Easy One-Bowl Banana Bread

This one-bowl banana bread uses very ripe, heavily speckled bananas for a moist, tender crumb. The high sugar content in overripe bananas provides natural sweetness and a deep fruit flavor.

The method is direct: wet ingredients are whisked together, and then dry ingredients are folded in gently. Minimal mixing is key to preventing a tough loaf and achieving a delicate texture.

The resulting loaf has a balanced flavor, making it suitable for a morning snack or a simple dessert. If you enjoy simple baking projects, you might also like these soft and chewy oatmeal raisin cookies.

Ingredients

Makes 1 loaf, about 10 slices

• 3 large, very ripe bananas, mashed (about 1 1/2 cups or 340 g)
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (188 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)

Method

1. Prepare Oven and Pan Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch (23×13 cm) loaf pan, or line it with parchment paper, leaving an overhang on the two long sides to create a sling for easy removal.
2. Combine Wet Ingredients In a large bowl, use a fork or potato masher to mash the ripe bananas until they are mostly smooth with some small lumps remaining. Whisk in the melted butter, granulated sugar, eggs, and vanilla extract until well combined.
3. Add Dry Ingredients Add the all-purpose flour, baking soda, salt, and optional cinnamon directly on top of the wet ingredients in the bowl.
4. Fold the Batter Using a spatula, gently fold the dry ingredients into the wet ingredients until they are just combined. Be careful not to overmix; a few small streaks of flour are acceptable. Overmixing can result in a dense, tough bread.
5. Pour and Smooth Pour the batter into the prepared loaf pan and use the spatula to spread it evenly. If desired, you can run the spatula down the center of the loaf to help it dome as it bakes.
6. Bake the Bread Bake for 55 to 65 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the loaf. It is ready when the skewer comes out clean or with a few moist crumbs attached.
7. Cool the Loaf Let the banana bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper sling or carefully invert the pan to remove the loaf. Let it cool completely on the wire rack before slicing and serving.

Recipe Tips and Techniques

Attention to ingredients and mixing technique can make a significant difference in the final texture and flavor of your banana bread.

The Best Bananas for Banana Bread

For the best results, use bananas that are well past their prime for eating fresh. Look for peels that are heavily speckled with brown or are almost entirely black. These bananas are sweeter, have a more intense flavor, and are softer to mash into a smooth consistency that integrates well into the batter.

How to Measure Flour

For a lighter crumb, we suggest the spoon and level method. Use a spoon to fluff up the flour in its container, then spoon it into your measuring cup until it overflows. Use the back of a knife to level off the excess. Scooping directly with the measuring cup can compact the flour, which can lead to a dry, heavy bread.

The Importance of Not Overmixing

When you mix flour with wet ingredients, you begin to develop gluten. Too much gluten can make a quick bread tough. Mix the batter only until the streaks of flour have mostly disappeared. A lumpy batter is a sign of a properly mixed quick bread and helps preserve a tender texture.

Swaps and Variations

This recipe can be used as a starting point. You can customize it with different mix-ins and toppings.

• Mix-Ins: After the batter is mixed, gently fold in up to 1 cup of chopped walnuts or pecans, chocolate chips, or dried fruit like raisins or chopped dates.
• Toppings: Before baking, you can sprinkle the top of the batter with coarse sugar for a crunchy topping, or arrange a few banana slices on top for a decorative finish. A sprinkle of rolled oats also adds texture. For another great breakfast idea, check out this base recipe for overnight oats with variations.
• Spices: In addition to cinnamon, you can add a pinch of nutmeg, allspice, or cardamom to the dry ingredients for a warmer flavor.
• Healthy Swaps: For a different texture and more whole grains, you can replace up to half of the all-purpose flour with whole wheat flour. You might also try reducing the granulated sugar to 1/2 cup (100 g) if your bananas are very sweet.

About This Recipe’s Method

This one-bowl method is designed for convenience. Combining the wet ingredients first, including the acidic bananas, helps the baking soda to leaven the bread. Using melted butter, rather than creaming it with sugar, is a straightforward technique that contributes to a dense, moist crumb. The ratio of ingredients aims for a loaf that is moist without being heavy.

Storing and Reheating

To store, allow the banana bread to cool completely. Wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days.

For longer storage, the bread can be refrigerated. For food safety, leftovers should be refrigerated within 2 hours. Properly wrapped, the bread will keep in the refrigerator for up to 4 days.

For freezing, wrap the whole loaf or individual slices in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving. Slices can be gently reheated in a toaster or microwave.

This recipe was drafted with AI assistance and checked by our editors for measures, timings and food safety. It has not been through a test kitchen. How our recipes are made.