This post may contain affiliate links. Please read our disclosure policy.
This single serve chocolate chip banana bread is the perfect way to use one ripe banana. Baked in a small ramekin, it’s soft, moist, and filled with gooey chocolate chips. Easy to make with simple pantry ingredients, this mini banana bread loaf is ready in about 30 minutes.
Featured Comment
“Made this today. It came out perfect . . So moist and tasty.”
– D.
Why You’ll Love This Recipe
- Super Moist and Tender: Made with a ripe banana for natural sweetness and the soft, bakery-style texture everyone loves.
- Quick and Easy Recipe: Uses simple pantry staples and is ready in about 30 minutes.
- Perfectly Portioned Loaf: A single serving banana bread that gives you just the right amount without leftovers.
- Loaded with Chocolate Chips: Warm, gooey chocolate melts into every bite for an irresistible treat.
- Versatile Anytime Snack: Enjoy it for breakfast, an afternoon pick-me-up, or a late-night dessert.
What I love about this small chocolate chip banana bread is how comforting it feels to pull a warm, golden loaf from the oven just for myself. It bakes up soft and tender with pockets of melted chocolate and is the perfect way to use one ripe banana.
If you love banana bread, try our single serving and small batch banana bread recipes. Start with our classic 1 banana bread recipe, add crunch with banana nut bread for one, or make our small batch banana muffin recipe. For something richer, our chocolate banana bread for one combines cocoa with sweet banana for an irresistible loaf.
Ingredients
If you have any ingredients leftover from this easy chocolate chip banana bread recipe, check out our Leftover Ingredients Recipe Finder.
- Cinnamon: Adds warmth. Try nutmeg, allspice, or pumpkin pie spice for variation.
- Banana: Use one ripe banana for natural sweetness and moisture. Extra bananas? Make single serve banana pudding, a mini hummingbird cake, or a tropical smoothie.
- Butter: Adds moisture and richness. Swap with oil, coconut oil, or unsweetened applesauce for dairy-free or lighter options.
- Egg Yolk: Binds the ingredients. Save the white for egg white recipes like small batch coconut macaroons, mini angel food cake, or a small white cake.
- Chocolate Chips: Provide gooey, melty pockets of sweetness. Use leftovers in a single serve chocolate lava cake, small batch chocolate chip cookies, small batch chocolate chip pancakes, or a small s’mores dip.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This easy chocolate chip banana bread is moist, flavorful, and simple to customize. Try one of these popular variations:
- Banana Nut Bread: Add 2 tablespoons of chopped walnuts or pecans for crunch.
- Double Chocolate Banana Bread: Stir in cocoa powder for an extra rich loaf.
- Gluten-Free Banana Bread: Use a 1:1 gluten-free flour blend.
How To Make Chocolate Chip Banana Bread For One
These photos and instructions help you visualize how to make this moist chocolate chip banana bread recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (177°C) and lightly grease a 10-ounce ramekin.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, mash the banana with a fork. Add the sugar and beat with a whisk or mixer until well combined.
- Mix in the melted butter, egg yolk, and vanilla.
- Stir in the dry ingredients until just combined, then fold in the chocolate chips.
- Pour the batter into the prepared ramekin. Place the ramekin on a rimmed baking sheet.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let cool for a few minutes before serving.
Expert Tips
- Use a Ripe Banana: Choose a banana with brown spots for the sweetest flavor and easy mashing.
- Measure Flour Correctly: Spoon flour into the measuring cup and level it off. Don’t pack it down.
- Grease the Ramekin: Coat well so the bread releases easily after baking.
- Check for Doneness: Bake 25–30 minutes, but ovens vary. Insert a toothpick into the center – if it comes out clean or with a few moist crumbs, it’s ready.
Frequently Asked Questions
Yes. Thaw frozen bananas completely and drain any excess liquid before mashing.
Bananas with lots of brown spots are best. They’re sweeter, softer, and give the bread the best flavor.
It’s best to stick with the yolk to maintain the right texture for a single serving.
Let it cool completely, then cover and store at room temperature for 1–2 days, or refrigerate for up to 4 days.
Yes. Bake in either two 10-ounce ramekins or use one 5×5-inch baking dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this small chocolate chip banana bread recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Chocolate Chip Banana Bread For One
Equipment
- Electric hand mixer or wire whisk
Ingredients
- ¼ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 medium banana
- 2 tablespoons granulated sugar
- 1 tablespoon salted butter -melted
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 2 tablespoons semi-sweet chocolate chips or use finely chopped chocolate, or mini chocolate chips
Instructions
- Preheat the oven to 350°F (177°C) and lightly grease a 10-ounce ramekin.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, mash the banana with a fork. Add the sugar and beat with a whisk or mixer until well combined.
- Mix in the melted butter, egg yolk, and vanilla.
- Stir in the dry ingredients until just combined, then fold in the chocolate chips.
- Pour the batter into the prepared ramekin. Place the ramekin on a rimmed baking sheet.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let cool for a few minutes before serving.
Notes
- Use a Ripe Banana: Choose a banana with brown spots for the sweetest flavor and easy mashing.
- Measure Flour Correctly: Spoon flour into the measuring cup and level it off. Don’t pack it down.
- Grease the Ramekin: Coat well so the bread releases easily after baking.
- Check for Doneness: Bake 25–30 minutes, but ovens vary. Insert a toothpick into the center – if it comes out clean or with a few moist crumbs, it’s ready.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made 4 muffins with this recipe for about 20 min at 350.. they came out great, I love this recipe when I’m short on ingredients but want to make banana muffins for my kiddos. They also love it. I used to think I liked extremely moist banana bread, I don’t. I like them fluffy which these are with a nice texture to the top
I’m so glad you and your kids enjoyed the recipe! Turning it into muffins is such a great idea — I love hearing how well they turned out.
As expected, this ODK recipe was easy to prepare and came out perfectly. A great way to use up my overripe banana. It was nice to only have a small amount. Joanie has the best banana bread in technique and taste.
Now I’m free to move on to my next ODK experiment. This is so much fun 😁
I’m so happy you enjoyed it!
Made this today. It came out perfect . . So moist, tasty. Thanks for the great recipe.
Question: What size pan should I use if I want to double the recipe?
I’m glad you enjoyed it. If doubling the recipe, I’d suggest using either two 10-ounce ramekins or use a 5×5-inch baking dish to accommodate the increased amount of batter.
The recipe sounds fantastic! I however am not a big fan of chocolate chips in my banana bread. Has anyone tried it with another type of chip such as peanut butter, butterscotch, or maybe Heath bar chips? If so would love to hear how you thought it turned out! Thanks!
I never had chocolate chips in my banana bread before trying this recipe today. It was yummy but I may be a purist when it comes to my banana bread. I think your alternatives sound delicious. Have you tried any of them? I do like nuts in my bread. The peanut butter chips sound like they might be an even better option for my palette. Please, let us know how your ideas turn out.
Great recipe
Thank you!