One Bowl Banana Bread

This one bowl banana bread is my ultimate solution for when I want something warm, comforting, and homemade—without the mess. It’s soft, moist, and filled with rich banana flavor. I love that I can mix everything in a single bowl, toss it in the oven, and end up with a perfectly golden loaf that tastes like I spent hours baking.

Why You’ll Love This Recipe

I love how quick and foolproof this recipe is. There’s no need for a mixer or multiple bowls—just a few ingredients, a fork, and a spoon. The result is banana bread that’s tender, flavorful, and ready for anything, whether I want to dress it up with chocolate chips or keep it simple for a slice-and-go breakfast. It’s my favorite way to use up overripe bananas and avoid unnecessary cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Overripe bananas
• All-purpose flour
• Baking soda
• Salt
• Egg
• Brown sugar or granulated sugar
• Melted butter or oil
• Vanilla extract
• Optional: chocolate chips, chopped nuts, cinnamon

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a large mixing bowl, I mash the bananas until smooth.

3. I add the melted butter, sugar, egg, and vanilla extract to the bananas and stir until fully combined.

4. I sprinkle the flour, baking soda, and salt right over the wet mixture and stir gently just until everything is mixed—being careful not to overwork the batter.

5. If I’m using any mix-ins like nuts or chocolate chips, I fold them in now.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices).
Preparation time: 10 minutes
Baking time: 55 minutes
Total time: 1 hour 5 minutes

Variations

I like to toss in some chopped walnuts or pecans for texture, or swirl in a bit of peanut butter for a fun twist. When I want something indulgent, I add chocolate chips. For a lighter version, I use half whole wheat flour and swap half the butter for applesauce or Greek yogurt.

storage/reheating

I store the cooled banana bread wrapped tightly at room temperature for up to 3 days. If I refrigerate it, it lasts up to a week. It also freezes well—I slice and wrap individual pieces for easy grab-and-go snacks. To reheat, I microwave a slice for 15–20 seconds or toast it for a slightly crisp edge.

FAQs

Can I use frozen bananas?

Yes, I let them thaw completely and drain any excess liquid before mashing. They work great and are often sweeter than fresh ones.

Can I make this banana bread dairy-free?

Definitely. I use coconut oil or a dairy-free butter alternative. The texture and flavor are still fantastic.

Why is my banana bread dense?

It’s usually from overmixing the batter. I stir just until the flour disappears to keep it light and tender.

Can I make this into muffins?

Yes, I divide the batter into a muffin tin and bake at 350°F for 20–25 minutes. It makes about 10–12 muffins.

How ripe should my bananas be?

The riper, the better. I use bananas with lots of brown spots for the best flavor and moisture.

Conclusion

This one bowl banana bread is a staple in my kitchen. It’s fast, delicious, and so easy to clean up. Whether I’m making it for breakfast, dessert, or a quick snack, I know I can rely on this recipe to give me that perfect banana bread texture and taste—every time.