Moist And Easy One Bowl Chocolate Chip Banana Bread

One Bowl Chocolate Chip Banana Bread is a sweet bread typical of the Anglo-Saxon tradition: probably born around the 30s in the United States as an anti-waste recipe to use ripe bananas, today it is mainly enjoyed for breakfast together with porridge, muffins and pancakes , but it is also perfect for Sunday brunch or for a snack, perhaps accompanied by creams, jams or  peanut butter. The presence of banana pulp in the dough makes this cake, which in appearance resembles a soft, moist and fragrant pound cake, truly exquisite.

In our recipe we make a banana bread without butter, replaced with seed oil, enriched with chopped walnuts and chocolate chips, which make it even more delicious but which you can omit if you prefer.

Preparing it is easy and quick: the ripe mashed bananas, mixed with eggs, honey and oil, are mixed with flour, baking powder, bicarbonate and a pinch of cinnamon. The mixture thus obtained is poured into the pound cake mold and cooked in a static oven for about 50 minutes.

What is One Bowl Chocolate Chip Banana Bread?

Banana bread, a beloved sweet treat, has its roots in the United States during the early 20th century. While bananas became available in the U.S. in the 1870s, it wasn't until the 1930s that banana bread recipes began to appear in American cookbooks. The widespread availability of baking powder and baking soda during this era facilitated the creation of quick breads like banana bread. Some food historians suggest that the Great Depression played a significant role in its popularity, as resourceful homemakers sought ways to utilize overripe bananas instead of discarding them. By the early 1930s, banana bread recipes had become ubiquitous, appearing in cookbooks from Better Homes and Gardens, Pillsbury Flour, and the United Fruit Company.

Over time, various adaptations of banana bread have emerged, with the addition of chocolate chips being a particularly popular enhancement. This variation likely gained prominence in the latter half of the 20th century, aligning with a general trend towards more indulgent and dessert-like quick breads. The combination of rich chocolate and sweet bananas offers a delightful flavor pairing that has contributed to the enduring appeal of chocolate chip banana bread among home bakers and dessert enthusiasts alike.

Pro Tips for The Best Chocolate Chip Banana Bread

• Choose bananas with brown spots or fully browned skins for the best sweetness and flavor. The riper, the better.
• Stir until just combined to avoid dense bread. Overmixing develops gluten, making the bread chewy instead of tender.
• If adding chocolate chips, nuts, or dried fruits, fold them in gently at the end to distribute evenly without breaking them.
• Grease the pan or line it with parchment paper to prevent sticking and ensure easy removal.
• Insert a toothpick into the center; if it comes out clean or with a few crumbs, the bread is done.
• Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool fully before slicing to prevent crumbling.

Can I Use Frozen Bananas for This Bread?

Yes, but only if you've frozen bananas that were starting to ripen too much! Before using, let the frozen bananas thaw completely and drain any excess liquid they release.

How Do I Ripen My Bananas Extra Fast to Make This Bread?

To quickly ripen bananas for banana bread, place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15-20 minutes until the skins turn black, then let them cool before peeling.

Alternatively, put the bananas in a brown paper bag with an apple or ripe banana, fold the top to trap ethylene gas, and check after 24-48 hours.

Can I Make Muffins Out of This Recipe?

Of course you can! Simply divide the batter evenly into a greased or lined muffin tin, filling each cup about two-thirds full. Bake at 375°F (190°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Why Did My Bread Come Out Dry and Not Moist?

If your banana bread turned out dry instead of moist, it could be due to overmixing the batter, which develops too much gluten, resulting in a dense texture. Using too much flour or too little banana can also dry it out—accurate measurements are key.

Additionally, overbaking is a common culprit; check for doneness early and remove it from the oven as soon as a toothpick comes out clean or with a few moist crumbs.

Help! My Bread Sunk in The Middle! Why?

A banana bread that sinks in the middle is often underbaked. If the center doesn't set properly before the crust hardens, it will collapse as it cools.

Other reasons include too much leavening (like baking powder or baking soda), which causes the bread to rise too quickly and then fall, or overmixing the batter, which can make it too dense to hold its structure.

How Do I Keep My Chocolate Chip Banana Bread Moist?

To keep banana bread moist, store it properly by wrapping it tightly in plastic wrap or aluminum foil, or placing it in an airtight container once it has fully cooled. Avoid overbaking by checking for doneness early, and use enough ripe bananas, as they add natural moisture.

Can I Freeze Chocolate Chip Banana Bread?

Sure thing! Allow the bread to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped bread in a freezer-safe bag or airtight container. It can be frozen for up to 3 months. To enjoy, thaw it at room temperature or reheat slices gently in the microwave or oven.

More Banana Bread Recipes to Try!

Classic Banana Bread

Cheesecake Filled Banana Bread

Banana Nut Bread

Banana Raisin Bread

Cream Cheese Banana Bread

Banana Bread Muffins

Banana Bread Cookies

How to Store Chocolate Chip Banana Bread

Banana bread can be stored for 3-4 days under a glass bell jar or well wrapped in cling film.

How to Make One Bowl Chocolate Chip Banana Bread

Start preparing the banana bread by mashing the bananas in a bowl with the help of a fork.

Then add the eggs, honey and seed oil. If you prefer, you can also use melted or softened butter, in the same quantities.

Mix with a hand whisk until the ingredients are combined.

In another bowl put all the dry ingredients: flour, baking powder, baking soda, sugar, salt and cinnamon.

Now combine the two compounds and mix with the whisk until they are just combined.

Finally add the chocolate chips and chopped walnuts.

At this point, pour the mixture into a 30x10cm (11 x 4 inch.) pound cake mold, lined with parchment paper.

Add chocolate chips and walnut kernels on the surface, then bake in a static oven at 350°F/175°C for about 50 minutes, doing the toothpick test to check that it is cooked. If during cooking you notice that the surface is darkening too much, place a sheet of aluminum foil on the mold, so that the cake will continue to cook inside, without browning too much on the outside.

Once ready, you can make it shiny with some spray jelly, or brush it with honey or apricot jam.

Your banana bread is ready to be sliced and served.