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!
- Classic Banana Bread Recipe
- Chocolate Chip Zucchini and Banana Bread
- Cranberry Banana Bread
- Banana Cake with Cream Cheese Icing
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
Ami
Hi. My daughter has an egg allergy. Is there a substitute for egg you recommend in this recipe? Thanks!
Elise Pierce
I have 2 banana’s. Can I use them and proceed with the recipe or what adjustments if needed? Thanks!
Shawn
If you happen to have a 1/2 cup of applesauce you can use that for the missing banana. But I think it’ll work with just two large bananas in place of the three without any other changes too. It might just be finished baking a little earlier than the given time.
Dianna
Wonderful recipe!! I use a 9×9 glass baking dish…. Bakes faster and is just delicious!! It’s my go to for getting rid of ripe bananas!!!
Marylou
This recipe is a keeper!! Made it and it was absolutely delicious! I did add some chopped walnuts. Everyone loved it and wanted me to make more! The recipe is easy to make with simple ingredients but the taste is so amazing!
Katie C.
OMG this is the best bread! I made us one and sent 2 to hubs job. They love it. I have discovered baking after becoming an empty nester. And this is added to my rotation of gifting goodies. Next ones getting it is the ER where my son works. I highly recommend this recipe.
Ciera
Hi!
I’m wanting to try this recipe – do you have any advice on if it can be adjusted to make it in an 8×8 pan as opposed to a loaf pan? How would one adjust cook time/temp?
Tammy
Easy recipe, truly one bowl, and it turned out delicious!!! Most recipes I’ve tried, the bread turns out so heavy. This recipe was lighter than others. It’s my new go to! Thank you for sharing your recipe!!
Dianna Jean Bizzell
Best recipe for banana bread ever!!!
Emily
This turned out super yummy! Very easy to make with staple ingredients in your pantry. I prefer to store my loaf in the fridge.
Shelley
Fabulous!
Quick and easy to make and DELICIOUS! Can’t beat that combo
Can’t remember if I cooled in the pan and then removed it or the other way round last time. Help..it’s in the oven now!
Helen
I have made quite a few banana bread recipes not because I love banana bread, but because I tend to neglect bananas as they turn black on my counter. I do however love this banana bread. This recipe is great and one of the best ones I have tried. Thanks!!
JEAN M SERRES
Helen, I always freeze all my ripe/black/brown bananas. Have done this for years . Just run warm water over them to pull the skin off or, soak in hot/warm water or, cut off one end and just squeeze the other end and banana will slide out the cut end!
Works for me….good luck!
Stacey
This is hands down my favorite go-to recipe!! It is SO easy! I do make them into muffins instead of a loaf pan just for preference. But WOW! I’ve been using this recipe for at least 5 years now. Please don’t ever take it off of your site!! It’s favorites on my homepage haha. I currently have a double batch in my oven!
Mar
This recipe really is so easy and flexible! I’ve made it before without alterations but yesterday I made it with just 2 bananas (other measurements adjusted accordingly) and applesauce + a little baking powder since I forgot I was out of eggs. Still turned out amazing!