One-Bowl Chocolate Chip Banana Bread

Hand lifting a slice from a stack of banana bread slices.

5 from 3 votes

One-Bowl Chocolate Chip Banana Bread

This One-Bowl Chocolate Chip Banana Bread is super moist and filled with chocolate chips to satisfy all your cravings at once and you can go from craving to eating in about 1 hour!

Prep Time10

Cook Time45

Total Time55

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 247kcal

Author: Cynthia Christensen

Equipment

Ingredients

Dry Ingredients

2 ¼ cups all purpose flour
½ cup brown sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Wet Ingredients

1 cup mashed bananas from 2 medium bananas
2 large eggs room temperature
½ cup Greek yogurt room temperature
4 tablespoon vegetable oil
1 teaspoon vanilla extract or paste

Mix-ins

¾ cup chocolate chips
¾ cup walnuts toasted and chopped

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray a 9 inch loaf pan with nonstick spray. Line with parchment paper.
Place ¾ cup of walnuts on a small sheet pan and toast in a 350°F oven for 5 minutes. Remove from oven and allow to cool. Coarsly chop walnuts and set aside. Increase oven heat to 425°F.
In a large bowl, use a fork to mash your bananas until just a few lumps remain. If you prefer them more smooth, keep going, or use a hand mixer to pulverize them.
Add eggs, Greek yogurt, oil, and vanilla and whisk together.
One at a time, sprinkle flour, sugar, baking powder, baking soda, and salt over the top of the wet ingredients. Use a spatula to mix the dry ingredients just together on top.
Mix dry ingredients into wet ingredients until almost completely combined, but with a few streaks of flour still visible. Mix in chocolate chips and toasted walnuts until evenly distributed in the batter.
Pour the batter into your prepared 9 inch loaf pan and smooth the top. Bake at 425° for 5 minutes. After 5 minutes turn the oven down to 350°, without opening the oven door. Bake for another 45 to 50 minutes, or until a clean toothpick inserted into the center comes out clean.

Notes

Note on Greek yogurt: When it comes to the liquid I use in baking, I sometimes make adjustments based on what I have in the fridge at the moment. You can absolutely use regular yogurt, buttermilk, sour cream, or kefir in place of the Greek yogurt, if that’s what you have on hand.

Nutrition