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–+ servings

Small-Batch Chocolate Chip Banana Bread

This one-bowl small-batch chocolate chip banana bread is tender, moist, and packed with ripe banana flavor.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 1
Course: Baking, Breakfast
Cuisine: American
Calories: 274
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 3 medium ripe bananas (about 335 g peeled) spotty brown peels are best
  • 1/3 cup unsalted butter (75 g), melted and slightly cooled
  • 1/4 cup milk (60 ml) whole milk or any milk you like
  • 1/2 cup packed light brown sugar (110 g)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour (210 g)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt optional
  • 1/2 cup chocolate chips (90 g) semi-sweet, milk, or dark chocolate chips
  • 1 tablespoon extra chocolate chips (14 g) for the top

Method
 

Directions
  1. Preheat the oven to 350°F (177°C). Lightly grease an 8 1/2 by 4 1/2 inch loaf pan and line it with parchment paper, leaving about 2 inches of overhang on the long sides. You can also grease and flour the pan instead.
  2. Put the bananas in a large bowl and mash them with a fork or pastry cutter until mostly smooth.
  3. Pour in the melted butter, milk, and brown sugar. Whisk until just combined.
  4. Whisk in the eggs and vanilla extract until smooth.
  5. Sprinkle the flour, baking soda, and salt (if using) over the wet mixture. Lightly stir these dry ingredients together on top of the batter before folding everything into a smooth batter. Fold in the chocolate chips.
  6. Scrape the batter into the prepared loaf pan and scatter the extra chocolate chips over the top.
  7. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely before slicing.

Nutrition

Calories: 274kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 54mgSodium: 203mgFiber: 2gSugar: 20g

Notes

Use very ripe bananas with plenty of brown spots for the best flavor and moisture.
Whole milk gives the richest texture, but buttermilk, almond milk, or oat milk work too.
If you do not have light brown sugar, mix 1/2 cup granulated sugar with 1 tablespoon molasses.
Do not overmix once the flour is added, or the loaf will become dense.
Store the cooled bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
To freeze, wrap the whole loaf or individual slices in plastic wrap and foil for up to 3 months.
Let the bread cool completely before slicing, then serve plain or toasted with butter.

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