One-bowl banana bread will quickly become a family favorite. This comforting, easy loaf comes together in a single bowl and is made even more special with chocolate chips. Because it’s mixed in one bowl, there’s no reason to wait — it’s simple, satisfying, and fast to prepare.
Why make this banana bread now
The best thing about this banana bread — besides its flavor — is that it’s made in just one bowl with a whisk or fork, which means minimal cleanup and no complicated steps. It’s an ideal recipe for new bakers and busy cooks because the batter mixes in about five minutes. A couple of special touches—cake spice and chocolate chips—take this loaf from ordinary to memorable.
This recipe is also very adaptable: add nuts if you like, sprinkle the top with cinnamon and sugar for a crinkly crust, or increase the chocolate chips if you want a sweeter, more indulgent loaf. It reliably turns out well every time.
Ingredients
Notes on ingredients:
- Sugar: A mix of white and brown sugar adds depth, but you can use either one alone if that’s what you have.
- Bananas: Use ripe bananas with brown spots — they’ll be sweeter and more flavorful.
- Chocolate chips: Regular chips work well; chocolate chunks or mini chips are fine too.
- Cake spice: A warm blend of cinnamon, nutmeg, allspice, ginger and cloves. If unavailable, use cinnamon or make a simple blend to taste.
Simple step-by-step instructions
Preheat the oven and prepare a 9×5 loaf pan by lining it with parchment or spraying it with non-stick spray.
Whisk together the dry ingredients in a large bowl (flour, baking soda, salt, sugars, and cake spice). Mash the bananas and add them to the bowl along with the beaten eggs and melted butter. Stir gently with a spatula or spoon until just combined — a hand mixer will work but will break up banana chunks.
Fold in the chocolate chips, then pour the batter into the prepared pan. If desired, sprinkle the top with a cinnamon-turbinado sugar mix for extra crunch.
Bake at 350°F (175°C) for about 55–60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 45 minutes and cover loosely with foil if the top is getting too dark. Let cool slightly before slicing.
Frequently Asked Questions
For short-term storage, wrap the cooled loaf tightly in plastic wrap and keep at room temperature for 3–4 days. To freeze, wrap the whole cooled loaf in plastic and place in a freezer bag, or slice the loaf, wrap individual slices, and store in an airtight container so you can thaw one slice at a time.
Sprinkle the top of the batter with a mix of cinnamon and turbinado (raw) sugar before baking for a crisp, crinkly finish.
Yes. Substitute plant-based butter and a non-dairy milk (such as almond or soy) to make the loaf dairy free without sacrificing texture.
One more simple tip
- Toss chocolate chips in a little flour before folding them into the batter to help prevent them from sinking to the bottom — this keeps them evenly distributed throughout the loaf.
If you try this recipe and enjoy it, please leave a comment or rating — feedback is always appreciated!
Recipe
Simple One Bowl Banana Bread
Equipment
- Large mixing bowl
- 9×5 loaf pan
- Wire whisk or fork
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tablespoon cake spice or cinnamon (or 3/4 tsp cinnamon + 1/4 tsp nutmeg)
- 2 eggs, beaten
- 1/4 cup butter, melted
- 3 ripe bananas, mashed
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Generously spray a 9×5 loaf pan with non-stick spray or line with parchment.
- In a large mixing bowl, whisk together flour, baking soda, salt, white sugar, brown sugar, and cake spice.
- Add beaten eggs, melted butter, and mashed bananas to the dry ingredients and mix until just combined.
- Fold in the chocolate chips, then pour the batter into the prepared pan.
- Bake at 350°F for about 55–60 minutes, or until a toothpick inserted in the center comes out clean. Check after 45 minutes and tent with foil if the top browns too quickly. Cool before slicing.
Notes
Swap half the all-purpose flour for whole wheat if you prefer a heartier loaf. If the batter seems too thick (small bananas or very dry kitchen), add a tablespoon or two of water to reach the desired consistency.
Nutrition
Calories: 300 kcal • Carbohydrates: 47 g • Protein: 5 g • Fat: 11 g • Sugar: 25 g
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