Description
This Easy Homemade One Bowl Chocolate Chip Banana Bread is a moist, flavorful loaf combining the natural sweetness of ripe bananas with rich chocolate chips. Made in a single bowl for convenience, it features a perfect balance of buttery and cakey texture complemented by creamy Greek yogurt. Ideal for breakfast or a cozy snack, this banana bread is simple to prepare and sure to delight both kids and adults.
Ingredients
Scale
Wet Ingredients
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 1/4 cup caster sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 ripe bananas (2 mashed, 1 sliced)
- 1/2 cup full-fat Greek yogurt
Dry Ingredients
- 1 1/2 cups plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
Add-ins
- 3/4 cup chocolate chips or chunks (reserve some for topping)
Instructions
- Preheat and prepare: Preheat the oven to 180°C (356°F). Grease and line a 2-lb loaf tin to prevent sticking and make removal easier.
- Melt butter: Melt the butter over medium heat on the stove, then allow it to cool to avoid cooking the eggs in the next step.
- Mix wet ingredients: In a large mixing bowl, whisk together the vegetable oil, caster sugar, brown sugar, eggs, mashed bananas, cooled melted butter, and Greek yogurt until the mixture is smooth and well combined.
- Add dry ingredients: Sift the plain flour into the wet mixture, then add the bicarbonate of soda and salt. Stir gently until just combined to avoid over-mixing, which can make the bread tough.
- Fold in chocolate chips: Carefully fold in most of the chocolate chips or chunks, reserving a few to sprinkle on top for a decorative finish.
- Fill loaf tin: Pour the batter evenly into the prepared loaf tin. Arrange the sliced banana on top and scatter the reserved chocolate chips for an appealing look.
- Bake: Place the loaf tin in the preheated oven and bake for approximately 40 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached, indicating doneness without dryness.
- Cool: Remove the banana bread from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Ensure melted butter is cooled before mixing to prevent curdling of eggs.
- Do not overmix the batter after adding flour to keep the bread tender.
- Storing the bread in an airtight container keeps it fresh for up to 3 days.
- For a healthier option, substitute half the sugar with natural sweeteners like honey or maple syrup.
- Chocolate chips can be replaced with nuts or dried fruits if preferred.
