One Bowl Choc Chip Banana Bread: Fool Proof

This sh*t is bananas! B-A-N-A-N-A-N-S

I'm excited to share with you a delightful twist on my classic banana bread recipe. While the original version has been a favourite in my family household growing up, my partner recently threw me a curveball, requesting a chocolate chip variation. 

I was somewhat hesitant… Despite my fondness for all things chocolate, this just felt like it would ruin something good - Don’t fix what’s not broken - right? 

In fact, I think I baked my classic banana bread on 3 separate occasions before I finally bit the bullet and poured those little cocoa morsels into the batter. And let me tell you, the result is pure perfection! Get ready to indulge your taste buds with this irresistible One Bowl Choc Chip Banana Bread recipe.

The Allure of One Bowl Recipes:

There's something undeniably charming about recipes that require minimal cleanup and fuss. With just one bowl and a handful of ingredients, you can easily whip up a batch of moist, flavourful banana bread infused with gooey chocolate chips - the perfect excuse to let your bananas go untouched.

Banana Bread Bliss with a Chocolatey Twist:

Picture this - ripe bananas mashed to perfection, mingling with swirls of rich, melty chocolate chips. It's a match made in dessert heaven! The aroma wafting from the oven as this golden beauty bakes to perfection is enough to make your mouth water. Trust me, once you take that first heavenly bite, there's no turning back.

Now, let's dive into the nitty-gritty of this recipe. But before we do, grab your apron, preheat your oven and get those NANA’s peeled to perfection.

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One Bowl Chocolate Chip Banana Bread: Fool Proof

Servings: 8-10 | Prep: 10 mins | Time: 40 mins

Ingredients

• ½ cup (125g) salted butter, softened

• ¾ cup (110g) brown sugar

• 2 large eggs, room temperature

• 3 medium bananas (1 cup), very ripe, mashed

• 1 tsp vanilla

• ⅓ cup (55g) dark chocolate chips

• ⅓ cup (55g) milk chocolate chips

• 1 ½ cup (225g) plain flour

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1 tsp bi-carb soda

• 1 tsp baking soda

• ¼ tsp salt

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Method 

1. Preheat your oven to 180°c and line a loaf pan with baking paper.

2. In a bowl, finely mash the ripe bananas using a fork.

3. Add the softened butter, brown sugar, vanilla and eggs, whisking until well combined.

4. Stir in the chocolate chips, sifted flour, spices, baking soda, baking powder, and salt, mixing until fully incorporated.

5. Scoop mixture into the prepared pan. Sprinkle the top with extra chocolate chips if you desire.

6. Bake for an initial 20 mins. If the top starts to brown too quickly, cover it loosely with aluminum foil.

7. Continue baking for another 20 minutes or until a skewer inserted into the center comes out clean.

8. Allow to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

• Can I reduce the sugar?

  Yes. Sugar can be reduced to ½ cup for a slightly less sweet option.

• Can I make this recipe in Muffins?

  This recipe can be easily adapted for muffins, adjusting the baking time to 20-25 minutes at the same temperature.

• Can I make this recipe dairy free?

  For a dairy-free version, substitute the butter with an equal amount of melted coconut oil.

  Ensure that the eggs are at room temperature to prevent the coconut oil from solidifying.

• Can I use 'unripe' bananas?

  No sorry. Only use very ripe bananas for the best flavour and texture.

• How can I store this bread?

  Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate/freeze for longer freshness.