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Easy No-Mixer Banana Bread with Perfect Chocolate Chips

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This no-mixer banana bread with chocolate chips is incredibly moist, tender, and easy to make with just a fork and bowl. It’s the perfect way to use overripe bananas and requires no fancy equipment.

Ingredients

Scale
  • 3 very ripe bananas (medium to large, heavily speckled with brown spots)
  • 1/3 cup melted unsalted butter (about 75g)
  • 3/4 cup granulated sugar (150g)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt (about 1/4 teaspoon)
  • 1 1/2 cups all-purpose flour (180g)
  • 1/2 cup semi-sweet chocolate chips (90g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan thoroughly with butter or non-stick spray, or line it with parchment paper leaving overhang on the long sides for easy lifting.
  2. Mash the bananas: Place your 3 very ripe bananas in the large mixing bowl. Mash them with a fork or potato masher until mostly smooth with just a few small lumps remaining. This should take about 2 minutes.
  3. Add the wet ingredients: Pour in the 1/3 cup melted butter (make sure it’s not hot — just warm to the touch), 3/4 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. Stir with your fork or spatula until everything is combined. The mixture should look glossy and slightly thick, like a thin pudding.
  4. Mix the dry ingredients: Sprinkle the 1 teaspoon baking soda and pinch of salt over the wet mixture. Stir to combine, then add the 1 1/2 cups all-purpose flour. Fold gently with a rubber spatula or wooden spoon until just combined — about 15 strokes. A few streaks of flour are okay.
  5. Add the chocolate chips: Fold in the 1/2 cup semi-sweet chocolate chips with just 3-4 gentle strokes. Reserve about 1 tablespoon of chips to sprinkle on top for a prettier presentation. The batter should be thick and scoopable, not runny.
  6. Transfer to pan: Pour the batter into your prepared loaf pan. Use the spatula to spread it evenly, reaching into the corners. Sprinkle the reserved chocolate chips on top, pressing them in slightly so they don’t roll off during baking.
  7. Bake: Place the pan in the center of the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be deep golden brown with a crack running down the center.
  8. Cool: Let the banana bread cool in the pan for 10 minutes. Then use the parchment sling (or carefully invert) to transfer it to a cooling rack. Let it cool completely before slicing — about 1 hour.

Notes

Don’t overmix the batter. Check your baking soda freshness. Use room temperature ingredients. Bake on the center rack. Let it cool completely before slicing. This banana bread actually tastes better on day two.

Nutrition

Keywords: banana bread, no mixer, chocolate chips, easy banana bread, moist banana bread, homemade banana bread

Find it online: https://bakebelle.com/easy-no-mixer-banana-bread-with-perfect-chocolate-chips/