One Bowl Chocolate Chip Banana Bread
This delicious and easy banana bread recipe is mixed up in just one bowl with just the right amount of mini chocolate chips!
This delicious and easy banana bread recipe is mixed up in just one bowl with just the right amount of mini chocolate chips!
- Carbohydrate 290.848383887631 g
- Cholesterol 1376.61666666667 mg
- Fat 471.015447025858 g
- Fiber 18.0444702354509 g
- Protein 42.4774122215424 g
- Saturated Fat 295.181535743886 g
- Serving Size 1 1 recipe (1309g)
- Sodium 31279.3338360416 mg
- Sugar 272.80391365218 g
- Trans Fat 34.8300869898678 g
- Calories 5476 calories
Step-by-step
- Preheat oven to 350 degrees F. Spray a 8"x5" (or similar size) loaf pan with baking spray (the kind with flour in it) and set aside.
- In a large bowl mash the bananas until completely smooth. Stir in the melted butter until smooth.
- Add the sugar, egg, vanilla, baking soda, salt and flour and stir until the batter is thick and combined. Fold in the chocolate chips then pour/scoop the batter into the prepared loaf pan.
- Bake for 50 minute to 1 hour, or until toothpick inserted in center comes out clean. Let cool completely on a wire rack. Slice and enjoy!
Using overripe fruit prevents food waste while supplying natural moisture that eliminates the need for expensive dairy additions. Overripe bananas containing heavy brown spotting convert starches into simple sugars faster, yielding a sweeter crumb without increasing the granulated sugar measurement. Mixing every component in a single vessel reduces cleanup labor and minimizes batter loss clinging to multiple mixing bowls. Thoroughly mashing the fruit before introducing the melted butter ensures an even emulsion throughout the flour mixture. Fold mini chocolate chips into the batter at the very final stage to prevent sinking during the baking process.
Freezing and Reheating Strategy
Wrap completely cooled loaves tightly in two layers of plastic wrap followed by heavy-duty aluminum foil to prevent freezer burn for up to three months. Thaw frozen slices overnight in a refrigerator or unwrap individual portions and microwave on high power for thirty seconds. Toasting chilled slices in a skillet with a thin smear of butter restores the exterior crispness while softening the internal crumb structure.
- Overmixing the flour develops gluten strands, creating a dense, rubbery texture instead of a tender crumb.
- Opening the oven door prematurely causes thermal shock, resulting in a sunken center before the structure sets.
- Baking at an inaccurate oven temperature prevents proper leavening activation from the baking soda.
