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The Ultimate Easy, One-Bowl, Super Moist Chocolate Chip Banana Bread

Two slices of moist chocolate chip banana bread recipe on a white plate, showing rich texture.
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This recipe provides a simple, one-bowl method for making incredibly moist banana bread, perfect for using up overripe bananas. It results in a tender crumb and is great for breakfast, snacks, or dessert.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas thoroughly with a fork.
  3. Pour the melted butter into the mashed bananas and stir to combine.
  4. Add the sugar, egg, and vanilla extract to the banana mixture. Stir until just combined.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until you just combine the flour; do not overmix.
  7. Gently fold in the chocolate chips.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the banana bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or almost completely black.
  • If you prefer a classic loaf without chocolate, substitute the chocolate chips with 1/2 cup of chopped walnuts or pecans.
  • This simple homemade bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://cookingbycarla.com/banana-bread-recipe/