One Bowl Chocolate Chip Banana Bread

Name: One Bowl Chocolate Chip Banana Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 medium (335 grams peeled) ripe bananas; 75 grams (1/3 cup) unsalted butter*, (melted); 60 grams (1/4 cup) milk, (room temperature); 110 grams (1/2 cup) light brown sugar**; 2 large eggs, (room temperature); 1 teaspoon pure vanilla extract; 210 grams (1 and 1/2 cup) all purpose flour, (dip and sweep); 1 teaspoon baking soda; 1/4 teaspoon salt (optional); 90 grams (1/2 cup) chocolate chips; 14 grams (1 tablespoon) extra chocolate chips to add on top

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You’ll love this soft and moist one bowl chocolate chip banana bread recipe that is delicious and easy to make! This recipe is perfect to use your ripe bananas.

One bowl chocolate chip banana bread loaf on a wooden board with banana in the background.

I am sure you’ll enjoy this easy banana chocolate chip bread if you enjoy my simple banana bread recipe and banana oatmeal chocolate chip muffins which are the base of this quick bread.

Stacked banana chocolate chip bread on a white surface.

Why you should try this recipe

Today I am using brown sugar and an extra egg in my recipe compared to my original banana bread. Although my simple banana bread is moist enough, today’s recipe is extra moist.

With the addition of chocolate chips, this banana bread goes to another level.

You need only one bowl to make this delicious banana chocolate chip bread.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

Ingredients for banana chocolate chip bread on a white surface.

Bananas – I use 3 medium ripe bananas.
Butter-I use melted butter for moisture.
Milk-I use it for moisture as well.
Sugar– I use light brown sugar for extra moisture. If you don’t have brown sugar but have molasses, you can make your homemade brown sugar.
Eggs-They create structure. I use 2 eggs for extra moisture.
Vanilla-I use pure vanilla extract for flavor.
Flour-I use all purpose flour for structure.
Baking soda-It works as a leavener.
Chocolate chips– I use only ½ cup of mini chocolate chips and sprinkle a little more to the top.

Step by step instructions

*Some of the links in this post are affiliate links. I only share the products I love. As an Amazon Associate, I earn from qualifying purchases.

First I place the bananas into a large bowl and mash with a pastry cutter. It makes this process very easy and quick. But many times I use a fork too, so you can use either to mash the bananas.

Collage of mashing the bananas with a pastry cutter.

Then I add in the melted butter, milk and sugar. I whisk until just combined.

Collage of adding melted butter, milk and brown sugar over the mashed bananas.

Next I mix in the egg and the vanilla extract.

Collage of adding eggs and vanilla extract to the mixture.

I add in the flour and sprinkle baking soda over the flour. Then I gently stir these 2 ingredients slightly with a spoon before combining them with other ingredients.

If you make my recipes for a while you know that I always combine the dry ingredients in a separate bowl and then combine with other ingredients. I simply make this in this one bowl by combining with a spoon as much as I can.

First I use my whisk to combine all ingredients and then use a spoon/spatula.

Collage of adding flour and baking soda over wet ingredients and stirring these with a spoon.

Finally I fold the mini chocolate chips with a spoon/spatula.

Collage of adding chocolate chips over the batter.

I pour the batter into the parchment paper-lined loaf pan and add 1 extra tablespoon of chocolate chips on top.

Then I bake for almost 45 minutes until the toothpick inserted into the middle comes out clean.

Collage of pouring batter into the loaf pan and adding extra chocolate chips on top.

After I remove it from the oven, I let it stay in the pan for 10 minutes before placing it on a wire rack.

Chocolate chip banana bread in a loaf pan.

I slice the bread with a serrated knife when it completely cools.

Slices of banana chocolate chip bread on a white surface.

Enjoy!

Slices of chocolate chip banana bread in a row and stacked banana bread in the background.

How to store

Once cooled, you can keep this banana bread in an airtight container at room temperature for up to 2-3 days and in the fridge for up to a week.
If you want to freeze, you can cover cooled bread with a plastic film first and then with aluminum foil. You can keep it in the freezer for up to 2 months.

Other Quick Bread/Cake Loaf Recipes You May Enjoy!

Simple Recipes with Bananas

I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!