Chocolate chunk banana bread

1 loaf



Prep Time


Cook Time

Beautifully moist and made even more delicious with the addition of chocolate chunks, this loaf is a great way to use up over-ripe bananas.



For the chocolate chunk banana bread

  • 1⅓ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 110g butter – softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 3–4 ripe bananas – mashed (about 1½ cups)
  • 2 eggs
  • ½ cup greek yoghurt or sour cream
  • 1 teaspoon vanilla extract
  • 200g chocolate – chopped into small chunks


For the chocolate chunk banana bread

  • Preheat the oven to 165°C (150°C fan bake). Line a 22 x 12cm loaf tin with baking paper.
  • Whisk the flour, baking soda and salt in a bowl.
  • Cream the butter and sugars in an electric mixer until light and fluffy.
  • Beat in the mashed bananas, followed by the eggs, yoghurt or sour cream and vanilla.
  • Gently beat in the dry ingredients, followed by three quarters of the chocolate.
  • Transfer to the prepared tin and sprinkle with the remaining chocolate chunks.
  • Bake for 1–1¼ hours or until a skewer inserted into the centre comes out clean.
  • Leave to cool completely before removing from the tin.