Today, I’ve got the most delicious, soft and tender chocolate chunk banana bread. This banana bread is made in one bowl and still a better for you bread like my chocolate chip banana bread but a little more decadent.
Banana bread is a staple in our house so I love coming up with variations as we’ve always got at least a couple of bananas getting too ripe. I’m not one to make the same thing every week so I decided to make a leveled up banana bread this week. I swapped out the canola oil for coconut oil to make it a little more like a bakery banana bread and added some chocolate chunks so you get big bits of chocolate in every bite.
Although we’re using a more saturated fat in this banana bread, it’s still a better for you version that you can give to the kids for breakfast or snack or to yourself. It’s got over 5g of fibre per slice plus 6g of protein. While it’s perfectly sweet, it only has 13g of sugar per slice which is about half the amount of your standard banana bread.
For some more quick bread options, try my funfetti banana bread or my double chocolate zucchini bread.
Can I Use Chocolate Chips Instead?
Yes, if you don’t have a chocolate bar to chop up or chocolate chunks, you can use a little less than 1/2 cup of chocolate chips for the same amount.
Benefits of Whole Wheat vs. White Flour
When baking healthier snacks, treats or breakfasts, I’m a big fan of using whole wheat flour instead of all purpose flour, also known as white flour. There are many benefits to this including a higher concentration of minerals like copper, magnesium and iron. This is important for me personally as like many women, I’ve had issues with low iron in my life.
There is also a larger source of B vitamins in whole wheat flour which provides energy. Whole wheat flour has a higher protein content as well as more fibre, both of which can keep you feeling full longer. Another great thing about whole wheat flour is it can add a little extra flavour bringing a hint of nuttiness to certain bakes.
The only cons of using whole wheat flour that I know of is sometimes it can make a recipe more dense, which is why I typically add more moisture to my recipes. In doing this, I generally don’t notice that I’m eating a whole wheat flour bread instead of a white flour bread.
The other downside is I know everybody doesn’t keep whole wheat flour on hand. Well, I never used to either and now I can’t imagine not having it in the house. I buy a large 10kg bag for the exact same price as an all purpose bag of flour and have never had it go bad on me. Having said this, I highly recommend keeping some on hand so you can make guilt free muffins, quick breads or whatever you want! Although, in saying this, if the recipe doesn’t call for it, I don’t recommend swapping whole wheat flour for white flour, they’re generally not a 1 to 1 substitute.
If you’d like more information on the nutritional benefits, head to https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/whole-grains/. There are lots of great sources of nutritional information on the Harvard website that is backed up by multiple sources.
How To Store Quick Bread
When storing this chocolate chunk banana bread, follow these steps:
- Fully cool the bread, otherwise it can get gummy and soggy.
- Place a paper towel on the bottom of an airtight container or bag.
- Put the bread on top of the paper towel.
- Lay another paper towel on top of the bread.
- Seal and keep at room temperature for up to 3 days.
How To Freeze Quick Bread
If you want to freeze the bread, follow these steps:
- Fully cool the bread and then slice it into pieces at your desired thickness.
- Place a paper towel on the bottom of an airtight container or bag.
- Put the slices on top of the paper towel in a single layer. If you need to layer them, put a small square of paper towel between the layers.
- Seal and store in the freezer for up to 3 months.
- To eat, take amount you need out and let thaw at room temperature for 2 hours or heat in the microwave in 20 second increments. But be cautious if using the microwave when feeding children or toddlers, it can leave hot spots.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- Don’t overmix the batter! Fold the wet and dry ingredients together until just combined. This ensures a tender crumb rather than a claggy bread.
- Whenever making any kind of baked good with banana, ensure the bananas are overripe, with brown spots or skin, or they won’t incorporate as well into your recipe. They also won’t bring as much flavour. If you don’t have any bananas at this stage of ripeness, often grocery stores will sell the overripe bananas for this purpose. This to me is a win win as it also helps reduce food waste!
- For best results, use room temperature ingredients! They will mix together much easier creating a smoother, more well incorporated batter.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale . It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Banana Recipes
Today’s song is one I haven’t listened to in a while and just rediscovered. Here’s Chocolate by The 1975. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
One Bowl Chocolate Chunk Banana Bread
Ingredients
- 1 1/3 cup (300g) mashed overripe banana
- 2 large eggs (room temperature)
- 1/3 cup (60g) light brown sugar, packed
- 1/3 cup (75g) coconut oil, melted
- 2/3 cup (150g) unsweetened oat milk (or any milk)
- 1/3 cup (75g) plain Greek yogurt
- 2 tsp vanilla extract
- 2 1/2 cups (300g) whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 100g dark chocolate, chopped (plus more for topping if you like)
Instructions
- Line or spray a 9×5 loaf pan and set aside. Preheat the oven to 350℉.
- In a large mixing bowl, mash your banana. Then add the eggs and brown sugar and whisk until well combined.
- Add in the melted coconut oil, milk, Greek yogurt and vanilla extract and whisk until well combined.
- Then into the same bowl, add the flour, baking powder, baking soda and salt. Kind of sprinkle it all around the bowl so it mixes better. You can mix it in a different bowl before adding if you like but then you'll need to dirty more dishes. Once you've added the dry ingredients, fold everything together with a spatula until mostly combined.
- Now add in the chopped chocolate and give it a couple more folds until just combined. You don't want to overmix or the bread can get dense and gummy. Pour the batter into the prepared pan and top with more chopped chocolate if you like. Bake for 50-60 minutes or until a toothpick comes out clean and the top springs back when gently touched.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to completely cool. Store in an airtight container for up to 3 days or freeze for up to 3 months and enjoy!
