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A delicious sliced loaf of Chocolate Chunk Strawberry Banana Bread sits on a wooden tray, surrounded by fresh red strawberries.
Maryam

Chocolate Chunk Strawberry Banana Bread

This moist and flavorful banana bread combines the sweetness of ripe bananas with juicy strawberries and decadent chocolate chunks, creating a delightful treat perfect for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar packed
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Ground Cinnamon optional
Wet Ingredients
  • 3 large Ripe Bananas mashed (about 1 1/2 cups)
  • 2 large Eggs room temperature, lightly beaten
  • 1/2 cup Unsalted Butter melted and cooled (1 stick)
  • 1 tsp Vanilla Extract
  • 1/4 cup Milk whole or reduced-fat
Add-ins
  • 1 cup Fresh Strawberries hulled and diced
  • 1 cup Chocolate Chunks semi-sweet or dark

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, and ground cinnamon (if using) until well combined.
  3. In a separate medium mixing bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining. Add the lightly beaten eggs, melted and cooled butter, vanilla extract, and milk to the mashed bananas. Whisk until just combined.
  4. Pour the wet ingredient mixture into the dry ingredient mixture. Using a rubber spatula, stir until just combined. Be careful not to overmix; a few lumps of flour are okay. Overmixing can lead to a tough bread.
  5. Gently fold in the diced fresh strawberries and chocolate chunks until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
  7. Once baked, remove the loaf pan from the oven and let it cool in the pan on a wire rack for 10-15 minutes before carefully removing the bread from the pan.
  8. Allow the banana bread to cool completely on the wire rack before slicing and serving for the best texture, though it's also delicious warm.

Notes

For best results, use very ripe bananas (with brown spots on the peel) as they are sweeter and easier to mash. Store leftover banana bread at room temperature in an airtight container for up to 3-4 days, or in the refrigerator for up to a week. It also freezes well, wrapped tightly, for up to 3 months. Feel free to experiment with other chocolate types, like milk chocolate or white chocolate chunks, or add nuts like chopped walnuts or pecans.