One Bowl Chocolate Chip Banana Bread

This is the best one bowl chocolate chip banana bread. It's soft, moist, and loaded with chocolate chips, plus it's super easy - you don't even need a mixer. Your search for the perfect banana bread ends here!

If you've been searching for the perfect dairy free banana bread recipe that doesn't call for sour cream or yogurt, this is IT. This one bowl chocolate chip banana bread uses only simply pantry ingredients but is still ULTRA moist and soft - just like banana bread should be!

I know, I know, there are a lot of banana bread recipes out there. So, does the world need another one? The answer is yes, yes it does.

Why This Banana Bread Works

• As you may have gathered from the title, this is a one bowl chocolate chip banana bread - all you need is a bowl, a whisk, and a few measuring cups!
• This recipe uses melted butter (either regular or dairy free will work), which not only adds flavor, but also makes the banana bread super moist.
• This recipe uses exactly 2 measured cups of ripe bananas. Measuring the bananas ensures that the recipe turns out perfectly every time because you aren't varying the amount of banana used! Some people prefer their banana bread with less banana, but I like my banana bread to be ultra moist.
• This recipe has a mix of both granulated sugar and light brown sugar. Brown sugar is another key to moist banana bread!
• This dairy free banana bread is full of mini chocolate chips for extra chocolatey-ness. You can even add walnuts, cranberries, or other mix-ins to the loaf. Or if you prefer it plain, that will work too!

Step By Step Instructions

STEP ONE: Grease and line a 9x5 loaf pan with parchment paper (leave some parchment hanging over the sides - this makes it easier to remove the loaf from the pan later). Preheat the oven to 325°F.

STEP TWO: In a medium bowl, whisk the flour, baking soda, and salt together and set them aside for later.

STEP THREE: Melt the butter in a medium-sized bowl, then use a whisk to mix in the eggs, milk, and vanilla extract until combined.

STEP FOUR: Add the granulated sugar and brown sugar to the bowl and whisk until combined.

STEP FIVE: Use a fork to mash up the bananas, then measure out exactly 2 cups. Mix mashed bananas into the bowl with the other wet ingredients.

STEP SIX: Pour in the dry ingredients and mix together until just combined (do not over-mix), then stir in the chocolate chips.

STEP SEVEN: Pour the batter into the prepared pan, then sprinkle more chocolate chips on top if desired. Bake for 55-70 minutes or until a toothpick inserted in the middle comes out clean.

Note: Full ingredient quantities and instructions can be found in the recipe card at the bottom of this page.

FAQS and Expert Tips

Can I make this banana bread with whole wheat flour?

You sure can. If you want to make healthier whole wheat banana bread, you can swap the all purpose flour at a 1:1 ratio with whole wheat flour.

Can I make these into banana muffins?

Yes! This recipe will make between 12-14 banana bread muffins. Fill the muffin liners until they are about ¾ full, then bake at 325°F for 18-23 minutes or until a toothpick inserted into the muffins comes out clean.

Which bananas are best for making banana bread?

Bananas get sweeter and softer as they ripen, so the best bananas to use for banana bread are overripe bananas with brown spots on them. I always keep overripe bananas in the freezer, then put them in the fridge or at room temperature for about 30 minutes before I start baking.

Can I add nuts to banana bread?

Absolutely! I like to use mini semisweet or dark chocolate chips, but you can use regular-sized chocolate chips, chopped chocolate, dried cranberries, and/or roughly chopped nuts like walnuts! Use ½-1 cup depending on your preference, or you can make the recipe without any mix-ins.

Expert Tips

• Measuring exactly 2 cups of mashed banana is key! 4-5 bananas mashed could be anywhere from 1 ½ cups to 3 cups depending on the size of the bananas. The recipe has been tested with 2 cups of bananas so using more or less will slightly change the texture and moisture of the banana bread.
• For some recipes, I do like to blend the fruit in a food processor or blender but for this one I recommend mashing the bananas with a fork to not make the batter too liquid. The bananas should be ripe enough to be easily mashed.
• Check on the banana bread after around 40 minutes. If the top is starting to look too brown, loosely cover the pan in tinfoil for the remaining baking time.
• Banana bread takes a while to bake, so be patient! Aways use the toothpick test (insert a toothpick in the centre of the loaf), to make sure the toothpick comes out clean and the banana bread is fully cooked. Check on it often, since you also want to avoid over-baking.

Storage and Freezing Instructions

Banana bread can be stored at room temperature for up to 4 days in an airtight container or wrapped in aluminium foil.

If you live in a very hot climate, it may not last as long at room temperature, so keep an eye out for any changes in texture or smell. Luckily, it freezes wonderfully!

To freeze, cut the cooled loaf into slices, wrap them individually in tin foil, then place in a Ziploc bag. You can also follow the same steps to freeze the full loaf. Freeze for up to 3 months, and thaw in the fridge or at room temperature.

MORE RECIPES YOU'LL LOVE

• Strawberry Banana Muffins
• Pumpkin Banana Muffins
• Apple Loaf with Cream Cheese Glaze

PIN IT FOR LATER!

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.