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This Salty Chocolate Chunk Rye Banana Bread, is a new winter favorite. One bowl, super quick to mix up, wholesome, and SO DELICIOUS! It’s perfect for baking on these cold winter days. With over-ripe bananas, good honey, nutty and rich rye flour, and your best-loved chocolate bar, this is sure to become your favorite banana bread.

Salty Chocolate Chunk Rye Banana Bread |  halfbakedharvest.com

When I said I was excited about this month’s recipes, I really wasn’t joking. But this banana bread is surely my favorite recipe of the week. It’s so good you guys, and just so easy to make. I love it!

Every January, like clockwork (literally like January first), I start thinking about banana bread. Something about this bitter cold month with super short days makes me want to bake banana bread.

The process is always so relaxing and easy with the most delicious outcome. And this is definitely my favorite loaf yet.

Salty Chocolate Chunk Rye Banana Bread |  halfbakedharvest.com

The idea

By now most of you hopefully know about the new cookbook out in February. I can’t wait to share it with you guys! One of the recipes in the book includes rye flour and it’s one of my favorites.

Using rye flour not only adds lots of nutrients, but the flavor is so nutty, rich, and almost malt-like. It’s really delicious when incorporated into baked goods, both savory and sweet.

Enter my annual banana bread craving! A rye banana bread with sweet dark chocolate chunks sounded just perfect.

Salty Chocolate Chunk Rye Banana Bread |  halfbakedharvest.com

The details

When I said this was easy, I really did mean it.

Mash up super ripe bananas in a big bowl. Add some eggs, melted coconut oil, a drizzle of honey, and then, I love to add a touch of molasses. It pairs nicely with the rye flour and adds the flavor of brown sugar…just minus the actual sugar part.

Salty Chocolate Chunk Rye Banana Bread |  halfbakedharvest.com

A little vanilla goes in next, then the rye flour, and a pinch of salt before stirring in lots of chocolate chunks.

Then bake the bread for just about an hour. Honestly, this is kind of a long wait time, but trust me, so worth it. This bread warm, right out of the oven, it really is such a wonderful treat.

Salty Chocolate Chunk Rye Banana Bread |  halfbakedharvest.com

It’s soft and sweet, but not too sweet, since we only use a small amount of honey. And the banana and rye flavors really shine through in this bread – so delicious!

Great for breakfast, delicious as an afternoon snack, and chocolatey enough for an evening dessert.

Salty Chocolate Chunk Rye Banana Bread |  halfbakedharvest.com

Looking for other easy sweet recipes?? Here are my favorites: 

5 Minute Chocolate Chunk Banana Bread Mug Cake

Salted Tahini Butter Chocolate Chip Cookies

Baked Hot Chocolate Doughnuts

Lastly, if you make this Salty Chocolate Chunk Rye Banana Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Salty Chocolate Chunk Rye Banana Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 9
Calories Per Serving: 331 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 350° F. Grease a 9x5 inch bread pan.
    2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, molasses, eggs, and vanilla until combined. Add the rye flour, flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chunks. 
    3. Pour the batter into the prepared bread pan. Bake for 55-60 minutes, or until center is just set. Remove and let cool for at least 30 minutes before cutting...or just eat it warm and enjoy!

Notes

Storage: Bread will keep (covered) for 3-5 days.
Darkening Bread: If the bread is getting too dark on top before the center is finished cooking, cover with foil and continue baking. 
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Salty Chocolate Chunk Rye Banana Bread |  halfbakedharvest.com

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Comments

  1. This is the best banana bread I’ve ever had or made! Melts in your mouth delicious! My new go-to for sure. Thank-you!

    1. Hi Jessica,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

    1. Hi Victoria,
      Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan

  2. 5 stars
    This is one of the best things I’ve made. It’s not like traditional banana bread but it’s exactly to my taste. It will be my go-to banana bread recipe moving forward.

  3. 4 stars
    If you are accustomed to the distinct flavor of blackstrap molasses you will LOVE this recipe. If not, I recommend using regular molasses. This is a great recipe that makes delicious banana bread that’s not too sweet, but dense and satisfying.

    1. Hi Denise,
      So sorry, I only have the estimated calorie count. Please let me know if you have any other questions! xTieghan

  4. I just made this recipe and it is delicious! It is just the right amount of chocolate and not too sweet. Great breakfast bread.

    1. Hi Patty,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

    1. Hey Alicia,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  5. I made this today and put chopped up Snickers bars instead of the chocolate chunks (that’s what I had on hand, COVID quarantined) and it came out so yummy! Whole family loves this, thank you!

    1. Hi Mandy,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  6. 5 stars
    The best banana bread recipe! A really elevated flavor, tastes incredible! Thanks Tieghan for another perfect recipe! Tonight we’re having the Korean tacos 🙂

  7. 5 stars
    Made this and it’s delicious! I have lived molasses since childhood and it goes great with the rye taste. Definitely will be making this again.

  8. 5 stars
    Uniquely healthy banana bread recipe and very tasty. Better than any banana bread recipe I’ve made. Your recipes are the best!!!

  9. 5 stars
    This recipe is healthy and sophisticated. I had some rye flour languishing in my pantry so I decided to give this a try and I am so glad I did. The sweetness from the bananas and the little bit of honey is perfect combined with the sea salt. My boyfriend objected to the chocolate chunks so we compromised with semi-sweet chips. Delish!

    1. Hi Nicole,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

    1. Hi Kelly,
      Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Chris,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

  10. 5 stars
    Oh my goodness. This recipe is a keeper. Just like you said, it is DELICIOUS! Warm from the oven and more satisfying than a cookie! I’m going to have to hoard bananas to have enough to make large quantities for my family.

    1. Hi Sarah,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  11. 5 stars
    Absolutely love this recipe! The only thing I changed was to sub chocolate chips for the bar. I actually wrote the recipe in one of my favourite old cook books for quick reference.
    Both of my daughters have made this and marvel at (a) how good it is and (b) how much less sugar it uses! Bravo

    1. Hey Lynda,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  12. 5 stars
    This banana bread was delicious. Just that little bit different. Any chance of a metric tab on this recipe pls like on your others. I find it tricky working in cups (I’m in England)

    1. Hey Gill,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Yes, I will add the metrics! Have the best weekend! xT

    1. Hi Kiran,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

        1. Hey Kellie,
          Yes, that will work well for you, just reduce your baking time. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  13. Made this recipe tonight and it was delicious! It was (somehow) my first time making banana bread. I used only all purpose flour since I didn’t have the rye flour and it still turned out very well.

    This will be my go to banana bread recipe!

    1. Hey Andrea,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

    1. Hey Melanie,
      Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  14. 5 stars
    awesome and love the no butter or refined sugar! I subbed whole wheat flour for rye and maple syrup for molasses and still came out great!

    1. Hey Sarah,
      Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT

  15. 5 stars
    Saw this recipe on your story yesterday morning and made it in the afternoon! So delicious, loved by everyone!

    1. Hey there,
      Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT

  16. 5 stars
    Wow, so amazing with rye flour. I used 3/4 cups rye, 1/4 cup oat flour, and 1/2 c whole wheat. Half honey half coconut sugar. Added cinnamon, nutmeg, ginger, and a persimmon cuz I was a little short on banana. Ditching my old recipe!

    Would also be great without chocolate to make jammy toast with 🙂

    1. Hey there,
      Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT

  17. 5 stars
    Holy crap my whole fam loved this. I checked at 55 minutes and it wasn’t quite done but was certainly brown enough so I cover with foil and baked another 15 minutes!! I also used dairy free chocolate chips!

    1. Hey Emily,
      Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT

  18. Looks delicious! Do you think that I could use 1 cup all purpose flour and 1/2 cup whole wheat flour? Or use 1 1/2 all purpose?

    1. Hey Christy,
      Sure, either of those would work for you. I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan

    1. Hey Lainie,
      Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

      1. I made this with almond flour instead of all purpose flour and I used “lily’s baking chips”(no sugar added) instead of chocolate chunks. fantastic

        1. Hey Denise,
          Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan

  19. Oh my oh my! This looks amazing. Im going to try to convert this to a vegan version for some friends of mine.
    Thanks for sharing!

    1. Hey Sharon,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan

    1. Hey Jill,
      I like Bob’s Red Mill. I hope you love this recipe, please let me know if you give it a try! xTieghan

  20. happy new year tieghan! this looks so delicious but i absolutely loathe bananas. haha :-0 can you recommend a substitution? thanks!

        1. Hi Stephanie,
          You could use all purpose flour in place of the rye flour. I hope you love this recipe, please let me know if you give it a try! xTieghan

  21. I have just recently moved to Colorado and we are now living at approximately 5,800 feet. How do you adjust your recipes for altitude.

    Coleen Arnfield

    1. Hey Coleen,
      You can follow all of my recipes as is, no adjustments needed! I hope you love the recipe, please let me know if you give it a try! xTieghan

  22. Wondering if another oil could be substituted for the coconut oil? If so any suggestions? Thanks. Love your recipes.

    1. Hey Kelly,
      You could use another neutral oil or butter in place of the coconut oil. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hi Jess,
      You could use another neutral oil or butter in place of the coconut oil. I hope you love the recipe, please let me know if you give it a try! xTieghan

  23. What brand of chocolate bar is in the photo above? I like the bigger uneven chunks rather than standard morsels.
    Also, do you have a source for ordering the dark rye flour online?
    Thank you.

    1. Hey Rhonda,
      I like to use Chocolove bars and check Thrive Market for the rye flour. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. I woke up this morning with all the ingredients except rye flour, and just finished a delicious slice. My replacement was a combination of Spelt and bread flour because it’s what I had. I think the recipe is very forgiving with substitutions.

    2. Hey Amy,
      You can use all purpose flour in place of the rye flour. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan

    1. Hi Danelle,
      Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      1. This recipe looks super sumptuous. Just wondering if I could make it in the bread machine using yeast instead of baking powder

        1. Hi Dee,
          I would not recommend that for this recipe, it’s super easy and all made in one bowl. Let me know if you give it a try, I hope you love it! xTieghan

          1. Thanks Tieghan, that helps. I got all the other ingredients except the blackstrap molasses. Would you suggest any decent replacement for that?