This one banana banana bread recipe is extremely flavorful, moist, and requires only one banana. Everything is prepped in one large bowl and mini chocolate chips are folded into the batter before baking!
This chocolate chip banana bread with one banana is a perfect quick bread recipe to utilize those overripe bananas sitting on the kitchen counter.
Unlike other recipes that require several bananas, you only need one! And the banana flavor really shines with all of the other classic ingredients found in a delicious loaf of banana bread.
Looking for more banana recipes? Then check out these: banana donuts, soft banana cookies, and pumpkin banana muffins. All of these require just one single banana.
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Why You'll Love This Quick Bread
- You only need one banana.
- Takes less than an hour to make from start to finish.
- The banana bread batter comes together in just one mixing bowl.
- Each bite is bursting with banana and chocolate flavor.
- It's super moist, tender, and soft!
Being able to toss all of the basic ingredients into one bowl makes this recipe so convenient too.
It truly takes very little effort to make this easy banana bread recipe! You should check out this recipe for my strawberry banana bread too.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Banana: All you need is one medium-sized banana.
- Milk: Use your preferred milk.
- Butter: A whole stick of butter is used. It makes the bread super moist and flavorful.
- Flour: I used all-purpose.
- Chocolate Chips: I used mini, but you could also use regular. Feel free to leave them out of the bread too if that's what you prefer.
Instructions
Here are the step by step instructions on how to make this one-banana banana bread.
Step 1: Banana. In a large bowl, mash the banana using a fork.
Step 2: Combine the ingredients. Add all of the wet ingredients (egg, milk, melted butter, and vanilla extract) and dry ingredients (flour, white sugar, baking soda, and salt) except for the chocolate chips.
Gently fold everything together using a wooden spoon.
Step 3: Add the chocolate chips. Gently fold in the chocolate chips.
Step 4: Bake. Pour the batter into the prepared and greased loaf pan. Bake for 45-50 minutes or until the center of the loaf has fully baked through.
Cool for at least 10 minutes before transferring the bread over to a wire rack. Serve warm.
Storage Tips
Keep any leftover bread slices in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
You could also cover the bread pan with plastic wrap or aluminum foil.
Expert Baking Tips
- Banana: Make sure you have an over-ripe banana. The riper it is, the more flavor it will extract. A wrinkly brown banana is perfect!
- Bread Pan: Line a 9×5-inch loaf pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Batter: Be careful not to over-mix the batter. The more you mix the batter, the more gluten that is developing. That will result in a very dense bread, as opposed to moist and tender.
Recipe FAQs
Instead of chocolate chips, you could add dried fruit, nuts, white chocolate chips, or chocolate chunks. The possibilities are endless.
I recommend this 9x5 inch bread pan. It's glass, so the bread doesn't over bake too quickly. You could also use mini loaf pans. Just note that the bake time will be shorter.
I haven't tried that, so I'm not sure how they would turn out. If you're looking for a muffin recipe, check out these banana carrot muffins.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Breakfast Recipes
📖 Recipe
One Banana Banana Bread
Equipment
- Bread Pan
- Large Mixing Bowl
Ingredients:
- 1 ripe banana
- 1 large egg
- ½ cup milk
- ½ cup unsalted butter, melted
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup semi-sweet mini chocolate chips
Instructions:
- Preheat the oven to 350 degrees and line your loaf pan with parchment paper and non-stick spray (see note below).
- With a fork, mash the banana in a large mixing bowl. Add all of the ingredients, except for the chocolate chips, and gently mix until combined with a wooden spoon. Then fold in the chocolate chips.
- Scrape the batter into the prepared loaf pan and top with extra chocolate chips if desired. Bake for 45-50 minutes, using a toothpick to check for doneness (toothpick should come out clean to ensure that the bread is fully baked). Allow the bread to cool for 10 minutes before serving.
- Keep any leftover bread slices in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes:
- Banana: Make sure you have an over-ripe banana. The riper it is, the more flavor it will extract. A wrinkly brown banana is perfect!
- Bread Pan: Line a 9×5-inch loaf pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Batter: Be careful not to over-mix the batter. The more you mix the batter, the more gluten that is developing. That will result in a very dense bread, as opposed to moist and tender.
Nutrition
Recipe originally published in March of 2020.
I updated this recipe on August 9, 2020, with new content for how to make this bread, along with new photos.
I can't wait to make this, this sounds and looks amazing!
Thanks:)