Go Back
Chocolate Chunk Banana Bread with Streusel Topping

Chocolate Chunk Banana Bread with Streusel Topping

Print Recipe
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
Course Dessert
Keyword bananas, bread
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 loaf

Equipment

  • Loaf Pan

Ingredients

For the Chocolate Chunk Banana Bread

  • 1/2 cup Butter melted
  • 3/4 cup Brown Sugar
  • 2 large Eggs
  • 2 tsp. Vanilla Extract
  • 1/4 tsp. Salt
  • 1 tsp. Cinnamon
  • 1 & 1/2 cup Flour
  • 1/2 tsp. Baking Soda
  • 2 ripe Bananas
  • 1/2 cup Chopped Chocolate Chunks

For the Streusel Topping

  • 2 tbsp. Butter slightly melted
  • 1/4 cup Flour
  • 2 tbsp. Brown Sugar
  • 2 tbsp. White Sugar
  • 1/2 tsp. Cinnamon

Instructions

  • Begin by preheating the oven to 350°F.
  • Melt the butter in the microwave and pour it into a large mixing bowl
    1/2 cup Butter
  • Stir in the brown sugar until the mixture becomes smooth and glossy.
    3/4 cup Brown Sugar
  • Crack in the eggs and whisk until everything is well combined
    2 large Eggs
  • Stir in the vanilla extract, salt, and cinnamon
    2 tsp. Vanilla Extract, 1/4 tsp. Salt, 1 tsp. Cinnamon
  • Then mash up your overripe bananas until smooth with just a few small lumps. Add the mashed bananas to the wet ingredients and give everything a good stir.
    2 ripe Bananas
  • Chop up a bar of your favorite chocolate into generous chunks and fold them into the wet batter
    1/2 cup Chopped Chocolate Chunks
  • Then in a separate bowl, whisk together the flour and baking soda. Once whisked together gently fold it into the wet batter.
    1 & 1/2 cup Flour, 1/2 tsp. Baking Soda

For 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.
    2 tbsp. Butter, 1/4 cup Flour, 2 tbsp. Brown Sugar, 2 tbsp. White Sugar, 1/2 tsp. Cinnamon
  • 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 & then ENJOY!

Notes

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 9x5-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.

Other Recipes I Think You Might Like