Chocolate Chunk Banana Bread

Super moist and fudgy with loads of dark chocolate chunks

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Fudgy, moist and super delicious chocolate chip banana bread

Believe me, I totally get the quest for the ultimate banana bread.

This recipe has everything you could want from banana bread and then some. It's loaded with chocolate chunks because they're amazing, but feel free to switch them out with whatever you like (raisins, nuts) or just keep it simple.

The best part about this banana bread? It always turns out great and stays fresh for days, which is pretty rare. The taste, the smell—this one has it all! And it's super easy to make.

This is probably the recipe my baker friends and foodie pals ask for the most.

• I originally included this recipe as a bonus in my e-book '5 EASY BREAD RECIPES', and everyone was super thankful for it. You can check it out now through the link!

Tips and notes for a perfect banana bread every time

• Go for ripe bananas—they'll make it sweeter and tastier.

• Make sure your butter is nice and soft, but don't let it melt all the way.

• Granulated and brown sugar each have their own roles, so don't swap them out for each other.

• Eggs and sour cream at room temperature.

• Just toss in a spoon or two of maple syrup to boost the flavor.

Ingredients

65 g butter

100 g granulated sugar

50 g brown sugar

60 g sour cream (or

Greek yogurt)

2 eggs

150 g ripe mashed banana

2 tsp Vanilla extract

1 tbsp Maple syrup (optional)

175 g all-purpose flour

1 teaspoon baking

powder

1⁄2 teaspoon baking soda

A pinch of salt

Dark chocolate chunks

(as much as you like)

1 whole banana for

decorating the top

Instructions

1. Set your oven to 180°C and get a loaf pan ready. Give the almost-melted butter a good whisk with the sugars until it's nice and creamy.

2. Add the eggs one at a time, then stir in the mashed banana and mix well.

3. Add the vanilla and sour cream, and maple syrup if using and mix. Fold in the sifted flour along with the baking powder, baking soda, and salt. Mix just until everything is combined.

4. Stir in the chocolate chunks. Don’t overmix at this point. Pour the batter into the prepared pan. Slice the banana in half lengthwise and place it on top.

5. Bake for 30 minutes, then cover with aluminum foil and bake for another 15/20 minutes. Check with a toothpick if it comes out clean, the bread is done if not continue baking.

6. Let cool in the pan for 10 minutes, then transfer to a wire rack.