This One Bowl Chocolate Chip Banana Bread is a quick-fix banana bread recipe that will knock your socks off!
No one can resist this warm and moist banana chocolate chip bread!
My 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!
Chocolate Chip Banana Bread
I love when bananas get extra ripe on my counter top because that means it’s time to make banana bread! This easy recipe for chocolate chip banana bread is perfect for beginners and never fails.
Banana Bread Ingredients
You only need a handful of ingredients to whip up this super easy Banana Chocolate Chip Bread Recipe…
- Bananas – I’m using 3 medium sized bananas that are nice and ripe (about 1.5 cups mashed)
- 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 Soda
- Salt
- All Purpose Flour
- Chocolate Chips – I like to use the mini chocolate chips!
How To Make Banana Bread with Chocolate Chips
What I love most about this easy banana bread recipe is that it’s mixed up in just one bowl!
MASH BANANAS 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.
COMBINE WET AND DRY INGREDIENTS Add in the remaining wet ingredients, followed by the dry ingredients.
FOLD IN CHOCOLATE CHIPS 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?
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 not 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.
More Banana Bread Recipes
I can’t get enough of that sweet banana bread goodness. Here are a few more of my favorite ways to incorporate bananas in to bread!
You’re going to fall in love with 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 butter, melted
- 1/2 cup sugar
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- pinch 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!
Video
Notes
Nutrition
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Root Beer Float Cake
Monika
This is my go to recipe. I’ve been making banana bread for many years. Of all the banana bread recipes I’ve tried…I always circle back to this one. thank you. 🙂
LORRI A HANSON
Awesome bread recipe! I did change when I added the chocolate chips though. Instead of mixing them in the batter I put them on top of the batter before putting it in the oven. I could taste the banana in the bread, which is yummy but still enjoy the chocolate on top!
Char
Excellent flavor. I’ve made this recipe several times & never have been disappointed.
Cy
This recipe is so good and so easy! I love that I didn’t need a mixer!
Shawn
So glad you enjoyed it!
Mia
Love this! So simple to make and so tasty. I decreased the flour by 1/4 cup based on other reviews to keep the bread moist, and that worked well; and I just eyeballed the chocolate chips. It is a pretty small batch – would not use bigger than a 6 cup loaf pan. I did individually freeze a few slices, and they have reheated beautifully! Thanks, Shawn!
Shawn
I’m so glad you enjoyed it Mia!
Nancy Lutes
Do you use milk chocolate chips or semi sweet to get best results?
Nancy Lutes
Do you use milk chocolate chips or semi sweet?
Laree Albee
I made this today since I had overripe bananas and it’s amazing!!! I tweaked it a little and added peanut butter and less sugar with semi sweet chocolate chips. I will be using this recipe forever now. I also added cinnamon. Thank you for sharing this wonderful recipe.
Kim
This is the best banana bread recipe ever! My family loves it.
Jean
Thank you for the recipe! So easy to follow and it turned out amazing!
Shawn
Fantastic! I’m so glad you enjoyed the banana bread Jean!
Marge
Easy and delicious! I used 4 bananas because that’s what I had and they were going bad, so threw them all in and used a bit less sugar – about 1/3 cup (we don’t like it overly sweet). This banana bread is yummy! Definitely keeping this recipe. Would have included a picture, but it’s all cut up and almost gone!
Shawn
Nice! I’m so glad you enjoyed it!
Isabel
This is by far one of my favorite banana bread recipes ever. I’ve been making it for a few years now and it never disappoints. I have been doing low carb off and on for the pat 2 years and finally decided to follow someone’s recommendation on here to use almond flour. I wanted to make sure the consistency was still good so I modified slightly by using 1 cup almond flour, 1/2 cup all purpose flour, 2 eggs and 1 teaspoon of baking powder. I also used 1/2 cup Lakanto Monkfruit Sweetener instead of regular sugar and Lilly’s dark chocolate chips. All other ingredients were the same. The banana bread has the same great taste AND you can’t tell that it’s low carb. Delicious!!
Shawn
That’s so great Isabel! Thank you for the keto friendly ideas!!
Isabel
Hi Shawn, Not exactly keto, but much lower carbs (Don’t want the keto “police” coming for us, LOL. Thanks again for sharing your delicious recipes!
Carla
This banana bread was so good! I tweaked it just a bit for a vegan version. I used vegan butter and added a 4th banana in place of the egg. Entire family gobbled it up! Thanks for the recipe!!!
Shawn
Thanks for the tips to make it Vegan Carla! So glad you enjoyed it!
Amanda LMR
Thank you, my family LOVES this recipe. I’ve used Many different ones for banana bread, but this has been their favorite so far. I just add some walnuts to it too.
Shawn
So glad you are enjoying it Amanda! It’s one of our favorites too!
Jay
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!
Shawn
I’m glad you enjoyed them Jay!
Marilyn
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!
Shawn
Great idea! Sounds heavenly!
Debra
I made this today and it was so good. So moist and delicious. Will definitely be making it again. It turned out great and was so easy!
Shawn
So awesome! Glad you enjoyed it!
Deepali
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.
Shawn
Thanks for those great tips! I’m so glad you enjoyed the recipe!
Nichole
This was the BEST chocolate chip banana bread I have ever had! Will definitely make again, and try different additions like cinnamon!
Shawn
I’m so glad you enjoyed it Nichole!
Marie K
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!!
Shawn
Haha! Same thing happens around here! It never seems to stick around for very long!
Savannah
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.
Shawn
Great tips! Thanks for sharing Savannah! I’m so glad you’ve enjoyed baking this banana bread. 🙂
Cheryl
Thanks for these suggestions. I used your substitutions of brown sugar on the top and adding a tsp of cinnamon to the batter. One of my bananas had a bad section so I substituted some peanut butter to compensate. This was delicious and the crunchy top made this extra good.
Shawn
I’m so thrilled you enjoyed the banana bread Cheryl!
Marilyn
Since AP Flour is hard to find right now, can you use almond flour?
Shawn
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!
Marilyn
Should I add baking powder?
Isabel Wright
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.
Shawn
You could add baking powder to give it a little extra oomph in the baking process. I would start at 1 tsp.
Marilyn
Thank you. Just waiting for my bananas to ripen and will give it try
Sue
Love the loaf pan! Where did you buy it?
Shawn
Thanks Sue! I think I picked this one up at TJMaxx. 🙂
Nikita
Can we make it without egg? If yes then do I need to put anything or just skip egg
Shawn
I haven’t tested this recipe without the egg, so I can’t help you with this one.
Jeeven S.
Yes. I’ve made it multiple times without eggs and it turns out just as good. Substitute the egg with this: in a bowl whisk together 2 tblspoon oil. 2 tblspoon water. 1 teaspoon baking powder and 1 tblspoon honey (only if you have it) honey is not necessary
Michael E Norton
What would I add for high altitude. I’m at 4800 feet.
Thank you!
Shawn
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!
Maryam Mgeni
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!
Shawn
So glad you’re enjoying the recipe!
Susan
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!!
Shawn
So glad you were able to make it work with what you had Susan!
Robyn
Has anyone subbed almond flour?
Karen
Such a great easy recipe! I’m going to post it on my facebook page with a link back to you for the recipe!
Shawn
I’m so glad you enjoyed it!
Scha
Hi how long can this be kept? Room temperature or fridge?
Shawn
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.
Jennifer
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.
Shawn
It’s definitely one of our favorites too! So glad you enjoyed it Jennifer!
PJ
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.
Shawn
Fantastic! So glad you enjoyed it!
Scha
Hi should the melted butter be hot or let it cool slightly/completely? What do you recommend?
Shawn
It really doesn’t matter. Just make sure it’s warm enough so it’s melted and can easily mix in with the other ingredients.
Valerie
I’ve made this banana bread a few times. Each time a bit different. With choc chips , with pecans, but my family’s favorite has been with choc chips and swirls of peanut butter! So yummy! Thanks for sharing this gem !!
Shawn
The swirls of peanut butter sound absolutely amazing! I’m going to try that next time!
Bonnie H.
Can you share with us how much peanut butter you added?
Carmen
Made this a couple of times because it’s so easy and so delicious. Some times I’ll add walnuts too. Excellent recipe!!
Shawn
Awesome! So glad you enjoyed it Carmen!
Agnes
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!
Lb
Nice food Recipe website
Shawn
Thank you! Hope you enjoy the recipes. 🙂
Jaynee
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…..
Shawn
Sounds like some great modifications! Hope you enjoyed it!
Robyn
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!
Shawn
I bet the applesauce is a great addition! So glad you enjoyed it!
Susie
I agreed . This recipe calls for three bananas. How many cups would that be? This banana bread looks delicious.
Shawn
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.
Dottie
Finally I found the perfect chocolate chip banana bread. Love it. Will be making this with the grandchildren.
Shawn
So glad you like the recipe Dottie!
Kristina
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.
MamaBear
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.
Lola
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!
Molly R
This is my favorite banana bread recipe! A trick for mashing the bananas is to smash them with the bottom of a whisk.
Danna Blackwell
Made it. Love it! What temp and how long to bake if I make mini loaves? Thx for the recipe!
Kristie M.
Nice and easy recipe. Prepared as directed and it came out very yummy!
Thank you.
Shawn
Fantastic! I’m so glad you enjoyed it!
Amy
Such an easy recipe! Made this this morning before the kids got up and they loved waking up to the smell of banana bread.