One Bowl Chocolate Chip Banana Bread

WOW! This One Bowl Chocolate Chip Banana Bread is so easy and seriously SO GOOD!

This One Bowl Chocolate Chip Banana Bread is a quick-fix banana bread recipe that will knock your socks off!

White plate with four thick slices of Banana Bread with chocolate chips, piled high. pinterestOne 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 Soda 
  • Salt
  • All Purpose Flour
  • Chocolate Chips – I like to use the mini chocolate chips!

To make homemade banana bread, start by mashing up ripe bananas in a bowl with a fork. No mixer needed!

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.

Banana bread batter in a large bowl with chocolate chips on top, ready to be mixed.

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.

Ultra moist Chocolate Chip banana bread in a loaf pan. Topped with extra chocolate chips.

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

Easily freeze banana bread for up to 3 months after it's been cooled.

You’ll love this super moist chocolate chip banana bread recipe!

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WOW! This One Bowl Chocolate Chip Banana Bread is so easy and seriously SO GOOD!
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4.96 from 43 votes

One Bowl Chocolate Chip Banana Bread

This delicious and easy banana bread recipe is mixed up in just one bowl with just the right amount of mini chocolate chips!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8
Calories: 307 kcal
Author: Shawn

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
Sprinkle a few more chocolate chips on top of the batter before baking for a pretty presentation.
If you want plain banana bread, simply leave the chocolate chips out. 

Nutrition

Calories: 307kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 241mg | Potassium: 191mg | Fiber: 2g | Sugar: 25g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
Keywords: Banana Bread, Chocolate Chip, Homemade, nuts, One Bowl
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WOW! This One Bowl Chocolate Chip Banana Bread is so easy and seriously SO GOOD!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
196 Responses
  1. Christine @ myblissfulmess

    5 stars
    This banana bread comes out moist and delicious! My kids absolutely love it too. For those that are looking for exact measurements in bananas, I used 3 medium. That’s basically my rule of thumb for banana recipes when they say “three bananas” I always use medium bananas. Love this recipe! I will definitely be making this again. Thank you so much!

  2. Rachel

    Hi can i use almond flour in place of all purpose flour or will this affect the consistency of the bread? Also how many cups does the bananas equal to?

  3. alicia kullas

    For recipes that call for bananas, it would be easier if you listed how many cups the 3 bananas would equate to as bananas come in all sizes. Thank You!

  4. Stephanie C

    Just whipped up a gluten-free version (almond flour) and added mini sea salt caramels. Thanks for a really easy adaptable recipe! Yummo!!

  5. Emily

    This was amazing! I woke up with a hankering for banana bread and this recipe was so quick, easy, and absolutely delicous. The smell woke up my roommates and had them zombie-ing into the kitchen. Whole loaf gone by 10 am.

  6. Christina M Jackson

    I made this as shown and decided to add 1/4 cup of Ghiradellil Cocoa Powder. Man, it sent it over the top with a rich chocolatey taste, that perfectly complimented the banana bread flavor. I’m saving this recipe, as I really loved how I had it in the oven in 5 mins after reading this for the first time, super easy, super delicious! Thanks so much for this recipe!

  7. Ruth D Dyson

    The bread didn’t last…. We finished the last piece a few minutes ago. The loaf made 12 pieces. I gave the last piece to my sister who now wants the recipe. I’m sharing it with her. The sweetness is perfect!

  8. Ruth D Dyson

    As I write this review there is one in the oven and I can hardly wait! I tried some of the dough before putting it in the oven and it tasted like banana pudding. No chocolate chips because my husband is not a fan of chocolate and no nuts because I ran out of pecans. I wasn’t sure how sunflower seeds would taste so it’s plain bread. This will taste heavenly warm and with morning coffee. SUPER EASY RECIPE. Thank you!

  9. Isabel Wright

    Oh my goodness, I was not prepared for the end result. This chocolate chip banana bread is delicious! I couldn’t even wait for it to completely cool because it smelled so good. It’s super moist and most of all, super easy to make. Thank you for sharing!

  10. Caitlyn Malone

    Great recipe!! I needed something quick and easy to bring for Easter service. I doubled the recipe and made them muffins to make them more single-serve. 25 minutes in the oven was perfect, and I got 21 out of the doubled recipe. Thanks!

  11. Maureen Collins

    I would like to make this cake but I prefer to weigh my ingredients, so just wondering equivalent to cup measurement you use? Thanking you. Maureen

  12. Linh

    Afternoon lady.
    Thanks for your kindly sharing, but I have a question: my loaf pan is aluminum so it’s sticky type, how can i cook that to avoid the sticky when finish? (of course best way we have a non-sticky type, but i am afraid of poison material in non-sticky products, Vietnamese market almost are unsafe cooking tools)
    Thanks again and look forward your guide.
    Linh

    1. Maureen Collins

      I would like to make this cake but I prefer to weigh my in ingredients, so just wondering equivalent to cup measurement you use? Thanking you. Maureen

  13. Lisa

    I’ve made this before & it was yummy. Upon getting ready to make it today I noticed that while the ingredient list calls for baking soda at the top of the page it says baking powder. So which is it, baking soda or powder? I can’t remember which one I used before. Thanks!

    1. Shawn

      I had to double check to make sure, but both ingredient list and directions call for baking soda. Maybe you’re eyes were playing tricks on you?

      1. Lisa

        It was delicious! (I used baking soda.) But, seriously…look again at the very top of the page under the recipe name “One Bowl Chocolate Chip Banana Bread” it says “baking powder, bananas, butter, eggs & flour. Not to be nitpicky it just caught my eye. I love your recipes. Just made your Taco Soup…yum, yum, yum!

      2. Jim

        I spotted it too – it’s just one of the post tags 🙂 Love the recipe and your photos are amazing! Thanks for sharing

  14. SARA

    Do you have nutrition facts on this? How many calories are in one slice and etc.. btw LOVE how it turned out, had it for desert last night and breakfast this morning!

  15. Yesenia

    I tried this recipe with cmelted coconut oil instead today and dark brown sugar instead of the white sugar and it came out yummy. Very moist, sweet and chocolatey. I used regular size morsels.

  16. Colleen

    I plan on using a mini-loaf pan that holds 8 mini-loaves. Should I adjust the temperature? and for how long do you suggest?

    Thank you

  17. Kamela

    So found your recipe and it looked so delicious and easy to make I decided why it triple the recipe so I hope to gosh it turns out good I have 3 loaves in my oven as I type so I well let you know how it turns out keep your finger crossed

  18. sheryll

    Yes I did make this one bowl banana chocolate chip bread. Easy enough, but instead used a bunt pan. Cooked at 345 for 58 minutes. Turned out great. Thank-you. Many ways to kick it up a notch! Washington,oregon girl

    1. Erin

      I made this today in Denver at 5000 ft. I did adjust recipe by adding 2tbs of flour and 2 tbs of water. Also removed 1/2tbs of sugar. Cooked on convection setting for 55 minutes. Came out wondeful!

  19. ron fagrie westbank bc

    hi shawn I’m senior going to give recipe a whirl but have a question when mixing batter peanut butter cookies recipe from my mother the brown sugar leaves small lumps and when baked shows in the product bottom side any suggestions?

  20. S. Dearman

    I am guessing that ‘all purpose fur’ mean plain not self raising flour? also I am in the UK and find cup measurements tend to differ when using American recipes which is why I will only use imperial weights [pounds and ounces] which are far more accurate!!

    1. Jeni

      Can you tell me what measurements you use for cups please as I’m lost and never seem to work se the right amounts, especially as I’m new to baking so tend to follow amounts religiously

  21. Vee

    I tried this with gluten free flour and it worked well. The bread came out as in the picture. I used olive oil instead of butter as we are Paleo. My only problem is that I used raw organic cacao nibs which is very bitter and dark chocolate. I substituted sugar for the Erythritol sugar instead 1/1 and pinch of salt … I feel this needs more sweetness to balance out the dark bitter cacao and a bit more salt… I’m sure xylitol would work too… Other than that this would have been a very nice Paleo gluten/dairy free banana bread. I cannot try nuts as my son is allergic to nuts but I’m thinking maybe try cranberries ? I will try find a better tasting choc chips or make my own with raw honey. This could have been a very good gluten free option. Please note that my gluten free was a flour mix made of stoneground rice flour, potato flour, tapioca flour, chickpea flour and xanthan gum… used as 1:1 susbsitute for normal flour. hope this helps and thanks for a yummy recipe

  22. Grace

    hi! So excited to give this a try. We are dairy free in our house, hoping this wasn’t already asked – would it be alright to substitute the butter with coconut oil? Many thanks!

    1. Shannon

      I didn’t try it with Coconut oil, but I often sub it for butter with no issues. Most often it turns out better and I wish I had been thinking of it this time! Not that it’s not ok with butter— but I don’t know yet cause it’s still in the oven!

  23. Scha

    Hello, I am so craving for a banana choc chip bread! So glad i found you and after reading so many positive comments, the more I am thrilled to try this recipe! I have a question – May i use the Hershey’s Semi Sweet chocolate chips? I mean its okay to use a semi sweet chocolate? I hope to hear from you soon 🙂

  24. Candy

    Oh my! This is delicious! Thank you! So moist, not cloying lyrics sweet, and so quick to make. I did use a bundt pan and baked it for 50 minutes. It turned out perfect.

  25. Sharron

    I made this recipe this evening and loved it. It is delicious! I rarely fix a recipe without doctoring it up first, but there was no need to touch this recipe at all. I like the fact that it only had 1/2 c. sugar and that it was a ‘one bowler’. Thanks so much!

  26. kanchan

    has anyone made this with whole wheat flour? if yes ,is the result same …or what are the changes we need to make to make it more healthy

    1. Brianna Bowden

      I’ve made it with whole wheat flour and it turns out just fine! Tastes just a tiny bit different. I only use whole wheat flour in my cooking so I’m used to the little taste difference.

  27. Dee

    This is my third time using this recipe, and it’s becoming my “go to” when it comes to making banana bread now. I chop up extra banana chunks to mix with the batter and chocolate chips. It’s a nice little touch, especially if you make them as muffins.

  28. Jodie

    Thanks for sharing your recipe. I just made my very first banana nut bread with chocolate chips! It is delicious and your recipe was easy to follow!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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