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+ servings
a sliced loaf of chocolate chip banana bread.
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5 from 1 vote

One bowl chocolate chip banana bread

This one bowl chocolate chip banana bread has a lot of things that make it a contender for the perfect banana bread. It can be made in a single bowl. It's made partially with whole wheat flour, orange juice for liquid, and a dusting of coconut inside the pan. And it's full of chocolate.
Course Breakfast
Cuisine Unspecified
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 9 slices
Calories 308kcal
Author uglyducklingbakery

Equipment

  • 1 9 by 5 inch or 8.5 by 4.5 inch loaf pan

Ingredients

  • 1 tablespoon shredded, unsweetened coconut for "flouring" the pan
  • 4 tablespoon unsalted butter, softened plus extra for greasing the pan
  • 1 cup (200 grams) granulated sugar
  • 2 cups very ripe bananas (3 to 4 medium bananas)
  • 1 egg
  • 1 tablespoon orange juice
  • 1 ¼ cup (156 grams) bleached, all-purpose flour
  • ½ cup (62 grams) whole wheat flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup chocolate chips, divided up to 1 cup, if desired.

Instructions

  • Preheat the oven to 350°F. Butter a loaf pan 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 to 5 minutes. Scrape down the bowl as necessary.
    4 tablespoon unsalted butter, softened, 1 cup (200 grams) granulated sugar
  • Add the bananas and beat until softened. Add the egg and orange juice and beat on medium speed for one minute.
    2 cups very ripe bananas (3 to 4 medium bananas), 1 egg, 1 tablespoon orange juice
  • Sift the remaining ingredients over the mixing bowl and then mix just until fully incorporated.
    1 ¼ cup (156 grams) bleached, all-purpose flour, ½ cup (62 grams) whole wheat flour, ½ teaspoon salt, 1 teaspoon baking powder, ¼ teaspoon baking soda
  • Add a half cup of the chocolate chips, reserving the remaining two tablespoons for the topping, and mix by hand
    ¾ cup chocolate chips, divided
  • Scrape the batter into the prepared loaf pan and top with the reserved chocolate chips.
  • Bake for 65 to 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 to 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. Store at room temperature for up to one week.

Notes

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

Nutrition

Calories: 308kcal | Carbohydrates: 55g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 219mg | Potassium: 179mg | Fiber: 2g | Sugar: 32g | Vitamin A: 208IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg