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

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This one-bowl chocolate chip banana bread is moist, tender, and studded with melty chocolate in every slice. It’s the easiest banana bread you’ll ever make, with simple pantry ingredients and minimal cleanup.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups / 360 ml)
  • ½ cup (113 g) unsalted butter, melted
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170 g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the long sides for easy lifting.
  2. Mash the bananas. In your large mixing bowl, add the three ripe bananas and mash them with a fork or potato masher until mostly smooth. A few small lumps are fine—they add texture. You should have about 1 ½ cups of mashed banana.
  3. Add the melted butter. Pour in the melted butter and stir until combined. The butter will make the bananas look a little glossy and separated—that’s totally normal.
  4. Stir in the sugar, eggs, and vanilla. Add the granulated sugar and mix well. Then crack in the two eggs and add the vanilla extract. Stir until everything is smooth and well incorporated. The mixture should look pale and slightly thick.
  5. Add the dry ingredients. Sprinkle the flour, baking soda, and salt right over the wet mixture. Stir gently with your spatula or wooden spoon until just combined. Do not overmix! Stop as soon as you no longer see streaks of flour. Overmixing develops gluten and makes your banana bread tough and dense.
  6. Fold in the chocolate chips. Add ¾ cup of the chocolate chips (reserve the rest for topping) and fold them in with a few gentle strokes. The batter will be thick and slightly lumpy—that’s perfect.
  7. Pour into the prepared pan. Scrape the batter into your loaf pan and spread it evenly. Sprinkle the reserved ¼ cup of chocolate chips on top. This gives you that gorgeous, bakery-style appearance.
  8. Bake for 50-60 minutes. Place the pan on the center rack and bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with aluminum foil.
  9. Cool in the pan for 10 minutes. Set the pan on a cooling rack and let it rest. Then lift the bread out using the parchment paper overhang and transfer it to the rack to cool completely. Resist the urge to slice it while it’s still warm—it will be too fragile and might crumble.

Notes

Don’t overmix the batter. Use room temperature eggs. Check for doneness with a thermometer (internal temp 200-205°F). Let cool completely before slicing. Toast leftover slices for a crispy exterior.

Nutrition

Keywords: banana bread, chocolate chip banana bread, one-bowl banana bread, easy banana bread, moist banana bread

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