Chunky Monkey Banana Bread
This Chunky Monkey Banana Bread is soft, ultra moist, and loaded with ripe bananas, melty chocolate chunks, and crunchy walnuts in every bite. It’s a cozy, bakery-style quick bread that leans a little indulgent in the best way!
Servings: 8 slices
Calories: 620kcal
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.
Nutrition
Serving: 1slice | Calories: 620kcal