One Bowl Chocolate Chocolate Chip Banana Bread

One Bowl Chocolate Chocolate Chip Banana Bread is a tasty way to use up those bananas that are past their prime, in fact you may find yourself buying extra bananas just to make my chocolate version of the Gold Medal Flour’s Best Banana Bread recipe. 

We’re in a constant battle over here to stay ahead of the bananas, can anyone relate? I feel like maybe I should stop buying them because they go so quick, then again they’re the perfect on the go snack and it comes with it’s own compostable wrapper even. What’s not to love? Oh well beside the fact that they do get too ripe sometimes.

But I have the solution, I’ll just bake with them. I found the BEST banana bread recipe and it truly is the BEST I’ve ever had. It’s moist, it’s tender, it’s just perfect really, must be the proportions and it makes two loaves which I like because, well, boys and food, you know. I saw it on the back of the Gold Medal Flour bag, go figure, but I only saw it in passing so I didn’t have a copy of it but it was easy enough to look up online

And I took that Best Banana Bread recipe and I made it better(for me! and maybe you?) by making it a ONE bowl recipe and adding cocoa powder and chocolate chips. Right now we’re washing all dishes by hand so I’m ferreting out any shortcuts in dish washing I can and putting them to good use. I know you usually mix the flour with the other dry ingredients believe you can do that if you want to but the loaf does rise just fine even if you don’t, just follow my directions. I cut out a dirty potato masher, a bowl for mashing bananas, a bowl for mixing flour and dry ingredients in, so I’m feeling pretty good about this recipe right now. I also wish I had a slice of this bread right now, sigh. 

One Bowl Chocolate Chocolate Chip Banana Bread

oven 350˚ makes two loaves 

**stand mixer needed**

1 1/4 cups sugar

1/2 cup butter

2 eggs

5-6 over ripe bananas

1 tsp vanilla

1 tsp cinnamon

2 1/4 cups flour

1/2 cup (or more!) cocoa powder

1 tsp baking soda

1 tsp salt

1/2 cup buttermilk

2/3 cup chocolate chips

preheat oven to 350˚

grease 8 inch two loaf pans

in the bowl of a stand mixer fitted with the paddle attachment cream the sugar and the butter, scrape the sides of the bowl down as needed to get it all mixed together

add the eggs and beat them in

take each ripe banana and give it a good smoosh before peeling it, you don’t want it to squirt out but do get it all smashed up in the skin

then peel one side of the peel off and add them to the bowl and beat well

mix in the vanilla 

with the stand mixer off sprinkle the cinnamon over the sugar banana mixture

over the top place 1/2 of flour, sprinkle on the cocoa, baking soda, salt and the rest of the flour

pulse the mixer on to stir once or twice to stir the ingredients

don’t beat it just stir it in

stir the buttermilk in 

and then also the chocolate chips

avoid the temptation to beat the bread batter, a good quick bread only needs to be stirred 

divide the batter between the greased loaf pans

bake for 50-55 minutes in a 350˚ oven

let cool for ten minutes or so and then remove from the pans

wrap in plastic wrap while still slightly warm to keep it moist


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