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Easy One-Bowl Chocolate Chip Banana Bread (Best Homemade Recipe)

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This easy one-bowl chocolate chip banana bread is the perfect Sunday morning treat—tender, moist, and packed with chocolate in every bite. Made with simple pantry ingredients and no electric mixer required, it’s a foolproof recipe that’s kid-approved and crowd-pleasing.

Ingredients

Scale
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 3 medium ripe bananas, mashed (about 1½ cups or 340g)
  • 1 teaspoon vanilla extract
  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Or just grease it well with butter or non-stick spray.
  2. Melt the butter. In a large microwave-safe bowl, melt the butter in 20-second bursts until fully melted. Let it cool slightly—you don’t want it hot enough to cook the eggs. (About 2 minutes total, including cooling time.)
  3. Mix in the sugar. Add the granulated sugar to the melted butter and stir until well combined. The mixture will look a bit grainy, and that’s totally fine. (30 seconds)
  4. Add the eggs and vanilla. Crack the eggs into the bowl and add the vanilla extract. Stir vigorously until the mixture is smooth and slightly thickened. It should look pale yellow and glossy. (1 minute)
  5. Mash and add the bananas. In a separate small bowl (or right in the same bowl if you’re brave), mash the bananas with a fork until they’re mostly smooth with a few small lumps. Add them to the wet mixture and stir until combined. The batter will look a little curdled at this point—don’t worry, that’s normal. (2 minutes)
  6. Add the dry ingredients. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Do not overmix—a few streaks of flour are okay. Overmixing will make the bread tough. (1 minute)
  7. Fold in the chocolate chips. Reserve about 2 tablespoons of chocolate chips for the top. Gently fold the remaining chocolate chips into the batter until evenly distributed. (30 seconds)
  8. Pour into the pan. Scrape the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top—this makes for a beautiful, chocolatey crust. (30 seconds)
  9. Bake. Place the pan in the center of the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent it loosely with aluminum foil. (50-60 minutes)
  10. Cool. Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a cooling rack. Let it cool completely before slicing—this is the hardest part, I know. (1 hour cooling time)

Notes

For the best texture, use really ripe bananas (almost black is perfect). Don’t overmix the batter once you add the flour. Let the bread cool completely before slicing for the best texture. This bread tastes even better the next day as flavors meld together. For a streusel topping, mix 2 tablespoons cold butter, ¼ cup flour, and ¼ cup brown sugar until crumbly and sprinkle over batter before baking.

Nutrition

Keywords: banana bread, chocolate chip banana bread, easy banana bread, one bowl banana bread, homemade banana bread, moist banana bread, banana bread recipe

Find it online: https://spoonluma.com/easy-one-bowl-chocolate-chip-banana-bread-best-homemade-recipe/