This One-Bowl Chocolate Chip Banana Bread is the ultimate easy baking recipe for busy days and banana overloads. Combining the rich, comforting flavor of classic banana bread with pockets of melted chocolate chips, this loaf comes together effortlessly in a single bowl—no mixer required.
The result is a soft, moist, bakery-style banana bread that’s perfect for breakfast, snacking, or a simple homemade dessert any time of the year.
One-Bowl Magic – Everything comes together in one bowl, meaning less mess and easy cleanup.
Moist & Delicious – Extra-ripe bananas create a soft, tender crumb packed with flavor.
Fast & Simple – Just 10 minutes of prep time before it goes into the oven.
Always a Hit – Ideal for breakfast, snacks, or a cozy dessert.
Loaf pan
Large mixing bowl
Fork or potato masher
Spatula or wooden spoon
For the Banana Bread:
Ripe bananas – The riper, the better for sweetness and moisture. 🍌
Butter – Melted, for easy mixing. 🧈
Sugar – Granulated sugar for sweetness.
Egg – Beaten, to bind the ingredients.
Vanilla extract – Enhances the flavor.
Baking soda – For leavening.
Salt – Balances the sweetness.
All-purpose flour – The main dry ingredient.
Mini chocolate chips – Preferred for chocolate in every bite.
1. Preheat Oven & Prepare Pan:
Preheat the oven to 350˚F (180˚C). Grease a loaf pan.
2. Mash Bananas:
In a large bowl, add the bananas and mash until smooth.
3. Mix Wet Ingredients:
Add the melted butter and stir until well combined.
4. Combine All Ingredients:
Add the sugar, beaten egg, vanilla extract, baking soda, salt, and flour. Stir until the batter is smooth and just combined.
5. Add Chocolate Chips:
Stir in the chocolate chips. Pour the batter into the greased loaf pan and top with additional chocolate chips if desired.
6. Bake:
Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
7. Cool:
Allow the banana bread to cool completely before slicing and serving.
Use Very Ripe Bananas: Bananas with lots of brown spots give the best flavor and moisture.
Avoid Overmixing: Mix just until combined. Overmixing can make the bread dense.
Check Early: Begin checking for doneness around 45–50 minutes. If the top browns too fast, loosely cover with foil.
Add Warm Spices: A pinch of cinnamon or nutmeg adds a cozy touch.
Problem: The banana bread is dry.
Likely Cause: Over-baking or not enough banana/fat.
Solution: Check for doneness at the earliest time. If over-baked, brush the top with a simple sugar syrup while still warm.
Problem: The bread is dense and heavy.
Likely Cause: Overmixing the batter.
Solution: Mix only until the flour is just incorporated.
Problem: The chocolate chips sank to the bottom.
Likely Cause: Batter too thin.
Solution: Toss chocolate chips with 1 teaspoon of flour before folding them into the batter.
Make Muffins: Bake at 350˚F (180˚C) for 18–20 minutes.
Add Crunch: Mix in chopped walnuts or pecans for extra texture.
Vegan Version: Replace the egg with ¼ cup unsweetened applesauce.
Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Coffee: A classic breakfast companion.
Cold Milk: Especially loved by kids.
Cream Cheese Frosting: Turns this bread into a dessert.
Peanut Butter: Adds richness and protein.
Room Temperature: Store in an airtight container for up to 4 days.
Freezer: Wrap slices tightly and freeze for up to 3 months. Thaw overnight or microwave briefly.
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A simple, one-bowl banana bread recipe that’s moist, flavorful, and loaded with chocolate chips.
