Easy Chocolate Chunk Banana Bread with Streusel Topping

It’s time to dust off those brown bananas and make this Chocolate Chunk Banana Bread with Streusel Topping. This indulgent twist on the classic favorite combines rich, melty chocolate chunks with a buttery, cinnamon-sugar streusel that adds the perfect crunch to every bite. Whether you’re looking for a cozy weekend bake or a sweet treat to share, this recipe is sure to become a go-to in your kitchen. The bonus is that both my kids loved it as well!

Reasons Why You’ll Love This Recipe

• Perfect use for overripe bananas – A great way to reduce food waste and turn browning bananas into something delicious.
• Streusel topping adds irresistible texture – Buttery, crisp, and slightly spiced, the topping takes it to bakery-level goodness.
• Easy to make with pantry staples – Most ingredients are likely already in your kitchen.
• Beginner-friendly – Simple steps with impressive results; no fancy equipment needed. If my sister can make this, anyone can lol!
• Customizable – You can add nuts, swap chocolate types, or even make it gluten-free with a few tweaks.

The Ingredients You’ll Need for this Chocolate Chunk Banana Bread with Streusel Topping

Banana Bread Ingredients

• Butter – Adds richness and moisture, giving the bread a tender crumb and deep flavor.
• Brown Sugar – Provides sweetness with a hint of molasses, making the bread soft and flavorful.
• Eggs – Help bind everything together while adding structure and a slight lift.
• Vanilla Extract – Enhances all the other flavors with a warm, aromatic depth.
• Salt – Balances the sweetness and enhances the flavors of the other ingredients.
• Cinnamon – Adds a cozy, spiced warmth that pairs perfectly with banana and chocolate.
• All-Purpose Flour – Forms the base of the bread, giving it structure and body.
• Baking Soda – Works with the bananas to help the bread rise and stay fluffy.
• Bananas (mashed) – The star of the show—add natural sweetness, moisture, and that signature banana flavor.
• Chocolate (cut into chunks) – Melts into gooey pockets throughout the bread for indulgent bites of chocolatey goodness.

Streusel Topping Ingredients

• All-Purpose Flour – Forms the base of the crumbly topping, giving it texture and lightness.
• Brown Sugar – Adds a caramel-like sweetness and helps create a soft, slightly chewy streusel.
• Granulated Sugar – Balances the brown sugar for a mix of crisp and tender textures.
• Cinnamon – Gives the topping that classic, spiced bakery-style flavor.
• Butter (slightly melted) – Mixed with the dry ingredients to create a crumbly, golden-brown topping when baked.

How to Make This Recipe

To start making this Chocolate Chunk Banana Bread with Streusel Topping, begin by preheating the oven to 350°F.

Then begin by melting the butter in the microwave and pour it into a large mixing bowl. While the butter is still warm, stir in the brown sugar until the mixture becomes smooth and glossy. This simple step creates a caramel-like base that gives the banana bread its deep, rich flavor.

Next, crack in the eggs, whisking well to ensure everything is fully combined. Stir in the vanilla extract, a pinch of salt, and a generous dash of cinnamon, which adds that cozy warmth banana bread lovers crave.

In a separate bowl, whisk together the flour and baking soda. This dry mixture will be folded into the wet ingredients later, but before doing that, make sure to mash up your overripe bananas until smooth with just a few small lumps—they add both moisture and natural sweetness to the bread. Add the mashed bananas to the wet ingredients and give everything a good stir.

Now it’s time for the best part: the chocolate. Chop up a bar of your favorite chocolate into generous chunks (you want those melty pockets in every bite), and fold them into the batter along with the flour mixture. Be careful not to overmix—just stir until everything is incorporated and the batter looks thick and luscious.

Before baking this Chocolate Chunk Banana Bread with Streusel Topping, make the streusel topping. Slightly melt your butter—just enough so it’s soft but not fully liquid—and in a small bowl, mix it with flour, brown sugar, granulated sugar, and a little more cinnamon. Use a fork or your fingers to bring it all together into a crumbly mixture. This topping bakes into a golden, sweet crust that contrasts beautifully with the soft, chocolate-studded banana bread underneath.

Finally pour the banana bread batter into a parchment-lined loaf pan and sprinkle the streusel generously over the top. Bake in a preheated 350°F (175°C) oven for about 45 minutes, or until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs.

Let it cool in the pan for 10–15 minutes before lifting it out to finish cooling on a wire rack. The result? A decadent, bakery-worthy banana bread that’s as beautiful as it is delicious—perfect for breakfast, dessert, or any time you need a little extra comfort. I put a honey butter on top of mine!

Storage Tips for this Recipe

• Room Temperature:
  If you plan to eat the banana bread within 2–3 days, store it at room temperature. Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container to keep it moist. Be sure to let it cool completely before wrapping to avoid trapping in steam, which can make the streusel soggy.
• Refrigeration:
  To keep it fresh a little longer—up to about 5–6 days—store the banana bread in the fridge. Again, wrap it well to prevent it from drying out. You can rewarm slices in the microwave for about 10–15 seconds to bring back that fresh-baked feel.
• Freezing:
  This banana bread freezes beautifully! Once it’s fully cooled, wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe zip-top bag or container. It will keep well for up to 3 months.
  👉 To thaw, just leave it at room temperature for a few hours or microwave individual slices for a quick treat.
• Keep the Streusel Crunchy:
  To help maintain the crisp texture of the streusel topping, avoid storing the bread in a humid environment or wrapping it while it’s still warm. If the topping does soften over time, a quick toast or warm-up in the oven can help bring back a bit of crunch.

Common FAQ’s for this Recipe

Q: Can I use chocolate chips instead of chopped chocolate?
A: Absolutely! Chocolate chips are a convenient substitute, though chopped chocolate tends to melt more beautifully into the bread, creating those gooey pockets. Either works—use what you have on hand!

Q: What’s the best type of banana to use?
A: Very ripe bananas with lots of brown spots are ideal. The riper the banana, the sweeter and more flavorful your bread will be.

Q: How do I know when the banana bread is done?
A: The top should be golden brown, and a toothpick inserted in the center should come out with a few moist crumbs but no wet batter. Around 45–55 minutes at 350°F usually does the trick, depending on your oven.

Q: Can I double the recipe?
A: Definitely! You can double the batter and divide it between two loaf pans. Just be sure not to overcrowd the pans in the oven so they bake evenly.

Q: Can I add nuts or other mix-ins?
A: Yes! Chopped walnuts, pecans, or even shredded coconut are great additions. Just fold in about ½ cup along with the chocolate chunks.

Q: What size loaf pan should I use?
A: A standard 9×5-inch loaf pan works best for this recipe. If using a smaller pan, be sure not to overfill—it should be about ⅔ full to prevent overflow.

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