One-Bowl Chocolate Chip Banana Bread

A sliced loaf of warm chocolate chip banana bread.

One-Bowl Chocolate Chip Banana Bread

This Chocolate Chip Banana Bread recipe is made in one bowl with simple ingredients! It's perfectly soft and moist, with a crisp top and melty chocolate chips in every bite. This is the perfect quick baking project for a weeknight, or to make with your kids!

Course Bread, Breakfast, Dessert

Cuisine Bread, Breakfast, Brunch, Dessert

Keyword Easy Banana Bread Recipe, No Butter Banana Bread

Prep Time 15

Cook Time 1

Servings to 16 slices

Calories 446kcal

Author Stephanie Simmons

Ingredients

1/3 cup vegetable oil 72 mL
1 cup granulated sugar 210 grams
2 large eggs, at room temperature
2 and 1/2 medium overripe bananas, peeled & mashed 230 grams - this is 1 cup
1/2 tsp vanilla extract
1/3 cup milk, at room temperature I used 2%. Water works too! (74 mL milk)
1 and 3/4 cups all-purpose flour, spooned & leveled 228 grams
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1 cup chocolate chips + more for topping

Instructions

Prep: Preheat oven to 350° F. Spray a 9-inch bread pan with nonstick spray and line with parchment paper for easy removal.
Mash Banana: Mash banana on a cutting board and measure out your 1 cup/230 grams and set aside.
Make the Batter: Beat together the vegetable oil and sugar in a large mixing bowl with an electric mixer just until combined, about 30 seconds. Add the eggs and mix on medium high speed for 30 seconds, until well combined. Add the mashed banana, vanilla, and milk and mix until just combined. Mix in the dry ingredients until just a few flecks of flour are visible. Toss the chocolate chips with 1 tsp of flour, then fold into the batter with a spatula or wooden spoon.
Bake: Pour the batter into greased loaf pan. Top with an extra sprinkle of chocolate chips. Insert a butter knife into the batter and drag it down the center - this helps make that nice crack on top of the loaf (don't worry if the line isn't super visible). Bake for 60-67 minutes. When done, the bread will be deep golden brown and a toothpick inserted into the center will have moist crumbs. Place the loaf pan on a wire rack, and immediately lift the bread out (using the parchment paper) and place it on the wire rack.
Serve + Store: Slice in immediately! This is absolutely amazing fresh from the oven. Slather on some butter and you're in business. Cover leftovers tightly and store at room temp for 3-4 days or in the fridge for 6-7 days.

Notes

NOTE: If you don't have overripe bananas, there's a quick trick you can use. Pop your bananas (peels on) on a foil-lined baking sheet and bake at 300 degrees F for 20 minutes. Voila! Peel and mash, and use as directed in recipe.

Note: This recipe used to use 1/3 cup softened butter instead of oil. I found that using oil created a fluffier loaf, since oil remains a liquid at room temperature, unlike butter. However, you can do half and half if you really want to use some butter!

Nutrition