The Easiest One-Bowl Banana Bread with Dark Chocolate: Perfectly Moist & Flavorful
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Discover the ultimate recipe for the most irresistibly moist and easy one-bowl banana bread you’ll ever bake! This delightful creation is bursting with rich banana flavor, boasts an incredibly soft and fluffy texture, and is generously studded with decadent dark chocolate. Designed for simplicity without sacrificing taste, this easy banana bread recipe promises to become a quick and enduring family favorite. Whether you’re a seasoned baker or just starting out, you’ll love how effortlessly this bread comes together, making it perfect for breakfast, a snack, or a sweet treat any time of day.
What makes this one-bowl banana bread truly exceptional is its straightforward preparation. All the mixing happens in a single bowl, which means less cleanup and more time to enjoy the delightful aroma filling your kitchen. The combination of ripe bananas and dark chocolate creates a harmonious flavor profile that is both comforting and indulgent. Every bite reveals a wonderfully moist crumb, a characteristic that makes this bread stand out from the rest. Its amazing texture ensures it’s a guaranteed crowd-pleaser and a staple you’ll find yourself baking on repeat. Prepare to be amazed by how such a simple recipe can yield such extraordinary results.
WHY THIS RECIPE WORKS
This one-bowl dark chocolate banana bread isn’t just another recipe; it’s a testament to simple, effective baking. Here’s why this particular formula is guaranteed to deliver delicious results every single time:
- Banana bread perfection: This recipe is specifically designed to create a super soft and incredibly moist banana bread. We achieve this by using overripe bananas, which not only add natural sweetness but also contribute significantly to the bread’s tender texture. The precise balance of dry and wet ingredients ensures the crumb remains delicate and never dry, making it a truly luxurious treat.
- Effortless one-bowl method: Say goodbye to multiple dirty dishes! This entire banana bread recipe comes together in just one bowl, streamlining the baking process from start to finish. This not only makes preparation super easy and quick but also simplifies cleanup, allowing you to enjoy your delicious creation without the hassle. It’s perfect for busy weeknights or spontaneous baking sessions.
- Irresistible dark chocolate: The inclusion of generous amounts of chopped dark chocolate elevates this banana bread to new heights. The bittersweet notes of the dark chocolate perfectly complement the sweet, fruity flavor of the bananas, creating a rich and satisfying contrast. Each bite offers delightful pockets of melted chocolate, making this a truly indulgent experience for any chocolate lover.
INGREDIENT NOTES
Understanding the role of each ingredient is key to achieving the perfect one-bowl banana bread. Below are some crucial notes on the core components of this recipe. For a complete list with exact measurements, please refer to the detailed recipe card at the bottom of this page.
- All-purpose flour: This is the foundation of our banana bread, providing structure while contributing to a light and airy crumb. I highly recommend using all-purpose flour with a protein content between 10-11%. This range typically offers the ideal balance, preventing the bread from becoming too dense or too crumbly, ensuring a perfectly tender texture every time.
- Granulated sugar: Beyond just sweetness, granulated sugar plays a vital role in the banana bread’s moisture and texture. It helps to keep the cake moist by attracting and holding onto water molecules, ensuring a tender crumb that stays fresh longer. It also aids in caramelization during baking, contributing to that beautiful golden-brown crust.
- Eggs: Eggs are essential binders and leavening agents in this recipe. They add richness, structure, and help to emulsify the batter, creating a smooth and cohesive mix. For best results, always bring your eggs to room temperature before baking. Room temperature eggs incorporate more evenly into the batter, leading to a lighter and more uniform texture in the finished bread.
- Bananas: The star of the show! For the most intense banana flavor and an incredibly soft, tender bread, it is crucial to use overripe bananas with browned or black spots on their skins. These bananas are sweeter and more aromatic. Measure out the required amount and mash them thoroughly with a fork until no large chunks remain, ensuring even distribution throughout the batter.
- Oil: Using a flavor-neutral oil, such as canola oil, is paramount for a moist banana bread. Unlike butter, oil remains liquid at room temperature, which contributes to a more consistently moist crumb over time. It also allows the natural flavors of the banana and chocolate to shine without any overpowering richness from butter.
- Dark chocolate: Elevate your banana bread with semi-sweet dark chocolate chips or a finely chopped dark chocolate bar. The bitterness of dark chocolate beautifully balances the sweetness of the bananas and sugar. If using a bar, take the time to chop it into small, irregular pieces; this allows for delightful pockets of gooey chocolate throughout the bread.
STEP BY STEP INSTRUCTIONS
Crafting this amazing one-bowl banana bread is incredibly simple. Below, you’ll find clear, step-by-step instructions designed to guide you through the process, ensuring perfect results. This recipe primarily requires a hand whisk, a large mixing bowl, and a rubber spatula. For those who prefer, a stand mixer with the paddle attachment can also be used for steps 1 and 2.
The full detailed recipe, including precise measurements, is available below in the recipe card.
Before you begin: Preheat your oven to 175ºC (350ºF) for a conventional oven. Prepare a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan by greasing it thoroughly and lining it with parchment paper, leaving an overhang on the sides for easy removal. This ensures your banana bread won’t stick and will release effortlessly after baking.
STEP 1: Combine dry ingredients. In your chosen large mixing bowl, add all the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon (if using), and salt. Using a hand whisk, thoroughly stir these ingredients together. This crucial step ensures that the leavening agents and spices are evenly distributed, leading to a uniform rise and consistent flavor throughout your banana bread.
STEP 2: Add wet ingredients and mash bananas. First, on a separate plate or in a small bowl, mash your overripe bananas until they are completely smooth with no remaining chunks. Then, add the mashed bananas directly to the large bowl containing the dry ingredients. Follow with the whole milk, vegetable oil, room temperature egg, and vanilla extract. With your hand whisk, gently whisk all the ingredients together until they are just combined and smooth. Be careful not to overmix the batter at this stage, as overmixing can lead to a tough bread.
STEP 3: Fold in dark chocolate. Take your semi-sweet dark chocolate bar and chop it finely. If you’re using chocolate chips, no chopping is needed. Add the chopped dark chocolate (or chocolate chips) to the batter. Using a rubber spatula, gently fold the chocolate into the batter until it’s evenly distributed. The spatula helps prevent overmixing, which keeps your banana bread tender. Ensure the chocolate is fully incorporated, but stop mixing as soon as it is.
STEP 4: Bake the banana bread. Carefully pour the prepared banana bread batter into your lined loaf pan, spreading it evenly. For a beautiful crack on top and even baking, take a butter knife and run it in a straight line down the center of the batter, creating a shallow trench. Bake in the preheated oven for approximately 1 hour and 5 to 15 minutes. To prevent the top from browning too quickly, you can loosely tent the loaf pan with aluminum foil about halfway through baking if needed. The bread is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
STEP 5: Cool and serve. Once baked, remove the loaf pan from the oven and place it on a wire rack to cool for at least 10 minutes. This initial cooling period allows the bread to set and prevents it from crumbling. After 10 minutes, gently use the parchment paper overhang to lift the banana bread out of the tin and transfer it directly to the wire rack. Allow it to cool down completely before slicing and serving for the best texture and flavor. Enjoy your perfectly moist and flavorful homemade banana bread!
EXPERT BAKING TIPS
Achieving bakery-quality banana bread at home is easier than you think with these professional baking tips:
- Use a kitchen scale for precision: For consistently perfect results, I cannot stress enough the importance of using a kitchen scale. My recipes are always developed using grams as the default unit, as it offers the most accurate way to measure ingredients. Volume measurements (cups) can vary significantly depending on how ingredients are packed, leading to inconsistent textures. A scale ensures you’re using the exact amount every time, making your baking much more reliable.
- Avoid overmixing your batter: Overmixing is a common culprit for dense, tough baked goods. Once you’ve combined your wet and dry ingredients, mix just until no streaks of dry flour remain. After everything appears mixed, I always use a rubber spatula to give the batter one final, gentle fold. This ensures that any pockets of unmixed ingredients at the bottom of the bowl are incorporated without developing the gluten too much, keeping your banana bread wonderfully tender.
- Choose the right baking pan: The type of baking pan you use significantly impacts the final outcome. For the absolute best results, opt for an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat rather than absorbing it intensely. This promotes gentler, more even baking, resulting in a softer, more uniformly cooked cake. Always grease your pan and line the bottom with parchment paper for easy release. Darker baking pans, while common, absorb more heat and can lead to a darker, sometimes drier crust, so be mindful of potential adjustments to baking time if using one.
BENEFITS OF OVERRIPE BANANAS
While it might seem counterintuitive to use bananas that are past their prime, overripe bananas are the secret weapon for the best banana bread. As bananas ripen, their starches convert into sugars, making them naturally much sweeter. This sweetness not only enhances the overall flavor of your bread but also allows you to potentially reduce added sugar if you prefer. More importantly, overripe bananas become softer and more aromatic. Their increased moisture content contributes to the incredibly moist and tender crumb that this recipe is famous for, ensuring a delightful texture that stays fresh longer. Don’t throw out those brown bananas – they’re perfect for baking!
SERVING SUGGESTIONS
This delicious one-bowl dark chocolate banana bread is fantastic on its own, but here are some ideas to make it even more special:
- Classic breakfast: Serve a slice with your morning coffee or tea. The rich banana and chocolate flavors make for a perfect start to the day.
- Warm with butter: A slightly warm slice with a pat of softened butter melting into it is pure comfort.
- Cream cheese frosting: For an extra indulgent treat, top your banana bread with a light cream cheese frosting.
- Ice cream treat: Turn it into a dessert by serving a warm slice with a scoop of vanilla bean ice cream or a drizzle of caramel sauce.
- Fruit accompaniment: Enjoy alongside a fresh fruit salad for a balanced and delightful snack.
FAQ
The best way to check for doneness is by using a cake tester or a simple toothpick. Once the recommended baking time has passed, carefully insert the cake tester into the very center of the banana bread loaf. If it comes out clean, with no wet batter clinging to it, your banana bread is perfectly baked. If it comes out with wet batter, continue baking for an additional 5-10 minutes and test again.
Absolutely! This banana bread tastes even better the next day as the flavors have more time to meld and deepen. Simply bake the bread as instructed in the recipe. Once it has cooled completely, store it in an airtight container or wrap it tightly with plastic wrap at room temperature. It will stay wonderfully moist and flavorful for 2-3 days.
Yes, absolutely! While the dark chocolate adds a delightful depth of flavor, this banana bread recipe is incredibly versatile. It tastes amazing with and without chocolate. If you prefer a classic banana bread, simply omit the dark chocolate from the ingredients list and follow the rest of the steps as written. The bread will still be wonderfully moist and full of banana flavor.
Yes, adding chopped nuts such as walnuts or pecans is a fantastic way to introduce extra texture and a nutty flavor to your banana bread. You can either substitute the dark chocolate with an equal amount (or to taste) of chopped walnuts/pecans, or you can add them additionally alongside the dark chocolate for a combination of flavors. Fold them in gently with the chocolate during the final mixing step.
STORAGE
To maintain the incredible moisture and freshness of your banana bread, proper storage is key. Once the bread has cooled completely to room temperature, store it on your kitchen counter in an airtight container. Alternatively, you can wrap the entire loaf or individual slices tightly with plastic wrap. This method helps to prevent the bread from drying out and keeps it soft and delicious. For the best flavor and texture, it is recommended to enjoy the banana bread within 2-3 days of baking. If you wish to store it for a longer period, it can be frozen. Wrap tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Other Pound Cake & Loaf Recipes To Try
If you loved this banana bread, be sure to explore more delicious loaf cakes and treats. For more delightful recipes, try Lemon Pound Cake, a zesty and refreshing loaf, Blueberry Pound Cake, bursting with juicy berries, and Chocolate Chip Loaf Cake, another simple and satisfying one-bowl wonder. These recipes offer similar ease and deliciousness, perfect for any occasion.
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
If you loved this easy and moist banana bread recipe, please make sure to leave a STAR REVIEW below in the recipe card! Your feedback is incredibly valuable. Don’t forget to tag me on Instagram @juliemarieeats to share your delicious creations. For more baking inspiration and ideas, be sure to follow me on Pinterest.
One-Bowl Dark Chocolate Banana Bread
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Equipment
- 21,5 x 11,5 cm (8,5×4,5 in) loaf pan
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, enhances warmth
- ½ teaspoon salt
- 300 g overripe bananas mashed, room temperature, about 3 medium bananas with brown spots
- 60 g whole milk room temperature, for moisture
- 70 g vegetable oil e.g., canola oil, for extreme moistness
- 1 large egg room temperature, for binding
- 2 teaspoon vanilla extract
- 75 g semi-sweet dark chocolate bar finely chopped, or high-quality chocolate chips
Instructions
- Preheat your oven to 175ºC (350ºF) for a conventional oven. Prepare a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan by greasing it and lining it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, optional ground cinnamon, and salt. Whisk vigorously by hand to ensure all dry ingredients are thoroughly mixed and evenly distributed.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 separate plate or in a small bowl, thoroughly mash the overripe bananas until completely smooth. Add the mashed bananas to the large bowl with the dry mixture, along with whole milk, vegetable oil, the room temperature egg, and vanilla extract. Whisk everything together by hand until just combined and smooth, being careful not to overmix.300 g overripe bananas, 60 g whole milk, 70 g vegetable oil, 1 large egg, 2 teaspoon vanilla extract
- Finely chop the semi-sweet dark chocolate bar (or measure out chocolate chips). Add the chocolate to the batter. Using a rubber spatula, gently fold the chocolate into the batter until it is evenly distributed. Be careful not to overmix at this stage.75 g semi-sweet dark chocolate bar
- Pour the banana bread batter into the prepared loaf pan, spreading it evenly. For a nice crack on top, take a butter knife and run it in a straight line down the middle of the batter. Bake for 1 hour 5 to 15 minutes. If the top starts to brown too much before the inside is fully cooked, lightly cover the loaf pan with aluminum foil to prevent further browning. The bread is done when a skewer inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the loaf pan on a wire rack for 10 minutes. After 10 minutes, gently lift the cake out of the tin using the parchment paper overhang and place it directly on the wire rack to cool down completely before slicing and serving.