This one-bowl chocolate chip banana bread is the perfect mix of comfort and indulgence. I love how it comes together with simple ingredients, no mixer needed, and bakes into a moist, chocolate-studded loaf that feels like both a treat and a classic snack. It’s my go-to recipe when I want something quick, cozy, and crowd-pleasing.

Why You’ll Love This Recipe

I like this recipe because it only takes one bowl, which makes cleanup so easy. The bananas keep the bread soft and moist, while the chocolate chips add a rich sweetness that makes each bite irresistible. I find it’s the best way to use up overripe bananas, and I can even customize it with nuts or spices when I want a little variety.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 ripe bananas

• ⅓ cup butter (75 g), melted

• ½ cup sugar (100 g)

• 1 egg, beaten

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• salt, to taste

• 1 ½ cups all-purpose flour (185 g)

• ½ cup mini chocolate chips (85 g)

Directions

1. I preheat the oven to 350˚F (180˚C).

2. In a bowl, I mash the bananas until smooth. Then I stir in the melted butter.

3. I add the sugar, egg, vanilla, baking soda, salt, and flour, mixing until smooth.

4. I fold in the chocolate chips and pour the batter into a greased loaf pan. I usually sprinkle some extra chocolate chips on top.

5. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the bread cool completely before slicing and serving.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prepare and 50–60 minutes to bake, with a total time of about 1 hour and 15 minutes.

Variations

• I like swapping half the sugar with brown sugar for a deeper flavor.

• Adding walnuts or pecans gives the bread a nice crunch.

• A pinch of cinnamon or nutmeg adds warmth.

• Sometimes I bake the batter as muffins, which usually take about 18–20 minutes.

• For a more chocolatey version, I replace a couple of tablespoons of flour with cocoa powder.

storage/reheating

I keep the bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I store it in the fridge for about a week. It also freezes really well for up to 3 months—I just wrap slices individually. To reheat, I warm a slice in the microwave for 15–20 seconds or toast it lightly.

FAQs

Can I use frozen bananas for this recipe?

Yes, I often use frozen bananas. I thaw them first and drain any excess liquid before mashing.

Can I make this banana bread without eggs?

I like replacing the egg with ¼ cup unsweetened applesauce or a flaxseed egg, and it still turns out moist and delicious.

What’s the best pan size for this recipe?

I usually bake it in a standard 9×5-inch loaf pan, but it also works in an 8×4-inch pan. Just keep an eye on the bake time.

How do I know when the bread is fully baked?

I check by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready.

Can I reduce the sugar in this recipe?

Yes, I sometimes cut the sugar down to ⅓ cup. The bananas and chocolate chips add enough sweetness to balance it out.

Conclusion

This one-bowl chocolate chip banana bread is one of those recipes I never get tired of making. It’s easy, flexible, and always a hit whether I serve it fresh from the oven or pack it for a snack. I love how it transforms simple ingredients into something so comforting and satisfying.