Banana Chocolate Chunk Bread

Alex Escalona

Traditional banana bread gets fancied up with chunks of melty chocolate and a smear of homemade honey butter. One bowl, ingredients you likely already have on hand, and a dessert that can double as breakfast.

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Prep Time 15

Cook Time 50

Course Dessert, Snack

Cuisine American

Servings servings

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 9x5 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 9x5 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.

Keyword banana, Banana bread, banana loaf, chocolate chunk banana bread, honey butter