Theobroma Chocolate Chunk Banana Bread

Caroline Iwamoto

This is a favorite of the Theobroma crew! We love snacking on a piece of chocolate chunk banana bread with a cup of Raven's Brew coffee in the morning.

Original recipe inspiration from: Natasha Kravchuk at Natasha's Kitchen

This recipe is an adaptation from Natasha's Banana Bread recipe. We've enhanced the recipe by taking out the raisins and using our own Theobroma Chocolate Bars instead. We recommend using either of our satin bars -- milk or dark depending on your flavor preferences. Walnuts are optional if you want an extra crunch. 


3 ripe bananas
1/2 cup unsalted butter (one stick, softened)
3/4 cup granulated sugar
2 large eggs
1 1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1 cup Theobroma Chocolate chunks - 2 bars (recommended: Milk Satin or Dark Satin

Optional: 1 cup walnuts


Preheat oven to 350°F. Grease a standard bread loaf pan*.

Combine 1/2 softened butter and 3/4 cup granulated sugar in a mixing bowl. Stir until creamy.

In a separate bowl, mash the 3 ripe bananas until there are no more chunks. Add 2 large eggs and mix together thoroughly. 

Poor banana and egg mixture into the butter and sugar mixture. Mix everything together. 

In a separate bowl, whisk together dry ingredients (1 1/2 cup flour, 1 tsp baking soda, 1/2 tsp salt). Add to wet ingredients in increments until everything is combined. Mix to make sure there aren't any dry flour clumps hiding in the batter.

Add 1/2 tsp vanilla extract. Fold in 1 cup Theobroma Chocolate chunks (and walnuts if desired). 

Pour batter into greased loaf pan and bake for 55-60 minutes or until it passes the clean toothpick test.

* This recipe also works for muffins, though the baking time will be much shorter.