There is just something so nostalgic about making banana bread that even when you think you don't want it... you do, and you REALLY need to make this one.
This chocolate chip banana bread is the perfect recipe for all those bananas you forgot about on your kitchen counter. The best part? You only need ONE bowl! I promise it won't last very long.
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This recipe was updated on April 22nd 2025 to reduce redundant information, revise the recipe in the recipe card, and add in the recipe rundown and FAQ.
Recipe at a Glance
- Bake Level: Think of this banana bread as "baking 101," because this is your classic, traditional, old fashioned chocolate chip banana bread and I promise it's easy.
- Bake Time: This recipe takes a few minutes to come together in the bowl, and then bakes for 50-55 minutes. Overall, you're looking at about an hour-ish.
- Taste: Banana bread tastes like... banana bread. Banana, chocolate, sweet, with a soft and airy texture.
- Swaps and Subs: Instead of all purpose flour, try the Bob's Red Mill Paleo Baking Blend or another type of gluten free flour. Almond milk or oat milk work great as a substitution to regular whole milk or half and half.
- Serve With: I love making this for my boys to eat as a fun brunch treat or after dinner, so feel free to make my panko honey mustard chicken cutlets, my skillet-roasted lemon chicken, or baked Italian turkey meatballs before you serve the banana bread.
Trusty Tips and Reminders
- Whisk, Baby, Whisk! - Whisk the eggs until very fluffy and foamy. This will ensure a higher rise when the bread bakes.
- Gentle Folding - Switch from a whisk to a spatula when folding in the flour and chocolate chips. It helps to lessen the friction and thus will help to lower the risk of over mixing.
- Measure It- Use a scale! If you have a scale, or if you are looking to amp up your baking game, a scale is uber important. It makes the recipe, and helps with precision of measurements.
- Dust the Chocolate - Add a little flour to the bowl with chocolate chips as this will prevent the chocolate from sinking to the bottom of the pan.
The Ingredient List
- Bananas: The darker the peel, the better! Very ripe bananas become sweet, so they're perfect to bake with. I have made this recipe five different times, with a variety of different amounts of bananas (and sizes), and I'm so happy I FINALLY found my ratio! *psst, it's in the recipe card below.
- Sugar: The sugar isn't just used for the sweetness, but it actually helps with the texture and overall structure of the banana bread as it bakes. We use equal parts cane sugar and light brown sugar.
- Greek Yogurt: I like using greek yogurt in this as it adds more protein and gives the bread a moist, tender, and fluffy flavor. You could also use sour cream if you don't like greek yogurt.
- Eggs: A staple part of any baking recipe. Bring them to room temp before beginning to make the recipe.
- Oil: I prefer to use a neutral oil, like a olive or avocado oil. It gives the banana bread a velvety, rich, and moist texture.
- All Purpose Flour: A trusted, classic ingredient to help bind the other ingredients and give the bread texture and chew.
- Baking soda and Baking Powder: Both of these leavening ingredients make the bread rise well and adds a delicious texture.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Instructions
Whisk the Eggs and Banana
Preheat the oven to 350º and line a loaf pan with parchment.
In a large bowl, mash the large banana and crack in the eggs. Whisk the egg and banana together until light, fluffy, and you can visibly some air bubbles.
Add the Wet Ingredients
Pour in the sugar, oil, greek yogurt, and vanilla.
Whisk again until the oil and yogurt are fully incorporated.
Pour in the Flour
To the wet ingredients, pour in the flour, baking powder, baking soda, and salt.
Mix with a spatula until the batter comes together and stop. It is okay if there are a few lumps.
Ready, Set Bake
Pour in the chocolate chips and mix again to fold in the chocolate. Add the batter to the lined loaf pan and let rest for 15 minutes.
Bake the banana bread for 50-55 minutes.
Frequently Asked Questions
How do I store the leftover banana bread?
This banana bread will do well on the counter for up to 4 days in a tightly sealed tupperware container.
If you want to freeze it, place the remaining or the entire banana bread 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.
What can I use instead of greek yogurt?
You can swap out the greek yogurt for sour cream if you'd prefer to use that. Remember to keep them room temperature as it will help keep the batter smooth and the ingredients will mix well.
How do I prevent the chocolate chips from sinking to the bottom of the pan?
Add just a teaspoon or so to the chocolate chips and toss them around to coat. This will alleviate the chocolate from falling to the bottom of the pan as the batter rises and bakes in the oven.
Hungry for More?
Looking for other recipes like this? Try these:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Best One Bowl Chocolate Chip Banana Bread Recipe
Equipment
- 1 large mixing bowl
- 1 kitchen scale optional
- measuring spoons and cups
- 1 whisk
- 1 spatula
- 1 loaf pan
Ingredients
- 2 large Bananas mashed
- 100 grams Cane Sugar ½ cup
- 100 grams Light Brown Sugar ½ cup
- 2 large Eggs room temperature
- ¼ cup Avocado Oil
- 1 tablespoon Vanilla Extract
- ½ cup Greek Yogurt
- 256 grams All Purpose Flour 2 cups
- 1 teaspoon Baking Powder
- ½ tsp Baking Soda
- 1 cup chocolate chips
- ½ teaspoon salt
Instructions
- Preheat the oven to 350º and line a loaf pan with parchment.
- In a large bowl, mash the bananas and crack in the eggs. Whisk the egg and bananas together until light, fluffy, and you can visibly some air bubbles.
- Pour in the sugar, oil, greek yogurt, and vanilla, then whisk until the ingredients are combined.
- To the wet ingredients, pour in the flour, baking powder, baking soda, and salt. Mix with a spatula until the batter comes together and stop.
- Pour in the chocolate chips and mix again to fold in the chocolate.
- Add the batter to the lined loaf pan and let rest for 15 minutes.
- Once the resting period is over, bake the banana bread for 50-55 minutes. Let cool for 15 minutes before slicing.
Lindsay says
I've been meaning to leave a review for the longest time. I make this recipe with my son and daughter almost every weekend. we love it so much it's so easy and so tasty. My kids devour it up, and my husband (who is admittedly not a banana fan) even loves this too. I saved your poppy seed loaf too, can;t wait to make it next!