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There is so much to love about banana bread but this moist and fluffy Chunky Monkey Banana Bread has swirls of chocolate batter, crunchy walnuts and sweet chocolate chips throughout the loaf making it such a fun way to enjoy classic Banana Bread. This swirled banana Bread is so scrumptious and is perfect paired with coffee for breakfast or an evening dessert.
Why You'll Love This Chunky Monkey Banana Bread
- This Chunky Monkey Banana Bread is a great way to use overripe bananas. I don’t know about you but sometimes I have WAY too many overripe bananas and so this is a great way to use them up instead of throwing them away.
- This moist and fluffy Chunky Monkey Banana Bread is a great dessert for social gatherings. If you are having someone over for tea or coffee or want to make something special for Mother’s Day, Brunch, or to make for your family and friends then this Banana Bread will do the trick!
- This Banana Bread uses mainly house-hold ingredients. You probably already have all the ingredients needed to make this Chunky Monkey Banana Bread such as flour, sugar, eggs etc..
Ingredients Needed
4 Overripe Bananas
1/2 Cup Butter, softened
1/4 Cup Granulated Sugar
1/4 Cup Dark Brown Sugar, packed
2 Eggs
1 Teaspoon Vanilla Extract
1 1/2 Cups All Purpose Flour
1 1/2 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
Pinch Salt
3 Tablespoons Cocoa Powder
2 Tablespoons Milk
1/3 Cup Semi-Sweet Chocolate Chips
1/3 Cup Walnuts, chopped
How To Make Chunky Monkey Banana Bread
Preheat oven to 350 degrees F.
In a small bowl add ripened bananas and use a fork to mash until the bananas are a smooth consistency. Once mashed, sprinkle baking powder, baking soda and salt over the bananas and stir that in.
In a mixing bowl add butter, granulated sugar and brown sugar. Use a hand mixer (or stand mixer if you have one) and cream the butter and sugars together.
Once creamed, add in eggs and vanilla. Continue to cream the eggs into the butter mixture until a cohesive mixture forms.
Next, add in the mashed bananas, then add in flour and fold that all together until it is JUST combined.
Divide about half of the batter to another mixing bowl to make the chocolate batter. To one of the bowls add cocoa powder and milk. Use a spatula to mix the cocoa powder and milk together into the batter until it is just combined.
Spray a loaf pan (8.5″x5″) with cooking spray then alternate dolloping the regular batter and chocolate batter. Dollop a spoon of each batter into the loaf pan creating a “checkered pattern”.
When you have added about half of the batter evenly sprinkle half of the chocolate chips and the walnuts into the loaf pan. Continue to add the rest of the batter on top in a checkered pattern. Once batter is added, use a butter knife to swirl the batter around.
Top the banana bread with the rest of the chocolate chips and walnuts. Bake for about 50-60 minutes or until a toothpick comes out with slight sticky crumbs around it.
Allow the banana bread to cool for at least 1 hour before cutting into it. This Chunky Monkey Banana Bread will last up to 5 days in an air-tight container in a cool place. Enjoy! 🙂
Equipment & Products Needed
Non-Stick Loaf Pan
Organic Cocoa Powder
Chocolate Chips
Notes + Tips for Chunky Monkey Banana Bread
- The more overripe the bananas= the sweeter it will taste! Wait until your bananas are turning brown and have spots. Alternatively, you can use frozen ripe bananas too if that is what you have on hand.
- Dollop the chocolate and regular batter, alternating between the two. This Chunky Monkey Banana Bread has a beautiful swirl when you cut it open, in order to get this look, switch between adding each batter to create a “swirl” design.
- Use whatever toppings you like! I used walnuts and chocolate chips but other yummy toppings could be: peanut butter, cinnamon, pecans, peanuts, cream cheese, caramel, toffee chips.
Other Easy Dessert Recipes You Will Love
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Ingredients:
- 4 Overripe Bananas
- 1/2 Cup Butter, softened
- 1/4 Cup Granulated Sugar
- 1/4 Cup Dark Brown Sugar, packed
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups All Purpose Flour
- 1 1/2 Teaspoons Baking Soda
- 1/2 Teaspoon Baking Powder
- Pinch Salt
- 3 Tablespoons Cocoa Powder
- 2 Tablespoons Milk
- 1/3 Cup Semi-Sweet Chocolate Chips
- 1/3 Cup Walnuts, chopped
Instructions:
- Preheat oven to 350 degrees F.
- In a small bowl add ripened bananas and use a fork to mash until the bananas are a smooth consistency. Once mashed, sprinkle baking powder, baking soda and salt over the bananas and stir that in.
- In a mixing bowl add butter, granulated sugar and brown sugar. Use a hand mixer (or stand mixer if you have one) and cream the butter and sugars together.
- Once creamed, add in eggs and vanilla. Continue to cream the eggs into the butter mixture until a cohesive mixture forms.
- Next, add in the mashed bananas, then add in flour and fold that all together until it is JUST combined.
- Divide about half of the batter to another mixing bowl to make the chocolate batter. To one of the bowls add cocoa powder and milk. Use a spatula to mix the cocoa powder and milk together into the batter until it is just combined.
- Spray a loaf pan (8.5u0022x5u0022) with cooking spray then alternate dolloping the regular batter and chocolate batter. Dollop a spoon of each batter into the loaf pan creating a u0022checkered patternu0022.
- When you have added about half of the batter evenly sprinkle half of the chocolate chips and the walnuts into the loaf pan. Continue to add the rest of the batter on top in a checkered pattern. Once batter is added, use a butter knife to swirl the batter around.
- Top the banana bread with the rest of the chocolate chips and walnuts. Bake for about 50-60 minutes or until a toothpick comes out with slight sticky crumbs around it.
- Allow the banana bread to cool for at least 1 hour before cutting into it. This Chunky Monkey Banana Bread will last up to 5 days in an air-tight container in a cool place. Enjoy! 🙂
Video
Nutrition
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How many cups of flour in the chunky monkey banana bread?
1 1/2 Cups All Purpose Flour, the recipe is updated now! Sorry about that! 🙂
1 1/2 Cups All Purpose Flour, the recipe is updated now! Sorry about that! 🙂