Print

Easy One-Bowl Banana Bread with Chocolate Chips (Best Recipe)

easy one-bowl banana bread with chocolate chips - featured image
Print Recipe

This easy one-bowl banana bread with chocolate chips is simple, forgiving, and ridiculously good. The texture stays moist for days, the chocolate gets all melty, and the whole thing comes together in about ten minutes of actual work with no mixer required.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ⅓ cup melted butter (75 grams), unsalted
  • ¼ cup vegetable oil (60 ml)
  • ¾ cup granulated sugar (150 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (190 grams), spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chips (180 grams), semi-sweet, divided

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the exposed sides.
  2. In your large mixing bowl, add the three ripe bananas. Mash them with a fork until they’re mostly smooth with a few small lumps remaining — you want some texture, not baby food consistency. This should take about 30 seconds.
  3. To the mashed bananas, add the melted butter, vegetable oil, granulated sugar, egg, and vanilla extract. Stir everything together with your fork or a spatula until well combined. The mixture should look smooth and slightly glossy.
  4. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with your spatula or wooden spoon until just combined. You want to see a few streaks of flour remaining — overmixing at this stage makes the bread tough. Fold about 10-12 strokes, scrape the bottom, then a few more strokes until the flour disappears.
  5. Add ¾ cup of the chocolate chips to the batter. Fold them in gently with about 5-6 strokes. The batter will be thick and slightly lumpy, which is exactly what you want.
  6. Pour the batter into your prepared loaf pan. Use your spatula to spread it evenly into the corners. Sprinkle the remaining ¼ cup chocolate chips on top — this gives you that beautiful, bakery-style finish.
  7. Bake for 50-60 minutes. Place the pan in the preheated oven. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly (around the 40-minute mark), tent loosely with aluminum foil.
  8. Let the bread cool in the pan for 10 minutes. Then use the parchment overhang to lift it out onto a wire rack. Cool completely before slicing — about 1 hour.

Notes

Don’t overmix the batter — stop as soon as the flour disappears. Check your baking soda freshness by dropping a little into vinegar; if it fizzes vigorously, it’s good. Use room temperature ingredients when possible. Test for doneness by inserting a toothpick into the center. Let the bread cool completely before slicing to prevent crumbling. If the top cracks down the middle, that’s a good sign — it means your baking soda is fresh and the bread rose properly.

Nutrition

Keywords: banana bread, chocolate chips, one bowl, easy, moist, no mixer, quick bread

Find it online: https://eliplate.com/easy-one-bowl-banana-bread-with-chocolate-chips-best-recipe/