This classic Banana Bread is quick and easy to make in just one bowl! It's soft, moist, and filled with chocolate chips. A perfect way to use up those ripe bananas!
Why You'll Love This Recipe
This is the easiest banana bread recipe ever! You only need one bowl and a whisk to make it. It's ultra moist, sweet, and filled with chocolate chips or walnuts. It's the perfect thing to bake when you have too many ripe bananas on hand. We love it as an afternoon snack or served instead of a cake with coffee or tea.
This banana bread is so tasty, I always try to put away a few bananas to make it. We are not fans of walnuts in our bread but chocolate chips are always appreciated. I hope you try it!
- bananas: go for the ones with lots of brown spots on their skin
- flour: I used all-purpose; you can try gluten-free flour that can be used in a 1:1 substitute ratio
- brown sugar: adds richness and sweetness
- granulated sugar: important for proper browning
- baking powder and baking soda: necessary for proper rising and browning
- oil: I used vegetable but coconut oil works well too
- buttermilk: make it from scratch with milk and vinegar or lemon juice
- egg: make sure you let it sit at room temperature before adding it to the mixture
- vanilla extract: every quick bread needs a little bit of vanilla
- chocolate chips: optional, I used semi-sweet but milk is great too.
How to make one bowl banana bread?
- Start by mashing the bananas in a large mixing bowl.
- Add egg, oil and buttermilk and mix everything together.
- Add vanilla and both sugars and stir in well.
- Add dry ingredients and chocolate chips and stir in well. Do not overmix.
- Pour the batter into a greased and floured bread pan and top with more chocolate chips.
- Bake until golden brown on top.
Storing and freezing:
To keep it moist, I recommend storing your banana bread in an air-tight container on the counter.
Once baked, cool the bread completely. Then wrap in plastic wrap then place in a freezer-safe ziplock bag. Store in the freezer for up to 3 months. To thaw, let it sit at room temperature for 30 minutes or so.
Quickly ripen bananas with this tip!
To quickly ripen bananas for banana bread, place them on a baking sheet and bake in 250 degrees F oven for 15 minutes or until the skin is black. Cool them until safe to handle, peel and use in the recipe.
The more spotty and dark, the better. When bananas ripen, the sugars break down. This will produce a sweet, moist and flavorful banana bread!
I almost always add chocolate chips. Semi-sweet is my go-to but milk chocolate is delicious too! You can use chopped nuts (like walnuts) or even dried cranberries or raisins. Add a teaspoon of cinnamon if you are skipping the chocolate.
You can keep banana bread on the counter for about 2 days. I always place it on cake stand with cloche. It prevents it from drying out!
Absolutely! Make the batter as directed in the recipe below. Line a muffin pan with parchment paper liners. Fill them with batter. Bake at 400 degrees F for 7 minutes, then (without opening the oven) lower the heat to 370 degrees F and bake muffins for 15 to 18 minutes more.
The most common pan used for baking loaf breads is 9" by 5". If you want a taller loaf, use 8" by 4" pan. Add a couple more minutes to baking time when using the smaller pan.
More easy bread recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
One Bowl Banana Bread
- 3 very ripe bananas
- ⅓ cup vegetable oil
- ½ cup buttermilk see note for homemade
- 1 large egg
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1.5 teaspoon vanilla extract
- 1.5 all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup semi-sweet chocolate chips
- Grease and flour a 9"x5" bread pan.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, mash bananas. Add oil, buttermilk and egg and whisk well.
- Add brown sugar and granulated sugar as well as vanilla. Whisk well.
- Add flour, baking powder, soda and salt. Sprinkle almost all chocolate chips over batter. Stir everything together, but do not overmix.
- Pour the batter into prepared pan. Place remaining chocolate chips on top.
- Bake for 50 to 55 minutes or until the toothpick inserted in a few places comes out clean and the top of the bread is golden brown.
- To make homemade buttermilk: mix 2 teaspoons of apple cider vinegar with enough half and half to make ½ cup of liquid. Let is stand for 3 to 4 minutes to sour. Use in the recipe above.
- If your chocolate chips tend to sink into the bottom of the bread, add a little bit of the measured out flour to the cup with measured out chocolate chips and toss them well. Coating them with flour prevents them from sinking.