One-Bowl Chocolate Chip Banana Bread – Real Food Whole Life

One-Bowl Chocolate Chip Banana Bread

Tender, perfectly sweet, and easy to make, One-Bowl Chocolate Chip Banana Bread is simple to whip up and just the thing for breakfast or as an afternoon snack.

We’re more than halfway through the first week of the year and I was finally able to send my (still sniffling) little girl back to school this morning (insert praise-hands emoji).

Earlier this week (in this divine Slow Cooker Creamy Potato Chowder post) I shared that we went on a lovely family vacation to Victoria, BC over the holiday break. 

What I didn’t mention was that upon returning home (as in we had literally just driven into our driveway), Elle got quite sick (all over the driveway specifically), developed a fever, and then a cough, and has been downright miserable for the past 7 days.

The worst, right?

All you mamas know how difficult it is to have a sick kid; that you feel absolutely terrible for them and that your own life grinds to a halt in order to take care of them.

Luckily for all of us she seems to be feeling much better today, though her appetite still hasn’t returned.

I’ve been racking my brain to think of things to make that she might actually eat and it finally occurred to me: banana bread. With chocolate chips. Of course. 

One of my favorite things about this recipe (other than the fact that it’s absolutely delicious) is that it can be made with ingredients you most-likely already have on hand.

Bananas specifically are easy to keep on hand if you freeze them when they are very ripe. Buy bananas in bulk when they go on sale, allow them over-ripen, then peel, break into chunks, and freeze in large zip-top bags.

That way you’ll always have bananas on hand for smoothies or, importantly, banana bread.

After mixing the ingredients together (and carefully decorating the top with chocolate chips, a task–apparently–that you are never too sick to do), we threw the banana bread in the oven, waited a bit to bake, and pulled out a warm, deliciously sweet treat that my girl devoured.

I’ll admit that Elle has been subsisting solely on banana bread, milk, and fruit for the past few days, but given the list of nourishing, whole ingredients I’m perfectly fine with it.

You, of course, don’t need to save this recipe for a sick day, as it’s perfect for breakfast or as a snack. Make it into quick bread or muffins if you like. Anyway you go, you should defintiely make this one asap. Now, let’s make some One-Bowl Chocolate Chip Banana Bread.


RECIPE & KID-FRIENDLY ADAPTATIONS


1 | Skip the chocolate chips to keep this recipe completely refined sugar-free.

2 | If you’re in the mood for banana muffins, simply add the batter to a muffin tin and reduce the baking time. For specifics, see notes at the bottom of the recipe.


THIS RECIPE IS . . .


Naturally Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Naturally Sweetened and Vegetarian


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Image of One-Bowl Chocolate Chip Banana Bread

One-Bowl Chocolate Chip Banana Bread


  • Yield:
    8-10 1x


Description

Tender, perfectly sweet, and easy to make, One-Bowl Chocolate Chip Banana Bread is simple to whip up and just the thing for breakfast or as an afternoon snack.



Scale

Ingredients

2 large eggs

¼ cup melted coconut oil, plus more for greasing the pan

1 ¼ cup mashed very ripe bananas

⅓ cup pure maple syrup

1 teaspoon pure vanilla extract

2 cups oat flour*

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon kosher salt

½ cup dark chocolate chips, plus more for topping**


Instructions

  1. Heat the oven to 350F.
  2. In a large bowl, whisk together the eggs, coconut oil, bananas, maple syrup, and vanilla extract.
  3. Add the oat flour, baking soda, baking powder and salt. Stir gently until just incorporated.
  4. Add in the chocolate chips and stir to combine.
  5. Pour the batter into a greased 9×5 inch loaf pan.
  6. Bake for 40-45 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  7. Allow to cool in the pan for 5 minutes, then cool the rest of the way on a rack prior to slicing. Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.

Notes

*Make your own oat flour by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can also purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.

**Most chocolate chips include dairy. Be sure to use a dairy-free brand if that’s important to you. I like Enjoy Life.

This batter can also be used to make 12 standard sized muffins. Fill each muffin tin section with roughly ¼ cup batter, then bake for 15-20 minutes or until the edges begin to pull away from the sides and a toothpick comes out clean.

Skip the chocolate chips to keep this recipe completely refined sugar-free.

If you’re in the mood for banana muffins, simply add the batter to a muffin tin and reduce the baking time. For specifics, see notes at the bottom of the recipe.

 

30 comments to " One-Bowl Chocolate Chip Banana Bread "

  • Jennifer S.

    If you don’t need gluten free, can you use whole wheat flour and would the measurement be the same (a full two cups)?

    • Robyn Downs

      Jennifer, I haven’t tested this one with whole wheat flour, but I’m guessing it will work. If you try it let us know how it turns out!

  • Laura

    Just happened to have everything on hand to make a loaf this afternoon. Used a little less maple syrup and skipped the chocolate chips, but it turned out fantastic! Thanks for the recipe!!

  • Katie

    Robyn — Made these today in muffin form, and they were so good! Can’t way to share the recipe with my mom, who has always loved banana bread. This will give her a healthier option!

  • Jessica

    Quick question, can I swap the oat flour with almond or coconut flour?

    • Robyn Downs

      Jessica, I haven’t tested this recipe with other flours, but almond flour is generally a good substitute for oat flour. Do not use coconut flour, it will definitely not work. If you give the almond flour a try let us know how it turns out!

      • Jessica

        Ok, so I used almond flour in the recipe tonight…amazing!! Moist, great nutty flavor. The kids will be lucky if any is left by morning. Thanks Robyn 🙂

  • Lauren

    Newbie question, can you show me (a pic or link) what coconut oil and maple syrup you use? I’m pretty sure it’s not the mrs. buttersworth in my pantry and I see these a lot in your recipes. Thank you!

    • Robyn Downs

      Lauren, love this question! You’re right, we’re definitely not talking about Mrs. Buttersworth. 🙂 I get my pure maple syrup at Costco (the best price,) and Trader Joe’s also carries it. If you don’t have access to either of those stores, you can find pure maple syrup usually on the baking aisle near the other syrups. Similarly, I buy my coconut oil at Costco, they have it at trader joes, and you should be able to find it at most grocery stores these days near the oils. It’s usually in a jar and solid at room temperature.

  • keren

    thank you so much for this wonderful and delicious recipe, Robyn. I am so happy I stumbled with your recipe. One of my favourites and repeats every week. Been doing it in muffins lately for easy packaging to take it to work =)

    • Robyn Downs

      Keren, I’m so happy you found it! So glad you’re enjoying, especially in muffin form. You’ll have to try the double chocolate version I just shared this week, too. Yum!

  • Lauren

    So good!!! Thank you!!

  • Kirsten

    Made this yesterday…had to put half of the loaf in the freezer before I ate it all 🙁 My 4 year old requested it to take to school for his birthday treat…there’s a compliment for ya! 😉 There are couple kids in his class that follow a vegan diet, do you suppose using flax eggs would change the flavor/texture much?

    • Robyn Downs

      Kirsten, oh, love this so much! I’ve found that flax eggs work as a substitute for recipes using 1-2 eggs, so I’m guessing the substitution will work. Let us know how it goes, and happy birthday to your boy!

  • Dana parsons

    Do you think I could substitute the bananas for pumpkin puree???

  • Peggy

    This was delish! I added mini chocolate chips and toasted unsweetened coconut chips, then sprinkled more coconut chips on top. Easy and a definite keeper…….

  • Erin Reinert

    I love this recipe. I’ve made it several times and it’s always a hit. Today, I had some ripe bananas so I made a batch of muffins. I ran out of rolled oats so I used 1/2 cup oat flour, 1 cup buckwheat flour and 1/2 a cup GF all purposes flour. I also didn’t want to dirty a pan to heat up oil so I used vegetable oil. My batter was a little thick so I added an egg and a tad bit of unsweetened vanilla almond milk. Although not as pretty they turned out great! Thank you for your recipes.

  • Teena

    I’m making this recipe tomorrow for the first time. I’m going to try it with whole wheat flour because that is what I have in the pantry.

    Quick question: about how many bananas equal 1 1/4 c mashed?

    • Robyn Downs

      Hey Teena, whole wheat flour should work as a sub here. As for bananas, it depends on the size. Probably 3 is a good guess. Hope you enjoy this one!

  • I just made these and they were so easy and fantastic! I did muffins and they baked for 20 minutes (but it actually only made 11). I used half almond and half oat flour and they turned out so moist and delicious so thank you for this ! Definitely a keeper.

    • Robyn Downs

      Oh yay, so glad you enjoyed, Olivia!

      • Ashley

        This is my go-to recipe for banana bread & muffins! I always use half oat flour/half almond flour.
        If it’s helpful to anyone: We are at altitude in Colorado so I bake @ 365 degrees and cut down on time—checking for a clean toothpick starting @10 minutes for mini muffins and 25-30 minutes for a loaf.
        Your recipes are always easy, successful, and tasty! Thanks for all your work!

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