Chunky Chocolate Banana Bread

Ohhh banana bread how I love you. I love your warm, moist centre. I love the chocolate in you, and I love you covered in butter…

…back to reality. Hi! I love banana bread. I love chocolate. I love chocolate FILLED banana bread. Remember Bananas in Pyjamas? I hated that show, but I always thought it would be interesting to mash those singing bananas up and put them in bread. Then they wouldn’t be so annoying!

I also like banana muffins, but for whatever reason, they don’t give me the same satisfaction. Maybe it’s because they don’t slice like the loaf does, or perhaps it’s just because eating a whole LOAF to yourself doesn’t sound as bad as eating 12 muffins…you decide.

The following recipe is something I’ve made 100 times. In fact, I love it so much that I bought bananas specifically to let them ripen. And boy do I hate waiting. You see, the bananas must be well ripened for this bread. That way, their natural sugars can help boost the sweetness AND further moisten the chocolatey goodness.

The best thing about this bread is its moist centre. The sour cream gives the bread an absolutely perfect texture, and  the cinnamon helps balance the rich chocolate.

This recipe has been modified from the Bite me cookbook, and it’s awesome. Sooooo, squash up those bananas, chop up some chocolate, and grab the butter!

1 cup sugar
1/2 cup butter, softened
2 large eggs
1 1/2 cups (3 or 4) ripe bananas, mashed
1/2 cup sour cream
2 tsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
6 squares of chopped semi-sweet bakers chocolate

1. Preheat oven to 350 degrees F, and coat two loaf pans with cooking spray.
2. Using an electric mixer, cream together sugar and butter until well blended. Add the eggs, one at a time, beating well after each addition. Add mashed bananas, sour cream and vanilla. Beat on low speed until blended.
3. With a wooden spoon, stir in flour, baking soda, cinnamon, salt and chocolate chunks just until moistened and the flour has disappeared. Spoon batter into prepared pans.

4. Bake for about 70 minutes, until lightly browned on top and cooked through.
5. Cool for 10 minutes in the pan before removing to cool on a wire rack.

Each loaf should yield 8 slices. Enjoy with loads of butter!


  1. H. Stewart says:

    Just made the banana bread. GREAT!!!!!

  2. Yeah you can never go wrong with banana bread. :-)


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  2. […] needs a classic banana bread recipe in their life. This is […]

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