If there’s one recipe I always come back to when I’ve got overripe bananas staring at me from the counter, it’s this One Bowl Chocolate Chip Banana Bread. Honestly, this banana bread isn’t just a recipe—it’s like a warm hug on a chilly afternoon. I still remember the first time I baked it for my family. We’d just come home from a rainy soccer game, everyone was cold and a little grumpy, and the house smelled of wet grass. By the time the loaf was cooling on the rack, the kids were already hovering, chocolatey grins at the ready.
What I love most is how simple and fuss-free it is—no fancy equipment, no endless dishes. Everything comes together in one bowl and, in under an hour, you get a bakery-worthy banana bread that’s studded with melty chocolate chips. It’s the perfect way to use up those spotty bananas, and honestly, even when I don’t have a reason, I find myself coming back to this easy banana bread recipe just for the comfort it brings. My husband swears it tastes best slightly warm, with the chocolate chips still gooey, and I can’t say I disagree.
Baking has always felt like a way to slow down and savor little moments, especially on busy weeks. This chocolate chip banana bread is my trusty sidekick—reliable, comforting, and always a hit at brunches, school lunches, or just for an afternoon pick-me-up. Plus, mixing it all in one bowl means less cleaning, which is always a win in my book. Whether you’re a seasoned baker or just starting out, you’ll love how approachable this recipe is. And let’s not forget: banana bread with chocolate chips is pretty much irresistible.
If you’ve never tried this easy banana bread before, I urge you to grab those ripe bananas and give it a whirl. You might just find that it becomes a family favorite in your home, too. So, let’s roll up our sleeves and get baking—your kitchen is about to smell amazing!
How to Make One Bowl Chocolate Chip Banana Bread
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What You’ll Need: Ingredients
- 3 ripe bananas
- 1/2 cup mini chocolate chips
- 1/3 cup butter (melted)
- 1 large egg (lightly beaten)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- Pinch of salt
Step-by-Step Directions
- First, set your oven to preheat at 350°F. Lightly coat an 8″x5″ loaf pan with baking spray that contains flour to keep your banana bread from sticking. Set the pan aside for now.
- In a large mixing bowl, mash the bananas with a fork until they’re mostly smooth. Pour in the melted butter and stir until the mixture is fully combined and glossy.
- Add the sugar, beaten egg, vanilla extract, baking soda, salt, and flour to the bowl. Stir everything together until you get a thick, uniform batter.
- Gently fold in the mini chocolate chips so they’re evenly distributed throughout the batter.
- Transfer the batter into your prepared loaf pan, smoothing out the top with a spatula.
- Place the pan in the oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs, but no wet batter.
- Let the banana bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing. Enjoy every bite!
Easy Substitutes for One Bowl Chocolate Chip Banana Bread
If you’re missing an ingredient or want to tweak this banana bread, try swapping the butter for coconut oil or even applesauce for a lighter loaf. You can use regular chocolate chips if you don’t have mini ones, or toss in walnuts or pecans for crunch. Gluten-free all-purpose flour also works well if you need a gluten-free option.
Best Ways to Store Leftover Banana Bread
To keep your banana bread fresh, let it cool completely, then wrap it tightly in plastic wrap or foil. Store it at room temperature for up to three days. For longer storage, pop slices in an airtight container and freeze for up to three months. Simply thaw and reheat a slice whenever you want a quick treat.
Perfect Pairings for One Bowl Chocolate Chip Banana Bread
This banana bread is delicious with a pat of butter or a drizzle of honey. Pair it with a cup of coffee, hot chocolate, or a tall glass of cold milk for a classic combination. For brunch, serve with fresh fruit or a dollop of Greek yogurt on the side to round out your meal.
Mastering the Art of Chocolate Chip Banana Bread
For extra moist bread, avoid overmixing the batter once you add the flour—just stir until combined. If your bananas aren’t very ripe, microwave them for 30 seconds to soften. Sprinkle a few more chocolate chips on top before baking for a pretty finish. And always let the bread cool before slicing for the best texture.
Seasonal Twists for Banana Bread
In the fall, add a teaspoon of cinnamon or a pinch of nutmeg to the batter for a cozy flavor. In summer, try adding blueberries or raspberries for a fruity twist. Around the holidays, swirl in a bit of pumpkin puree or top with crushed peppermint for festive flair.
FAQs:
Can I make this banana bread without eggs?
Yes! You can substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use unsweetened applesauce (about 1/4 cup) as a replacement. These alternatives will help bind the batter without changing the texture too much. The bread will still be moist and delicious.
How do I know when my banana bread is done?
Your banana bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If you notice any wet batter on the toothpick, bake for a few more minutes and check again. Ovens can vary, so start checking after 50 minutes.
Can I use frozen bananas in this recipe?
Absolutely! Frozen bananas work just fine—just let them thaw completely and drain any excess liquid before mashing. This way, your batter won’t be too watery, and you’ll still get that sweet banana flavor throughout your bread.
Is it possible to make muffins instead of a loaf?
Definitely. Pour the batter into lined muffin tins, filling each about 2/3 full. Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean. This is a great option for grab-and-go breakfasts or snacks, and the muffins freeze well, too.
What’s the best way to ripen bananas quickly?
If your bananas aren’t quite ripe, pop them in the oven at 300°F for about 15-20 minutes, or until the skins turn black and the fruit is soft. Let them cool before using. This trick helps bring out their natural sweetness for the perfect banana bread every time.
Can I reduce the sugar in this recipe?
Yes, you can cut down the sugar to 1/3 cup or even 1/4 cup if you prefer your banana bread less sweet. The ripe bananas and chocolate chips will still provide plenty of natural sweetness, so the bread won’t taste bland. Make sure to adjust to your family’s taste preferences.
One Bowl Chocolate Chip Banana Bread
Equipment
- 8x5 inch loaf pan
Ingredients
- 3 large ripe bananas
- 1/2 cup mini chocolate chips
- 1/3 cup butter melted
- 1 large egg lightly beaten
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt
Instructions
- Begin by heating your oven to 350°F. Prepare an 8"x5" loaf pan by spraying it with baking spray that includes flour to prevent sticking. Set it aside.
For Banana Bread:
- In a large mixing bowl, mash the ripe bananas until creamy. Stir in the melted butter until thoroughly combined.
- Add the sugar, beaten egg, vanilla extract, baking soda, salt, and flour to the bowl. Mix until the batter is thick and all ingredients are incorporated.
- Gently fold in the mini chocolate chips, then transfer the batter into the prepared loaf pan.
- Bake the loaf in the preheated oven for approximately 50 to 60 minutes. It's done when a toothpick inserted down the center comes out clean.
- Allow the bread to cool completely on a wire rack. Once cooled, slice and enjoy your delicious banana bread!
