One Bowl Chocolate Chip Banana Bread (No Baking Powder)

Make the best Chocolate Chip Banana Bread using just one bowl and without baking powder. It’s simple, tasty, and a must-try!

​Want an easy homemade treat without the hassle? Check out this one-bowl chocolate chip banana bread without baking powder. It’s moist, packed with bananas and chocolate, and super comforting. 

Why You’ll Like This Recipe

Here’s the simple truth: It’s all made in one bowl! Yay 😎😍! Now, I know some expert bakers might frown upon my method. Who adds whole eggs to the flour without whipping the whites separately and mixing the yolks with sugar?

My mom, a fantastic baker, would probably give me that look (you know the one 😉), although she’s never actually said anything (so far).

I’ll admit, those experienced bakers are right. That’s the proper way to make any cake, including banana bread. But countless times, I’d come home exhausted from work, and my kids would beg for one thing: banana bread with chocolate chips. And they wanted it ASAP!

So, over time, I tweaked my original recipe (whipping egg whites separately and mixing yolks with sugar in another bowl ☺️). Instead, I dumped everything into one bowl, threw in the chocolate chips, and popped it in the oven. 

And guess what? It still tasted AMAZING! So why not, right? I’ve made this banana bread a thousand times, and always perfect. It’s been my go-to recipe since I discovered and perfected it.

Is One Bowl Banana Bread as Delicious as Traditional Classic Banana Bread? 

Absolutely! Even with its simpler process, one-bowl easy banana chocolate chip bread retains traditional banana bread’s delicious taste and moist texture.

The convenience of the one-bowl method doesn’t sacrifice flavor – you’ll still savor a delightful homemade treat.

Ingredients for One-Bowl Banana Bread and Preparation Tips and Tricks

• 3 ripe bananas – it is best to use ripe bananas, as they have a more robust, sweeter flavor than underripe bananas, which means you’ll add less sugar. Plus, ripe bananas have a higher moisture content, which contributes to the moist and tender texture of the banana bread.  
• 2 large eggs – leave them at room temperature for about 15-20 min
• 1/2 cup plain yogurt – I love using plain yogurt or kefir, especially in pancakes and waffle recipes. Plain yogurt adds a mild tangy flavor to the banana bread, which complements the ripe bananas’ sweetness. Plus, plain yogurt can be a healthier alternative to adding butter or oil to the recipe. It adds moisture and richness without contributing as much saturated fat. Alternatively, you can add an equal amount of sour cream or plain Greek yogurt. 
• 1/2 cup coconut oil—You can also use melted butter instead of coconut oil and measure in a 1:1 ratio. Or, if you prefer, you can add vegetable oil. I don’t recommend using olive oil. 
• 1 1/2 cups whole wheat flour (you can use white whole wheat flour) – If regular white flour isn’t a concern, you can opt for all-purpose flour in this recipe.
• 1/3 cup granulated sugar – I used cane sugar, but you can also use brown sugar if this is your preference. 
• 1 cup chocolate chips—I used semi-sweet chocolate chips this time, but in the past, I also used a mixture of white chocolate chips and semi-sweet. You can also use any chocolate chunks, dark chocolate chips, or even mini chocolate chips. 
• 1 tsp salt, 1 tsp baking soda, and 1 tsp vanilla extract
• Preheat your oven to 355°F (180°C). Grease a standard bread pan or line it with parchment paper.
• Start with wet ingredients by mashing the ripe bananas in a large mixing bowl using a fork or potato masher. The mashed bananas should be smooth with a few small chunks for texture. Add eggs to the mixture. You don’t need to worry about beating them. Add the melted coconut oil and plain yogurt to the mixture. The yogurt adds moisture and imparts a beautiful richness to the bread. Stir in the vanilla extract, which enhances the overall aroma and taste.
• Using an electric mixer or stand mixer, stir until well combined. Now, you are ready to add dry ingredients. 
• Add the granulated sugar to the mixture. Sprinkle the baking soda and salt over the banana mixture. Add the whole-wheat flour and mix with an electric mixer until everything is evenly combined. Be cautious not to overmix, which can lead to a denser texture. Add chocolate chips and stir using a wooden spoon. 
• Pour the batter into the loaf pan. Place the pan in the preheated oven and bake for about 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and slightly cracked. You can adjust the bake time according to your oven type. 
• Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cooled loaf to a wire rack to cool completely before slicing it into individual slices.
• You can personalize your banana bread by adding nuts (like walnuts or pecans), dried fruit, or even spices such as a teaspoon of cinnamon or nutmeg to enhance the flavor and texture.
• For easy storage, wrap the banana bread tightly in plastic wrap or aluminum foil. Ensure that the wrap is sealed securely to prevent air from getting in. Place the wrapped banana bread in an airtight container or resealable plastic bag. This extra layer of protection helps maintain its moisture and freshness. If you don’t plan to consume the banana bread within a few days, consider storing it in the refrigerator or freezer. In the fridge, it can last up to a week; in the freezer, it can last for several months.
• Please take a look at the recipe card below for the full recipe and available nutrient data.

Why Choose One Bowl Banana Bread?

• Picking an easy banana bread recipe means less cleanup and more time to enjoy your tasty treat. It simplifies baking and produces moist and delicious banana bread.
• One-bowl banana bread recipes are great for beginners. They have easy steps, so you can still make something great even if you’re new to baking.
• You can use less sugar if you don’t want your bread to be too sweet. But keep in mind that bananas add sweetness, too.

In conclusion, choosing a one-bowl banana bread recipe simplifies baking, reduces cleanup time, and ensures a moist and delicious result. This tasty, healthy banana bread is made without baking powder; you use baking soda instead and mix it with plain yogurt, which helps the bread get fluffy and rise without baking powder. 

By using overripe bananas and following straightforward instructions, even beginners can easily enjoy homemade banana bread. 

So, next time you’re craving a sweet treat, consider whipping up a batch of this easy recipe for one-bowl banana bread for a simple yet satisfying baking experience.

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