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One Bowl Banana Bread: Easy, Moist & Perfect Recipe

one bowl banana bread - featured image

This easy one-bowl banana bread is moist, tender, and comes together in under 15 minutes with no mixer required. It’s the perfect weeknight treat using simple pantry ingredients.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • ⅓ cup unsalted butter, melted (75g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ½ cup mix-ins (75g) such as chocolate chips, chopped walnuts, or dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line with parchment paper.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth (a few lumps are fine).
  3. Add the melted butter and stir until combined.
  4. Mix in the granulated sugar, room-temperature egg, and vanilla extract. Stir vigorously until smooth and glossy.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with a spatula just until no streaks of flour remain. Do not overmix.
  6. If using mix-ins, fold them in gently.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  9. Cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
  10. Slice and enjoy. For best results, let cool completely before slicing.

Notes

Use very ripe bananas with brown spots for best sweetness and moisture. Do not overmix the batter to avoid a tough texture. Let the bread cool completely before slicing to prevent crumbling. For high altitude (above 3,000 ft), reduce sugar by 1-2 tbsp, increase flour by 2 tbsp, add 1 tbsp extra liquid, and bake at 375°F.

Nutrition

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