Chocolate Chunk Banana Bread (Super Moist)

Ultra moist banana bread with melted chocolate chunks.

by Samantha Tulett

Published Jan 13, 2026

RECIPE ↓

1 HOUR

EASY

SERVES 8

About the Recipe

This chocolate chunk banana bread is soft, rich, and reliably perfect every time. Very ripe bananas bring natural sweetness and depth, sour cream keeps the crumb tender, and chopped milk chocolate melts into little pockets throughout the loaf. It is the kind of bake that feels both nostalgic and elevated, equally at home on a kitchen bench or wrapped up as a thoughtful gift.

One of my favourite ways to enjoy it is lightly toasted, still warm, and generously spread with Nutella. The crisp edges, soft centre, and melted chocolate paired with that extra layer of hazelnut richness is hard to beat. It is simple, indulgent, and exactly how banana bread should be eaten.

RECIPE

Chocolate Chunk Banana Bread (Super Moist)

by Samantha Tulett | City Slicker

BAKE TIME

50 MINS

TOTAL TIME

1 HOUR

INGREDIENTS

3 very ripe bananas

¼ cup butter, melted

½ cup brown sugar

¼ cup sour cream

1 egg

1 tsp vanilla extract

1½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp coffee powder

¼ tsp salt

135 g milk chocolate block, chopped into chunks

2 tbsp walnuts, roughly chopped Ti

METHOD

Preheat the oven to 160°C. Grease a loaf pan and line with baking paper, allowing a little overhang for easy removal.

In a large bowl, mash the bananas with a fork until mostly smooth. Add the melted butter, brown sugar, sour cream, egg, and vanilla. Mix until well combined and glossy.

In a separate bowl, sift together the flour, baking powder, baking soda, coffee powder, and salt. Whisk to evenly distribute.

Add the dry ingredients to the banana mixture. Using a spatula or wooden spoon, gently fold until just incorporated. The batter should look thick and soft. Avoid overmixing.

Fold through the chocolate chunks until evenly dispersed.

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the chopped walnuts evenly over the surface.

Bake on the center rack for 50 to 60 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs attached.

Allow the loaf to cool in the pan for 10 minutes, then lift out and transfer to a wire rack to cool completely before slicing.

Tips

Use very ripe bananas. You will know your bananas are ripe enough when the skins are heavily speckled or mostly brown. At this stage they are sweeter, softer, and easier to mash, which gives banana bread better flavour and a more moist texture. Yellow or just-spotted bananas will work, but the loaf will be less sweet and less flavoursome.

Frozen bananas are perfect for banana bread. Thaw them completely, then drain off any excess liquid before mashing. They tend to be even sweeter once defrosted and are ideal for baking.

If your oven has hot spots or bakes unevenly, rotate the loaf pan halfway through cooking. This helps the bread rise evenly and prevents one side from browning faster than the other.