Chocolate chunk banana bread
Traditional banana bread gets fancied up with chunks of melty chocolate and a smear of homemade honey butter. One bowl, ingredients you likely already have on hand, and a dessert that can double as breakfast.
- Author: Alex Coltman
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Category: Dessert, snack
- Method: Oven
- Cuisine: American
Banana bread
- 4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour, or all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
- Honey butter
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons honey
- Preheat the oven to 350 degrees F. Grease a 9×5 inch bread pan. Alternatively, this recipe will also make 3 mini loaves (5 3/4″ x 3 1/4″). Just be sure to adjust your cook time accordingly.
- In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks.
- Pour the batter into the prepared pan. Bake until center is just set, 50-60 minutes for a 9×5 loaf pan and 30-40 for mini loaves. Remove and let cool for at least 30 minutes before cutting.
- While you wait, mix together the honey and butter into soft, spreadable smear. Spread some on a slice of your warm banana bread and enjoy!
Notes
- Bread will keep covered for 3-5 days.
- As bananas ripen, their starch is broken down into sugar. Using overly ripe bananas means your bread comes out sweeter without any added sugar. They’ll also be easier to mash if they’re extra soft.
Keywords: Banana bread, chocolate chunk banana bread, banana loaf, banana, honey butter