Introduction

This one bowl banana bread is a simple, moist, and delicious treat perfect for using up ripe bananas. With minimal cleanup and straightforward steps, it’s a great choice for beginner bakers or anyone craving a classic homemade loaf.

One Bowl Banana Bread Recipe - Recipe Image

Ingredients

6 tablespoons butter (melted)
3 medium very ripe bananas (peeled, about 1 1/2 to 1 3/4 cups mashed)
¾ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

Instructions

Step 1: Preheat your oven to 350˚F (175˚C).
Step 2: Place the butter in a large microwave-safe bowl and melt it by heating for 15–30 seconds.
Step 3: Add the peeled bananas to the melted butter and mash them thoroughly with a fork until combined.
Step 4: Stir in the sugar, egg, and vanilla extract until the mixture is smooth.
Step 5: Add the flour, baking soda, and salt, then gently stir just until the flour is incorporated. Avoid overmixing.
Step 6: Pour the batter into a greased loaf pan (approximately 9.25″ x 5.25″ x 2.75″) and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely. Slice into 8 pieces to serve.

Tips & Variations

For extra flavor, add ½ cup of chopped nuts or chocolate chips to the batter before baking.
Use overripe bananas with brown spots for the best sweetness and moisture.
Try substituting half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 3 months. Reheat slices in the microwave for 15-20 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing and adding to the batter.

What can I substitute for butter in this banana bread?

You can use equal amounts of vegetable oil or melted coconut oil as a substitute for butter. This may slightly change the texture but will still yield a moist loaf.

One Bowl Banana Bread Recipe

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★★★★★

4.8 from 100 reviews

This One Bowl Banana Bread recipe is a simple, classic, and moist quick bread made using ripe bananas and basic pantry ingredients. It’s a fuss-free recipe that requires minimal clean-up and comes together with just one bowl and a few easy steps. Perfect for breakfast, snack, or dessert, it produces a tender crumb with a hint of vanilla and buttery flavor.

Author: Elias
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 slices 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

6 tablespoons butter (melted)
3 medium very ripe bananas (peeled, about 1 1/2 to 1 3/4 cups mashed)
¾ cup white sugar
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

Instructions

Preheat Oven: Preheat your oven to 350˚F (177˚C) to ensure it’s ready for baking your banana bread.
Melt Butter: Place the butter in a large microwave-safe bowl and melt it by heating for 15-30 seconds in the microwave until fully liquefied.
Mash Bananas: Add the peeled bananas into the melted butter. Using a fork, mash the bananas until smooth and mix thoroughly with the butter.
Mix Wet Ingredients: Stir in the white sugar, egg, and vanilla extract into the banana and butter mixture, blending everything until smooth and evenly combined.
Add Dry Ingredients: Sprinkle in the flour, baking soda, and salt. Gently stir until just combined—do not overmix to keep the bread tender.
Prepare Pan and Bake: Transfer the batter into a large greased loaf pan measuring approximately 9.25 inches long, 5.25 inches wide, and 2.75 inches deep. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Cool Bread: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then, remove the loaf from the pan and cool completely on a wire rack before slicing.
Serve: Slice the banana bread into 8 slices and enjoy as a delicious snack or breakfast treat.

Notes

Use very ripe bananas with lots of brown spots for the best natural sweetness and moist texture.
Do not overmix the batter once the flour is added, or the bread may become dense and tough.
You can substitute white sugar with brown sugar for a deeper flavor.
Add-ins like chopped nuts or chocolate chips can be mixed in with the dry ingredients if desired.
Store the banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Keywords: banana bread, one bowl recipe, quick bread, easy banana bread, moist banana bread