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Easy Chocolate Chip Banana Bread (One Bowl)

Easy Chocolate Chip Banana Bread (One Bowl)

Turn overripe bananas into incredible chocolate chip banana bread using just one bowl. Moist, simple, and perfectly sweet with melted butter and mini chocolate chips in every bite.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas medium, the spottier the better
  • 1/3 cup butter melted and cooled slightly
  • 1/2 cup sugar
  • 1 egg large, room temperature if possible
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour don't pack it down
  • 1/2 cup mini chocolate chips save some for the top

Method
 

  1. Preheat oven to 350°F (180°C). Grease a 9x5 inch loaf pan really well with butter or cooking spray. Optional: line the bottom with parchment paper for easier removal.
  2. Add 3 bananas to a large mixing bowl and mash with a fork until mostly smooth. A few lumps are fine.
  3. Pour in the melted butter while still slightly warm (not hot) and stir together until well combined.
  4. Add sugar and stir hard for about 30 seconds. Then crack in the egg and add vanilla extract. Mix until everything looks uniform.
  5. Sprinkle the baking soda and salt over the mixture. Add all the flour at once.
  6. Stir just until you don't see dry flour anymore, about 20-30 seconds. Don't overmix - some small lumps are okay. This keeps the bread tender.
  7. Set aside a small handful of chocolate chips for the top. Gently fold the remaining chocolate chips into the batter using folding motions.
  8. Pour batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top.
  9. Bake on center rack for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick in the center - it should come out with a few moist crumbs, not wet batter.
  10. Let the bread sit in the pan for 10 minutes. Run a knife around the edges, then flip onto a cooling rack.
  11. Wait another 30 minutes before slicing with a serrated knife using a gentle sawing motion.

Notes

Storage: Wrap completely cooled bread tightly in plastic wrap. Store at room temperature for up to 4 days or freeze wrapped in foil for up to 3 months.
Variations: Add 1/2 cup chopped walnuts or pecans for crunch. Use 3/4 cup chocolate chips for extra chocolate. Replace half the flour with whole wheat flour for more fiber. Reduce sugar to 1/3 cup for less sweetness.
Tips: Use very ripe bananas with brown or black peels for best flavor. Don't overmix once flour is added to prevent tough bread. If browning too fast, cover with foil after 40 minutes. Every oven is different - start checking at 50 minutes.
Egg Substitute: Use 1/4 cup unsweetened applesauce, extra mashed banana, or a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).