Ever found yourself staring at those last few bananas, too ripe to eat but too good to toss? That’s exactly how this chocolate chunk banana bread was born—a simple, cozy bake that turns pantry odds and ends into something irresistibly soft and chocolatey.
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With just a handful of everyday ingredients, this chocolate chunk banana bread comes together quickly—no eggs needed! Perfect for lunchboxes or a cozy breakfast treat, it feels homemade without taking all day.
I bake this chocolate chunk banana bread often—it’s become a weekend favorite in my kitchen because it’s simple, reliable, and loved by everyone, especially kids. Whether you’re baking with little helpers or just want a cozy treat to share, this recipe delivers consistently moist, fluffy results that make it worth coming back to again and again.
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Quick facts about my Chocolate Banana Bread
Prep + Bake time: 50 minutes
Servings: 6
Difficulty: Easy
Key Ingredients: Bananas, chocolate, milk, butter
Dietary: Egg-free, nut-free, soy-free (check your chocolate labels).
Heads up: I’m here to share helpful info, not medical advice. Always double-check ingredient labels—products can vary, and allergens can sneak in. If you have food allergies, make sure everything you use works for you.
About My Recipe
You'll love it: This recipe transforms overripe bananas and leftover chocolate into a moist, tender loaf—no eggs, no fuss, just like my Instant Pot rice pudding recipe. It’s quick to make, super forgiving, and always a hit with kids and grown-ups alike.
Flexible & Fun: Use milk or dark chocolate, chopped bars or chips—whatever you’ve got on hand. Want more texture? Add some nuts. You can even turn the batter into muffins for a quicker bake.
Beginner friendly: No special equipment needed—just a bowl, whisk, and loaf pan. The technique is simple (cream, mash, mix, and bake), so it’s great for baking with kids or as a first-time bake.
Small details, big results: A few small details—like creaming the butter and sugar or letting the bread rest in the oven—make a noticeable difference in texture. These easy-to-miss steps are what take this loaf from good to “can I have another slice?"
Ingredients
For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the printable recipe card below.
Bananas: Well-ripened ones work best for this recipe—the more black patches, the better!
Chocolate: I used a basic milk chocolate bar here, but feel free to use whatever kind you love—dark, semi-sweet, chips, or even a mix. For more ideas, check the “Easy Variations” section below.
All-purpose flour: Just plain white flour.
Milk: Whole, full-fat milk works best for this recipe. Low-fat milk may alter the richness of the bread.
Butter: I used unsalted butter. If using salted butter, skip the added salt in the recipe.
Sugar: I used raw cane sugar. You can use light brown sugar or whatever you typically use.
Vinegar: This helps activate the baking soda. I used apple cider vinegar, but regular vinegar works just as well.
Baking essentials: You’ll need vanilla extract (or essence), baking powder, baking soda (soda bicarb), and a pinch of salt.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
Start by preheating the oven to 320℉ (160℃ fan). Melt butter and grease your loaf pan (or line with parchment).
Place the melted butter and sugar in a wide bowl. Using a manual or electric whisk, whisk them until you get a thick paste-like mixture.
Padma's top tip: This creaming step helps make your banana bread fluffy and with tender crumb!
To this add the bananas and mash them with a fork, spoon, or a masher. Add the remaining wet ingredients - milk, vanilla extract, vinegar. Mix.
Note: It is ok to have some lumpy banana bits in the batter. Do not mash the bananas in a blender as they will become soupy.
Now add the chocolate chunks and the dry ingredients - the flour, baking agents, and salt. Gently mix with a spatula until the flour is mixed well.
Tip the batter into a greased loaf tin. Bake for 35-40 minutes or until a toothpick, when inserted in the deepest part of the bread, comes out clean.
Since every oven is different, I recommend setting the first timer for 30 minutes. Check the bread at that point, then set the timer for the second time and bake for another 5–10 minutes, depending on how it looks.
Switch off the oven and let the bread stay in the oven for 5 minutes.
After 5 minutes in the hot oven, take the bread out and let it cool completely. Once cooled, slice and serve.
Recipe Notes and Tips
Bananas: Use very ripe bananas with black spots for the best sweetness. For a stronger banana flavor, weigh them after peeling. If you weigh with the peel, you'll have 30g to 50g less banana, but this won’t affect the texture.
Measure flour accurately: Weigh if you can. Too little flour = soft, too much = dense.
Don’t overmix: Stir the batter just until the dry and wet ingredients come together to keep the texture light and tender.
Resting and cooling: After baking, let the loaf sit in the switched-off oven for 5 minutes—this gentle rest helps it finish baking without drying out. Then cool in the tin for 10–15 minutes before transferring to a rack to cool fully. It’s worth the wait for clean, perfect slices.
Sugar adjustment: If your chocolate is very dark or slightly bitter, you can add 1–2 extra tablespoons of sugar for balance—or leave it as is for a less sweet loaf.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Easy Variations
Add nuts: Pecans and walnuts pair beautifully with the banana and chocolate flavors.
Swap chocolate chunks for chips: Milk or dark chocolate chips, depending on how sweet or rich you’d like your bread to be, and just like that, you have made banana and chocolate chip bread!
Extra chocolate: Add up to an extra 25g of chocolate for a richer loaf.
Muffin version: Don't have a loaf pan? No worries! Turn this batter into muffins instead. Makes ~10 muffins. Bake for 25–30 mins.
Storage and reheating
This chocolate banana bread stores beautifully!
Room temperature: Wrap well and store for 1 day (if cool climate).
Fridge: Lasts 5–7 days. Wrap tightly or use an airtight container.
To reheat: Microwave a slice for 15–20 seconds.
FAQ
The consistency of banana bread batter should be thick and pourable. It shouldn’t be runny like pancake batter, but it also shouldn’t be so thick that you have to press it into the pan. It should slowly flow off a spatula.
Chocolate chip banana bread stays fresh at room temperature for a day when stored in an airtight container. If you want to keep it longer, refrigerate it for up to a week—just warm up a slice before eating to bring back that soft, just-baked texture.
Yes, you can freeze chocolate chip banana bread for up to 3 months. Slice it first, wrap individual pieces in plastic wrap, and store them in a freezer bag for easy grab-and-go treats.
Probably not! The best bananas have plenty of black spots or are nearly black—just make sure they have not developed any mold or a fermented smell.
How to serve this bread
Serving this chocolate chunk banana bread is just as fun as baking it! Serve it with:
- Warm with butter
- With coffee or tea
- As a dessert with a scoop of vanilla ice cream
- In a lunchbox (it travels well!)
You might also like
Vegan banana pumpkin bread (if you're leaning into autumn vibes)
Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!
📖 Recipe
Egg-Free Chocolate Chunk Banana Bread
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Ingredients
Equipment
Instructions
- Measure all the ingredients.
- Melt the butter.
- Preheat the oven to 320℉ (160℃) fan.
- Grease the loaf tin with some butter.
- Add the butter and sugar to a bowl and whisk until you get a thick, paste-like mixture. This will take about 4–5 minutes, or less if you're using an electric whisk.½ stick of (~55g; 2oz.) butter, ¼ cup sugar
- Add the bananas and mash them with a fork, spoon, or masher until most of the banana is mashed—it's fine if there are a few lumpy bits in the batter.2 large (~300g; 9¼oz.) bananas, overripe
- Now, add the rest of the wet ingredients and mix well.⅓ cup milk, 2 teaspoons vanilla extract or essence, ¼ teaspoon vinegar
- To the bowl add the dry ingredients and the chocolate chunks. Gently mix until the flour is fully combined with the wet ingredients.1 and ½ cups (200g) plain (all-purpose) flour, 1 teaspoon baking soda (soda bicarb), 1 and ¾ teaspoons baking powder, ¼ teaspoon salt, ⅓ cup (~50g) chocolate chunks
- Place the loaf tin in the preheated oven and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Since every oven is different, I recommend setting the first timer for 30 minutes. Check the banana bread at that point, then bake for another 5–10 minutes, depending on how it looks.
- Once fully baked, turn off the oven and let the bread rest inside for 5 minutes.
- Then, remove the tin from the oven and let it cool before taking the bread out. Once cooled, slice and serve.
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Notes
- Dietary Labels: This recipe is egg-free, nut-free, and soy-free. Be sure to check your chocolate for any allergens. If you are looking for a vegan bread recipe, do try my vegan banana pumpkin bread - it's delicious!
- Butter: You can use salted or unsalted butter. If using salted butter, skip adding extra salt to the flour.
- Sugar: I used raw cane sugar, but feel free to use any sugar you regularly use. If adding dark chocolate (see note 8), you may need to add 1–2 extra tablespoons of sugar. Or, if you're okay with the bread being slightly less sweet, stick with my measurements.
- Bananas: I measured the bananas after peeling. If you measure them with the skin on, you’ll have 30g–50g less banana. This won’t affect the texture of the bread, but if you prefer a stronger banana flavor, measure after peeling.
- Milk: Use whole, full-fat milk for the best texture and flavor. Low-fat milk may work, but it could slightly alter the richness and moisture of the bread.
- Flour: I packed the measuring cup with flour, meaning I gently pressed it down while filling the cup. This method gives a slightly heavier measurement than the usual U.S. cup measure, where 1 cup of flour typically weighs around 120g. If you’re using the scoop-and-level method, 1 ½ cups may weigh less than 200g, so it’s best to go by weight for accuracy. Using the right amount of flour ensures the perfect texture—too little, and the bread may be too soft; too much, and it could turn out dense.
- Salt: Not needed if using salted butter.
- Chocolate: You can use milk or dark chocolate—this is a great way to use up any leftover chocolates you have. Alternatively, chocolate chips work too.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Cherie Winiarski says
This sounds absolutely delicious! I love a good banana bread recipe, and the addition of chocolate chunks takes it to the next level. Plus, I really appreciate that it’s egg-free—such a great option for different dietary needs. Using up overripe bananas and leftover holiday chocolate is such a smart (and tasty!) idea.
Padma Kumar says
Thank you Cherie. This is a favorite version that is being lapped up in our household currently 🙂
Jarrod says
I'm a sucker for banana bread! Thanks for sharing and I'm going to try this soon!
Padma Kumar says
Thank you Jarrod. Let me know how it goes.
Laurie Griggs says
Great recipe. I love that it's pretty healthy with not too much butter or sugar!
Padma Kumar says
Thank you Laurie. It is a family favorite!
Sarah - Exploring All Genres says
Yum this looks delicious. I have lost track of the number of times I have made banana bread, but funnily enough, I have never added chocolate to it - though I know lots of people do it this way. This is a good reminder to give this version a try. I shall have to get some bananas and make this recipe.
Padma Kumar says
I cannot wait for you to try this version Sarah. It is supremely delicious!
Anjeet says
I love that this is egg free and I can make it for my vegetarian family members!
Padma Kumar says
Thank you!
Lisa says
I love banana bread and adding chocolate to it sounds like the best idea ever!
Padma Kumar says
You said it Lisa :))
Stelios says
Banana bread is a family favourite!! We are always looking the best recipes to try. Love that your recipe uses chocolate chunks... so good! I will definitively give this a go. Thanks for sharing!
Padma Kumar says
Thank you so much. Cannot wait to hear what your family thinks of this version!
Barb says
I will be trying this for sure. We love banana bread. It looks so yummy.
Padma Kumar says
Cannot to wait to hear your feedback. Thank you!
Deepthi says
Banana bread is one of my favorites. Love this chocolatey twist to it!