One-bowl banana bread recipe makes soft, moist bread full of classic banana flavor. It takes just 10 minutes to mix up with no mixer necessary.
If you’re looking for a no-fuss banana bread recipe to use up your overripe bananas, this is it. This one bowl banana bread comes together in minutes with simple pantry ingredients and makes loaf of soft banana bread.
There’s no mixer necessary and no complicated steps — just stir everything together and bake. It’s the perfect recipe for busy days, last-minute baking, or when you have a few overripe bananas sitting on the counter.
Ingredient notes and substitutions
- Bananas: It’s important to use very ripe bananas. I like to use bananas that are equal parts brown spots and yellow.
- Butter: This recipe uses melted butter. The butter shouldn’t be hot and sizzling. I melt it about 80% of the way and then whisk it to let it finish melted.
- Brown sugar: Dark brown sugar or golden brown sugar will work.
- Flour: It’s important to properly measure flour to avoid heavy or doughy banana bread. The proper way to measure flour is to stir it to break it up. Then lightly spoon it into a measuring cup and level it off.
How to make one-bowl banana bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 350F. Place oven rack in lower middle position. Grease a 9×5 loaf pan. Set aside.
Step 2: In a large mixing bowl, whisk the mashed bananas and melted butter together until well-combined.
Step 3: Add the sugars, and mix in until combined.
Step 4: Stir in the egg, egg yolk, and vanilla extract until combined.
Step 5: Add the flour, baking soda, salt, and cinnamon. Stir in just until combined.
Step 6: Pour the batter into the prepared pan.
Step 7: Bake for about 55-70 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil around 25 minutes if browning too quickly.
Recipe Tips!
- Mixing: I highly recommend mixing banana bread by hand. It’s easy and it helps to avoid overmixing, which can give you a dense or heavy loaf.
- Baking: Since banana bread has a fair amount of sugar, it can easily overbrown. I check the bread part-way through the baking time to check to see whether it’s browning too quickly. If it is, I tent a piece of aluminum foil over the top. You can also decrease the oven temperature by 25F.
- Banana flavor: Also, if you can wait, I find that the banana flavor is even stronger on the second day.
- Variations: Add ½–1 cup chocolate chips, chopped nuts, and more.
How to freeze banana bread
Bake as directed, and then let the banana nut bread cool to room temperature on a wire cooling rack. Wrap the whole loaf tightly in plastic wrap, and then wrap in aluminum foil. Freeze.
You can also freeze individual slices by tightly wrapping a slice in plastic wrap, and placing the slices in a freezer bag.
Storage
Store the banana bread in an airtight container at room temperature. It will keep for about 3 days when properly stored.
More banana bread recipes!
If you’ve tried this one-bowl banana bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram, Pinterest, YouTube, or TikTok for even more delicious food.
One Bowl Banana Bread Recipe
Equipment
Ingredients
- 1 ½ cups mashed banana
- ½ cup salted butter melted
- ¾ cup brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350F. Place oven rack in lower middle position. Grease a 9×5 loaf pan. Set aside.
- In a large mixing bowl, whisk the mashed banana and melted butter together until well-combined.1 ½ cups mashed banana, ½ cup salted butter
- Add the sugars, and mix in until combined.¾ cup brown sugar, ⅓ cup granulated sugar
- Stir in the egg, egg yolk, and vanilla extract until combined.1 large egg, 1 large egg yolk, 1 ½ teaspoon vanilla extract
- Add the flour, baking soda, salt, and cinnamon. Stir in just until combined.2 cups sifted all-purpose flour, 1 ½ teaspoon baking soda, ½ teaspoon salt, ¾ teaspoon ground cinnamon
- Pour the batter into the prepared pan.
- Tent with foil around 25 minutes if browning too quickly.
- Bake for about 55-70 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Bananas: It’s important to use very ripe bananas. I like to use bananas that are equal parts brown spots and yellow.
- Butter: This recipe uses melted butter. The butter shouldn’t be hot and sizzling. I melt it about 80% of the way and then whisk it to let it finish melted.
- Brown sugar: Dark brown sugar or golden brown sugar will work.
- Flour: It’s important to properly measure flour to avoid heavy or doughy banana bread. The proper way to measure flour is to stir it to break it up. Then lightly spoon it into a measuring cup and level it off.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!