YES it can be done, one bowl quick bread! I know, I know it’s well documented in every painful quick bread recipe that to make quick bread you MUST use one bowl for wet, one for dry, one bowl to mash bananas and then add them all alternately to each other, while chanting the recipe backwards in old fantronica. But that’s just not true, you can perfectly wonderful, moist, well risen banana bread in one bowl.

How? How, you ask?? I can share that with you.
The secret to making this bread is freezing your overripe bananas and then thawing them out to use in the recipe. They pretty much liquefy upon thawing so no nee to mash, to squeeze them out int the bowl and you’re off to the races.

Why do I care about cutting down to one bowl?? People I wash dishes by hand, fine I lie my HUSBAND washes most of the dishes around here, but still I hate to add to the pile when I’m baking. As a side note I’d like it be known that when he’s at work I DO wash dishes. Anyway, whenever I can cut down on dishes I am happy to do so. And making Banana Bread in one bowl works, it really does.

You will also need something to melt the butter but hey put the butter in your non metal mixing bowl, pop it in the microwave and you’re golden. Alas we don’t have one of those either, but this is all by choice!

Print Recipe
One Bowl Chocolate Chip Banana Bread
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Course Bread
Cuisine Alaskan, American
Servings
Ingredients
Course Bread
Cuisine Alaskan, American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. preheat the oven to 350˚
  2. lightly grease two 8x4 loaf pans
  3. melt the butter, let it cool but not solidify, then stir in the sugar
  4. beat in the eggs, vanilla and cinnamon
  5. next cut the tip off each thawed banana and squeeze into the bowl
  6. stir to combine
  7. sprinkle the flour over the top of the banana mix, then sprinkle on the salt and soda
  8. stir to combine, don't beat it just stir it
  9. then add the buttermilk stirring to combine, again not beating just mixing it in, it will be lumpy and unpretty, if there are still floury spots stir a little longer
  10. stir in the chocolate chips
  11. divide between the loaf pans and bake for 45-55 minutes or until a toothpick comes out moist but without crumbs
  12. cool for ten minutes then remove from the pan
  13. wrap each loaf in saran wrap while still warm to keep all that lovely moisture in
  14. this is best eaten the next day as the flavors will have developed more but warm with a dab of butter never hurt anyone either

 

 

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