The Best One Bowl Chocolate Chip Banana Bread
If you’ve got three bananas sitting on your counter looking a little too brown… congratulations. You’re about 10 minutes away from becoming the hero of the kitchen.
This is the kind of recipe every home baker needs in their back pocket. No mixer. No fancy ingredients. Just pantry staples, a bowl, and a few overripe bananas.
Whether you’re making an afternoon snack, bringing something to a neighbor, or trying to use up bananas before they end up in the compost, this is the recipe you’ll come back to over and over again.
Why You’ll Love This Chocolate Chip Banana Bread
✔ Super moist every time
✔ Uses simple pantry ingredients
✔ One bowl = easy cleanup
✔ Perfect for breakfast, snacks, or dessert
✔ Freezer friendly
✔ Kid approved (and adult approved too!)
And if you add chocolate chips? Well… now you’re officially a Banana Bread Baddie.
Ingredients
- 3 medium very ripe bananas
- ⅓ cup salted butter, melted
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ cup + 2 tablespoons sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
Optional (but highly recommended):
- ½–1 cup chocolate chips
- Chopped walnuts or pecans
How to Make Chocolate Chip Banana Bread
Step 1: Preheat the oven
Preheat your oven to 350°F.
Line a loaf pan with parchment paper for easy removal and almost zero cleanup. (Future you will thank you.)
Click here for the parchment paper I use that is PFAO free
Step 2: Mash the bananas
In a large mixing bowl, mash the bananas with a fork until mostly smooth.
Stir in the melted butter.
Step 3: Mix the wet ingredients
Add:
- baking soda
- sea salt
- sugar
- beaten egg
- vanilla
Mix until everything is well combined.
Step 4: Add the flour
Stir in the flour just until incorporated.
If you’re adding chocolate chips or chopped nuts, gently fold them in now.
Step 5: Bake
Pour the batter into your prepared loaf pan.
Bake for 55 minutes, or until a knife or toothpick inserted into the center comes out clean.
Step 6: The hardest part…
Let it cool in the pan for about 5 minutes.
Technically…
You’re supposed to remove it from the pan and let it cool completely before slicing.
We have literally never done that.
Around here, we slice it warm, let the chocolate melt into every bite, slather on a little butter, and call it a good life.
No regrets.
How to Store Banana Bread
If (and that’s a big if) you have leftovers:
Wrap the loaf in parchment paper first, then wrap it in plastic wrap.
Store at room temperature for up to 4 days.
You can also freeze individual slices for an easy grab-and-go breakfast or snack.
Tips for the Best Banana Bread
The uglier the bananas, the better.
Those brown, spotty bananas everyone else is about to throw away?
That’s exactly what you want. They’re sweeter, softer, and give the bread incredible flavor.
Don’t overmix.
Once you add the flour, stir just until combined. Overmixing can make banana bread dense instead of tender.
Chocolate chips are never a bad idea.
Sure, the recipe is delicious without them.
But with chocolate chips?
Next level.
Frequently Asked Questions
Can I freeze banana bread?
Absolutely. Wrap the loaf tightly or freeze individual slices for up to 3 months.
Can I use frozen bananas?
Yes! Thaw them first and drain off any excess liquid before mashing.
Can I add nuts?
Definitely. Walnuts and pecans both work beautifully in this recipe.
Why is my banana bread dry?
Usually it’s one of three things:
- Not enough ripe bananas
- Too much flour
- Baking it too long
Check it around the 50-minute mark since every oven is a little different.
Chocolate Chip Banana Bread
Ingredients
- 3 Medium very ripe bananas
- ⅓ Cup Salted Butter melted
- ½ Tsp Baking Soda
- ¼ Tsp Sea Salt
- ¾ cup + 2 TBSP Sugar
- 1 Egg beaten
- 1 Tsp Vanilla Extract
- 1 ½ Cups All purpose flour
- 1 cup Chocolate chips or desired amount
- Chopped nuts like walnuts
Instructions
- Preheat oven to 350 F
- Prepare loaf pan. I line with parchment paper for easy removal and clean up, but you can also just butter the pan.
- Mash bananas in a mixing bowl with a fork until smooth. Stir in the melted butter.
- Mix in baking soda, salt, sugar, beaten egg, and vanilla extract.
- Mix in flour completely and then add chocolate chips or nuts if desired.
- Pour batter into your prepared loaf pan and bake at 350 F for 55 min, or until knife inserted into the center comes out clean.
- Remove from oven and cool in the pan for 5 min.
- You are supposed to remove from the pan and cool the rest of the way before serving but we never do haha! We love it warm!!
- Wrap in parchment paper and then plastic to store for up to 4 days.
