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Perfect One-Bowl Banana Chocolate Chip Bread

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This one-bowl banana chocolate chip bread is incredibly moist and packed with chocolate in every bite. It’s the result of twelve tries to recreate a beloved bakery loaf, and it’s perfect for hosting or a simple treat.

Ingredients

Scale
  • 3 large ripe bananas (about 1½ cups mashed)
  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends with butter or cooking spray.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps (about 1½ cups).
  3. Add the melted butter and granulated sugar to the bananas. Whisk until well combined and slightly glossy.
  4. Add the egg and vanilla extract. Whisk vigorously until fully incorporated and smooth, about 30 seconds.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold with a rubber spatula or wooden spoon until just combined—do not overmix. A few lumps are fine.
  6. Fold in ¾ cup of chocolate chips gently. Reserve about 2 tablespoons for topping.
  7. Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved chocolate chips on top.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool in the pan on a wire rack for exactly 10 minutes.
  10. Use the parchment overhang to lift the bread out of the pan. Transfer to the wire rack and cool completely before slicing, about 1 hour.

Notes

Use very ripe bananas (brown spots or black) for best sweetness and moisture. Measure flour by spooning into the cup and leveling off. Do not overmix once flour is added. Let cool completely before slicing to avoid a gummy texture. Bread keeps at room temperature for up to 4 days or freezes for up to 3 months.

Nutrition

Keywords: banana bread, chocolate chip, one-bowl, easy, moist, banana chocolate chip bread

Find it online: https://lolaspoon.com/perfect-one-bowl-banana-chocolate-chip-bread/