This Banana Bread is the BEST! It has a wonderfully moist texture, big banana flavor, a hint of cinnamon, and lots of melty chocolate chunks.

The ultimate banana bread - made with coconut oil and lots of chocolate chunks! | From SugarHero.com

This is one of the first recipes I posted on SugarHero, and it’s still one of my favorites! I’ve updated it with new pictures and a few recipe tweaks, because “dim, blurry, out of focus point-and-shoot snaps” are no longer the preferred photo aesthetic around here.

Besides, a banana bread this good deserves to be in the spotlight again and again! It’s my ideal banana bread: super flavorful, with a great texture and my two favorite banana pairings: crunchy walnuts and big fat chunks of semi-sweet chocolate. I also like to use coconut oil in this recipe–you don’t really taste a strong coconut flavor, but it adds a little more oomph than your typical vegetable oil does.

The ultimate banana bread - made with coconut oil and lots of chocolate chunks! | From SugarHero.com

I first came up with this recipe when I had to bring a dessert to a fondue party. I was trying to think of something different to dip in chocolate, and I had the genius idea to bring fresh-baked banana bread. My friends, if you’ve never had chunks of banana bread smothered in melted chocolate, you have not lived! So there’s a pro-tip for you: make this bread, yes, and go heavy on the chocolate chunks. But if you’re feelin’ extra sassy, pairing this bread with even MORE chocolate is never a bad idea.

The ultimate banana bread - made with coconut oil and lots of chocolate chunks! | From SugarHero.com

There are a million different banana bread recipes out there, so it would be crazy to claim that this is the perfect recipe. (Even though, uh, I basically just did.) But to me, for my tastes, it’s pretty much perfect! The crunchy top, the soft insides, the pockets of chocolate everywhere–it’s fantastic! One taste and I think you’ll agree with me.  

Like this recipe?  Be sure to try another classic quickbread: Easy Zucchini Bread.

Loaf of Banana Bread with nuts and chocolate chunks, cut open on a white platter.

The Best Banana Bread

5 from 3 votes
This Banana Bread is the BEST! It has a wonderfully moist texture, big banana flavor, a hint of cinnamon, and lots of melty chocolate chunks.
Prep20 minutes
Cook1 hour 15 minutes
Total1 hour 35 minutes
Yields2 loaves

Ingredients

  • 14.62 oz all-purpose flour, (3 ¼ cups)
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 4 large eggs, at room temperature
  • 9.33 oz granulated sugar, (1 ⅓cups)
  • 7.5 oz brown sugar, (1 cup), lightly packed
  • 1 cup coconut oil, you can substitute half coconut and half canola, or all canola oil
  • 3 cups very ripe bananas, about 5-6 large, coarsely mashed
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 4 oz toasted walnuts, (1 cup)
  • 6 oz semi-sweet chocolate, (1 cup), coarsely chopped

Instructions 

  • Spray two 9×5-inch loaf pans well with nonstick spray, dust lightly with flour, and tap out any excess flour. Preheat the oven to 350 F.
  • Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl, and set aside.
  • Combine the eggs and sugars in the bowl of a mixer fitted with a paddle attachment, and beat them at medium-high speed until very thick and pale– about 10 minutes.
  • Reduce the mixer speed to low and add the oil in a slow stream, mixing well. Then mix in the bananas, sour cream, and vanilla.
  • Stir in the flour mixture, walnuts, and chocolate chips by hand, being sure to scrape down the bottom and sides of the bowl well.
  • Divide the batter between the two prepared loaf pans. Bake the banana bread in the middle of oven until golden brown and a wooden pick or skewer comes out clean, 60 to 75 minutes. If the top of the bread seems to be getting too dark, cover the bread with loosely tented foil until the center is baked through. 
  • Cool the loaves in their pans on a wire rack for 10 minutes, then gently turn the bread out onto the rack. Turn loaves right side up and cool completely. 

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?

Nutrition

Calories: 220kcal
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.
The ultimate banana bread - made with coconut oil and lots of chocolate chunks! | From SugarHero.com

Meet Elizabeth!

Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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16 Comments

  1. Just made this & wowwwww, literally THEE best banana bread I’ve made. After a few recipes I felt like I couldn’t get it right. I loved that all the ingredients were things I had on hand. This will be my go-to recipe. Didn’t add the chocolate chips or toast the walnuts, but still amazing. I loved the use of coconut oil instead of canola

  2. I loved the recipe. I added Dates and raisins and baked it in mini loave pans…..so my hubby won’t take huge slices!! DELISH!!!!!

    1. Ohhhhh those additions sound so good! I’ve gotta try this with dates next time. Glad you love it, Michelle!