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Easy One-Bowl Banana Bread with Chocolate Chips (No Mixer Needed)

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This easy one-bowl banana bread with chocolate chips is ridiculously simple, deeply satisfying, and requires no mixer. It yields a tender, moist crumb with minimal cleanup and is perfect for lazy Sunday mornings or last-minute bake sales.

Ingredients

Scale
  • 3 medium very ripe bananas (about 1 ½ cups mashed)
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick spray. For easy removal, line the pan with a strip of parchment paper, leaving an overhang on two opposite sides.
  2. In a large mixing bowl, peel the bananas and mash them with a fork until mostly smooth with a few small lumps. You should have about 1 ½ cups of mashed banana.
  3. Add the melted butter, sugar, egg, and vanilla extract to the mashed bananas. Stir with a wooden spoon or silicone spatula until well combined and smooth.
  4. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with a folding motion until just combined. A few streaks of flour are okay; do not over-mix.
  5. Fold in ¾ cup of chocolate chips until evenly distributed. Reserve a small handful for topping.
  6. Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the reserved chocolate chips on top.
  7. Bake on the middle rack for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
  8. Let the bread cool in the pan on a cooling rack for 15 minutes. Then, using the parchment sling, lift the bread out and transfer it to the rack to cool completely before slicing.

Notes

Use very ripe bananas (heavily spotted or mostly black) for the best sweetness and moisture. Do not over-mix the batter to avoid a tough loaf. For accurate results, weigh the mashed bananas to 340 grams (12 ounces). Let the bread cool completely before slicing to prevent crumbling. Leftover slices can be toasted for a crisp exterior and melty chocolate chips.

Nutrition

Keywords: banana bread, chocolate chips, one bowl, no mixer, easy banana bread, moist banana bread

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