Chocolate Chunk Banana Bread
Let’s face it: you don’t have to add honey butter for this chocolate chip banana bread to be delicious. But no one had to add frosting to cupcakes either, and if they hadn’t, we’d all still be eating muffins. This banana bread gets even more pizazz when you mix in some chunks or dark chocolate.
Banana bread is one of those treats that sit squarely in the center of the “Healthy” and “Dessert” Venn diagram. It’s joined there by carrot cake, zucchini bread and apple sauce cake for their inclusion of fruits, veggies and traditionally “healthy” ingredients. Is the logic airtight? No. But I’m not here to dispute that fact today.
In our family, my dad is the infallible optimist. His commitment to looking on the bright side is best characterized by how often he’ll eat something and ask, “This is pretty healthy, isn’t it?” The question is posed in an encouraging, hopeful tone, as if genuinely expecting to be met with the beneficial fiber content in apple pie.
If you asked me whether this banana bread was “healthy” in the traditional sense, I’d respond with how I almost always reply to my dad.
“When it tastes this good, does it matter?”
So in honor of my favorite glass-half-full guy, this recipe is dedicated to my Dad – and all the other fathers out there. Happy Father’s Day, everyone!
Banana Chocolate Chunk Bread
Ingredients
Banana Bread
- 4 medium overly ripe bananas mashed (about 1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
Honey Butter
- 6 tablespoons unsalted butter room temperature
- 2 tablespoons honey
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×5 inch bread pan. Alternatively, this recipe will also make 3 mini loaves (5 3/4″ x 3 1/4″). Just be sure to adjust your cook time accordingly.
- In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks.
- Pour the batter into the prepared pan. Bake until center is just set, 50-60 minutes for a 9×5 loaf pan and 30-40 for mini loaves. Remove and let cool for at least 30 minutes before cutting.
- While you wait, mix together the honey and butter into soft, spreadable smear. Spread some on a slice of your warm banana bread and enjoy!
Notes
- Bread will keep covered for 3-5 days.
- As bananas ripen, their starch is broken down into sugar. Using overly ripe bananas means your bread comes out sweeter without any added sugar. They’ll also be easier to mash if they’re extra soft.
