This super easy and quick Chocolate Chip Banana Bread made in one bowl only is a delicious way to use ripe bananas. Enjoy it for breakfast, morning and afternoon tea or simply as a tasty sweet treat, this low-sugar chocolate banana bread is a perfect all-day snack!
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Why we love this recipe
Am I the only one who buys Bananas with no intension to eat them straight away to let them ripen? Yes, I know most of you do to!
Although fresh bananas make a delicious snack, nothing beats a naturally sweet ripe bananas - especially when there are so many ways to use them to bake!
Whether you want to make super quick and sugar-free Banana Pancakes, some oven baked Banana Chips, Banana Cake or Banana Nice Cream, these fruits are the perfect Baking Ingredient you did not know you needed in your life.
With SO many Banana Loaf recipes around, there is definitely one for everyone. What makes this one special then?
This Choc Chip Banana Bread is made with No Butter and No Sour Cream, making it a delicious Dairy-Free Banana Bread Recipe. The Butter is replaced with Canola Oil, which makes it extremely moist - and keeps it moist and delicious for a few days too.
This version of the classic quick bread is also Low Sugar, so you can enjoy the delicious sweet treat without any guilt (not that you should ever feel guilty about eating something delicious...). With the natural sweetness of the ripe fruit, you really don't need much to create something super tasty!
Chocolate and Banana is also one of my favourite flavour combo ever. I love to combine both ingredients whenever I can, just like with my Choc Chip Banana Muffins and these Chocolate Chip Oatmeal Banana Muffins!
Ingredients
This recipe is made with pantry essentials - no crazy or hard to find ingredients here. Bananas, Eggs, Oil and Flour - we are basically ready to go!
To make this recipe, you will need (see all quantities below):
- Bananas - very ripe
- Eggs
- Canola Oil - or your choice of cooking vegetable oil
- Brown Sugar
- Vanilla Extract - or Paste
- Plain Flour
- Baking Powder
- Salt
- Cinnamon Powder - optional
- Dark Chocolate - Chips or Chunks
The Cinnamon Powder is optional, but works perfectly with the flavour of bananas. You can also add any spices you like like Nutmeg, Allspices, Ginger,...
Also check out an even healthier version of this recipe with my Sugar Free, Gluten Free and Vegan Banana Bread!
Chocolate Chip vs Chocolate Chunks
Trying to make something a bit different and wondering "what Can I add to Banana Bread?" The obvious answer is - like most of the time - chocolate.
I personally prefer to use a Dark Chocolate (I used 70% Cacao Chocolate), but you can also go will a sweeter option if preferred. This recipe is low in sugar so if you like your cakes very sweet, you can use Milk Chocolate instead.
It is also up to you if you want to use Chocolate Chips or simply chop a Chocolate Bar to make some Chunks. This particular recipe should probably be called Chocolate Chunk Banana Bread since I chopped a Dark Cooking Chocolate bar - but the result will be equally delicious with chips!
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How to make Chocolate Chunk Banana Bread
The thing I love the most about this healthy chocolate chip banana bread is how EASY and QUICK it is to make.
All you need is one bowl and a whisk, which is rather rare when it comes to baking. Because it is such a simple recipe, it would also be a great one to make with kids!
Here is how to make this recipe:
- Preheat your oven on 170'C / 335'F. Grease a Loaf Pan and dust it with a little bit of flour. Flip the pan over and tap it against your bench to remove any excess of flour.
- In a large bowl, mash the ripe Bananas until smooth. Whisk in the Eggs.
- Add the Brown Sugar then the Canola Oil and Vanilla Extract. Whisk until combined.
- Sift in all the dry ingredients: Plain Flour, Baking Powder, Salt and Cinnamon Powder. Whisk until combined. The batter will be rather liquid - it's normal.
- If using Chocolate Chunks, chop your chocolate to your preferred size to create the chunks.
- Fold in the Chocolate Chips or Chocolate Chunks.
- Pour the cake batter in the loaf pan and bake for 40 to 50 minutes.
- Optional: to help the cake open up in the middle, remove the cake from the oven after 15 minutes and use a sharp knife to score the top. Place it back in the oven to finish baking.
To know the cake is ready, place a skewer in the center of the loaf. It should come out almost clean. You want a very moist crumb so a few crumbs of the skewer is fine here. If you see liquid batter on the skewer, it needs more time in the oven.
Let it cool down in the pan for 10 to 15 minutes before transferring it over a cooling rack to finish cooling.
Once cool, transfer the cake into an air-tight container and keep it at room temperature for about 3 days. It will last longer when stored in a shaded spot like your pantry.
You can store it in the fridge if you want it to last longer, but it will become harder. I recommend heating it up to get a nicer texture if kept in the fridge.
You can absolutely freeze Banana Bread. Once completely cool, Wrap it in a layer of plastic wrap and a layer of aluminium foil to protect it from freeze burns, or keep it in a freezer-friendly container / freezing bag. It will last for 2 to 3 monts in the freezer.
Alternatively, you can also cut individual slices and freeze them separately - it is a great way to enjoy it when you want without having to thaw the whole bread! Make sure every slice is individually wrapped, or separate the slices with baking paper.
Leave at room temperature to thaw - overnight for a whole cake or for a couple of hours for individual slices.
More Loaf Cake and Quick Breads
- Easy Carrot Loaf Cake
- Chocolate Loaf Cake with Whipped Ganache
- Lemon and Poppy Seed Loaf Cake
- Easy Lemon Drizzle Cake
- Marble Loaf Cake
- Chocolate Chip Loaf Cake
- Coffee Loaf Cake
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
One Bowl Banana Bread with Chocolate Chip (Dairy-Free)
Ingredients
- 3 small Bananas, very ripe, or 2 medium size bananas
- 2 Eggs
- 40 gr (3 tbsp) Brown Sugar
- 120 ml (1/2 cup) Canola Oil, or your preferred Cooking Oil
- 1/2 tsp Vanilla Extract
- 150 gr (1 cup) Plain / All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1 pinch Salt
- 1/2 tsp Cinnamon Powder, optional
- 50 gr (1/4 cup) Chocolate Chip or Chunks - or to taste, (Dairy-Free Chocolate if required)
Instructions
- Preheat your oven on 170'C / 335'F. Grease and Flour (1) a Loaf Pan and set aside.
- In a large bowl, mash the ripe Bananas until smooth. Whisk in the Eggs.
- Add the Brown Sugar, then the Canola Oil and Vanilla Extract. Whisk until combined.
- Sift in all the dry ingredients: Plain Flour, Baking Powder, Salt and Cinnamon Powder. Whisk until smooth - the batter will be rather liquid, it's normal.
- Fold in the Chocolate Chips or Chunks and pour the cake batter in the loaf pan.
- Bake for 40 to 50 minutes (2).
- Optional: to help the cake open up in the middle, remove the cake from the oven after 15 minutes and use a sharp knife to score the top. Place it back in the oven to finish baking.
- Leave to cool down in the pan for 10 to 15 minutes, then transfer over a cooling rack until completely cool.
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Notes
- This is to make sure the loaf comes out easily. Use a Cooking Spray (or some oil with a paper towel) to grease the loaf pan, then sprinkle some flour over it. Move and rotate the pan to coat it with the flour, then flip it over and tap it against the work surface to remove any excess flour.
- To know the cake is ready, prick a skewer in the center of the cake. You should see a few small crumbs on the skewer (because we want a very moist cake). If you see liquid batter on the skewer, it means it is not ready yet.
