Description
This One Bowl Banana Bread recipe is light, fluffy, and incredibly easy to make. Using ripe bananas and a mix of baking soda and baking powder creates a perfect rise, while the addition of chocolate chips adds a touch of indulgence. With minimal prep and straightforward steps, this banana bread is a delicious treat perfect for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 3/4 cup avocado oil (or any flavorless oil like coconut or vegetable oil)
- 1 cup sugar
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 – 1 cup chocolate chips
Instructions
- Preheat the Oven and Mix Wet Ingredients: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the avocado oil, sugar, and eggs until the mixture is fluffy and well combined. Then add the milk, vanilla extract, and mashed bananas, continuing to whisk until the ingredients are fully incorporated.
- Combine Dry Ingredients Carefully: Add the all-purpose flour, baking soda, and baking powder to the banana mixture. Use a rubber spatula to gently fold and combine the ingredients, being careful not to overmix to keep the bread light and tender.
- Fold in Chocolate Chips: Gently fold in the chocolate chips evenly throughout the batter.
- Prepare Pans and Bake: Grease two standard-sized loaf pans and pour the batter equally into each. Place the pans in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaves: Let the banana bread cool in the pans for about 10 minutes. Then carefully remove the loaves from the pans and transfer to a cooling rack to cool completely before slicing or serving.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not over-mix the batter to avoid dense bread.
- Avocado oil is preferred for a light flavor, but any neutral oil works.
- Chocolate chips are optional; you can substitute with nuts or omit entirely.
- You can store the banana bread in an airtight container for up to 3 days at room temperature or freeze for longer storage.
