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Wholesome One-Bowl Banana Chocolate Chip Bread (No Mixer)

one-bowl banana chocolate chip bread - featured image
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This easy, foolproof banana chocolate chip bread comes together in one bowl with no mixer needed. It’s moist, tender, and packed with melty chocolate chips—perfect for bake sales, last-minute guests, or a simple sweet treat.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1½ cups)
  • ⅓ cup melted unsalted butter (75 grams)
  • ¾ cup granulated sugar (150 grams)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour (190 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips (175 grams), divided
  • ¼ cup milk (60 ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper, leaving some overhang on the long sides for easy removal.
  2. In a large mixing bowl, mash the three ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining.
  3. Add the melted butter (not hot), granulated sugar, eggs, vanilla extract, and milk. Whisk together with a wooden spoon until well combined and smooth.
  4. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently until just combined—stop as soon as no white flour streaks remain. A few small lumps are fine.
  5. Fold in ¾ cup of the chocolate chips with 3-4 gentle strokes until evenly distributed. The batter will be thick and slightly lumpy.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining ¼ cup of chocolate chips on top.
  7. Bake for 50-60 minutes, starting to check at 50 minutes. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. The top should be golden brown and cracked, and edges should pull away from the pan.
  8. Let the bread cool in the pan on a wire rack for 10-15 minutes. Then lift it out using the parchment paper and transfer to the cooling rack to cool completely before slicing.

Notes

Use very ripe, spotty bananas for best sweetness and flavor. Don’t overmix the batter—stop as soon as flour disappears to keep bread tender. Room temperature ingredients help ensure even mixing. Let bread cool completely before slicing for clean cuts. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, chocolate chip, one bowl, no mixer, easy, moist, bake sale, quick bread

Find it online: https://willarecipes.com/wholesome-one-bowl-banana-chocolate-chip-bread-no-mixer/