This is a classic banana bread that will never disappoint. This fluffy, moist chocolate chip banana bread is the perfect recipe for all those bananas you forgot about in your kitchen. The best part? You only need ONE bowl! I promise it won't last very long, so grab a whisk and let's do this!
Banana bread is great for virtually any type of event, gathering, or holiday. There's always a reason to celebrate with a banana bread, especially this one.
What I love about baking breads is that the possibilities are endless, so of course this one is inspired by my paleo blueberry lemon bread (link) and my blood orange loaf (link). I've got. a more on the site too, so feel free to browse around and I can guarantee you'll find what you're looking for.
What are the ingredients for this bread?
This recipe calls for the staple ingredients that you likely already have, especially those overripe brown bananas! Bananas are a pantry recipe's best friend!
- Bananas: the star of the show! Mash the banana in the peel itself by pinching the banana until it's soft, then break open the peel and squeeze the mashed banana out.
- Sugar: bananas are naturally sugary, so we don't add more than ½ cup sugar in this version.
- Milk: I like using organic whole milk, but almond milk works really well here too.
- Eggs: a staple part of any baking recipe. Bring them to room temp before beginning to make the recipe.
- Oil: using oil gives the banana bread a velvety, rich, and moist texture.
- Flour: I love using Bob's Red Mill all-purpose flour, it always makes my baking recipes taste consistent each time.
- Baking soda and baking powder: both of these leavening ingredients make the bread rise well and adds a delicious texture.
See the recipe card below for quantities.
How do I make this recipe?
You can achieve this recipe by using just one bowl, a few ingredients, and a little bit of resting time for the batter to do it's thing, but trust me, the waiting for it to cool is the hardest part.
Start by preheating the oven to 350º and lining a loaf pan with parchment. In a large bowl, mash the banana, then whisk in the oil, sugar, and eggs until the oil is incorporated. Pour in the milk and vanilla, then whisk again.
To the wet ingredients, pour in the flour, baking powder, baking soda, and salt. Mix gently with a spatula until the batter comes together and stop. It is okay if there are a few lumps. Pour in the chocolate chips and gently mix again, incorporating the chocolate chips. Add the batter to the lined loaf pan and let rest for 15-20 minutes. Once the resting period is over, bake the banana bread for 55-60 minutes, then let cool for 20 minutes after it finishes baking.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Recipe Swaps and Substitutions
Looking to make this recipe, but have to adjust to fit the needs of your own diet and maybe your family and friends? Here's some suggestions that I recommend in terms of swapping out ingredients and subbing in with what works for you!
- Flour - instead of all purpose flour, try the Bob's Red Mill Paleo Baking Blend or another type of gluten free flour.
- Sugar - use coconut sugar here if you need to adjust the sugar for your diet.
- Milk - almond milk or oat milk work great as a substitution to regular whole milk.
How to Serve This Recipe
Here's a few ideas to vary this recipe and make it your own!
- Mini- use a mini loaf pan to make miniature banana breads, perfect for a freezer friendly and meal-prep breakfast.
- French Toast - slice a thick piece of the banana bread, dip in some egg and milk, then make it into a french toast! IT IS AMAZING!
- Nuts - go nuts and add in chopped walnuts or pecans for an additional textural crunch.
- Nut Butter - add some nut butter on top of a slice to make it a fully decadent but healthy breakfast treat.
Kitchen Equipment and Tools
The beauty of making a breakfast or quick bread is that it really only takes one bowl, a few kitchen tools, and you're good to go! Here's what you'll need
- Large mixing bowl
- Loaf pan - my favorite one is from USA pan, linked here (affiliate link)
- Parchment paper
- Measuring cups and spoons
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
How do I store this recipe? Can I freeze it?
This banana bread will do well on the counter for up to 3-4 days in a tightly sealed tupperware container. If you would like to place them in the freezer, I highly recommend you do so in a ziplock bag with a label on it, indicating the date the bread was baked. This bread should be defrosted and consumed within one month.
Sprinkle a little demerara sugar on top of the loaf before baking for a little added crunch and sweetness.
Hungry for More?
Looking for other recipes like this? Try these:
Best One Bowl Chocolate Chip Banana Bread Recipe
- 1 large mixing bowl
- 1 kitchen scale optional
- measuring spoons and cups
- 1 whisk
- 1 spatula
- 1 loaf pan
- 1 large banana brown
- 100 grams cane sugar ½ cup
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup avocado oil
- 192 grams all purpose flour 1 ½ cups
- 1 teaspoon baking powder
- ½ tsp baking soda
- 1 cup chocolate chips
- ½ teaspoon salt
- Preheat the oven to 350º and line a loaf pan with parchment.
- In a large bowl, mash the large banana and whisk in the oil, sugar, and eggs until the oil is incorporated.
- Pour in the milk and vanilla. Whisk again.
- To the wet ingredients, pour in the flour, baking powder, baking soda, and salt. Mix until the batter comes together and stop. It is okay if there are a few lumps.
- Pour in the chocolate chips and mix again, incorporating all of the chocolate chips.
- Add the batter to the lined loaf pan and let rest for 15-20 minutes.
- Once the resting period is over, bake the banana bread for 60 minutes (one hour) and let cool.