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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.
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.
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.
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.
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.
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.
Looking for other easy sweet recipes?? Here are my favorites:
5 Minute Chocolate Chunk Banana Bread Mug Cake
Salted Tahini Butter Chocolate Chip Cookies
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
Servings: 9
Calories Per Serving: 357 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 medium over-ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2 teaspoons blackstrap molasses
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup dark rye flour
- 1/2 cup all-purpose flour (whole pastry works too)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 cup semi-sweet or dark chocolate chunks
Instructions
- 1. Preheat the oven to 350° F. Grease a 9×5 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.
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!
Hi Nicole,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
This is one of my favorite HBH recipes, and I love that it is pretty healthy too! Thank you Tieghan!
Hi Lauren,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Could you replace the rye flour for all purpose?!
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
This was soooooo good!
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
Delicious and a little different in the best way possible. Easy to prep and super healthy!
Hi Kate,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
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.
Hey Val,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
So good! I made it twice in one week since I had all the ingredients.
Hi Sarah,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
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
Hey Lynda,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
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)
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
Loved this, am 37 weeks pregnant and the baby was doing somersaults. Will definitely be baking this again.
Hi Kiran,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Whoa me too! 37 weeks today – banana bread for the win.
Thanks for trying the recipe Stacey!
Would this recipe work ok as muffins? Thank you!
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
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!
Hey Andrea,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
I want to try this recipe this weekend. I have whole wheat flour on hand. Can I use that in place of the rye?
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
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!
Hey Sarah,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Saw this recipe on your story yesterday morning and made it in the afternoon! So delicious, loved by everyone!
Hey there,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
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 🙂
Hey there,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT