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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 is write it on a post note and put inside the cabinet door levels of good! I don’t always have rye flour, but when I do, I make this.
Hi Maddie,
Love this!! Thanks a lot for trying this recipe and your feedback! So glad it was enjoyed:) Xx
Hi. This is by far the best banana bread recipe! I make it at least once a month. I was wondering if I could do a sort of mash-up of this recipe with your cinnamon swirl chocolate chip pumpkin bread? So I’d use the pumpkin from that recipe in place of bananas and add the spices from the pumpkin bread recipe? Would I need any adjustments? Thanks!
Hey Terri,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! Sorry, I’ve never tested that, but you could certainly give it a try! xT
I’ve made it several times and love it. Could I use whole wheat for the all purpose flour?
Hey Dolly,
Amazing!! I appreciate you making this recipe and sharing your review, so glad to hear it was a winner! Sure, you could do whole wheat flour:) xT
I’ve made this a few times and love it every single time!!! Can this be made then frozen for a few days before eating?
Hey Chelsey,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! Sure, that will work well for you! xT
Can I use almond flour instead of rye flour ? 🙂
Hi Maude,
Sure, that should work well for you! I hope this recipe turns out amazing, please let me know if you have any other questions! xx
Definitely a favorite Half Baked Harvest recipe! These have come out amazing every single time and my husband kept saying how good they were the first time I made them. I cook them in muffin tins and they’ve come out great. Thanks for this amazing go-to recipe, Teighan!
Hi Melanie,
I am so glad your family enjoys this recipe, it’s such a great idea to make it into muffins too! xTieghan