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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 post was originally published on January 4, 2022
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!
Hey Emily,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
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?
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
Can you use almond flour in place of rye flour?
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
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
Hey Denise,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
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!
I hope you love the recipe Stephanie!
So good!
Hey Sharon,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Delicious
Hey Denise,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Heaven in a pan <3
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!
Excited to try. Love banana bread. Any Rye Flour you recommend?
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
happy new year tieghan! this looks so delicious but i absolutely loathe bananas. haha :-0 can you recommend a substitution? thanks!
Hi Jessica,
I would try any of my other breads that don’t involve bananas. Here are some options:
https://fett-weg.today/cinnamon-pumpkin-butter-bread/%3C/a%3E%3Cbr /> https://fett-weg.today/cinnamon-swirl-chocolate-chip-pumpkin-butter-bread/#wprm-recipe-container-96452%3C/a%3E%3Cbr /> https://fett-weg.today/zucchini-chocolate-chunk-coconut-bread/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
Is there a substitute for rye flour
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
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
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
Wondering if another oil could be substituted for the coconut oil? If so any suggestions? Thanks. Love your recipes.
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
What can I substitute the coconut oil with?
You can use butter as a replacement.
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
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.
King Arthur is an excellent source for everything baking. They have a very good website.
Absolutely!
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
Yay! Making this today but cannot find the rye flour. Which flour can I use in place of?
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.
Hey Christie,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
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
This looks amazing!!
Can you use all purpose flour instead of rye flour?
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
This recipe looks super sumptuous. Just wondering if I could make it in the bread machine using yeast instead of baking powder
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
Thanks Tieghan, that helps. I got all the other ingredients except the blackstrap molasses. Would you suggest any decent replacement for that?
You could use brown sugar:)