Transform overripe bananas into the easiest-ever recipe for One-Bowl Banana Bread studded with chocolate chunks.

Julian's One-Bowl Banana Bread studded with chocolate chunks

That sticky little finger up there belongs to, you guessed it, my sweet boy Julian. He’s 2 years old, full of sass, and absolutely, totally, undeniably obsessed with chocolate.

If you’re following Just a Taste on Instagram, you’ve seen him as the star of my #ToddlerTastes series, chowing down on everything from teriyaki tofu and pickled beets to Greek yogurt and frozen peas (that may or may not have been shoveled into his mouth via an ice cream cone “fork.”) Let’s just say the boy has his mother’s appetite, and then some.

Clear bowl with mashed bananas and two eggs with whisk

High atop his list of favorite foods is, of course, chocolate. Or as Julian calls it, “chalkie.”

He’s often perched atop his cooking stool while I’m whipping up various dishes, and he usually can be found systematically transferring raisins from bowl to bowl and “chopping” with his mini spatula.

Recently, he pointed to a bunch of overripe bananas on the counter and said, “Trash!” Not quite yet, big guy. Those bananas took on new life, and this recipe for one-bowl banana bread was born. It is undeniably a Julian classic.

One-bowl banana bread mixture in clear bowl with chocolate chunks and spatula

It involves copious amounts of stirring, excessive taste-testing of ingredients (read: chocolate), and extensive poking and prodding during the cooling stage.

The bottom line: If super-moist banana bread studded with your choice of chocolate chips, chunks or nuts that’s easy enough for a 2-year-old to make is your idea of baking, then crank up that oven because this glorious loaf is only one bowl away!

Julian's One-Bowl Banana Bread with parchment paper in bread pan

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Julian’s One-Bowl Banana Bread

Transform overripe bananas into the easiest-ever recipe for One-Bowl Banana Bread studded with chocolate chunks.
5 from 6 votes
Julian's One-Bowl Banana Bread studded with chocolate chunks
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 8 servings


  • 3 very ripe, dark speckled large bananas
  • 1/4 cup buttermilk
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 2 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup mix-in of choice (chocolate chip, nuts, berries, etc.)


  • Preheat the oven to 350°F and line a 9-inch baking pan with parchment paper so that it hangs over the two longest sides. Grease the parchment paper with cooking spray.
  • In a large bowl, mash the bananas with a fork or spatula until they are softened. Add the buttermilk, eggs, vegetable oil and vanilla extract and whisk until combined.
  • Add the flour, sugar, baking soda and salt, and using a spatula, stir just until combined.
  • Fold in your preferred mix-in then transfer the batter to the prepared loaf pan. 
  • Bake the banana bread for 55-60 minutes until a toothpick inserted comes out clean. Remove the banana bread from the oven and allow it cool for 20 minutes in the pan before using the parchment paper overhangs to lift the loaf out of the pan.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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Calories: 308kcal, Carbohydrates: 53g, Protein: 5g, Fat: 8g, Saturated Fat: 6g, Cholesterol: 41mg, Sodium: 307mg, Potassium: 217mg, Fiber: 1g, Sugar: 24g, Vitamin A: 100IU, Vitamin C: 3.9mg, Calcium: 22mg, Iron: 1.8mg

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  1. 5 stars
    Made it this morning but made muffins since I didn’t have the correct pan and added walnuts as my is in. Reduced the baking time because I made muffins and also my oven is weird. They came out delicious!!

  2. 5 stars
    I have tagged this recipe for more than 1 year and finally had the time to do it yesterday. Mine took shy of 50 minutes to cook and it was amazing. This is a keeper recipe. So easy to whip up with the kids.

    1. Absolutely, Lori! The bread will last up to a month in the freezer when wrapped securely with several layers of plastic wrap and placed in a freezer storage bag.

    1. Yes! Or feel free to make your own buttermilk version using whole milk and lemon juice or white vinegar. Simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes then measure out what you need :)

  3. This looks delicious. I am a bit of a banana bread connoisseur, so I definitely want to try this. I have to say, though, that I got to this recipe because I nearly died laughing at Julian cracking an egg on the counter in your Instastories. I must’ve watched it 15 times. Your commentary was hilarious!

  4. 5 stars
    Hello Kelly! im from Greece and i foung this recipe from instagram. Just make that recipe, and I have to say that it is the best recipe I have done for banana bread ! Τhank you! (sorry for my english)

  5. Jackie Phillips,

    If you cannot get buttermilk, you can always make your own.

    Just simply add 1 TBSP of vinegar to 1 cup of milk, stir and let sit a couple of minutes… homemade Buttermilk!

    Happy baking :)

  6. Hi! I have lots of ripe bananas in the freezer do i just let them come to temp and then mash them for this recipe or will they not work well?

      1. Hi Jackie,
        Is it possible to substitute butter or a combination of the two, instead of just the vegetable oil?

      2. Hi Anne! Melted butter, coconut oil and extra-virgin olive oil can all be substituted for vegetable oil. :)