Ultimate One-Bowl Chocolate Chip Banana Bread: Easy, Moist, & Dairy-Free
Welcome to your new favorite recipe! This incredibly easy and quick Chocolate Chip Banana Bread, made effortlessly in just one bowl, is the most delicious way to transform those overripe bananas sitting on your counter. Whether you’re craving a satisfying breakfast, a delightful treat for morning or afternoon tea, or simply a sweet pick-me-up, this low-sugar chocolate banana bread is the perfect all-day snack. Its tender crumb and rich chocolate pockets make it an instant classic that everyone will love.
[feast_advanced_jump_to]
Why You’ll Love This Chocolate Chip Banana Bread Recipe
We all do it, don’t we? Buy a bunch of fresh bananas with the best intentions, only to let them sit on the counter until they develop those beautiful, sweet brown spots. While fresh bananas are a fantastic healthy snack, there’s a special magic that happens when they ripen. Their natural sugars intensify, making them the perfect ingredient for baking, and this recipe truly harnesses that sweetness.
Ripe bananas are a baker’s best friend, opening up a world of delicious possibilities. From super quick and sugar-free Banana Pancakes to crispy oven-baked Banana Chips, a comforting Banana Cake, or even creamy Banana Nice Cream, these versatile fruits are the secret weapon you never knew your kitchen needed. And when it comes to classic quick breads, a good banana loaf recipe is always a winner.
But with so many banana bread recipes out there, what makes *this* one truly special? Our Chocolate Chip Banana Bread stands out for several compelling reasons. First and foremost, it’s a delightful Dairy-Free Banana Bread Recipe, made without any butter or sour cream. We achieve incredible moisture by replacing butter with Canola Oil (or your preferred vegetable oil), ensuring the bread stays wonderfully moist and flavorful for days, not just hours. This makes it a great option for those with dietary restrictions or simply looking for a lighter alternative.
Beyond its dairy-free nature, this rendition of the classic quick bread is also Low Sugar. We lean on the inherent sweetness of very ripe bananas, meaning you don’t need excessive added sugar to create something truly delicious. This allows the natural flavors of banana and chocolate to shine through beautifully, letting you indulge without any unnecessary guilt (and let’s be honest, you should never feel guilty about enjoying a homemade treat!). The combination of rich chocolate and sweet banana is a timeless pairing, a personal favorite, and one you’ll find in other beloved recipes like our Choc Chip Banana Muffins and Chocolate Chip Oatmeal Banana Muffins.
Finally, the simplicity of this recipe cannot be overstated. It’s a true one-bowl wonder, minimizing cleanup and making the baking process incredibly quick and enjoyable. This makes it perfect for busy weekdays, spontaneous baking sessions, or even as a fun, easy project to do with kids. This truly is one of the best chocolate chip banana bread recipes you’ll ever try, delivering maximum flavor with minimal effort.
Essential Ingredients for Your Moist Banana Bread
One of the beauties of this recipe is that it relies almost entirely on everyday pantry essentials. No obscure or hard-to-find ingredients here! With ripe bananas, eggs, oil, and flour as your base, you’re practically ready to bake. The magic is in how these simple components come together to create something extraordinary.
To make this wonderfully moist banana bread, you will need the following key ingredients (find exact quantities in the recipe card below):
- Bananas: The star of the show! Make sure they are very ripe, ideally with brown spots or entirely brown. This indicates maximum sweetness and makes them easier to mash. The riper they are, the less additional sugar you’ll need.
- Eggs: Act as a binder, providing structure and helping the bread rise. Use large eggs at room temperature for best results.
- Canola Oil: This is our secret to a wonderfully moist and dairy-free banana bread. Canola oil keeps the bread tender and moist for days, unlike butter which can sometimes lead to a drier texture once cooled. You can also use other neutral-flavored vegetable oils like sunflower oil or grapeseed oil.
- Brown Sugar: Adds a lovely caramel note and depth of flavor that complements the bananas perfectly. We use a modest amount, relying mostly on the natural sweetness of the fruit.
- Vanilla Extract: Enhances all the other flavors, adding a warm, inviting aroma. Vanilla bean paste can also be used for a more intense vanilla flavor.
- Plain Flour: Or All-Purpose Flour. This forms the primary structure of the bread. Ensure it’s sifted to prevent lumps.
- Baking Powder: Our leavening agent, responsible for the bread’s light and airy texture.
- Salt: A crucial ingredient that balances the sweetness and brings out the full flavor of the bananas and chocolate. Don’t skip it!
- Cinnamon Powder: An optional but highly recommended addition. Cinnamon and banana are a match made in heaven! Feel free to experiment with other warm spices like nutmeg, allspice, or a touch of ground ginger for extra warmth.
- Dark Chocolate: Whether you prefer chips or chunks, dark chocolate is the perfect counterpoint to the sweet banana. Ensure it’s dairy-free if that’s a requirement for your diet.
Looking for an even healthier option? Be sure to check out my Sugar-Free, Gluten-Free, and Vegan Banana Bread recipe for another delicious take!
Chocolate Chips vs. Chocolate Chunks: What’s Your Preference?
When asking yourself, “what can I add to banana bread to elevate it?” the answer, more often than not, is chocolate! But then comes the delightful dilemma: chips or chunks?
I personally gravitate towards Dark Chocolate (I often use a 70% Cacao Chocolate bar) because its slight bitterness beautifully balances the sweetness of the ripe bananas and the brown sugar. However, if you prefer a sweeter quick bread, feel free to use a sweeter dark chocolate, or even switch to milk chocolate. Since this recipe is already low in added sugar, a sweeter chocolate variety can be a lovely touch for those who enjoy a richer dessert-like sweetness.
The choice between Chocolate Chips and Chocolate Chunks is entirely up to you and the kind of texture you desire. Chocolate chips maintain their shape, giving you small, uniform bursts of chocolate throughout. On the other hand, chopping a dark chocolate bar into Chunks creates irregular pieces that melt more indulgently, forming larger pockets of gooey chocolate within the bread. In fact, this particular recipe could easily be called Chocolate Chunk Banana Bread since I love the generous melt of chopped chocolate. Rest assured, whether you opt for chips or chunks, the result will be equally delicious and satisfying!
How to Make This Easy Chocolate Chunk Banana Bread
The absolute best part about this healthy chocolate chip banana bread recipe is its incredible simplicity and speed. You’ll be amazed at how quickly you can go from mashing bananas to a warm, fragrant loaf cooling on your counter. The “one-bowl” method truly lives up to its name, requiring minimal cleanup – just one large mixing bowl and a whisk! This makes it an ideal baking project for novice bakers, or a fantastic opportunity to get kids involved in the kitchen, fostering a love for homemade treats.
Here’s a step-by-step guide to creating this moist and delicious banana bread:
- Prepare your oven and loaf pan: Begin by preheating your oven to 170°C / 335°F. While the oven warms up, prepare your loaf pan. Grease it thoroughly with butter or cooking spray, then dust lightly with a little plain flour. Tap the pan against your workbench to remove any excess flour – this simple step ensures your banana bread will release perfectly after baking.
- Mash the bananas: In a large mixing bowl, take your very ripe bananas and mash them until they are mostly smooth. A few small lumps are perfectly fine and can add a lovely texture to the finished bread. Once mashed, whisk in the eggs until they are well incorporated with the banana mixture.
- Combine wet ingredients: Add the brown sugar to the bowl, followed by the canola oil (or your chosen vegetable oil) and vanilla extract. Whisk these ingredients together thoroughly until they are fully combined and the mixture looks uniform.
- Introduce dry ingredients: Sift the plain flour, baking powder, salt, and optional cinnamon powder directly into the wet mixture in the same bowl. This ensures there are no lumps and the dry ingredients are evenly distributed. Whisk gently until just combined. Be careful not to overmix the batter; overmixing can lead to a tough bread. The batter will appear quite liquid, which is completely normal for this moist recipe.
- Prepare chocolate (if using chunks): If you’re opting for chocolate chunks instead of pre-made chips, now is the time to chop your dark chocolate bar into pieces of your preferred size. This allows for delightful variations in chocolate distribution throughout the loaf.
- Fold in the chocolate: Gently fold the chocolate chips or chocolate chunks into the batter using a spatula. Make sure they are evenly distributed but avoid excessive stirring.
- Bake to perfection: Pour the prepared cake batter into your greased and floured loaf pan. Place it in the preheated oven and bake for approximately 40 to 50 minutes.
- Optional tip for a classic crack: To achieve that signature crack down the middle of your banana bread, remove the loaf from the oven after about 15 minutes of baking. Using a sharp knife, carefully score a line down the center of the top of the bread. Then, return it to the oven to finish baking. This encourages the bread to expand along the score, creating a beautiful, rustic top.
To determine if your banana bread is perfectly baked, insert a long skewer or toothpick into the very center of the loaf. It should come out with just a few moist crumbs attached. For this particular recipe, a completely clean skewer might mean it’s slightly overbaked, as we’re aiming for an extra moist crumb. If you see any liquid batter on the skewer, the bread needs a little more time in the oven.
Once baked, allow the banana bread to cool in its pan for 10 to 15 minutes. This resting period helps the loaf set and makes it easier to remove without breaking. After this time, carefully transfer the loaf to a wire cooling rack to cool completely. Slicing it while still warm is tempting, but letting it cool fully will ensure a cleaner cut and better texture.
Proper storage is key to keeping your homemade chocolate chip banana bread fresh and delicious. Once the loaf has completely cooled to room temperature, transfer it into an air-tight container. You can keep it at room temperature for approximately 3 days. For best results and to maintain its delightful moist texture, store it in a cool, shaded spot like your pantry or a countertop away from direct sunlight. While you can store it in the fridge to extend its shelf life, be aware that refrigeration can sometimes alter the texture, making it slightly harder. If you do refrigerate it, we highly recommend warming up individual slices in the microwave or toaster oven for a few seconds to restore its soft, tender crumb before enjoying.
Absolutely! Banana bread freezes exceptionally well, making it perfect for meal prepping or saving for a quick treat whenever a craving strikes. Once your banana bread is entirely cool, wrap it tightly in a layer of plastic wrap, followed by a layer of aluminium foil. This double wrapping helps to protect it from freezer burn and preserves its moisture and flavor. Store it in a freezer-friendly container or a large freezer bag. It will happily keep in the freezer for 2 to 3 months.
For added convenience, consider cutting the entire loaf into individual slices before freezing them separately. This is a fantastic way to enjoy a single serving without needing to thaw the whole loaf. To do this, wrap each slice individually in plastic wrap, or separate them with baking paper before placing them in a freezer bag or container. To thaw, simply leave the whole cake overnight at room temperature, or let individual slices sit out for a couple of hours. You can even pop a frozen slice directly into the toaster for a warm, delicious treat in minutes!
Explore More Delicious Loaf Cakes and Quick Breads
If you loved this moist and easy chocolate chip banana bread, you’ll be thrilled to discover our other fantastic recipes for loaf cakes and quick breads. These simple bakes are perfect for any occasion, from casual breakfasts to elegant afternoon teas, offering a variety of flavors and textures to satisfy every craving. Dive into our collection and find your next favorite!
- Easy Carrot Loaf Cake: A classic, comforting cake packed with carrots and crunchy pecans.
- Chocolate Loaf Cake with Whipped Ganache: Indulge in rich chocolate flavor, elevated with a luscious whipped ganache.
- Lemon and Poppy Seed Loaf Cake: A bright and zesty loaf with a delightful crunch from poppy seeds.
- Easy Lemon Drizzle Cake: Simple, tangy, and incredibly moist, perfect for lemon lovers.
- Marble Loaf Cake: A beautiful swirl of vanilla and chocolate, as appealing to the eye as it is to the palate.
- Chocolate Chip Loaf Cake: A straightforward, comforting cake loaded with your favorite chocolate chips.
- Coffee Loaf Cake: A rich coffee-flavored loaf crowned with a sweet coffee glaze.
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe: One-Bowl Chocolate Chip Banana Bread
One Bowl Banana Bread with Chocolate Chip (Dairy-Free)
Print Recipe
Ingredients
- 3 small Bananas, very ripe, or 2 medium size bananas, mashed well
- 2 Large Eggs
- 40 gr (3 tbsp) Brown Sugar
- 120 ml (1/2 cup) Canola Oil, or your preferred neutral Cooking Oil
- 1/2 tsp Vanilla Extract
- 150 gr (1 cup) Plain / All Purpose Flour, sifted
- 1 1/2 tsp Baking Powder
- 1 pinch Salt
- 1/2 tsp Cinnamon Powder, optional, for enhanced flavor
- 50 gr (1/4 cup) Dark Chocolate Chips or Chunks – or to taste, (use Dairy-Free Chocolate if required)
Instructions
- Preheat your oven to 170°C / 335°F. Grease and flour a Loaf Pan (see Note 1) and set it aside.
- In a large bowl, mash the very ripe Bananas until smooth. Whisk in the Eggs thoroughly until combined.
- Add the Brown Sugar, followed by the Canola Oil and Vanilla Extract. Whisk until all wet ingredients are well combined.
- Sift in all the dry ingredients: Plain Flour, Baking Powder, Salt, and Cinnamon Powder (if using). Whisk gently until the batter is just smooth. Do not overmix; the batter will be somewhat liquid, which is normal.
- Gently fold in the Chocolate Chips or Chunks until evenly distributed throughout the batter. Pour the cake batter into the prepared loaf pan.
- Bake for 40 to 50 minutes (see Note 2).
- Optional: To help the cake develop a nice crack on top, remove it from the oven after 15 minutes of baking and use a sharp knife to score a line down the center of the loaf. Place it back in the oven to finish baking.
- Allow the banana bread to cool down in the pan for 10 to 15 minutes before carefully transferring it onto a wire cooling rack to cool completely.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Notes
- Preparing the Loaf Pan: This crucial step prevents your banana bread from sticking and ensures it comes out of the pan cleanly. To do this, lightly coat the inside of your loaf pan with cooking spray or a thin layer of oil (applied with a paper towel). Then, sprinkle a small amount of plain flour over the greased surface. Rotate the pan to ensure the flour adheres to all sides, then invert it and tap gently against your counter to remove any excess flour. This creates a non-stick barrier for perfect release.
- Checking for Doneness: To confirm your banana bread is baked through, insert a wooden skewer or a long toothpick into the very center of the cake. For a perfectly moist loaf, the skewer should come out with a few small, moist crumbs attached. If you see any wet, liquid batter on the skewer, it means the cake needs more time in the oven. Continue baking in 5-minute increments until it reaches the desired doneness.
Nutrition (per serving)