One-Bowl Banana Bread: The Easiest, Most Delicious Recipe
You know that moment when you see those spotty bananas on your counter and think, “I should make banana bread,” but then you imagine the pile of dirty bowls and measuring cups? Yeah, me too. That’s why this One-Bowl Banana Bread is my absolute savior. It’s the recipe I turn to for a stress-free baking session that fills the whole house with a warm, comforting aroma and gives me the perfect grab-and-go breakfast for the week.
One-Bowl Banana Bread: The Easiest, Most Delicious Recipe
Course: BreadsCuisine: AmericanDifficulty: EasyServings
1
loafPrep time
10
minutesCooking time
1
hour5
minutesCalories
300
kcalTotal time
1
hour15
minutesIngredients
3 – large – Ripe Bananas – (the spottier, the better!)
½ cup – Unsalted Butter – (melted and slightly cooled)
⅔ cup – Granulated Sugar
1 – large – Egg
1 tsp – Vanilla Extract
1 tsp – Baking Soda
½ tsp – Salt
1 ½ cups – All-Purpose Flour
½ cup – Chocolate Chips or Chopped Walnuts – (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
- Add the melted (and slightly cooled) butter, sugar, egg, and vanilla extract to the bananas. Whisk everything together until well combined.
- Sprinkle the baking soda and salt over the wet ingredients. Whisk to incorporate.
- Gently fold in the all-purpose flour using a spatula until just combined. Be careful not to overmix.
- If using, fold in the chocolate chips or walnuts.
- Pour the batter into your prepared loaf pan and smooth out the top.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Banana Ripeness is Key: Don’t be shy with those brown spots! The blacker the banana, the sweeter and more flavorful your bread will be. If your bananas aren’t ripe enough, you can bake them (in their peels) on a baking sheet at 300°F for 15-20 minutes until the skins are black.
Don’t Overmix! The number one secret to tender banana bread is to mix the batter until the flour is just incorporated. A few lumps are totally fine. Overmixing leads to a tough, dense loaf.
Test for Doneness: Ovens can vary. If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking. The toothpick test is your best friend.
Customize It: This recipe is a perfect base! Swap the chocolate chips for an equal amount of blueberries, pecans, or even a swirl of peanut butter.
