This one bowl chocolate chip honey banana bread is incredibly soft & moist, comes together in a flash, and lasts for days!
This ever-moist banana bread with honey and chocolate chips is truly the only banana bread you need! It's a one-bowl wonder, made with pantry staples, and endlessly customizable. The honey is the true star of the show, as it's the only sweetener and pairs so well the comforting banana flavor. Though chocolate and banana will always be my go-to combo, you can add in whatever extras you'd like! Make this recipe your own by adding in chopped nuts, a cinnamon swirl (like in this cinnamon swirl pumpkin bread!), or leave plain and top with more honey after baking! No matter how you dress this banana bread up, it will taste absolutely amazing.
For more bread loaf recipes, try Overnight Brioche Bread, Brown Butter Banana Bread, Vegan Chocolate Zucchini Bread, and Cinnamon Swirl Pumpkin Bread.
Jump to Recipe
Ingredient Notes
- Ripe Bananas: You'll need about 3 very ripe medium bananas for this recipe
- Honey: The honey is the only sweeter used in the banana bread recipe, so be sure to use high quality!
- Oil: Use any neutral oil - my go-to is light-tasting extra virgin olive oil.
- Egg: You only need one egg at room temperature for this recipe.
- All-Purpose Flour: You'll need about two cups of flour.
- Leaveners: This recipe requires both baking powder and baking soda to achieve the perfect rise.
- Cinnamon: Add a touch of cinnamon for some extra warmth!
- Chocolate: I used roughly chopped semi-sweet chocolate, but you can use any type of chocolate bar or chips!
- Turbinado Sugar: Before baking, top the batter with turbinado sugar (or raw sugar) to get a sweet, crunchy top!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this chocolate chip honey banana bread recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Mix wet ingredients. In a large bowl, mash the bananas until smooth, then whisk in the oil, honey, egg, and vanilla until fully combined.
STEP 2: Mix dry ingredients. Add in the flour, baking powder, baking soda, cinnamon, and salt. Stir the leaveners into the flour to avoid clumps of them throughout the batter. Then, use a rubber spatula to fold all of the dry ingredients into the batter until just combined. Lastly, fold in the chocolate.
STEP 3: Bake. Pour the batter into the prepared pan and bake for 55-60 minutes or until golden on top and a toothpick inserted comes out clean.
STEP 4: Cool. Allow the banana bread to cool for a few minutes in the pan, then remove to cool completely on a wire rack. Top with flaky sea salt and enjoy!
Expert Baking Tips
- You can use any neutral oil, such as canola, vegetable, or light-tasting extra virgin olive oil.
Recipe FAQs
1. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
2. Place the bananas on the baking sheet and bake for 20 minutes, turning them over half way through for even browning.
3. Remove from the oven once evenly dark.
4. Allow to cool before peeling and mashing.
This banana bread will last for about 3-5 days in an airtight container stored at room temperature. This bread also freezes very well for up to 3 months. To freeze, cut the bread into individual slices and wrap tightly in plastic wrap.
- Bowl & Whisk: All you need to make this banana bread is a bowl and whisk!
- Parchment paper: Line your 9x5 pan with parchment paper to ensure the banana bread does not stick and for easy removal!
- Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other banana recipes you'll love
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📖 Recipe
Chocolate Chip Honey Banana Bread
Equipment
Ingredients
- 340 g (1 ½ cups) very ripe mashed banana, about 3 medium bananas
- 100 g (½ cup) neutral oil*
- 170 g (½ cup) honey
- 1 egg, room temp
- 1 teaspoon vanilla
- 240 g (2 cups) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 113 g (4 oz) chocolate, + more for topping
- turbinado sugar for topping
Instructions
- Preheat the oven to 350 degrees F and line a 9x5 loaf pan with parchment paper.
- In a large bowl, mash the bananas until smooth, then whisk in the oil, honey, egg, and vanilla until fully combined.
- Add in the flour, baking powder, baking soda, cinnamon, and salt. Stir the leaveners into the flour to avoid clumps of them throughout the batter. Then, use a rubber spatula to fold all of the dry ingredients into the batter until just combined.
- Lastly, fold in the chocolate.
- Pour the batter into the prepared pan and bake for 55-60 minutes or until golden on top and a toothpick inserted comes out clean.
- Allow the banana bread to cool for a few minutes in the pan, then remove to cool completely on a wire rack.
- Top with flaky sea salt and enjoy!
Notes
- You can use any neutral oil, such as canola, vegetable, or light-tasting extra virgin olive oil.
Ruth says
Can this recipe be made without the chocolate chips? For those who don’t like chocolate?