Easy Homemade One Bowl Chocolate Chip Banana Bread
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This chocolate chip banana bread has ripe bananas and rich chocolate chunks. This bread is moist, flavourful, and perfect for breakfast, dessert, or a snack.
You'll also love my one-bowl banana muffins, blueberry muffins, and these simple courgette muffins.
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⭐️ Why this recipe works
- Moist Texture: The combination of melted butter, vegetable oil, and Greek yogurt ensures a moist and tender banana bread.
- Balanced Sweetness: A mix of caster sugar and brown sugar provides the perfect balance of sweetness and a hint of caramel flavour.
- Ripe Bananas: Using very ripe bananas enhances the natural sweetness and banana flavour, making the bread deliciously rich.
- Chocolate Chips: The addition of chocolate chips adds a delightful chocolatey burst in every bite, complementing the banana flavour.
- Simple Preparation: The recipe is straightforward, requiring only basic baking skills, making it accessible to both beginners and experienced bakers.
🧾 Ingredients overview
- Butter: Adds richness and a buttery flavour to the bread.
- Vegetable Oil: Contributes to the moistness without overpowering the taste.
- Caster Sugar: Provides sweetness and helps create a tender crumb.
- Brown Sugar: Adds a deeper sweetness and slight caramel undertone.
- Eggs: Bind the ingredients together and add structure.
- Vanilla Extract: Enhances the overall flavour with a subtle vanilla note.
- Ripe Bananas: Provide natural sweetness and a strong banana flavour.
- Full-Fat Greek Yogurt: Adds moisture and a slight tanginess.
- Flour: Forms the base structure of the bread.
- Bicarbonate of Soda: Acts as a leavening agent, helping the bread rise.
- Salt: Enhances the flavours of all the ingredients.
- Chocolate Chips: Add bursts of chocolatey goodness throughout the bread.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
One Bowl Chocolate Chip Banana Bread recipe step-by-step
- Preheat the Oven: Preheat your oven to 180°C (356°F) and grease and line a 2lb loaf tin.
- Melt the Butter: In a small saucepan over medium heat, melt the butter and set aside to cool.
- Mix Wet Ingredients: In a medium mixing bowl, combine the vegetable oil, caster sugar, brown sugar, and eggs. Add 2 of the bananas (broken into chunks), the melted and cooled butter, and the Greek yogurt. Mix well using a fork or wooden spoon.
- Combine Dry Ingredients: Sift the flour directly into the bowl and stir in the bicarbonate of soda and salt. Mix until just combined.
- Add Chocolate Chips: Fold in the chocolate chips or chunks, reserving 2 tablespoons for sprinkling on top.
- Prepare for Baking: Pour the batter into the prepared loaf tin. Slice the remaining banana lengthwise and place it on top of the batter. Sprinkle with the reserved chocolate chunks.
- Bake the Bread: Bake in the preheated oven for about 40 minutes, or until a skewer inserted into the centre comes out with only a few moist crumbs.
- Cool the Bread: Allow the bread to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
📖 Variations
- Dairy-Free: Use dairy-free yogurt and butter substitutes to make it dairy-free.
- Nutty Twist: Add a handful of chopped walnuts or pecans for added crunch.
- Spiced Banana Bread: Add 1 teaspoon of cinnamon and a pinch of nutmeg for a spiced flavour.
- Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Topping: For a decorative touch, slice a banana lengthwise and place it on top of the batter before baking.
- Chocolate Chip Distribution: Toss chocolate chips in a little flour before adding to the batter to prevent them from sinking.
- Extra Moisture: For an even moister bread, add a tablespoon of sour cream or buttermilk to the batter.
- Baking Time: Check the bread at 35 minutes. If the top is browning too quickly, cover with foil and continue baking.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled banana bread in an airtight container in the fridge for up to 1 week.
- Freezer: For longer storage, place slices of banana bread in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To enjoy warm banana bread, heat slices in a microwave for 15-20 seconds or in a 150ºC oven for 5-10 minutes.
❓Recipe FAQ's
How do I keep the banana bread moist?
Store it in an airtight container at room temperature or in the fridge. Adding a slice of bread to the container can help maintain moisture.
What other mix-ins can I add to enhance the dish?
You can add mix-ins such as nuts, dried fruit, or even shredded coconut for extra texture and flavor.
Can I make this recipe into muffins?
Yes, you can divide the batter into a muffin tin to make banana bread muffins. Adjust the baking time to about 18-22 minutes, or until a toothpick inserted into the centre comes out clean.
Looking for other easy baking recipes like this? Try these:
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Easy Homemade One Bowl Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is a moist, flavourful treat, packed with ripe bananas and rich chocolate chunks. Perfect for breakfast, dessert, or an afternoon snack.
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Servings: 10 Slices
Ingredients
- 70 g (¼ cups) butter, melted and cooled
- 2 tablespoon vegetable oil
- 100 g (¾ cup) caster sugar
- 100 g (½ cup) brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 very ripe bananas, divided (see note 1)
- 65 g (⅓ cup) full-fat Greek yogurt
- 360 g (2 ¾ cups) flour, sifted
- 1 ½ teaspoons bicarbonate of soda
- ½ teaspoon salt
- 200 g (7 oz) chocolate chips or chunks, divided (reserve 2 tablespoons for topping)
Instructions
- Preheat your oven to 180°C (356°F) and grease and line a 2lb loaf tin.
- In a small saucepan over medium heat, melt the butter and set aside to cool.
- In a medium mixing bowl, combine the vegetable oil, caster sugar, brown sugar, and eggs. Add 2 of the bananas (broken into chunks), the melted and cooled butter, and the Greek yogurt. Mix well using a fork or wooden spoon.
- Sift the flour directly into the bowl and stir in the bicarbonate of soda and salt. Mix until just combined.
- Fold in the chocolate chips or chunks, reserving 2 tablespoons for sprinkling on top.
- Pour the batter into the prepared loaf tin. Slice the remaining banana lengthwise and place it on top of the batter. Sprinkle with the reserved chocolate chunks.
- Bake in the preheated oven for about 40 minutes, or until a skewer inserted into the center comes out with only a couple of moist crumbs.
- Allow the bread to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Bananas: Ensure your bananas are very ripe for the best flavour and sweetness. Overripe bananas with brown spots are ideal. Chocolate: You can use either chocolate chips or chunks. Dark, milk, or semi-sweet chocolate all work well, depending on your preference.
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months; wrap it tightly in plastic and aluminum foil before freezing.
- Variations: Add a handful of chopped nuts, such as walnuts or pecans, for extra texture and flavor.
- Greek Yogurt: Full-fat Greek yogurt adds moisture and richness to the bread, but you can substitute it with sour cream if preferred.
Nutrition
Calories: 382kcal | Carbohydrates: 62g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 358mg | Potassium: 202mg | Fiber: 2g | Sugar: 30g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Oh what a cracking recipe! It not only looks awesome , it tastes fab too. What temperature did you bake at though? You mention pre-heating the oven to 180 so is that the same baking temp? I adjusted my oven between 190 at first then lowered it to 180. In my case the middle was not done though and my cake tester came out wet, so finally I cut it in the middle, turned the bread on its side and baked for a few minutes and it was done. Any tips to avoid this soggy middle section please?
So happy you loved this recipe. Yes, 180ºC is the baking temperature. If you find that it is taking a little longer than you expect, you can cover the loaf with foil and turn the oven up to 190ºC for the last 10 minutes of baking time. Let me know how that goes! 🙂
You need to clarify how many bananas go inside the cake in the method section. It’s not clear having scroll through the adverts to find a note at the bottom!
Hi Rhiannon. Thanks so much for the feedback. I thought it was pretty clear in the photo that it's one banana cut lengthwise down the middle. But I can certainly make a note of that. And I appreciate the feedback about the ads as well. They are what help me provide all these recipes and weekly meal plans for free. Trying to find a balance between being paid for my work and being able to provide a great user experience is often tricky. Just as I'm sure you don't work for free, neither do food bloggers. The beauty of ads on a website is that you get recipes, meal plans, and professional chef tips and tricks all for free in one place and I'm able to make a living and feed my family. But, there is a button at the top of the post that states "jump to recipe". So please feel free to use it any time.
Very tasty but mine came out burnt on top and undercooked in the middle 🙁 not sure what happened.
Hi Eleanor, I'm sorry this recipe didn't quite work out for you. It sounds like possibly the oven temperature could have been up too high or the tin was a little bit to close to the top of the oven rather than in the middle. Let me know if you need any help troubleshooting what went wrong and we can fix it together. 🙂
Hi Eleanor, when baking, I always check my cakes quickly after about 15 minutes. I always find with banana cakes (depending on the size/depth of the baking tin) that around 15/20 minutes into baking the top is starting to brown and once this happens I cover it with baking paper/parchment (brown grease proof paper). Sometimes I wrap it around the entire baking tin to ensure it doesn't slip off the top of it in the fan oven, or lay a metal knife (no plastic!) over the top, but this depends on how much I think the cake will rise and therefore I don't always do the latter technique. A recipe like this one though, using plain and not raising flour, I find the second method easier and quicker to do on a cake that doesn't rise nearly as much as a sponge cake, for example. Anyway, after doing either ways of covering the slightly browned cake, close the oven door and continue to cook for the remainder of the time. This way, you can finish baking all the way through the cake without burning the top. Then, when baking is almost finished, using a knife pushed down through the centre of the cake, check its done or whether it needs a few minutes more. Hope this helps you in the future :)) Luke
Totally awesome recipe and well worth speeding up your banana ripening just so you can make it.
De-bloomin-licious 😉
So happy you loved it! And thank you so much for taking the time to leave a comment and a rating. It's so appreciated. 🙂
So a good and simple recipe. Loved it!
Happy you loved this. Thanks for taking the time to leave a comment and a rating.
Absolutely lovely, its a guaranteed success, thanks 😊
Thanks so much, Dalma! 🙂