Name: Homemade Chocolate-Covered Ice Cream Bars
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 ripe bananas (about 1⅓ cups mashed); ⅓ cup melted butter (or coconut oil for dairy‑free); ¾ cup granulated sugar (or ½ cup sugar + ¼ cup brown sugar for depth); 1 large egg, beaten; 1 tsp vanilla extract; 1 tsp baking soda; Pinch of salt; 1½ cups all‑purpose flour; Optional add‑ins: ½ cup chopped nuts, chocolate chips, or dried fruit

Description

Soft, moist, and incredibly simple—this One Bowl Banana Bread combines ripe bananas, pantry staples, and minimal cleanup for the perfect breakfast, snack, or dessert loaf anyone can make.

Instructions

Preheat oven to 350 °F (175 °C). Grease a 9×5-inch loaf pan or line with parchment.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
Stir in melted butter until well combined.
Mix in the sugar, beaten egg, and vanilla extract.
Sprinkle baking soda and salt over the mixture; stir gently.
Add flour, folding in until just combined—don’t overmix.
If using add‑ins (nuts, chips), fold them in now.
Pour batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas (freckles or dark skins) for maximum sweetness and moisture.
For extra flavor, toast nuts or chips briefly before adding.
To make it gluten‑free, substitute all‑purpose flour with a 1:1 gluten‑free blend.
Leftovers store well in an airtight container at room temperature for 2–3 days or freeze slices for up to 3 months.