There’s nothing better than a warm slice of homemade moist chocolate chunk banana bread fresh from the oven. Except one topped with caramelized bananas and chocolate chunks.

This recipe has wholesome ingredients – packed with rich banana flavor and loaded with gooey chocolate chunks in every bite. It’s the perfect way to use up overripe bananas sitting on your counter. 

This chocolate chip banana bread recipe comes together in one bowl, making cleanup easy. Whether you enjoy it as an afternoon snack or a quick breakfast, this loaf won’t last long!

How to ripen bananas quickly

Need ripe bananas in a hurry? Here’s a simple trick:

Place them in a brown paper bag with an apple or a ripe banana. This traps ethylene gas, helping them ripen faster—usually within a day or two.

Some hacks claim that using heat (like an oven or microwave) ripens bananas, but that’s not exactly true. Heat softens them, but it doesn’t properly convert starches to sugars, meaning they’ll be less naturally sweet, more starchy, and won’t have the same syrupy texture, which can affect moisture distribution.

Ingredients

This recipe calls for simple ingredients found in any grocery store or already in your pantry:

• Bananas: The star of the show! Overripe bananas provide natural sweetness and moisture, making the bread soft and flavorful.
• Vegetable oil: This keeps the loaf moist and tender without overpowering the banana flavor.
• Eggs: Eggs help bind the ingredients together, giving the bread structure.
• Pure vanilla extract: Enhances the banana and chocolate flavors.
• Cinnamon & all-spice: Warm spices that add depth and a cozy aroma to the bread.
• White sugar & brown sugar: A mix of both sugars balances sweetness and creates a slightly caramelized texture.
• Baking soda: Works as a leavening agent to help the bread rise properly.
• Salt: Salt makes all flavors more pronounced and keeps the sweetness from being overpowering.
• All-purpose flour: Provides structure while keeping the bread soft.
• Semi-sweet chocolate chunks: These melt into gooey pockets throughout the bread, making each bite extra special.
• Unsalted butter. It’s used to caramelize the bananas that top this loaf.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

• Nuts: Add in chopped nuts like walnuts or pecans for extra crunch
• Butter or Coconut Oil: Swap the vegetable oil for melted butter or melted coconut oil for a richer flavor
• Sour cream or Greek Yogurt: You can replace some of the mashed bananas with cultured dairy like sour cream or Greek yogurt for even more moisture, though the strength of the banana flavor will be less.
• Chocolate Chips: Use dark chocolate chunks for a more pronounced chocolate flavor

How to Make This Moist Banana Bread

Prepare a 9×5-inch loaf pan by coating it with oil and dusting it with flour. Alternatively, you can line it with parchment paper. Preheat your oven to 350°F.

Using a fork, mash the bananas in a large bowl until no large lumps remain; small lumps are okay.

In the same bowl, combine the mashed bananas, oil, vanilla extract, and eggs, stirring until well mixed.

Next, add the cinnamon, all-spice, and sugars to the mixture, and stir until incorporated.

Add the rest of the dry ingredients, baking soda, salt, and flour to the wet ingredients, and mix until just combined.

Use a rubber spatula to scrape the bottom of the mixing bowl. Fold in the chocolate chunks.

Pour the batter into your prepared loaf pan, and sprinkle with extra chocolate chunks on top.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Place a sheet of aluminum foil on the top of your bread if it starts to brown too much before it is fully baked.

Let the bread cool in the pan for 10-15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

While the bread is cooling, start with the caramelized bananas.

In a medium skillet, melt the butter over medium heat. Once melted, add the brown sugar and salt, and stir until it dissolves into the butter, creating a caramel-like sauce.

Add the sliced bananas to the pan and cook for about 2-3 minutes per side until the bananas are golden and soft, and the sugar has turned into a thick syrup.

Arrange the caramelized banana slices on top of the cooled bread. Spoon some of the caramel syrup from the pan over the bananas to help them stick and enhance the flavor.

Expert Tips

• Use super ripe bananas with plenty of black spots for the best banana flavor
• Measure flour correctly by spooning it into the measuring cup and leveling it off (or use a scale) to avoid dry banana bread
• Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to prevent it from falling apart
• If there’s wet batter on the toothpick when you check to see if it’s done, bake for a few more minutes and check again with a new toothpick

Frequently Asked Questions

Can I store this banana bread for later?

Yes! Keep it in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

Can I make this recipe ahead of time?

Absolutely. You can bake the loaf a day in advance and store it wrapped in plastic wrap to keep it fresh.

Can I freeze banana bread?

Yes! Wrap it tightly in plastic wrap and aluminum foil, then store it in a freezer bag for up to three months. Prepare and add the caramelized bananas before serving.

How do I prevent my banana bread from sinking in the middle?

Make sure not to overmix the batter, and check that your baking soda is fresh.

Why are brown bananas better for baking?

Brown bananas contain more natural sugars, which enhance the flavor and moisture of baked goods. They also mash more easily, creating a smooth banana mixture that blends well into the batter.

Why is all-purpose flour the best choice for this recipe?

Using a higher-protein flour, like bread flour, would make the bread too chewy, while a lower-protein option, like cake flour, might make it too delicate. 

All-purpose flour ensures the banana bread has a moist, tender crumb while still being able to support the added chocolate chunks. Plus, it’s a pantry staple, making this an easy recipe to whip up without any special ingredients!

Why did my banana bread turn out dense instead of fluffy?

Overmixing the batter can lead to dense banana bread. Stir the dry ingredients into the wet ingredients until just combined—some lumps are okay! 

Also, be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off.

Can I use frozen bananas for this recipe?

Yes! Thaw frozen bananas at room temperature or in the microwave, then drain any excess liquid before mashing. They might look mushy and watery, but they still work great for baking!

Take a look at this Moist Banana Bread Recipe that uses frozen bananas.

Follow this link if you’re looking for more Breakfast Recipes, or click the links below for some banana-inspired recipes you might like:

Take a look at the video of this Chocolate Chunk Banana Bread to see it up close!

If you make this recipe, please be sure to give it a star rating and leave a comment!