This banana chocolate chunk bread is a perfect way to use up all those ripe bananas. It’s moist and fluffy with melted chocolate chunks bursting in each bite!
This is one of the best banana breads I’ve ever made. Those melted chocolate chunks just make it much more delicious and no one will figure out there is a veggie used in this bread!
I love baking and used to bake a lot when I was in Iran. In Seattle I used to bake less because we just wouldn’t eat that many baked goods. Banana bread was the first recipe I made myself from scratch with an English-language recipe, at the age of 10. It tasted so good! My mom and I made changes in the recipe, such as adding and taking out ingredients, every time to see how the texture would change. One thing that I like about banana bread is that because of bananas, it’s already moist and therefore doesn’t require tons of oil and/or butter to make it moist and fluffy.
Not that I’m against butter or anything. Oh, God no. Butter is good, but it’s also not very good, health wise.
So I decided to use olive oil. You can use either olive oil or vegetable oil but if you are using olive oil make sure it’s not extra virgin because the last thing we want in your cake is the olive scent. You can find “baking olive oil” in many supermarkets. I used Filippo Berio Extra Light.
After I poured the batter in the loaf pan, I topped it with chocolate chunks that just gave a great taste to the bread. If you are a fan of having chocolate chunks in your baked goods, then be generous and top the bread with all the chocolate chunks you have! My friend Rachel from Bakerita always says chocolate chunks are better than chocolate chips in recipes and you bet she is right!
Looking for more deliciousness?
- Banana Peanut Butter Coco Puff Milkshake
- Peanut Butter Chocolate Chunk Skillet Cookie
- Walnut Raisin Pumpkin Bread
- Chocolate Chip Banana Bread Recipe
- Banana Bread Muffins with Walnuts
Banana Chocolate Chunk Bread (with a secret ingredient!)
Ingredients
- 1 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup olive oil
- 2 ripe bananas mashed
- 1 egg
- 1/2 tsp vanilla
- 1 cup shredded zucchini
- 1/2 cup chopped walnut
- 1/2 cup chocolate chunks or more
Instructions
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Preheat the oven to 350F/180C. Coat a loaf pan with non-stick spray and line with parchment paper. Set aside.
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Whisk flour, baking powder and salt in a bowl, set aside.
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In a large bowl beat the sugar and olive oil until completely incorporated. Add in mashed bananas, egg, and vanilla. Beat until completely mixed.
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Add in flour mixture and mix until incorporated. Fold in zucchini and walnuts.
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Pour the batter in the loaf pan, top with chocolate chunks and bake for 45 minutes or until a toothpick inserted in the middle comes our with small crumbs on it.
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Let the bread cool completely before slicing it.
Rachel @ Bakerita
Aww I love reading your post and seeing you mention me! I’m glad all my obsessing over chocolate chunks has rubber off on someone, haha! This banana bread sounds so good, and I’m glad all that olive oil we collected went to good use 😉
unicornsinthekitchen@gmail.com
Ahahaha just remembered yes! Oh how much olive oil we collected but hey, they’re really good! 😀 Chocolate chunk is a total winner Rachel, no way I’m using chocolate chips 😀
Dorothy at Shockingly Delicious
I also use light flavored olive oil in my banana bread! Our *secret* is awesome, eh?
unicornsinthekitchen@gmail.com
Totally! And it makes it *just a little bit* healthier! 😀
Lauren Gaskill
Love how you snuck zucchini into this. You can’t even tell!!
unicornsinthekitchen@gmail.com
Yep! The husband didn’t figure it out until the last bite!
DessertForTwo
I love a recipe to use up ripe bananas and the zucchini in my fridge! Winner!
unicornsinthekitchen@gmail.com
The best way to have the family eat zucchini!
Megan @ MegUnprocessed
Great photography.
Kristen Chidsey
I can’t believe there is zucchini hiding in this bread, but totally understand how this works. I have to try it!
unicornsinthekitchen@gmail.com
You will love it! 😀