A huge benefit of staying home = more time to bake. This banana bread is so good that I’ve already made it twice this weekend alone. Plus, it only uses one bowl!
I know that we’re in a serious time of uncertainty. It’s so scary to be stuck at home more and to not have an end date in sight for all the craziness.
While I’m not a doctor and can’t offer medical advice, what I can offer is positivity. I’ve found that this extended time at home has actually been kind of nice. It’s helped me a lot to look at it from a positive and grateful point of view.
Above all, it’s been amazing to see how people have come together in this of uncertainty. We’re thanking healthcare professionals, grocery store and pharmacy employees. We’re calling each other more. We’re checking on our neighbors and the elderly more. The compassion and kindness that has come out in the midst of all this craziness is nothing short of incredible.
That said, I’ve been focusing on things I can do while stuck at home. My list has included things like: cooking, reading, binge watching TV shows (currently about to finish Love is Blind), calling my family and friends nonstop, cleaning out my closet, and of course, baking.
So, if you, too, are thinking about baking, you must make this Chocolate Chip Banana Bread! It can be made in just one bowl and seriously, is the best one I’ve ever made.
It comes perfectly moist (I know, I know, I’m sorry) and is full of pretty nutrient dense ingredients. It’s sweetened with maple syrup and uses coconut oil as the liquid.
Have it for dessert, a snack, or even breakfast. But trust me, just have it.
Mix the ingredients
Preheat the oven to 325 F. Grease a 9×5 loaf pan.
In a large bowl, mix together the maple syrup and coconut oil. Add the ripe bananas to the bowl and mash with a fork.
Add the milk to the bowl and mix well.
Pour into loaf pan
Add in the flour, baking soda, salt and cinnamon and mix to combine.
Fold in chocolate chips or any other toppings and mix-ins (see section below!). Make sure to reserve some to add to the top of the banana bread.
Pour batter into the greased or lined loaf pan. Sprinkle remaining chocolate chips on top.
Bake for 60-70 min
Bake in the oven for 60-70 minutes.
To make sure it’s perfectly cooked, take a knife and insert it in the center of the loaf. If it comes out clean, it’s ready to eat!
Slice and serve
Cut into slices and enjoy!
Add-ons & mix-ins
Feel free to get creative with toppings and mix-ins if you want to upgrade your banana bread. There are tons of different mix in that make this more than delicious.
Nuts: If you want to make a banana nut bread, add 3/4 cup of chopped nuts to the batter. I recommend walnuts or pecans.
Chocolate: You can use milk chocolate or dark chocolate. Or, roughly chop a chocolate bar for chocolate chunks.
Sprinkles: Add them with the chocolate or nix the chocolate and just do sprinkles. They add a fun pop of color!
Peanut butter: A little creamy peanut butter is so delicious on a warm slice of banana bread. You can also try butter.
Notes
- Substitutions: As is, this bread is dairy free. But, you can swap the coconut oil for melted butter or olive oil (both will change the taste profile slightly).
- Storage: Store banana bread in an airtight container at room temperature. It will last up to 4-5 days. If you want to extend its shelf life, try storing it in the fridge. I’ve seen hacks to add a paper towel to the bottom of the storage container – I haven’t tried this, but it’s worth trying out!
Ingredients
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 2 large ripe bananas
- 1/3 cup vanilla almond or oat milk
- 1 2/3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 325 F. Grease a 9×5 loaf pan.
- In a large bowl, mix together maple syrup and coconut oil.
- Mash the ripe bananas and add mashed bananas and almond/oat milk to the bowl. Mix well.
- Add in bread flour, baking soda, salt and cinnamon and mix to combine.
- Fold in chocolate chips, reserving some to add to the top of the banana bread.
- Pour batter into greased loaf pan. Sprinkle remaining chocolate chips on top. Bake for 60-70 minutes, or until a knife inserted in the center comes out clean.
- Let cool and cut into slices.
