Description
One-bowl banana bread packed with melty chocolate chips. Moist, tender crumb from ripe bananas and a touch of oil, baked to a perfect 96 °C/205 °F center.
Ingredients
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Ripe bananas, mashed — 300 g (about 1½ cups or 3–4 medium)
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Granulated sugar — 150 g (¾ cup)
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Neutral oil (or melted butter 115 g/½ cup) — 120 ml (½ cup)
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Large eggs — 2 (about 100 g)
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Vanilla extract — 10 ml (2 tsp)
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All-purpose flour — 250 g (2 cups, spooned & leveled)
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Baking soda — 5 g (1 tsp)
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Fine salt — 3 g (½ tsp)
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Ground cinnamon (optional) — 1–2 g (½–1 tsp)
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Chocolate chips — 170 g (1 cup) + 2 tbsp for topping
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Optional: sour cream or Greek yogurt — 60 g (¼ cup; reduce oil to 100 ml/7 tbsp)
Instructions
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Heat oven to 175 °C/350 °F. Grease and line a 23×13 cm/9×5 in loaf pan with a parchment sling.
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Whisk bananas, sugar, oil (or butter), eggs, and vanilla until smooth; whisk in sour cream/yogurt if using.
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Add flour, baking soda, salt, and cinnamon; fold just until no dry flour remains.
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Fold in 170 g (1 cup) chips. Rest batter 10 minutes.
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Pour into pan, smooth top, and sprinkle 2 tbsp chips. Bake 55–65 minutes (8×4 in pan: 60–75 min), tenting with foil at 40–45 min if browning fast.
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Done when a skewer has moist crumbs and center reads ~96 °C/205 °F. Cool 15 min in pan, then transfer to a rack to cool 1 hour before slicing.
Notes
For muffins, bake at 190 °C/375 °F for 18–22 min. For GF, use 250 g gluten-free 1:1 flour by weight. Store airtight: 2–3 days room temp, 4–5 days fridge, 3 months freezer.
- Prep Time: 15 minutes
- Cook Time: 55–70 minutes
Keywords: chocolate chip banana bread, moist banana bread, one bowl, no mixer, 350F, gram measurements