This is a stupid easy, one-bowl recipe perfect for when that banana bread urge strikes. I like to make mine in mini-loaf pans so I can freeze some and eat one at a time but this recipe works for your standard sized loaf pan as well.
The trick to the best banana bread is to use very over-ripe bananas. The image below is what mine looked like. This recipe is perfect for using those leftover bananas you’ve had on your counter for a while and don’t want to throw away! If you only have ripe bananas, you can place them in the oven at 350 (peel on) for a few minutes until they are brown. it’s not exactly the same as truly over-ripe bananas, but it will do the trick in a pinch.
I like to use brown sugar in this recipe for the caramelized flavor it has, but regular sugar or Coconut Palm Sugar would be lovely as well. You can use pretty much any oil or butter you’d like. This recipe can also be made without chocolate chips if you don’t have them or don’t like them. If you leave out the chocolate chips I’d suggest adding 1 tsp of cinnamon to the bread for a little extra dimension of flavor, optional!
Chocolate Chip Banana Bread
Ingredients
- 2 Large Overly Ripe Bananas (If your bananas are smaller in size you can use 3-4)
- 1/2 Cup Brown Sugar
- 1/3 Cup Avocado Oil (Canola oil, coconut oil, or melted butter also work)
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1 1/2 Cups All Purpose Flour
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 2/3 Cup Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, mash bananas well and then add in brown sugar, oil, egg, and vanilla extract. Mix until well combined
- Add flour, baking soda, and salt to same bowl and mix until ingredients are just combined – do not over mix.
- Stir in chocolate chips.
- Pour batter into greased loaf pan. If desired, an extra banana can be halved and placed on top of the bread before baking.
- Bake in preheated oven for about an hour, or until golden brown on top and a toothpick placed in the center comes out clean.
- Cool for about 10 minutes in the loaf pan, then remove onto a cooling rack. Slice and serve warm!
Notes
If using mini loaf pans, this recipe will make 3 breads. Reduce cooking time to 30-40 minutes until golden brown and a toothpick placed in the center comes out clean.
Nutrition Facts
Chocolate Chip Banana Bread
Serves: 12
|
Amount Per Serving: 1 Slice
|
||
|---|---|---|
| Calories | 116 | |
| % Daily Value* | ||
| Total Fat 1.6g | 1.5% | |
| Saturated Fat 0.5g | 0% | |
| Trans Fat | ||
| Cholesterol 14mg | 4.7% | |
| Sodium 162mg | 6.8% | |
| Total Carbohydrate 23.3g | 7.7% | |
| Dietary Fiber 1.3g | 4% | |
| Sugars 8.8g | ||
| Protein 2.4g | ||
| Vitamin A | Vitamin C | |
| Calcium 11 mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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