This One Bowl Chocolate Chip Banana Bread is a quick-fix banana bread recipe that will knock your socks off!
One Bowl Chocolate Chip Banana Bread only takes a few minutes to prep and is baked in less than an hour. Enjoy it warm with butter for the ultimate treat!
Banana Bread Ingredients
You only need a handful of ingredients to whip up this super easy Banana Bread Recipe…
- Bananas – I’m using 3 medium sized bananas that are nice and ripe.
- Butter – I prefer to use unsalted butter for this recipe
- Sugar – feel free to reduce the amount of sugar used if you want it less sweet.
- Egg
- Vanilla Extract
- Baking SodaÂ
- Salt
- All Purpose Flour
- Chocolate Chips – I like to use the mini chocolate chips!
How To Make Banana Bread Recipe
What I love most about this banana bread recipe is that it’s mixed up in just one bowl!
- Start off with some super ripe bananas and then stir in the melted butter. No mixer needed for this one! You can mix the whole thing up with a fork or a sturdy wood spoon.
- Add in the remaining wet ingredients, followed by the dry ingredients.
- Finally, just fold in the mini chocolate chips and pour into a lightly greased loaf pan.
How Long To Bake Banana Bread
You’ll want to bake banana bread at 350 degrees F. for 50 minutes up to an hour. A toothpick inserted into the center of the banana bread should come out clean when it is fully baked.
Try to not over bake the banana bread or it can become dry.
How Do You Keep Banana Bread Moist?
First off, this Chocolate Chip Banana Bread recipe is ultra moist and delicious from the start! If you want to keep banana bread moist, I recommend letting the banana bread cool completely before wrapping it tightly in plastic wrap.
Place the wrapped banana bread in a zip close container to ensure to oxygen can reach it, and then store on the counter for up to 5 days. You can keep it refrigerated for up to 8 days as well.
Can You Freeze Banana Bread?
YES! You can definitely freeze banana bread! I love making banana bread when I have loads of ripe bananas to use up, then store the cooled bread in the freezer (wrap in plastic wrap, and store in a zip close bag), for up to 3 months!
Let the banana bread defrost in the refrigerator before slicing.
Can I Make Banana Bread Into Muffins?
YES! You can definitely switch this recipe from a loaf into individual muffins. The baking time would decrease to about 20 to 22 minutes, or until the muffins are cooked through.
Check out these Chocolate Chip Banana Muffins for a great recipe that includes Greek yogurt!
Chocolate Chip Banana Bread Tips and Variations:
- try using half chocolate chips, half toffee bits
- remove the chocolate chips completely for a basic banana bread
- swirl in some peanut butter before baking for a fun twist
- mix in 1/4 cup chopped walnuts or pecans for a nutty flavor
You’ll love this super moist chocolate chip banana bread recipe!
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One Bowl Chocolate Chip Banana Bread
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- pinch of salt
- 1 1/2 cups all purpose flour
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray a 8"x5" (or similar size) loaf pan with baking spray (the kind with flour in it) and set aside.
- In a large bowl mash the bananas until completely smooth. Stir in the melted butter until smooth.
- Add the sugar, egg, vanilla, baking soda, salt and flour and stir until the batter is thick and combined. Fold in the chocolate chips then pour/scoop the batter into the prepared loaf pan.
- Bake for 50 minutes to 1 hour, or until toothpick inserted in center comes out clean. Let cool completely on a wire rack. Slice and enjoy!
Notes
Nutrition
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Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
I made these as mini loaves and got 15 and baked for 25 minutes. Added cinnamon and did half white, half brown sugar. Really enjoy these; they’re the perfect little snack. Thank you!
I’m glad you enjoyed them Jay!
Made this last week. However I made it a chocolate chocolate chip banana bread by adding 1/4 cup of unsweetened cocoa powder. It was really great slightly warm with whipped cream and strawberries.
Thank you for the recipe!
Great idea! Sounds heavenly!
I make this recipe once a week. My kids love to eat it for breakfast so I make muffins. I substitute the butter with canola oil and the flour with whole wheat flour. The batter becomes a little thick when you use whole wheat flour so I add an extra banana or milk to get the right consistency. This is a super easy and quick recipe. Thanks for sharing.
Thanks for those great tips! I’m so glad you enjoyed the recipe!
This was the BEST chocolate chip banana bread I have ever had! Will definitely make again, and try different additions like cinnamon!
I’m so glad you enjoyed it Nichole!
Thank you for this delicious recipe! I made this with my 3 1/2 year old for the family and the whole loaf was gone within a few hours. We will be making this again!!
Haha! Same thing happens around here! It never seems to stick around for very long!
This is the BEST recipe. I have made it at least six or seven times now and it is always so good. I know it’s so annoying when people say they use a certain recipe but in reality have changed almost everything about it, and I promise that’s not the case here! I just made a couple of tweaks that I thought others might like, depending on their preference, but other than that the bones of the recipe are completely as written.
1. Use light brown sugar instead of white (extra moist!)
2. Add a tsp of cinnamon
3. Sprinkle a little extra brown sugar on top before baking. Makes a nice crumbly crust which puts it over the edge! I do this with any kind of loaf cake/bread.
Thanks so much for this recipe. The recipe I used before finding this one required FOUR bowls! Too much! With this recipe I get just as much flavor and enjoyment for much less work.
Great tips! Thanks for sharing Savannah! I’m so glad you’ve enjoyed baking this banana bread. 🙂
Since AP Flour is hard to find right now, can you use almond flour?
Hi Marilyn, you can replace the all purpose flour with almond flour at a 1:1 ratio. But keep in mind that since almond flour lacks gluten, the banana bread will be denser and more flat. Hope that helps!
Should I add baking powder?
Good question! I am currently doing low carb and have started using almond and coconut flours. This recipe has been my go to for banana bread and I can’t wait to try it with the almond flour.
You could add baking powder to give it a little extra oomph in the baking process. I would start at 1 tsp.
Thank you. Just waiting for my bananas to ripen and will give it try
Love the loaf pan! Where did you buy it?
Thanks Sue! I think I picked this one up at TJMaxx. 🙂
Can we make it without egg? If yes then do I need to put anything or just skip egg
I haven’t tested this recipe without the egg, so I can’t help you with this one.
What would I add for high altitude. I’m at 4800 feet.
Thank you!
Honestly, I’m not sure Michael, I have not tried it at high altitude before, but some basic adjustments would be to reduce the baking powder by 1/4 tsp, reduce 2 tbsp of sugar and increase temperature by 25 degrees F. Hope that helps!
This has always been my ‘go to’ banana bread recipe. I normally add 1tbs of Greek yogurt or unsweeted apple sauce to add moisture to it. Easy peasy!
So glad you’re enjoying the recipe!
Yum! Had to adjust things because I love to experiment and didn’t have enough bananas. added quarter cup full fat Greek yogurt for moisture. Lil cinnamon cuz life’s better with cinnamon. chunk and mini chocolate chips. oh and light brown instead of white sugar for perhaps lil more depth of flavor. It’s fab thanks for the recipe!!
So glad you were able to make it work with what you had Susan!
Has anyone subbed almond flour?
Such a great easy recipe! I’m going to post it on my facebook page with a link back to you for the recipe!
I’m so glad you enjoyed it!
Hi how long can this be kept? Room temperature or fridge?
We keep this on the counter, and it usually doesn’t stick around long. But I would think if wrapped tightly it could last at least 4 to 5 days.
I have made this twice now. Such a hit. Doesn’t last longer than 24 hrs in my house. Tried it with walnuts the second time. So yummy.
It’s definitely one of our favorites too! So glad you enjoyed it Jennifer!
Have made this with and without nuts, always a favorite. Today, out of vanilla! Instead added 2t cinnamon and scant 1 t cloves to double recipe. Smells lovely baking.
Fantastic! So glad you enjoyed it!
Made this a couple of times because it’s so easy and so delicious. Some times I’ll add walnuts too. Excellent recipe!!
Awesome! So glad you enjoyed it Carmen!
I made this banana bread tonight and it turned out amazing!!! So moist and delicious. Thanks for the incredible recipe, it was super easy to follow and 50 minutes cooking time was perfect. Will definitely be making this banana bread again!
Nice food Recipe website
Thank you! Hope you enjoy the recipes. 🙂
It’s in the oven now! I made a variation, we’ll see how it turns out….
I added the walnuts, a pouch of applesauce with cinnamon in it, and adjusted the vanilla to 1/4 tsp almond, 3/4 tsp vanilla…..
Sounds like some great modifications! Hope you enjoyed it!
Love this recipe! So simple and delicious. I have a batch baking at the moment and added a couple Tbsp. of unsweetened apple sauce for extra moisture just because in my opinion the moister the better!
I bet the applesauce is a great addition! So glad you enjoyed it!
I agreed . This recipe calls for three bananas. How many cups would that be? This banana bread looks delicious.
Hi Susie, I’m going to say about 1 1/2 cups of mashed banana. If you happen to have a little more or less I don’t think it would affect the recipe too much.
Finally I found the perfect chocolate chip banana bread. Love it. Will be making this with the grandchildren.
So glad you like the recipe Dottie!
Perfect banana bread! I have made this several times and it comes out wonderful. I have made it to exact measurements, I have also added some heath bits in too! I currently have it in the oven right now and this time I added a couple tablespoons of sour cream because my bananas were not as ripe as I like them to be and I wanted to ensure moist bread.
Have this recipe in the oven as we speak. I am counting calories and was able to find a site that gives you nutritional info based on ingredients! It’s called verywellfit.com So for those of you that may be curious if the bread is cut into 6 slices each slice is 426 calories, cut into 8 slices is 320 a slice and cut into 10 is 256 a slice.
I love the simplicity of this recipe. One bowl and done! I was going to make another banana bread recipe that called for *three* bowls, but then found this one. Easy prep and yummy. Thanks!
This is my favorite banana bread recipe! A trick for mashing the bananas is to smash them with the bottom of a whisk.
Made it. Love it! What temp and how long to bake if I make mini loaves? Thx for the recipe!
Nice and easy recipe. Prepared as directed and it came out very yummy!
Thank you.
Fantastic! I’m so glad you enjoyed it!
Such an easy recipe! Made this this morning before the kids got up and they loved waking up to the smell of banana bread.