one-bowl chocolate chip banana bread recipe

This one-bowl chocolate chip banana bread is ultra-moist, rich with ripe banana flavor, and dotted with gooey chocolate chips all with minimal cleanup. A perfect comfort bake for beginners or seasoned home bakers alike.

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Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: slices

Calories: 280kcal

Equipment

Large mixing bowl
Fork or potato masher
Spoon or spatula
measuring cups and spoons
9x5-inch loaf pan
oven
cooling rack

Ingredients

3 overripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips (semisweet or dark)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mash the overripe bananas in a large bowl using a fork or spoon.
Add melted butter, brown sugar, eggs, and vanilla extract to the bananas. Mix well until smooth.
Add the flour, baking soda, and salt. Stir until just combined; do not overmix.
Fold in the chocolate chips evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a healthier twist, substitute white flour with white whole wheat or spelt flour, and use coconut sugar or maple syrup. Add-ins like flaxseed, chia seeds, or protein powder make it more nourishing. Store at room temperature for 3 days, refrigerate for up to a week, or freeze slices individually.

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