This one-bowl chocolate chunk banana bread is a classic favorite! Light, airy banana bread loaded with ripe banana and chunks of chocolate. With just 9 ingredients this bread comes together quickly and couldn’t be easier, I have made it over a dozen times and its perfect each time! This banana bread is also freezer friendly! Perfect for gifting during the holidays or as a fun weekend bake.
Highlights of this one-bowl banana bread:
- 9 simple ingredients
- Freezer friendly
- Family friendly recipe
- Complete in about an hour
- One-bowl for easy clean up
- Customizable
- Great use for over ripe bananas
- Recipe calls for melted butter = easier mixing and no electric mixer needed
9 simple ingredients make up this simple chocolate chip banana bread!
What is the best way to freeze banana bread?
After baking, allow banana bread to cool completely. Slice as desired and wrap in aluminum foil, date and label as needed. Slicing before freezing makes it easy to grab one slice at a time. To reheat, simply remove aluminum and wrap in a paper towel, microwave for 30-45 seconds and enjoy!
Variations of this banana bread:
- Mix in chopped pecans or walnuts
- Top with a halved banana before baking
- Swirl in peanut butter or Nutella
- Add in ground cinnamon
- Top with flaky sea salt
First Steps:
- Combine sugar and melted butter
- Add in eggs and vanilla extract
- Mix in mashed bananas
Grocery List & Substitutions:
- Unsalted butter
- Granulated white sugar
- Large whole eggs
- Vanilla extract
- Ripe bananas
- All-purpose flour
- Baking soda
- Kosher salt
- Chocolate chunks, dark chocolate chunks, or semisweet chocolate chips
If you like this one-bowl chocolate chunk banana bread, you’ll love….
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Second Steps:
- Gently mix in dry ingredients
- Fold in chocolate chunks, set some aside for topping if desired
Tools I used for this recipe:
- Non-stick Loaf Pan – there is nothing worse than the corners of your bread sticking to the pan, I’ve had this pan for a few years now and it is still non-stick + easy to clean
- Parchment Paper – parchment paper is such a versatile item to keep on hand. I use this to line my loaf pan after greasing it
- Pyrex Mixing Bowl Set – I love this set of nesting bowls, perfect for home baking!
Serve a warm slice of fresh banana bread with a slather of soft butter, perfect for an afternoon snack!
Tips for perfect banana bread:
- Grease loaf pan with cooking spray or butter and line with parchment paper to ensure nothing sticks
- Make sure your bananas are super ripe, if using frozen bananas make sure to drain any extra liquid
- Don’t overfill loaf pan
- Top with chocolate chips or nuts before baking
- Start baking with less time. Start with 50 minutes and check every 5 minutes until done.
I find the best way to line a loaf pan is to first spray with cooking spray, than place a small strip of parchment paper across the middle. Secure the parchment with oven safe clips, after baked and cooled, simply lift the sides of the parchment paper to easily release the bread! Top batter with extra chocolate before baking if desired!
Last Steps:
- Grease and line a loaf pan with parchment paper
- Pour batter into lined pan
- Top with extra chocolate chunks
Instructions for the best chocolate chip banana bread:
- Preheat oven to 350 degrees F, grease and line a 9 x5-inch loaf pan, set aside.
- In a large mixing bowl mix together meted butter and sugar until light and fluffy, 2-3 minutes. Add in the eggs, one at a time, and the vanilla. Mix to combine. Add in the mashed bananas and gently mix.
- In a small bowl combine flour, salt, and baking soda, mix to combine. Slowly add the flour mixture into the wet ingredients and mix until incorporated. Fold in the chocolate chunks. Transfer batter into the prepared loaf pan and bake at 350 for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool before slicing. For best results serve immediately, or keep in an airtight container for 3-4 days or wrapped tightly in the freezer for 4-6 months!
This recipe makes one whole loaf
One-bowl Chocolate Chunk Banana Bread
Equipment
- Loaf Pan
Ingredients
- 1/2 cup Unsalted butter, melted
- 1 cup Granulated Sugar
- 2 Large eggs, room temperature
- 2-3 Ripe Bananas, mashed
- 1 tbsp Vanilla Extract
- 1 1/4 cups All-purpose Flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Chocolate Chunks. extra for topping if desired
Instructions
- Preheat oven to 350 degrees F, grease and line a 9×5 loaf pan, set aside.
- In a large mixing bowl mix together meted butter and sugar until light and fluffy, 2-3 minutes. Add in the eggs, one at a time, and the vanilla. Mix to combine. Add in the mashed bananas and gently mix.
- In a separate mixing bowl combine flour, salt, and baking soda, mix to combine. Slowly add the dry ingredients into the wet until incorporated. Fold in the chocolate chunks. Pour the batter into the prepared loaf pan and bake at 350 for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool before slicing. This is best served immediately, but will keep in an airtight container for 3-4 days or wrapped tightly in the freezer for 4-6 months!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.