Easy One-Bowl Banana Bread

This One Bowl Banana Bread is efficient and delicious, turning ripe bananas into a moist, flavorful loaf. Minimal cleanup is part of its charm—perfect for breakfast or a quick snack.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 10 minutes
Servings: 8

Why You’ll Love This Recipe

Requires just one bowl for preparation, making cleanup effortless.
Perfect use for over-ripe bananas sitting on your counter.
Simple, accessible ingredients you likely already have at home.
Yields a consistently moist, tender bread with a rich banana flavor.

Ingredients

3 over-ripe bananas: The sweetness and moisture of ripe bananas are essential; they offer the best flavor and texture.
½ cup packed light brown sugar: Adds moisture and a deeper flavor profile with its molasses content. Substitute with white sugar if needed, though flavor will vary slightly.
⅓ cup melted butter: Provides moisture and richness. Margarine or oil can be used as a substitute, though the taste may differ.
2 eggs: Bind the mixture, providing structure and moisture. For a vegan alternative, use flax eggs.
2 teaspoons vanilla extract: Enhances sweetness, adding depth of flavor.
2 cups all-purpose flour: Forms the base structure of the bread. Can be replaced with a gluten-free blend for dietary restrictions.
1 teaspoon baking soda: Essential for the bread’s rise, its reaction with acidic banana is key for a light texture.
1 teaspoon cinnamon: Adds warmth and depth to complement the banana flavor.
¼ teaspoon salt: Balances sweetness, enhancing the overall flavor.

How to Make It

Step 1: Prepare Your Pan

Preheat the oven to 350˚F. Line a 9 by 5-inch loaf pan with parchment paper, allowing the excess to hang over the longer sides, making it easy to lift the bread once baked.

Step 2: Mash and Mix Wet Ingredients

Mash your over-ripe bananas thoroughly in a large mixing bowl. Add the brown sugar and melted butter, mashing further until nearly smooth. This step is crucial as a smooth mixture ensures a uniform texture in the bread.

Step 3: Add Eggs and Vanilla

Whisk in the eggs and vanilla extract, incorporating them until the mixture is smooth and homogeneous. This ensures even baking and consistent flavor throughout the loaf.

Step 4: Combine Dry Ingredients

Add the flour, baking soda, cinnamon, and salt. Using a rubber spatula, fold the ingredients gently until you no longer see streaks of flour. Over-mixing can lead to a dense bread, so gentle folding is vital.

Step 5: Bake and Cool

Transfer the batter into your prepared loaf pan. Bake in the preheated oven for 50 to 55 minutes, testing with a cake tester or skewer; it should come out clean when the bread is done. Allow the loaf to cool in the pan for at least 20 minutes, then lift it out using the parchment and let it cool completely on a wire rack before slicing.

Recipe FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Just thaw them fully and drain excess liquid to avoid altering the batter’s consistency.

How can I store banana bread to keep it fresh?

Store your banana bread in an airtight container at room temperature for up to 3 days. For longer storage, it can be frozen. Wrap it tightly in plastic wrap and then foil before freezing.