This One Banana Banana Bread is extremely flavorful, moist, and requires only one banana. Add in some mini chocolate chips to this one-bowl recipe and this quick bread will easily become a household favorite!
This recipe was originally published in March of 2020, but was updated on May 3, 2021 with newer content and fresh pictures.
Here I have another simple recipe that utilizes your over-ripe banana that is no doubt currently sitting on your kitchen counter.
Often enough I come face to face with just one overly ripe banana sitting on my countertop (can you relate?). For so long I always just threw it away, figuring I couldn't possibly make anything with just one banana, but that is about to change!
My Banana Oat Bars (which also have chocolate chips in them) is another recipe that uses only one banana and the flavor is amazing! So today I want to share with you this easy banana bread because even though it only contains one banana, it is very banana-forward in flavor.
Bananas are one of my favorite ingredients in baked goods and when there are chocolate chips involved, I'm hooked! Chocolate, plus bananas, is a win-win in my book! I mean, who doesn't love a little chocolate with their breakfast?
Why I Love This Banana Bread:
- You only need one banana.
- Takes less than an hour to make from start to finish.
- Uses only one bowl to mix everything.
- Mini chocolate chips are folded into the batter!
Who doesn't love a one-bowl recipe? All you have to do is toss the ingredients together, mix, and then pour it into your baking pan. That's it. And in under an hour you'll have the most delicious classic banana bread for breakfast (or for any time of the day!).
You don't need fancy ingredients either. This entire quick bread is made entirely out of simple pantry ingredients. And like I mentioned above, I love chocolate with my banana desserts, but if you don't have any (or just don't want to use them) leave them out. The bread is that good on its own.
Baking Tips Before Starting:
- Banana: Make sure you have a well-ripened banana. The riper it is, the more flavor it will extract. A dark and wrinkly banana is perfect!
- Bread Pan: Line your 9x5-inch bread pan (you can also use an 8 1/2 by 4 1/2 inch bread pan) with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
- Mixing Bowl: All you'll need is one large mixing bowl. I use my wooden spoon to easily mix all of the ingredients together.
- 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, which is what we want for banana bread.
Ingredients In Banana Bread
- Banana: Ripe bananas contain so much flavor, so the browner the better. Not only does it add sweetness and a strong banana flavor, but it also adds moisture to the bread.
- Egg: Provides structure and binds all of the ingredients together.
- Milk: Adds moisture and tenderness.
- Unsalted Butter: Adds that delicious buttery flavor.
- All-Purpose Flour: Provides body and structure for the bread.
- Sugar: Adds sweetness.
- Baking Soda: The leavening agent that helps the bread to rise when baking.
- Vanilla Extract: Extra flavor.
- Salt: Enhances all of the other flavors.
- Mini Chocolate Chips: Because chocolate makes everything better! I used semi-sweet, but you could also use milk or dark chocolate.
How To Make Banana Bread:
This simple banana bread recipe comes together so easily in one bowl. Just mix, bake, and enjoy!
- Banana: In a large mixing bowl, mash the banana with a fork.
- Combine Ingredients: Mix together all of the ingredients, except for the chocolate chips, using a wooden spoon.
- Chocolate Chips: Then gently mix in the chocolate chips.
- Bake: Scrape the batter into the prepared pan and bake for 45-50 minutes. Allow the bread to cool for 10 minutes before serving.
Frequently Asked Questions:
Yes, you can! Instead of chocolate chips, you could add dried fruit, nuts, white chocolate chips, or chocolate chunks. The possibilities are endless.
It does not but it will last longer in the refrigerator. Keep the leftover banana bread in an airtight container on the counter for 4 days or in the refrigerator for up to 7 days.
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, which is what we want for banana bread. Mix your batter just until everything is combined.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Enjoy your banana bread, bakers! 🙂
More Breakfast Recipes To Enjoy:
- Strawberry Banana Bread
- Lemon Blueberry Bread
- Lemon Raspberry Poppy Seed Muffins
- Cinnamon Topped Blueberry Muffins
One Banana Banana Bread
- Bread Pan
- Large Mixing Bowl
- 1 ripe banana
- 1 large egg
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup semi-sweet mini chocolate chips
- 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.
I updated this recipe on August 9, 2020, with new content for how to make this bread, along with new photos.