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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.
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.
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.
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.
The Best Banana Bread
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.
Click here to learn more about baking measurements and conversion.Nutrition
You are reading my mind. I have been overcome with the desire to make banana bread today.
Although I usually make muffins instead of bread, I've been putting chocolate in the banana muffins for years, because that's the only way the kiddos will eat them! But your recipe sounds de-lish and I will try it soon. I'm a banana freak and always have plenty overripe ones around.
I LOVE banana bread – especially with chocolate. The only way that could possibly be improved is with a bit of peanut butter. Oh yes, that would be perfect.
It was just as heavenly as you said! Thanks for sharing your masterpiece with us!!
What an inspired idea!! I can't wait to try your banana bread recipe.
Now there's a great idea!! The loaf looks delicious, I'm making this soon, for sure!
Love adding chocolate to my Banana Bread. Dipping in chocolate would only be a short of heaven.
After you commented about your banana bread with coconut oil, I had to come find the recipe! Looks great and can’t wait to try it.
THIS IS PROBABLY THE BEST THING I’VE EVER MADE <3 but i used homemade yogurt instead and as I ran out of bananas two cups in, i added in half a cup of coffee as well. BUT IT WAS STILL BEAUTIFUL, THANKS FOR SHARING THIS RECIPE <3 :)))))
I am so glad to hear you loved it! Your changes sound fab too–I’ll bet a bit of coffee flavor is amazing! Thanks doha!
How many servings do you think per loaf? Looks like an awesome idea for an on the go breakfast too!
Good info. Lucky me I found your blog by chance (stumbleupon).
I have bookmarked it for later!
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
Hey Suli, I am so happy to hear it! Thank you so much for your feedback!
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!!!!!
Ohhhhh those additions sound so good! I’ve gotta try this with dates next time. Glad you love it, Michelle!