One Bowl Chocolate Chip Banana Bread

One Bowl Chocolate Chip Banana Bread

According to my Facebook memories, March 22nd is the day of the year I make banana bread. So here is 2021’s contribution to the tradition: one bowl chocolate chip banana bread.

You probably already have a favorite banana bread, so I won’t try to convince you that this is the “perfect” banana bread. But it has a few things going for it that you might consider, including some whole wheat flour, orange juice for liquid, and a dusting of coconut inside the pan. Try it once, and tell me you don’t love it.

This would have been my mother’s banana bread if my mother had a child who insisted on chocolate chips instead of raisins and walnuts. Interestingly, it doesn’t follow Michael Ruhlman’s quick bread ratio that I discovered when I was making my kale and cheese quick bread.

I can’t tell you where the recipe comes from, because I only have the 3×5 index card I wrote when I left for college. Over the years it’s become stained and smudged, and the directions just say “combine ingredients.” I think many of us had mothers like that, no?

FAQs about this one bowl chocolate chip banana bread

Does this really take 15 minutes to prepare?

Yup. Unless you only have flaked coconut and have to smash it with a mortar and pestle, and your kiddo keeps asking you math questions. Then it takes 20 minutes.

I hate coconut. Do I have to use coconut?

Of course not. Feel free to just flour the pan.

What else can I use instead of chocolate chips?

The recipe I have called for 1/2 cup of raisins and a 1/2 cup of chopped walnuts. Feel free to use any other fruit or nuts. Use peanut butter chips. Use salted caramel chips. Whatever makes everyone happy.

How to freeze banana bread?

This one bowl chocolate chip banana bread freezes very well. You could make this recipe in three mini-loaf pans, keep one out for snacking fresh, and put the other two in the freezer. Or cut the full size loaf in half. To freeze banana bread, just double wrap it in plastic wrap and then put it in a freezer bag. To eat, just let it come to room temperature.

One bowl chocolate chip banana bread

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 231kcal
Author uglyducklingbakery


  • 1 tablespoon shredded, unsweetened coconut for "flouring" the pan
  • 4 tablespoon unsalted butter, softened plus extra for greasing the pan
  • 1 cup (200g) granulated sugar
  • 3 cups very ripe bananas (3-4 medium)
  • 1 egg
  • 2 tablespoons orange juice
  • 1 ¼ cup (156g) bleached, all-purpose flour
  • ½ cup (62g) whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup chocolate chips


  • Preheat the oven to 350°F. Butter a loaf pan (either 9×5" or 8.5×4.5") and use the coconut to coat the inside.
    4 tablespoon unsalted butter, softened, 1 tablespoon shredded, unsweetened coconut
  • In the bowl of a stand mixer or in a medium mixing bowl if using a hand mixer, cream the butter and sugar on medium speed until it is light, about 3-5 minutes. Scrape down the bowl as necessary.
    4 tablespoon unsalted butter, softened, 1 cup (200g) granulated sugar
  • Add the bananas and beat until softened. Add the egg and orange juice and beat on medium speed for one minute.
    3 cups very ripe bananas (3-4 medium), 1 egg, 2 tablespoons orange juice
  • Sift the remaining ingredients over the mixing bowl and then mix just until fully incorporated.
    1 1/4 cup (156g) bleached, all-purpose flour, 1/2 cup (62g) whole wheat flour, 1 teaspoon salt, 1 teaspoon baking soda
  • Add the chocolate chips or other mix-ins and stir or mix on low speed to distribute.
    1/2 cup chocolate chips
  • Bake for 65-75 minutes on a rack in the middle of the oven until a toothpick or knife inserted into it comes out clean (you may need to check in a few places if you stick a toothpick into a chocolate chip). Check it at about 50-55 minutes and cover the banana bread with foil if it is browning too quickly.
  • Cool in the pan for about 10 minutes and then turn onto a cooling rack. It can be sliced when warm, but I actually like it better after it has cooled, wrapped in foil, and the crust has softened a bit.


Variations: substitute peanut butter chips for the chocolate chips. Or use raisins and chopped nuts.


Calories: 231kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 294mg | Potassium: 182mg | Fiber: 2g | Sugar: 24g | Vitamin A: 167IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg

What’s next?

If you make this banana bread, please leave a comment or rating here. Or share a pic with me on Instagram!

Check out these mini banana muffins for something similar. Or go for a different quick bread or loaf cake like this chocolate chip pound cake, this blackberry and lemon quick bread, or this summer raspberry cake.

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a loaf of chocolate chip banana bread on a cooling rack

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