A simple one-bowl chocolate chip banana bread recipe that is so moist and delicious! Serve it cold or toasted warm and smothered with butter.
In our house bananas only ever seem to happen in extremes… we either have NONE and everyone’s complaining because they really, really, reallllly wanted one (yes Mr 3… I’m talking about you!), or we’ve got a mountain of overripe bananas sitting in the fruit bowl because all of a sudden no-one wants to eat them. Please tell me we’re not the only house living with banana extremes ALL THE TIME!?
Anyway, this Chocolate Chip Banana Bread is the perfect way to use up bananas when they’re super ripe (the riper the better for this recipe!). It’s based on my good old One Bowl Banana Bread Recipe – but with the addition of chocolate chips (because chocolate makes everything soooo much better!!).
Chocolate Chip Banana Bread – an easy one bowl recipe
My favourite thing about this recipe is how easy it is! And you only need 1 bowl to make it. Easy peasy.
Check out the steps in pictures below…
- Cream the butter and brown sugar.
- Add the mashed banana and eggs and mix.
- Add the plain flour, bi-carbonate soda (baking soda), salt and vanilla and mix gently until combined.
- Stir through the chocolate chips.
- Pour into a greased rectangular loaf tin.
- Bake for 1 hour (or until cooked through – see tips below).
Tips for making banana bread
Banana bread is literally the EASIEST thing in the world to make… but here’s a few handy tips to keep your banana bread as moist and fabulously delicious as possible:
- the riper the bananas, the better (super ripe bananas will give your banana bread the best possible flavour)
- it takes quite a while to cook banana bread (approximately 1 hour), so if you notice that your banana bread is browning too much, loosely cover the top with foil and continue cooking
- to test if your banana loaf is ready, insert a skewer into the middle – it’s cooked when it comes out clean or with a few crumbs on it
- banana bread is just as yummy served at room temperature or toasted and served warm (with ALL the butter!)
How to store banana bread
The best thing about banana bread is that it stays beautifully moist and fresh for up to a week. To keep it at it’s best:
- store in an airtight container in a cool spot (it doesn’t need to be refrigerated – just a cool pantry will be fine)
- make sure that the loaf has completely cooled before placing it into the container
- lots of people also like to wrap the loaf in cling wrap or foil before placing into the airtight container – it’s up to you if you want to do this extra step
- you can store a banana loaf in the freezer for up to 3 months – allow it to come to room temperature (or toast it) before eating
More recipes for using up ripe bananas
Click here for more yummy banana recipes!
Or for a gluten-free banana bread recipe, check this one out.
Chocolate Chip Banana Bread
Ingredients
- 120 g butter
- 200 g brown sugar
- 4 ripe bananas
- 2 eggs
- 225 g (1 1/2 cups) plain flour
- 1 tsp bi-carb soda
- 1 tsp salt
- 1 tsp vanilla extract
- 150 g chocolate chips
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (160 if using fan-forced).
- Grease a rectangular loaf tin (if you're not using a non-stick loaf pan, you may also want to line it with baking paper).
- Place the softened butter and brown sugar into a bowl. Beat with a stand mixer or hand-held beaters for 2 minutes on high or until pale and fluffy.
- Mash the bananas into a small bowl.
- Add the mashed banana and the eggs to the creamed butter mixture.
- Beat for 30 seconds on high until well combined.
- Sift the plain flour and bi-carb soda into the bowl.
- Add the salt, vanilla extract and chocolate chips and fold together with a spoon.
- Pour the mixture into the prepared tin.
- Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.
Thermomix Method
- Preheat oven to 170 degrees celsius (160 if using fan-forced). Grease a rectangular loaf tin (if you're not using a non-stick loaf pan, you may also want to line it with baking paper).
- Place the softened butter and brown sugar into the Thermomix bowl. Mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds.
- Add the bananas and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl.
- Add the eggs and mix for 5 seconds, Speed 5.
- Add the plain flour, bi-carb soda, salt and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Add the chocolate chips and mix on Reverse, Speed 4, 5 seconds or until combined. Pour the mixture into the prepared tin.
- Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.
Notes
Nutrition
That recipe is very good so that the cake. It’s very easy and not too sweet. What I’ve done is that I doubled the substance, because I like more high cakes.
Thank your for taht recipe.