why make this recipe
This One-Bowl Chocolate Chip Banana Bread is easy to make and incredibly delicious. It uses ripe bananas, which not only sweeten the bread but also add moisture, making each slice soft and flavorful. Plus, with just one bowl, cleanup is a breeze. It’s a perfect treat for breakfast, a snack, or even dessert. The combination of chocolate and banana will surely satisfy your sweet tooth!
how to make One-Bowl Chocolate Chip Banana Bread
Ingredients:
- Bananas: 3 large, very ripe bananas (about 1 ½ cups mashed). The darker and spottier, the better! Ripe bananas are sweeter and provide more moisture.
- Fat: ½ cup (113g or 1 stick) unsalted butter, melted. Alternatively, you can use ½ cup of a neutral oil like canola, vegetable, or melted coconut oil for an even moister loaf.
- Eggs: 2 large eggs, at room temperature. Room temperature eggs incorporate more easily into the batter, creating a lighter texture.
- Vanilla Extract: 1 teaspoon pure vanilla extract. This enhances all the other flavors in the bread.
- Flour: 1 ¾ cups (210g) all-purpose flour. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off.
- Sugars: ½ cup (100g) granulated white sugar and ¼ cup (55g) packed light or dark brown sugar. The combination provides both straightforward sweetness and a deeper, caramel-like flavor from the molasses in the brown sugar.
- Leavening: 1 teaspoon baking soda. This is the chemical leavener that reacts with the acidity in the bananas and brown sugar to give the bread its lift.
- Salt: ½ teaspoon fine sea salt or kosher salt. Salt is crucial for balancing the sweetness and bringing out the complex flavors of the banana and chocolate.
- Chocolate Chips: 1 cup (170g) semi-sweet chocolate chips, plus a few extra for sprinkling on top. You can also use milk chocolate, dark chocolate, or a mix.
Directions:
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Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. For easy removal, line the pan with parchment paper, leaving an overhang on the two long sides to act as “handles.”
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In a large mixing bowl, add the three ripe bananas. Use a fork or a potato masher to mash them well. Some small lumps are perfectly fine; they add to the texture.
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To the same bowl with the mashed bananas, add the melted butter (or oil), the two room-temperature eggs, and the teaspoon of vanilla extract. Whisk everything together until it’s well combined and smooth.
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Add the all-purpose flour, granulated sugar, brown sugar, baking soda, and salt directly on top of the wet ingredients in the bowl.
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Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. Mix only until you no longer see streaks of dry flour. This is the most important step! Do not overmix. Overmixing develops the gluten in the flour, resulting in a dense, tough, and gummy bread. A few lumps in the batter are expected and desirable.
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Gently fold in the 1 cup of chocolate chips, reserving a small handful for the top.
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Pour the batter into your prepared loaf pan and use the spatula to spread it evenly. Sprinkle the remaining chocolate chips over the top of the batter. For a professional look, you can also place a banana sliced in half lengthwise on top.
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Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached (but no wet batter). If you hit a melted chocolate chip, try a different spot.
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Remove the banana bread from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes. Then, use the parchment paper handles to lift the loaf out of the pan and place it directly on the wire rack to cool completely. Waiting for it to cool is essential, as it allows the crumb to set, making it easier to slice.
how to serve One-Bowl Chocolate Chip Banana Bread
You can serve this banana bread warm or at room temperature. It’s delicious on its own, but you can also spread some butter or nut butter on top for extra richness. Pair it with a cup of coffee or tea for a delightful treat.
how to store One-Bowl Chocolate Chip Banana Bread
Store any leftover banana bread in an airtight container at room temperature for up to 4 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. To enjoy, simply thaw at room temperature or pop it in the microwave for a few seconds.
tips to make One-Bowl Chocolate Chip Banana Bread
- Make sure your bananas are very ripe; the darker and spottier they are, the sweeter your bread will be.
- Be careful not to overmix the batter, as this can make the bread dense.
- Feel free to experiment with different types of chocolate chips or nuts for added texture and flavor.
variation (if any)
You can add in a cup of chopped nuts, such as walnuts or pecans, for a crunchy texture. For a twist, try adding spices like cinnamon or nutmeg to give an added depth of flavor.
FAQs
Can I use frozen bananas?
Yes! Just thaw them completely before using them in the recipe.
How do I know when the banana bread is done?
Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, it’s done. If it comes out with wet batter, it needs more time.
Can I make this recipe without eggs?
Yes! You can substitute the eggs with flax eggs or applesauce as a binding agent. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg.