One Banana Bread Recipe
This ONE Banana Bread recipe is perfect for those times you’re stuck with that one, lonely, overripe banana on the counter that (let’s be real) no one is going to eat. Ever.
Check out more of my favorite banana bread recipes here!
Main Ingredients Needed for ONE Banana Bread
- a banana
- baking soda
- chocolate chips
How to Make this Recipe
- Mash the banana and mix it with the sugar.
- Mix in the melted butter and oil.
- Whisk in the egg, milk, vanilla, baking soda, and salt.
- Mix in the flour and chocolate chips.
- Bake at 350ºF for 45 minutes.
Recipe Video: Mom’s Chocolate Chip Banana Bread
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- 1 ripe banana
- 1 cup sugar
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 1 egg plus milk to make 1 cup
- 1 1/2 tsp vanilla
- 1 tsp baking soda
- 1 pinch salt
- 1 1/2 cups flour
- 1/2 cup chocolate chips
- Preheat oven to 350ºF. Line a metal* loaf pan with foil or parchment paper and lightly grease with nonstick cooking spray.
- Mash the banana with a whisk. Mix in the sugar.
- Mix in the melted butter and oil.
- In a small bowl (or in a large measuring cup, like a Pyrex), whisk together the milk and the egg.
- Add milk mixture, vanilla, baking soda, and salt to the banana bowl and mix well.
- Fold in the flour and the chocolate chips with a spatula, just until batter forms.
- Pour batter into loaf pan and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
*If you use a glass or ceramic loaf pan your baking time will likely be longer than 45 minutes. When the top of the loaf is golden brown, cover it with foil to keep it from burning and allow it to continue baking until it passes the toothpick test.
Tips & Troubleshooting for Banana Bread
First, use very ripe bananas.
Anytime you make banana bread, the bananas should be overly ripe and soft with lots of brown spots (or completely brown). This will make them much easier to mash, and it will produce a significantly better flavor and texture. In addition, overripe bananas are naturally super sweet!
And if you need to quickly ripen your bananas in a pinch, try my secret for speedy ripened bananas!
Don’t Overmix the Banana Bread.
Before you add the flour to the batter, you can whisk away! But once the flour is in, it’s very important to only mix the batter with a spoon or a spatula. Only mix it just until the batter is formed. Which means, the batter doesn’t need to be perfectly smooth! In fact, it won’t. The batter should be lumpy and moist with no visible streaks of flour.
If the batter is overmixed, then the bread will be tough and rubbery.
And use the correct amount of bananas.
It’s easy to rationalize increasing the amount of bananas you add to the recipe, but don’t do it! Too many bananas will make the bread dense and soggy.
Finally, do the toothpick test.
The bread may look brown on top, with edges pulling away from the sides, and it may feel firm when you gently press on the top. But unless you stick a toothpick into the center of the loaf, you can’t know if it’s truly baked all the way through. I can’t tell you how many times I’ve pulled a loaf out feeling absolutely positive it was done, but it ended up sinking in the middle just a few minutes later.
So be sure to stick a toothpick or a skewer into the center of the bread. And if it comes out with batter on it, then the bread is not done. If you’re concerned about the bread burning on top, cover it up with foil until it passes the toothpick test.
Love Banana Bread? Me too!
Here are a few of my favorite banana bread recipes.