Description
A foolproof, moist banana bread recipe that requires only one bowl and basic equipment. Loaded with chocolate chips and ready in about an hour, this beginner-friendly loaf stays soft for days and freezes beautifully.
Ingredients
Scale
- 3 large ripe bananas (about 1 ½ cups mashed)
- ⅓ cup neutral oil (vegetable or canola)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray.
- In a large mixing bowl, peel and mash the ripe bananas with a fork until mostly smooth.
- Add the oil, sugar, egg, and vanilla extract to the mashed bananas. Whisk until well combined.
- Add the flour, baking soda, and salt to the wet mixture. Stir gently until just combined; do not overmix.
- Fold in the chocolate chips (and nuts if using).
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas with black skins for maximum sweetness and moisture. Do not overmix the batter once flour is added to avoid a tough texture. Toss chocolate chips in a teaspoon of flour before adding to prevent them from sinking. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of t
- Calories: 180
- Sugar: 16
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: banana bread, chocolate chip, one bowl, easy recipe, beginner baking, moist banana bread, gluten-free option