Super Tasty Dark Chocolate Chunk Banana Bread Recipe
This recipe is everything banana bread should be. Impossibly moist (ugh....hate that word, but it fits), sweet and rich (thanks to the addition of mascarpone), and full of giant chunks of chocolate that melt into ooey gooey bits. Whether you enjoy a slice for breakfast, Sunday brunch or an afternoon snack, it's the perfect tasty recipe for those overripe bananas on your kitchen counter!
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Servings: 10
Ingredients
- 1½ cups all-purpose flour
- 1¼ teaspoons baking soda
- ¾ teaspoon salt
- 1 cup (packed) dark brown sugar
- ⅓ cup mascarpone (you can also use plain whole-milk Greek yogurt or sour cream)
- ¼ cup unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 large very ripe bananas, mashed (about 1½ cups)
- 1 cup chocolate chunks
- ½ cup chopped walnuts or pecans (optional)
- Demerara sugar, for sprinkling on top
Instructions
- Preheat oven to 350°. Lightly coat a loaf pan with melted butter. Then line with parchment paper, making sure to leave a generous overhang.
- In a medium bowl whisk flour, baking soda, and salt. Set aside.
- In a bowl of a stand mixer, beat brown sugar, mascarpone, and butter on medium high until very light and fluffy, about 4 minutes.
- With the mixer on low, add the eggs one at a time, beating to blend completely after each addition. Scrape down sides and bottom of bowl as needed with a spatula.
- Keeping the mixer on low, add the flour mixture all at once. Mix until just combined.
- Add the bananas and mix just until combined.
- With a spatula, fold in chocolate and/or walnuts or pecans. Pour batter into prepared loaf pan, using the spatula to smooth the top. Sprinkle with Demerara sugar.
- Bake bread until a toothpick inserted into the center comes out clean, about 60–65 minutes. Transfer the pan to a wire rack and let it cool in pan for 1 hour.
- Turn out bread onto a wire rack and let cool completely before slicing. This will be hard!! I made it a whole 10 minutes before I sliced into it.
Notes
Storage Instructions
Store on your counter for 1-2 days. If you haven't finished it off by then, cover with plastic wrap and store in your refrigerator for up to a week. If you're an empty nester and want to savor this chocolate chunk bread longer, slice and wrap the slices individually. Store in your freezer for up to a month. Reheat on low heat in your oven.Extra Tips
- Add 1 tablespoon of ground cinnamon for extra warmth and Fall flavor.
- Add 1 teaspoon ground nutmeg to embrace cozy vibes.
- Toast a slice of the banana bread and slather with French butter and a sprinkle of Maldon salt - it's the perfect sweet/salty combo!
- You can use a hand mixer, but because you need to whip the butter, brown sugar, and mascarpone for 4 minutes a stand mixer is much easier and faster.