Easy Chocolate Chip Banana Bread

This Easy Chocolate Chip Banana Bread recipe is made in one bowl! No mixer required. It’s super moist and loaded with decadent chocolate chips.

Prep Time 10

Cook Time 55

Total Time 1 5

Yields slices

1 ½ cups (345 g) mashed bananas, approximately 3 overripe bananas
⅓ cup (75 g) unsalted butter, melted
¾ cup (150 g) granulated sugar, you may use ½ cup or 1 cup depending on your desired sweetness.
1 large egg
1 tsp vanilla extract
1½ cups (180 g) all-purpose flour, stir, spoon & level
1 tsp baking soda
½ tsp salt
1 cup (170 g) chocolate chips, semi-sweet, milk, or dark (1 cup chips = 6oz)

Preheat oven to 350℉. Butter and flour an 8.5x4.5-inch (1lb) bread pan, or use parchment paper on the bottom and cooking spray on the sides.
In a large bowl, mash bananas thoroughly with a fork, until smooth. (No big chunks.) Add melted butter, sugar, egg, and vanilla. Mix well.
Add the flour, baking soda and salt. Stir the dry ingredients slightly before folding them into the wet batter. Mix until flour barely disappears. Fold in the chocolate chips. Pour batter into the prepared bread pan.
Bake at 350℉ for 50-60 minutes, or until a toothpick comes out clean from the center. NOTE: Tent the loaf with foil the last 10-15 minutes if it's starting to get overly brown.
Allow bread to cool in pan for 5 minutes before inverting; then cool completely on a wire rack. Slice with a serrated knife and serve. Wrap leftovers in plastic wrap or store in an airtight container at room temperature for up to 1 week.

NOTE: Refrigerating the bread will dry it out faster. Store this bread at room temperature.
TO FREEZE: Double wrap the entire loaf with plastic wrap, or do one layer of plastic wrap and then a layer of foil. Alternately wrap individual slices with plastic wrap and then place wrapped slices inside a zip-top freezer bag. Freeze bread up to 3 months. Thaw bread at room temperature before enjoying.