Chocolate Chunk Banana Breakfast Bread

• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chunks

Steps

1. 1 Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. 2 In a large bowl, whisk together flour, sugars, baking soda, and salt.
3. 3 In another bowl, mix mashed bananas, melted butter, egg, and vanilla.
4. 4 Pour wet ingredients into dry ingredients and stir until just combined.
5. 5 Fold in chocolate chunks.
6. 6 Pour batter into prepared pan and smooth the top.
7. 7 Bake for 50 minutes or until a toothpick comes out clean.
8. 8 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Equipment

• 9x5 inch loaf pan
• Mixing bowls
• Whisk
• Rubber spatula

Variations

• Add 1/2 cup of chopped walnuts for a nutty crunch.
• Replace chocolate chunks with dried fruit for a tangy twist.

Substitutions

• Use applesauce instead of butter for a dairy-free option.
• Substitute all-purpose flour with whole wheat flour for a heartier texture.

Pairings

• Fresh fruit salad
• Greek yogurt with granola

Nutrition

Tips

• For extra gooey chocolate, use chunks instead of chips.
• Add a sprinkle of coarse sea salt on top before baking for a sweet and salty twist.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat slices in a toaster for a warm treat.

Freezing: Freezes well for up to 3 months. Thaw at room temperature or reheat from frozen in a preheated oven at 300°F for 15 minutes.

Serving Suggestions

• Serve with a schmear of cream cheese or a drizzle of honey.
• Pair with a steaming cup of coffee or tea.

FAQ