Transform overripe bananas into the easiest-ever recipe for 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.
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.
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!
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Ingredients
- 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.)
Instructions
- 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.
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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.
Sooooo good, it’s my go-to banana bread recipe!
Yay! I’m so thrilled you’ve been enjoying the recipe, Rudy!
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!!
Woohoo! I’m so thrilled you enjoyed the recipe, Christina!
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.
I’m thrilled you enjoyed the recipe!
Hi Kelly,
Would almond flour work as a substitute for all-purpose flour?
Thanks,
Grace
I haven’t tried that substitute so I’m not sure!
Hello Kelly! Can this be made ahead and frozen?
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.
Hi! Will it be the same amount of yogurt or sour cream if I can not find buttermilk
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 :)
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!
Haha! Thanks so much for watching, Stephanie :) I hope you enjoy the recipe!
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)
I am SO thrilled to hear this, Foteini!
hi how many cups or grams will be 3 mashed bananas? thanks
Hi there! In general, 3 bananas equals 1 cup mashed.
This banana bread turned out so good! I’m going to work my way through all your banana bread recipes
Awesome! I can’t wait to hear which one is your favorite :)
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 :)
That works, too!
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?
Hi Stephanie! Yes, just thaw them and mash them (then follow the recipe as directed). Enjoy!
Can’t get buttermilk where I live, what can I use instead?
Hi Jackie! Sour cream or yogurt will work :)