Comida Kraft
Recipe Box

Chocolate Chunk-Banana Bread

Prep Time
15
min.
Total Time
1
hr.
10
min.
Servings

18 servings

Team up chopped BAKER’S Chocolate with ripe bananas and walnuts and you end up with perfection – a moist banana bread that’s sure to win raves.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Mix flour, sugar, baking powder and salt in large bowl; set aside. Stir eggs, bananas, oil and milk in large bowl until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate and nuts.
  • Pour into greased 9x5-inch loaf pan.
  • Bake 55 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.

Substitute

Prepare as directed, substituting 1 cup BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.

Make it Easy

For easier slicing, wrap bread and store overnight before slicing to serve.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 220
Total fat 10g
Saturated fat 3g
Cholesterol 20mg
Sodium 95mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 17g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe is a hit! This recipe is a hit! I would make it for friends and they are always asking for more! I have not added chocolate chunks, but I do add cinnamon and it's just so awesome. This week, I have made 8 small loaves because people from work love it that much. I will be making 2 more for next week, so if you looking to impress you skills with a recipe, I reccommend this one!
Date published: 2009-03-05
Rated 2 out of 5 by from I have been using the same chocolate chip banana bread recipe for many years and while it is very... I have been using the same chocolate chip banana bread recipe for many years and while it is very good, I thought I'd try something new and since I love Kraft Recipes I thought it would be great. I was highly disappointed. These had NO flavor! I usually add vanilla and spices to mine as well as brown sugar and regular butter... I will be sticking to that recipe.
Date published: 2006-07-12
Rated 1 out of 5 by from I used to have a great recipe for chocolate banana bread but have lost the recipe, so I thought I... I used to have a great recipe for chocolate banana bread but have lost the recipe, so I thought I would try this. I was so disappointed. I ended up cooking it for a good 20 minutes more than the recipe called for and the outside of it was really dark and chewy, the inside didn't taste much better. NOTE TO KRAFT: I was wondering if the time and temperature indicated is used for a glass baking dish or metal baking dish, as the results are very different depending on which you use. I used glass which I think is why it took a lot longer to bake and therefore the temperature should be reduced slightly. I would appreciate some feedback. Thank You. <<< Response from Kraft Kitchens Expert, Wendy ~ When recipes state to use a certain size pan, the recipe has been tested in a metal pan. If a recipe states to use a certain size dish, it has been tested in a glass dish. Food bakes more quickly in glass baking dishes than in metal pans. >>>
Date published: 2007-01-19
Rated 5 out of 5 by from My family LOVES this recipe. My family LOVES this recipe. I have made it a number of times for them and for co-workers and it is always a hit! The only change I have made has been to split the recipe between two separate bread loaf pans. I find that in doing this it cooks more evenly and it makes it seem like there is more to go around. I never make plain banana bread any more!!
Date published: 2007-05-16
Rated 3 out of 5 by from Okay This bread was good ! Okay This bread was good ! even though I used Stone grain flour, and I didnt use the nuts (allergies), and I used semi-sweet-choc chips. It was like a healthy good choc. banana bread. And to add some more flavor .. I drizzled some honey on top ! My whole family loved it !
Date published: 2006-10-04
Rated 5 out of 5 by from Made this the other day as a way to use up some overipe bananas. Made this the other day as a way to use up some overipe bananas. It was great. I added two extra bananas and left out the chocolate for dietary reasons. The bread was moist and everyone loved it. We grilled slices for breakfast and that just enhanced the flavors.
Date published: 2007-02-02
Rated 4 out of 5 by from This is great bread to make. This is great bread to make. I put the mixture in muffin tins, heart tins and loaf pans and it turns out great (I just bake it until it is brown). I have substituted semi-sweet chocolate chips and pecans for the chocolate and walnuts and have had great results.
Date published: 2006-08-30
Rated 5 out of 5 by from This is awesome! This is awesome!!! My kids loved it, and they are some of the pickiest eaters I know! I left out the nuts but I will make another batch with nuts!! This is so wonderful! It's moist and very addictive!! I'll be surprised if this lasts till the end of the day!!
Date published: 2008-02-25
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