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
One-Bowl Chocolate Chip Banana Bread
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
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Heat the oven to 350F.
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In a large bowl, whisk together the eggs, coconut oil, bananas, maple syrup, and vanilla extract.
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Add the oat flour, baking soda, baking powder and salt. Stir gently until just incorporated.
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Add in the chocolate chips and stir to combine.
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Pour the batter into a greased 9x5 inch loaf pan.
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Bake for 40-45 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
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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
**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.
