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Ultimate Super Moist, One-Bowl Chocolate Chip Banana Bread Recipe

Three thick slices of moist chocolate chip banana bread stacked on a white plate.

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Make the best chocolate chip banana bread using this easy, one-bowl recipe. This quick bread yields an ultra-moist loaf with a tender crumb, perfect for using up overripe bananas for breakfast or a snack.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the melted butter and brown sugar until combined.
  3. Whisk in the eggs, vanilla extract, and milk until smooth.
  4. Stir in the mashed bananas until just combined. Do not overmix.
  5. Add the flour, baking soda, and salt to the wet ingredients. Mix with a spatula until just combined and no streaks of flour remain. This is your one-bowl step.
  6. Gently fold in 1 cup of the chocolate chips.
  7. Pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips over the top, if desired.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the banana bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • For the moist banana bread recipe, use bananas that are heavily spotted or almost black for the best flavor and moisture content.
  • If you do not have a 9×5 pan, you can use two 8×4 inch pans, reducing the baking time slightly.
  • This recipe is excellent for making ahead; wrap the cooled loaf tightly in plastic wrap for up to three days.

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