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This is the most moist and easy one-bowl Banana Bread and it is incredibly delicious. It is full of banana flavor and it has the most soft and fluffy texture plus there is lots of dark chocolate added. This banana bread recipe is so easy and it will be quick family favorite.
This one-bowl banana bread is so easy to make as it's all made in the same bowl. It is so delicious and is full of banana and chocolate flavor and it has the most delicious moist crumb. Giving the banana bread the most amazing texture and is a family favorite. This delicious moist banana bread is so good you’ll want to make it on repeat.
For more pound cake recipes, try Lemon Pound Cake, Blueberry Pound Cake and Chocolate Chip Loaf Cake.
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WHY THIS RECIPE WORKS
- Banana bread: This banana bread is super soft and moist.
- One-bowl: This banana bread all comes together in just one bowl, making it super easy to make.
- Dark chocolate: This banana bread is filled with lots of chopped dark chocolate.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Sugar: The granulated sugar helps sweeten, as well as give moister to the cake.
- Eggs: Let the eggs come to room temperature before baking.
- Banana: For the most amount of flavor use browned overripe bananas. The ripe bananas gives flavor and a super soft and tender bread. Measure out the bananas and mash them with a fork until there is no chunks left.
- Oil: Use a flavor neutral oil, such as canola oil.
- Dark chocolate: Use semi-sweet dark chocolate chips or bar. If using a bar chop it finely.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake the one-bowl Banana Bread. This recipe needs a hand whisk, a bowl and a rubber spatula, but it can also be mixed together in a stand mixer using the paddle attachment.
The full recipe is down below in the recipe card.
Before starting, preheat the oven to 175ºC/ 350ºF conventional oven and grease a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.
STEP 1: In a large bowl, add all of the dry ingredients, all-purpose flour, granulated sugar, baking powder, cinnamon and salt. Give it a stir with a hand whisk to make sure everything has been combined.
STEP 2: Mash the bananas until there are no banana chunks left. Add the mashed bananas to the bowl together with whole milk, vegetable oil, egg, and vanilla extract. With the hand whisk, whisk it all together until combined.
STEP 3: Finally chop the dark chocolate and add it to the batter. Gentle fold it into batter with a rubber spatula.
STEP 4: Pour the cake batter into the prepared loaf pan and take a butter knife and run it a straight line down the middle of the batter. Bake it for 1 hour 5-15 minutes.
STEP 5: Let the cake cool on a wire rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
I recommend using a cake tester or toothpick. When the time has passed, per the recipe, insert the cake tester in the in the center of the pound cake and once it comes out clean, with no cake batter on it, then it's done.
Yes, make the cake as instructed and store it in an airtight container or covered by plastic wrap.
Yes, absolutely. It taste amazing with and without chocolate.
Yes, chopped walnuts or chopped pecans can be delicious to add. You can either replace the dark chocolate with the walnuts/pecans or add it additionally.
STORAGE
Store the banana bread on the kitchen counter in an airtight container or covered by plastic wrap. It's best enjoyed within a 2-3 days.
Other Pound Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
One-Bowl Banana Bread
Equipment
Ingredients
BANANA BREAD
- 240 g all-purpose flour
- 200 g granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon optional
- ½ teaspoon salt
- 300 g banana mashed, room temperature, about 3 medium bananas
- 60 g whole milk room temperature
- 70 g vegetable oil eg canola oil
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 75 g semi-sweet dark chocolate bar chopped, or chocolate chips
Instructions
- Preheat the oven at 175ºC/350ºF conventional oven and grease a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.
- In a large bowl, add the all-purpose flour, granulated sugar, baking powder, cinnamon and salt. Give it a stir with a hand whisk to make sure everything has been combined.240 g all-purpose flour, 200 g granulated sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
- On a plate, mash the bananas until there are no banana chunks left. Add it to the bowl together with whole milk, vegetable oil, egg, and vanilla extract. With the hand whisk, whisk it all together until combined.300 g banana, 60 g whole milk, 70 g vegetable oil, 1 large egg, 2 teaspoon vanilla extract
- Chop the dark chocolate and add it to the batter. Gentle fold it into batter with a rubber spatula.75 g semi-sweet dark chocolate bar
- Pour the cake batter into the prepared loaf pan and take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. Bake it for 1 hour 5-15 minutes. If the banana bread starts to brown too much on top, you can lightly cover it with aluminium foil to prevent further browning.
- Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.
Iben Pernille Nielsen
Wow this Banana Bread is just so amazing and so easy to make. My family just loves it.