One-Bowl Choc Chip Banana Bread – Fool Proof
A classic banana bread with a rich, chocolatey twist—this one-bowl wonder is soft, moist, and packed with flavour. With minimal clean-up and simple ingredients, it’s the perfect bake to use up those old ripe bananas.
I grew up baking classic banana bread and swore by the original—until my partner made a simple request: “Can you add chocolate chips next time?”
At first, I resisted. Why mess with perfection? But after stubbornly baking my classic version three more times, I finally gave in. And wow—game changer. The result? A ridiculously moist, rich, and indulgent loaf that’s impossible to stop at just one slice.
In This Post: Everything You Need For These One-Bowl Moist Choc Chip Banana Bread
Why You’ll Love This Recipe
One-Bowl Wonder – Minimal mess, no unnecessary dishes. Everything comes together in a single bowl, making clean-up a breeze.
Perfectly Moist & Soft – The natural sweetness and moisture from ripe bananas ensure a soft, tender crumb every time.
Chocolate in Every Bite – The chocolate chips melt into the batter, creating little pockets of rich, gooey goodness.
Quick & Easy – No complicated steps or fancy equipment—just mix, bake, and enjoy!
Great for Meal Prep – Bake a loaf at the start of the week, and you’ll have a ready-to-go snack or breakfast. It also freezes beautifully.
The Benefits Of One-Bowl Recipes: Less Mess, More Banana Bread
There’s something so satisfying about a recipe that doesn’t leave your kitchen looking like a war zone. This banana bread is as simple as it gets:
Just one bowl.
No extra mixing steps.
No mountain of dishes to clean afterward.
The best part? Less clean-up means more time to enjoy warm banana bread straight from the oven.
How to Make This One-Bowl Banana Bread
Mash & Mix: Mash the bananas in a large bowl, then mix in the wet ingredients.
Add the Dry Ingredients: Stir in the flour, baking soda, and salt—no overmixing!
Fold in the Chocolate Chips: Gently stir them in so they’re evenly distributed.
Bake to Perfection: Pour the batter into a loaf pan and bake until golden brown and fragrant.
The Best Bananas To Use: Very Ripe!
We’ve all been there—bananas ripen faster than we can eat them, and before you know it, they’re looking a little too soft for snacking. But don’t toss them! Overripe bananas are the secret to incredibly moist, naturally sweet banana bread. The more spots, the better!
If you’re not ready to bake just yet, peel and freeze your ripe bananas in an airtight container or bag. When the craving strikes, simply thaw them at room temperature or give them a quick zap in the microwave before mashing. Note: For the ultimate flavour and moisture, your bananas should be spotty, soft, and super ripe. If they’re not quite there yet, here’s a quick fix:
Speed ripen in the oven: Bake unpeeled bananas at 150°C for 15 minutes.
Ripen in a paper bag: Leave bananas in a bag with an apple overnight.
More One-Bowl Recipes
Biscoff Chickpea Blondies - Not only are these blondies completely flourless, making them gluten-free, they’re also high in protein.
Sourdough Black Bean Brownies - The perfect gut-friendly and high protein treat. If you’re feeling extra indulgent, warm slightly in the microwave and serve with vanilla bean icecream.
Light Chocolate Coconut and Chia Protein Balls - With no dates or nuts, these are a lighter protein ball recipe that I know you’ll love!
Savoury Sourdough Breakfast Muffins - These muffins are the perfect grab and go meal-prep breakfast.
One-Bowl Choc Chip Banana Bread – Fool Proof
Servings: 8-10 | Prep: 10 mins | Cook Time: 40 mins
Ingredients
½ cup (125g) salted butter, softened
¾ cup (110g) brown sugar
2 large eggs, free range, room temperature
3 medium bananas (1 cup), very ripe, mashed
1 tsp vanilla essence
⅓ cup (55g) dark chocolate chips
⅓ cup (55g) milk chocolate chips
1 ½ cup (225g) plain flour, sifted
1 tsp cinnamon, ground
1/4 tsp nutmeg, ground
1 tsp bi-carb soda
1 tsp baking soda
¼ tsp sea salt
Method
Preheat the Oven: Preheat your oven to 180°c and line a loaf pan with baking paper.
Mash the Bananas: In a bowl, finely mash the ripe bananas using a fork.
Mix the Wet Ingredients: Add the softened butter, brown sugar, vanilla and eggs, whisking until well combined.
Add the Dry Ingredients: Stir in the chocolate chips, sifted flour, spices, baking soda, baking powder, and salt, mixing until fully incorporated.
Pour into Loaf Pan: Scoop mixture into the prepared pan. Sprinkle the top with extra chocolate chips if you desire.
Bake the Bread: Bake for an initial 20 mins before rotating. Continue baking for another 20 minutes or until a skewer inserted into the center comes out clean. (If the top starts to brown too quickly, cover it loosely with aluminum foil.)
Cool and Serve: Allow to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Frequently Asked Questions
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Yes. Sugar can be reduced to ½ cup for a slightly less sweet option.
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This recipe can be easily adapted for muffins, adjust the baking time to 20-25 minutes at the same temperature.
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For a dairy-free version, substitute the butter with an equal amount of melted coconut oil.
Ensure that the eggs are at room temperature to prevent the coconut oil from solidifying.
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No sorry. You can only use very ripe bananas to achieve the classic flavour and texture. Read more about the best bananas to use.
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Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate/freeze for longer freshness.
