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?
Frequently asked questions about this one bowl chocolate chip banana bread
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.
Of course not. Feel free to just flour the pan.
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.
YES. This one bowl chocolate chip banana bread freezes very well. I sometimes make this recipe in three mini-loaf pans, keep one out for snacking fresh, and put the other two in the freezer.
One bowl chocolate chip banana bread
- 1 tbsp shredded, unsweetened coconut for "flouring" the pan
- 4 tbsp 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 tbsp orange juice
- 1 ¼ cup (156g) bleached, all-purpose flour
- ½ cup (62g) whole wheat flour
- 1 tsp salt
- 1 tsp 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.
- 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 (3-5 minutes), scraping down as necessary.
- Add the bananas and beat until softened. Add the egg and orange juice and beat on medium speed for one minute.
- Sift the remaining ingredients over the mixing bowl and then mix just until fully incorporated.
- Add the chocolate chips or other mix-ins and stir or mix on low speed to distribute.
- 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. Be patient…
- 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.
If you make this banana bread, please comment and/or share a pic!
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