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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 |

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 |

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 |

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 |

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 |

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 |

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: 357 kcal

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



  • 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!


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 |

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  1. I probably made this 15 times over this past winter. The flavor is incredible and the rye really adds to the depth of it. The dark chocolate and flaky salt are a bonus and I sometimes left them out in favor of a heartier version. I also did them in muffin form and the kids ate them up!

    1. Hey Brett,
      Thanks for making this recipe so often, I am so glad to hear it is always enjoyed!! Hope you’re having a great day! xTieghan

  2. Hi love this recipe, have made it many times. Want to make a vegan version, any tips on substitutions?


    1. Hi Kiran,
      So glad you have been enjoying this recipe! Sorry, I have not tested this with vegan ingredients, but let me know if you give it a try! xTieghan

  3. 5 stars
    Second time making this yummy bread! I find that 58 minutes works for this recipe and using some tin foil to tent it the last 8 minutes to keep it from browning to much. Thanks for sharing this recipe!

    1. Hi Gina,
      Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT

  4. Super excited to try this! One question, should the coconut oil be refined or unrefined? Thanks!

    1. Hey Maria,
      I like to use unrefined coconut oil. Please let me know if you give the recipe a try, I hope you love it! xx

  5. 5 stars
    I used 3 mini-loaf pans (filled halfway) and baked for 33 minutes. Love giving these as gifts and the mini-loaves are just the right size for those who can’t (or won’t!) polish off a whole loaf.

    1. Hey Catherine,
      Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

    1. Hey Elizabeth,
      Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan

  6. 5 stars
    this was delish as written, but i have a friend who is allergic to white flour, do you think i could sub almond flour for that 1/2 cup of all purpose? tyia

    1. Hi Sheryl,
      Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! I would use a GF flour blend. xT

  7. This is definitely the best banana bread I have made. It is absolutely delicious! Easy! Thanks for a great recipe! I used spelt flour in place of the white flour.

        1. Hey Marisa,
          Sure, that will work well for you! Let me know how the recipe turns out, I hope you love it! xTieghan

  8. 5 stars
    I couldn’t find rye flour, so I used buckwheat instead. Also, I didn’t realize I was out of honey and used maple syrup….and it was delicious!
    This will be my go-to for banana bread.

    1. Hey Kimberly,
      Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan

  9. 5 stars
    Loved this recipe!!! So easy plus it’s not too sweet. Made it with 70% dark chocolate which was just the perfect combo. Thaaank you Tieghan 🙂

    1. Hey Beth,
      Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan

  10. 5 stars
    This is delicious! Thank you for a great and easy recipe. The only things I changed was to used extra virgin olive oil, 1/4 cup white whole wheat flour + 1/4 cup all purpose flour and half the chocolate. I really appreciate the use of a different flour and the less refined sugars. 🙂

  11. 5 stars
    Soooo good!! I was skeptical of it being healthier than my usual banana bread recipe but it’s even better this way! Only changes was I used browned butter instead of coconut oil and regular molasses. Definitely a keeper!

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

  12. 5 stars
    This was so chocolaty good. I substituted oat flour for rye cuz it’s what I had and it worked. My family walked off with it after dinner last weekend.