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Easy One-Bowl Banana Bread: Best Homemade Recipe

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This easy one-bowl banana bread is tender, moist, and perfectly domed on top. Made with simple pantry ingredients and no mixer required, it’s a foolproof recipe that delivers comfort food at its simplest.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 to 1.5 cups)
  • 1/3 cup (75g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips, chopped walnuts, or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides, or grease with non-stick spray.
  2. Mash the bananas in a large mixing bowl using a fork or potato masher until smooth with a few small lumps remaining.
  3. Add the melted butter, granulated sugar, and brown sugar to the mashed bananas. Stir until combined. Let the mixture sit for 1 minute.
  4. Add the room-temperature egg and vanilla extract. Stir vigorously for about 30 seconds until the mixture becomes smooth, glossy, and slightly lighter in color.
  5. Sprinkle the flour, baking soda, and salt evenly over the wet mixture. Stir gently using a folding motion until just combined, about 15 to 20 strokes. A few streaks of flour should remain.
  6. If using mix-ins, gently fold them in with 3 to 4 strokes.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 10 to 15 minutes.
  9. Cool the bread in the pan for 10 minutes, then use the parchment paper sling to lift it out and transfer to a cooling rack. Cool completely before slicing, about 1 hour.

Notes

Use very ripe bananas with brown spots for best sweetness and moisture. Don’t overmix the batter once flour is added to avoid a tough loaf. Let the bread cool completely before slicing to prevent a gummy texture. For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use melted coconut oil or vegan butter. For a gluten-free version, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: banana bread, one-bowl banana bread, easy banana bread, homemade banana bread, no mixer banana bread, moist banana bread

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