One Bowl Chocolate Chip Banana Bread (No Baking Powder)
Make the best Chocolate Chip Banana Bread using just one bowl without baking powder. It's simple, tasty, and a must-try!
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Servings: 8 servings
Calories: 400kcal
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Ingredients
- 3 bananas ripe
- 2 eggs large
- 1/2 cup yogurt plain
- 1/2 cup coconut oil
- 1 1/2 cup whole wheat flour
- 1/3 cup granulated sugar
- 1 cup chocolate chips
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- 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 bowl using a fork or potato masher. The mashed banana 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 of the banana bread.
- 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 give it a final 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 banana bread comes out clean. The top should be golden brown and slightly cracked. You can adjust the baking 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.
- Note: You can personalize your banana bread by adding nuts (like walnuts or pecans), dried fruit, or even spices such as cinnamon or nutmeg to enhance the flavor and texture.
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Notes
- Refer to the post above for common Q&A and pairing suggestions.
- Nutrition information is an estimate and will depend on your specific ingredients.
- 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.
- 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 Greek yogurt.
- Coconut oil - you can also use melted butter instead of coconut oil and a 1:1 ratio in measurement. Or, if you prefer, you can add vegetable oil. I don't recommend using olive oil.
- Whole wheat flour - you can also use all-purpose flour here.
- Granulated sugar - I used cane sugar, but you can also use brown sugar if this is your preference.
- 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. Or you can use any chocolate chunks, dark chocolate chips, or even mini chocolate chips.
Nutrition
Serving: 1slice | Calories: 400kcal | Carbohydrates: 50g | Protein: 5g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 451mg | Potassium: 344mg | Fiber: 4g | Sugar: 27g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg
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