Chocolate Chunk Banana Bread

This chocolate chunk banana bread smells so mouthwatering while it’s baking, and ohhh the taste… fluffy tender crumb, with pockets of melting dark chocolate and toasted walnut bites. Oh yeah, I absolutely frigging love it!

I first came across this recipe on Instagram via Olia’s @ps.ny account. I had never seen banana bread baked in a round pan, so that was the first thing that caught my eye. Then I saw the ingredients and was hooked!

Dang I was out of cranberries and coconut though, but there was no way I waiting to make this heavenly sounding treat. So I added what I did have and turned it into this luscious chocolate chunk banana bread instead.

My loaf was over baked by about 5 minutes, so the bottom crust is a little too brown. Still really yummy though!

And here is the photo that tweaked my interest in making this amazing bread. (The recipe link in my notes at the bottom of this post.) It’s called Om’s Divine Banana Bread. Isn’t that cool? It fits this banana bread perfectly!

Like I mentioned above, the recipe calls for cranberries. I’ve made it with fresh and dried, and I actually prefer it with the latter. Fresh cranberries tend to overwhelm the flavor of the banana, which you definitely don’t want.

More chocolate recipes like this decadent Chocolate Chunk Banana Bread HERE and here too.

For my version, I drizzled slices with Rigoni di Asiago Dairy-Free Nocciolata and Once Again Creamy Roasted Almond Butter. Both items are vegan, and honestly the best I’ve ever tasted for “nutella” and almond butter.

Nocciolata by Rigoni di Asiago doesn’t have that almost over-the-top sweetness of Nutella. Instead the taste is much deeper, richer, and lush. So in love with their vegan hazelnut chocolate spread!!

Once Again is an organic almond butter, and the only ingredient is dry roasted unblanced almonds. It contains no added salt, sugar, or weird chemicals. I can’t believe it tastes even better than the almond butter that I make at home, so I know the almonds they roast are excellent!

FYI: This isn’t a sponsored ad. I just love the products and wanted to share them with you.

Be sure to also try the original recipe for Om’s Divine Banana Bread. I know you will love it as much as I do!

Chocolate Chunk Banana Bread (vegan)

Print Recipe

Serves: 1 loaf Cooking Time: 1 1/2 hrs (including prep time)

Ingredients

1 tablespoon flaxseed meal
3 tablespoons warm water or aquafaba
1 tablespoon white vinegar
canned coconut milk to make 1 cup coconut milk
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup mashed very ripe banana*
2/3 cup coarse coconut sugar, or 1/2 cup finer grained raw sugar
1/4 cup neutral tasting oil
2 tablespoons maple syrup
1 teaspoon pure vanilla extract
1/2 cup chopped dark chocolate or chocolate chips
1/2 cup chopped toasted walnuts
lengthwise sliced banana for topping, optional

Instructions

Stir the flaxseed meal and water or aquaba in a small bowl to make a flax egg and set on counter for 15 minutes.

Preheat oven to 350 degrees F. Line a 9 x 5" loaf pan with parchment paper or coat with non-stick cooking spray; set aside.

Add the vinegar to a glass measuring cup and then add enough of the coconut milk to measure 1 cup; stir and set aside for 15 minutes.

In a large bowl, whisk the flour, baking soda, baking powder, ground cinnamon, and salt together; set aside.

In a medium bowl, whisk the mashed banana and sugar together. Whisk in the milk, flax egg, oil, maple syrup, and vanilla extract until well combined. Scrape into the flour mixture and stir just until almost combined. Add the chocolate and walnuts and stir just until blended; do not over mix or the bread will not be tender.

Pour into the prepared pan and sprinkle the top with a little coarse sugar if you like. Place in the oven and bake for 65 to 70 minutes, or until a tester inserted in the top comes out clean. Remove bread, in pan, to a cooling rack for 10 minutes. Remove bread from the pan to a wire rack to cool completely before slicing. If you used parchment paper, then carefully remove the bread from the paper before leaving it to cool.