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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.
The Best Banana Bread
- 14.62 oz all-purpose flour, (3 1/4 cups)
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 4 large eggs, at room temperature
- 9.33 oz granulated sugar, (1 1/3 cups)
- 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 coarsely mashed very ripe bananas, (about 5-6 large)
- 1/4 cup sour cream
- 2 teaspoons vanilla
- 4 oz toasted walnuts, (1 cup)
- 6 oz semi-sweet chocolate, (1 cup, coarsely chopped)
- Spray two 9x5-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.
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.