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Perfect Small-Batch Banana Bread with Chocolate Chips

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This small-batch banana bread with chocolate chips is the answer to the age-old question of what to do with one lonely, overripe banana. It’s quick, easy, and delivers that perfect, comforting banana bread experience without the commitment of a full loaf.

Ingredients

Scale
  • 1 very ripe banana, mashed (about 1/2 cup)
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line your small loaf pan with a strip of parchment paper, leaving some hanging over the two long sides.
  2. In a medium bowl, use a fork to mash your very ripe banana until it’s smooth and almost liquid. Set aside.
  3. In a small microwave-safe bowl, melt the 3 tablespoons of butter in 15-second bursts until just melted. Set aside to cool for a minute or two.
  4. Add the melted butter, 1/4 cup of sugar, 1 large egg, and 1/2 teaspoon of vanilla extract to the bowl with the mashed banana. Whisk until well combined and smooth.
  5. In a separate small bowl, whisk together the 1/2 cup of all-purpose flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt.
  6. Pour the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, gently fold together just until no streaks of flour remain. Do not overmix.
  7. Gently fold in the 1/3 cup of chocolate chips, reserving about a tablespoon to sprinkle on top.
  8. Pour the batter into the prepared loaf pan. Spread into an even layer. Sprinkle the reserved chocolate chips on top, pressing them down gently.
  9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 25 minutes, tent loosely with foil.
  10. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the bread out and transfer to the cooling rack to cool completely.

Notes

Use a very ripe banana for best sweetness. Do not overmix the batter. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use a flax egg and melted coconut oil. Store in an airtight container at room temperature for up to 3 days. Freezes well for up to 3 months.

Nutrition

Keywords: small-batch banana bread, banana bread with chocolate chips, single banana recipe, easy banana bread, small loaf banana bread

Find it online: https://zorbmeal.com/perfect-small-batch-banana-bread-with-chocolate-chips/