Description

A forgiving, quick banana bread recipe that requires only one bowl and basic ingredients. Perfect for using overripe bananas and ready in under an hour.

Ingredients

Scale

3 large ripe bananas (approx. 1.5 cups mashed)
3/4 cup granulated sugar
1/3 cup melted unsalted butter
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper and lightly grease.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
Add the melted butter, sugar, egg, and vanilla extract to the bananas. Whisk vigorously until well combined and glossy.
Sprinkle the flour, baking soda, and salt over the wet mixture. Gently fold with a spatula until just combined; do not overmix.
Fold in the chocolate chips.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Ensure bananas are very ripe (black/spotted) for best flavor. Do not overmix the batter to avoid a dense texture. Store in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of l
Calories: 220
Sugar: 22
Sodium: 180
Fat: 8
Saturated Fat: 4
Carbohydrates: 35
Fiber: 2
Protein: 3

Keywords: banana bread, chocolate chip, one bowl, quick bread, easy recipe, weeknight dinner, dessert, baking