This Chunky Monkey Banana Bread is soft, ultra moist, and packed with ripe banana flavor, melty chocolate chunks, and crunchy walnuts in every bite. It’s cozy, a little indulgent, and has that “dessert-for-breakfast” vibe I am here for! If you’re a banana bread fan, you’ll also want to try my Best Banana Bread; it’s the classic, simple version when you want something a little more traditional. And if you love easy baking like this, be sure to check out more of my quick bread recipes, too.
Ingredients & Substitutions
- Unsalted butter (melted, cooled slightly): Adds richness and keeps the loaf moist. If using salted butter, reduce the added kosher salt slightly.
- Ripe bananas: The star of the recipe! The riper they are, the sweeter and more flavorful your bread will be. Overripe bananas with lots of brown spots work best.
- Granulated sugar: Sweetens the bread and helps create a tender crumb. You can reduce it slightly if your bananas are very sweet, or swap part of it with brown sugar for a deeper, caramel-like flavor.
- Egg: Helps bind the batter and adds structure. Make sure it’s at room temperature for easier mixing.
- Vanilla extract: Adds warmth and enhances the banana and chocolate flavor.
- All-purpose flour: Provides structure for the loaf. Spoon and level for best results, so the bread doesn’t turn dense.
- Baking soda & baking powder: Work together to give the bread lift and a soft, fluffy texture.
- Dark chocolate chunks: Adds rich, melty pockets of chocolate throughout the bread. Semi-sweet or milk chocolate also works, depending on your preference.
- Chopped walnuts: Add crunch and a classic “chunky monkey” flavor. You can swap with pecans, or leave them out if you prefer a nut-free loaf.
FAQs
Can I use frozen bananas?
Yes! Frozen bananas work great for banana bread. Just thaw them first and drain any excess liquid before mashing.
Can I make chunky monkey banana bread without nuts?
Absolutely. You can simply leave the walnuts out, or replace them with extra chocolate chunks if you want it even more dessert-like.
Can I use milk chocolate instead of dark chocolate?
Yes. Milk chocolate, semi-sweet, or even chocolate chips all work. Dark chocolate gives a richer contrast with the sweet banana, but it’s totally flexible.
Why did my banana bread sink in the middle?
This usually happens if it’s slightly underbaked or if the batter was overmixed. Make sure you bake until a toothpick comes out with moist crumbs (not wet batter), and stir just until the flour disappears.
Can I bake this banana bread in a different pan?
Yes. You can bake it in a smaller loaf pan for a taller bread (adjust bake time slightly), or divide into muffins; just reduce the bake time to about 18 to 22 minutes.
Variations
- Swap the chocolate: Use milk chocolate, semi-sweet chips, white chocolate, or even peanut butter chips for a different flavor twist.
- Change the nuts: Pecans or almonds work just as well as walnuts, or you can simply leave the nuts out for a nut-free version.
- Make it extra cozy: Add 1/2 to 1 teaspoon cinnamon for a warm, spiced banana bread flavor.
- Peanut butter swirl: Drop spoonfuls of peanut butter into the batter and gently swirl before baking for a rich, nutty variation.
- Extra indulgent: Stir in a handful of shredded coconut or a mix of chocolate chunks and chips for even more texture.
How to Store Chunky Monkey Banana Bread
Room Temperature: Store the banana bread tightly wrapped or in an airtight container at room temperature for up to 3 days. It stays soft and moist as it sits.
Freezer: Freeze the whole loaf or individual slices wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm gently in the microwave for a fresh-baked feel.
Chunky Monkey Banana Bread
Ingredients
- ⅓ cup (76 g) unsalted butter, melted, cooled slightly
- 4 to 5 large ripe bananas, mashed (about 1 ¼ to 1 ½ cups)
- ¾ cup (165 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (182 g) dark chocolate chunks, divided (reserve 2 to 3 tablespoons for topping)
- 1 cup (117 g) chopped walnuts, divided (reserve a handful for topping)
Instructions
- Preheat oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray or line with parchment paper for easy removal.
- In a large bowl, mash the bananas until mostly smooth with a few small chunks remaining.
- Stir in the melted butter, sugar, egg, and vanilla extract until well combined.
- Add the flour, baking soda, baking powder, and salt. Stir just until no dry streaks remain; do not overmix.
- Gently fold in most of the chocolate chunks and chopped walnuts, reserving a small amount of each for the topping.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chunks and walnuts.
- Bake for 60 to 70 minutes total. Start checking around 45 minutes; if the top is browning too quickly, loosely tent with foil and continue baking.
- The bread is done when a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).
- Let bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
Did you make this recipe?
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