk Banana Bread Recipe

Our easy Chocolate Chunk Banana Bread recipe uses premium chocolate instead of regular chocolate chips, making this banana bread a chocolate lover's dream.

Why we love this recipe

• Rich, high-quality chocolate chunks: While most banana breads settle for standard chocolate chips, our recipe elevates the experience with Ghirardelli semi-sweet chocolate bars meticulously broken into sumptuous chunks. It's a chocolate lover's dream, introducing a layer of decadence that sets our banana bread apart.
• Perfect way to use up overripe bananas: Beyond its chocolatey excellence, our recipe serves as an ideal solution for those overripe bananas on your countertop.
• Simple and easy recipe: Whether you're a seasoned baker or taking your first steps in the kitchen, our recipe is designed for simplicity and ease. Enjoy the delightful combination of rich chocolate and perfectly ripe bananas without the fuss.

Ingredients

This Chocolate Chunk Banana Bread recipe uses very simple ingredients that you can purchase from a local grocery store.

• Overripe Bananas: When it comes to making the perfect Chocolate Chunk Banana Bread, the star of the show is undoubtedly the overripe bananas. Optimal for baking, these bananas should be ugly - boasting brown spots and a robust banana aroma. We use two large super ripe bananas for our recipe. If you happen to have frozen bananas that you would like to use, see our post, " Can you freeze bananas for banana bread? A Guide." We provide tips on how to thaw and incorporate frozen bananas into this recipe.
• Semi-sweet chocolate chunks. I used semi-sweet Ghirardelli chocolate bars chopped into small pieces for this recipe. Premium chocolate made by companies like Ghirardelli and Valrhona is the secret ingredient that makes this recipe so much tastier than a regular chocolate chip banana bread recipe. I find that semisweet chocolate gives this bread the perfect level of sweetness, however, feel free to use other types based on your preference like bittersweet chocolate or milk chocolate.
• All-purpose flour. We use all-purpose flour because that is typically what we have on hand. For a more tender crumb with less texture, use cake flour. Using whole wheat flour will give this bread a more coarse texture and denser crumb.
• Baking powder and baking soda. Unlike regular breads that use yeast, banana bread is a quick bread which uses both baking powder and a small amount of baking soda. This combination helps maximize the flavor and rise.
• Vegetable Oil. I like using a neutral oil instead of butter, because it has a lower water content than butter, resulting in a more moist, fluffy, and ultimately tastier bake. Other oils like canola oil, olive oil, corn oil, avocado oil and coconut oil (adds a layer of coconut flavor) can also be used. If using butter, substitute an equal amount and use sweet, melted butter that has been cooled to room temperature.
• White granulated sugar. I use basic white sugar in this recipe as I just want to add sweetness with no other flavors competing with the chocolate. You can substitute part of the white sugar in this recipe with brown sugar, maple syrup or some good honey. Using Splenda sweeteners will result in a delicious loaf, but it will have a denser crumb and not rise as much.
• Eggs. For this Chocolate Chunk Banana Bread recipe, the eggs need to be at room temperature so that they combine evenly with the batter. Eggs add tenderness to the crumb in addition to stability and structure.
• Pecans (optional). I used pecans in this bread because I love the added texture and flavor. You can also use walnuts or any other softer nuts or omit them altogether.
• Pure vanilla extract. The vanilla enhances the chocolate flavor.

How to make Chocolate Chunk Banana Bread

Our step-by-step tutorial will guide you through the entire process of making this mouthwatering dessert. This simple recipe can easily be mixed by hand. There is no need for a stand mixer, food processor or an electric mixer.

Preheat the oven and prepare the loaf pan

• Preheat oven to 350°F. Place the oven rack in the middle position.
• Brush the loaf pan with oil. Line the bottom of the loaf pan with a long piece of parchment paper so that there is a 2-3-inch overhang on two sides of the pan. Brush the top of the parchment paper with oil. You can also use a non-stick cooking spray.
• Chop the chocolate into chunks. Place the chunks in a bowl and set aside. Do not use the powder or shavings - store it for dessert toppings or other recipes.

Make the batter

• Mix the dry ingredients: Pour the all-purpose flour, sugar, baking powder, baking soda, and salt into a medium mixing bowl. Mix thoroughly with a whisk. Set aside a small handful of chocolate chunks aside for sprinkling on top of the bread batter later. Add the pecans and remaining chocolate pieces. Mix the chocolate chunks and pecans so that they are coated thoroughly with the flour mixture. Set it aside.
• Mix the wet ingredients: Pour the eggs, oil, and vanilla extract into a large bowl. Whisk. Add the mashed bananas. Combine with a wooden spoon.
• Make the batter: Using a spatula or wooden spoon, fold in about half of the dry ingredients into the wet ingredients until there is no visible flour. Repeat with the remaining dry ingredients. The banana mixture will be thick and chunky. Do not overmix as it will lead to a denser crumb.

Bake

• Scrape the batter into the prepared pan with a spatula. Lightly bang the loaf pan 2-3 times on the counter to remove any air bubbles trapped in the batter.
• Sprinkle the saved chopped chocolate on the top of the loaf for decoration. Bake the loaf in the middle rack of the preheated oven for about 65 minutes. The bread is done when it is golden brown, and an inserted toothpick comes out clean.
• Place the baked loaf on a wire rack to cool. Once the loaf pan is cool enough to touch (about 5-10 minutes), remove the parchment and continue to cool on the wire rack.

Tips for Baking Success: Elevate Your Banana Bread Game

• Quality Ingredients Matter: Choose high-quality chocolate, such as Ghirardelli or Valrhona semi-sweet chocolate bars, broken into generous chunks, to enhance the richness.
• Banana Selection: Choose overripe bananas with brown spots and an intense fragrance for the best flavor. If your bananas are frozen, consult our guide for tips on how to incorporate thawed bananas into this recipe.
• Egg Temperature: Ensure room temperature eggs for even blending, contributing to tenderness, stability, and structure in the crumb.

Nutrition

A single serving of this Chocolate Chunk Banana Bread recipe has about 371 calories, 4.4 grams of protein, 18.2 grams of fat, and 52.5 grams of carbohydrates.

This Chocolate Chunk Banana Bread recipe yields approximately ten servings.  The nutritional information is intended as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Storage and Freezing: Maximize Your Banana Bread's Freshness

• Short term: For optimal taste, store this Chocolate Chunk Banana Bread at room temperature in an airtight container. It will last for 3-4 days. For storage up to 7 days, refrigerate.
• Long-term Storage: This bread freezes beautifully for up to 4 months. To freeze, wrap the cooled bread in plastic wraps and store in a freezer bag or container, followed by layers of aluminum foil to prevent freezer burn. Label with the date for easy tracking. Thaw the banana bread by leaving it on a counter for about 4 hours.

What to serve with this Chocolate Chunk Banana Bread Recipe

You can serve banana bread at room temperature, warm after toasting in a toaster, toaster oven or oven, or cold from the refrigerator.

• Classic Combinations: Enjoy a slice with Homemade Cappuccino or Masala Chai for breakfast or an afternoon snack.
• Dessert Upgrade: Elevate the experience by toasting a slice and serving it warm. Add a dollop of your favorite ice cream, whipped cream, clotted cream, or hot vanilla custard on the warm slice for a divine dessert.

Exciting variations to try

• Perfect banana bread with frozen bananas: Explore our detailed recipe for classic quick bread using frozen overripe bananas.
• Super moist banana bread without butter: Indulge in a knock-your-socks-off experience with our Super Moist Banana Bread without Butter recipe which was featured on saramoulton.com. Loaded with carrots, semi-sweet chocolate chips, shredded carrots, and coconut, it's a delightful combination that stands out among our favorite recipes. You can even adapt the batter to craft scrumptious banana muffins.
• Greek Yogurt or Sour Cream Banana Bread: Enhance protein and moisture by adding a quarter cup of Greek yogurt or sour cream to the banana bread batter.

FAQs

Print Recipe

5 from 5 votes

Easy Ghirardelli Chocolate Chunk Banana Bread Recipe

Our easy Chocolate Chunk Banana Bread uses luscious premium quality chocolate bars instead of regular chocolate chips, making this banana bread a chocolate lover's dream.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana bread with chocolate chunks, chocolate chunk banana bread

Servings: 10 people

Calories: 371kcal

Author: Lima

Ingredients

Dry Ingredients

• 1 ¾ cup all-purpose flour 250 grams
• ¾ cup sugar 150 grams
• 1 teaspoon baking powder 4 grams
• ¼ teaspoon baking soda 1 grams
• ¼ teaspoon salt 1 gram

Wet Ingredients

• 2 large eggs beaten, 100 grams
• ½ cup canola oil plus more for brushing the loaf pan
• 2-3 mashed bananas overripe bananas 370 grams - about 1 ½ cups
• 1 teaspoon pure vanilla extract 4 grams

Mix-ins

• 1 cup semi-sweet chocolate bar, broken into chunks plus more for the topping, 5 ounces
• 1 cup pecans or walnuts (optional) coarsely chopped

Instructions

Preheat the oven and prepare the loaf pan

• Preheat oven to 350°F. Place the oven rack in the middle position.
• Brush the loaf pan with oil. Line the bottom of the loaf pan with a long piece of parchment so that there is a 2-3 inch overhang on two sides of the pan. Brush the top of the parchment in the greased loaf pan with oil.
• Chop the chocolate into chunks. Place the chunks in a bowl and set aside. Do not use the powder or shavings - store it for dessert toppings or other recipes.

Make the batter

• Mix the dry ingredients: Pour the flour, sugar, baking powder, baking soda, and salt into a medium bowl. Mix thoroughly with a whisk. Add the nuts and the chocolate chunks. Mix so that they are coated thoroughly with the four mixture. Set aside.

Mix the wet ingredients

• Mix the wet ingredients: Pour the eggs, oil, and vanilla extract into a large bowl. Whisk. Add the mashed bananas. Combine with a wooden spoon.
• Make the batter: Using a spatula or wooden spoon, fold in about half of the dry ingredients into the wet ingredients until there is no visible flour. Add in the remaining dry ingredients and fold. The final batter will be thick and chunky. Do not overmix.

Bake

• Scrape the batter into the greased loaf pan. Lightly bang the loaf pan 2-3 times to remove any air bubbles trapped in the batter.
• Sprinkle the saved chopped chocolate on the top of the loaf for decoration. Bake the loaf in the middle rack of the preheated oven for about 65 minutes. The bread is done when it is golden brown, and an inserted toothpick comes out clean.
• Place the baked loaf on a wire rack to cool. Once the loaf pan is cool enough to touch (about 5-10 minutes), remove the parchment and continue to cool on the wire rack.

Video

Notes

• Quality Ingredients Matter: Choose high-quality chocolate, such as Ghirardelli or Valrhona semi-sweet chocolate bars, broken into generous chunks, to enhance the richness.
• Banana Selection: Choose overripe bananas with brown spots and an intense fragrance for the best flavor. If your bananas are frozen, consult our guide onfor tips on how to incorporate thawed bananas into this recipe.
• Egg Temperature: Ensure room temperature eggs for even blending, contributing to tenderness, stability, and structure in the crumb.

Nutrition

A single serving of this Chocolate Chunk Banana Bread recipe has about 371 calories, 4.4 grams of protein, 18.2 grams of fat, and 52.5 grams of carbohydrates.

This recipe yields approximately ten servings.  The nutritional information is intended as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Storage and Freezing: Maximize Your Banana Bread's Freshness

• Short term: For optimal taste, store this Chocolate Chunk Banana Bread at room temperature in an airtight container. It will last for 3-4 days. For storage up to 7 days, refrigerate.
• Long-term Storage: This bread freezes beautifully for up to 4 months. To freeze, wrap the cooled bread in plastic wraps and store in a freezer bag or container, followed by layers of aluminum foil to prevent freezer burn. Label with the date for easy tracking. Thaw the banana bread by leaving it on a counter for about 4 hours.

We'd love to hear how it turned out. Please take a picture and tag us on Instagram @cloveandcumin!

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