One Bowl Chocolate Chip Banana Bread
Ingredients
Directions / Instructions
Why You'll Love This One Bowl Chocolate Chip Banana Bread
This One Bowl Chocolate Chip Banana Bread is everything you want in a homemade banana bread—soft, moist, tender, buttery, and loaded with sweet ripe banana flavor and plenty of chocolate chips. The entire batter comes together in one bowl, so there's very little cleanup afterward.
It's a wonderful way to use up overripe bananas and makes a delicious breakfast, afternoon snack, lunchbox treat, or simple dessert. Serve it warm with butter for an extra comforting treat, or enjoy a slice with coffee or tea.
Ingredients
- 3 large ripe bananas, mashed
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
1. Prepare the Pan
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
2. Mash the Bananas
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth. A few small banana pieces are perfectly fine.
3. Add the Wet Ingredients
Stir the melted butter, sugar, eggs, and vanilla extract into the mashed bananas until smooth and well combined.
4. Add the Dry Ingredients
Add the flour, baking soda, baking powder, salt, and cinnamon directly to the bowl. Gently stir until just combined. Do not overmix the batter.
5. Fold in the Chocolate Chips
Fold in the chocolate chips and chopped nuts if using. Reserve a small handful of chocolate chips for sprinkling over the top.
6. Fill the Pan
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips evenly over the surface.
7. Bake
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
8. Cool and Serve
Let the banana bread cool in the pan for 10 to 15 minutes, then transfer it to a wire rack. Allow it to cool further before slicing for the cleanest pieces.
Expert Tips
Use very ripe bananas with plenty of brown spots for the sweetest and most flavorful bread. Measure flour carefully to avoid a dense loaf, and don't overmix after adding the flour. For an extra moist texture, let the baked loaf cool completely and wrap it tightly before slicing the next day.
Storage
Store banana bread in an airtight container or tightly wrapped at room temperature for up to 4 days. Refrigerate for up to 7 days if preferred. Individual slices can be wrapped and frozen for up to 3 months. Thaw at room temperature or warm gently before serving.
Serving Suggestions
Serve slices warm with butter, peanut butter, almond butter, cream cheese, or a drizzle of honey. Pair with coffee, tea, hot chocolate, or a cold glass of milk. It also makes a delicious base for French toast.
Recipe Variations
Use milk chocolate or dark chocolate chips instead of semi-sweet chocolate. Add chopped walnuts, pecans, toasted coconut, dried cranberries, or a swirl of peanut butter. For extra spice, add a pinch of nutmeg or replace the cinnamon with pumpkin pie spice.
Frequently Asked Questions
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