Easy Banana Chocolate Chip Bread - Fuss Free with Minimal Washing, Only One Zip Lock Bag and One Baking Tin Are Required!!!

&version;I have baked so many different banana bread before and all that I have mentioned in my blog are all good!!! Among them, I must say that some recipes are pretty unique to me and they are:
This gluten free one with NO fat and sugar added!!!
This slightly boozy one with rum and sultanas!!!
This extremely moist and buttery one with walnuts!!!
This wholemeal one with Milo!!!
This McCafe-like one with dark brown sugar and golden syrup!!!
This Hummingbird's Bakery one which is always my fav!!!
I want to bake more banana bread!!! Do you? I bet that it will be hard for you to say no to bake with this recipe because it requires very minimal amount of dish-washing!!! It's really true... I can bake this fully-banana-chocolate-chip-loaded banana bread by using one large zip lock bag and one baking tin. And eventually, all I need to wash is just the baking tin!!! Not convinced? I will show you...

Easy and Fuss Free Banana Chocolate Chip Bread
Made with minimal washing as only one zip lock bag and one baking tin are required!!!

Yes!!! You need just one large zip lock bag and one 10 x 20 cm loaf tin to bake this banana bread

If you don't want to wash the measuring cups and spoons, you will use a weighing scale to measure the oil, sugar, flour and baking powder

Are you ready? Let's begin ...

First, I did this.

I added the egg...
Then the oil, sugar, flour, baking powder and chocolate chips by their weights into the zip lock bag

Seal the bag, squish, squash, pour and bake!

Ta dah!!!

Next, all you have to do is to discard the zip lock and wash the baking tin.Then, you can relax and enjoy this banana bread!

Yummy!
I like it the most when it is freshly baked and slightly warm.

... and ultimately heavenly with a generous squeeze with honey!!!

You might ask... Can I use this zip lock bag mixing technique to bake all banana breads? Nay! Not ready... It depends on the recipe that you will use. At one glance, I know that this banana bread recipe at Epicurious is going to be forgiving. So forgiving that I know that this quick and fuss free zip lock bag mixing technique will work perfectly well with it. Hence this is why I called this recipe the agak agak banana bread recipe. LOL! Agak agak??? It means estimate in Malay language. Needless to say much, this recipe is so easy that you can agak agak all the way and still can bake a decent banana bread.
Still not convinced? Watch this video... 

Want to bake this easy fuss free banana bread???
Here's the recipe that is adapted from Epicurious

Make one 10 x 20 cm loaf

3 very extra large or 4 large ripe bananas - don't need to measure

1/4 cup (60ml or 60g) any neutral tasting oil like Alfa One rice bran oil
1/2 cup (100g) caster sugar
1 1/2 cup (225g) all purpose or plain flour
a large pinch of salt
1 large egg
1 tsp (5g) baking powder
chocolate chips - as many as you want! I have added 100g Callebaut dark chocolate callets with 70% cocoa for mine.

You also need:

One large zip lock bag

One 10 x 20cm loaf tin
Baking paper to line the baking tin
One weighing scale - If you don't have weighting scale, you will have to use measuring cups and wash them :p

Preheat oven to 180°C / 350°F. Line baking tin with baking paper. Set aside.

Peel the bananas and place them into a zip lock bag. Close the zip of the bag and use your hand to press the bananas until they are all roughly mashed.

Open the zip of the bag and add the remaining ingredients by weight except the chocolate chips. Seal the zip of the bag tightly and mix by squishing and clenching the batter with your hands. Open the zip of the bag and pour in the chocolate chips into every angle inside the bag. Then squish the bag slightly and gently to mix in the chocolate chips.

Pour batter into the prepared tin and squeeze every corner of the bag to make sure that all the batter is transferred into the tin. Bake for 55- 60 mins or until it forms a golden brown crust and also a skewer inserted bread comes out clean.

Personal Note: After 45-50 mins of baking, I noticed that the skewer inserted into my bread has already come out clean but it hasn't develop a nice golden brown crust yet and so I baked mine for another 10 mins. Thus my total baking time is 55 mins. Yours might be a little different and so please take note!
Allow the bread to cool slightly in the tin for about 15 mins before removing the bread from the tin and place it onto a wire rack to cool until it is slightly warm or cooled completely. Both are nice!

Slice and serve.

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