Description
This chocolate chunk banana bread is rich, ultra-moist, and easy to make in one bowl.
Ingredients
Scale
- 2 overripe bananas, mashed (average size, a little less than a cup mashed)
- 2 eggs, beaten
- 1½ cups granulated sugar
- ½ cup vegetable oil
- ¼ cup plus one tablespoon buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1¾ cups all-purpose flour, not sifted
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chunks
Instructions
- Preheat oven to 325°F.
- Grease and flour a 9×5 loaf pan, or spray with non-stick baking spray with flour. Add a parchment paper sling to lift the bread out.
- Add the mashed bananas, beaten eggs, sugar, oil, buttermilk, baking soda, vanilla extract, and salt to a large mixing bowl, stirring to combine.
- Add the flour and stir until just combined.
- Add the chopped pecans and chocolate chunks, and gently fold them in until evenly distributed.
- Transfer the batter to the prepared loaf pan.
- Bake for 40 minutes, then loosely cover the tip with foil to prevent the bread from over-browning. Then bake an additional 30-35 minutes.
- The internal temperature should be between 200 and 205°F.
- Let it rest 15 minutes in the pan. Use a thin knife to slide between the bread and the exposed ends. Use the parchment sling to lift it out of the pan. Let cool completely on a wire rack before slicing.
- Slice and serve, or wrap well for 5-6 days on the counter, or freeze for up to 60 days.
Notes
- This bread is perfect for breakfast, snacking, gifting, or freezing for later.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 407
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: Chocolate Chunk Banana Bread, Banana Bread, Chocolate Bread, Baking