One-Bowl Easy Banana Bread

This One-Bowl Easy Banana Bread is the ultimate fuss-free recipe I turn to when I want something cozy, sweet, and homemade in no time. With just one bowl and a handful of pantry staples, I can whip up a perfectly moist loaf with minimal mess and maximum flavor.

Why You’ll Love This Recipe

I love this banana bread because it’s so simple—no need for a mixer, and only one bowl to clean. The texture is soft and moist, and the banana flavor really shines through. It’s perfect for breakfast, snacking, or even dessert. Whether I make it plain or toss in extras like nuts or chocolate chips, it’s a classic I never get tired of.

ingredients

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

• Overripe bananas, mashed
• Melted unsalted butter or neutral oil
• Brown sugar or granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon (optional)
• Chopped walnuts or chocolate chips (optional)

directions

1. I preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.

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

3. I stir in the melted butter, sugar, eggs, and vanilla until fully combined.

4. I sprinkle the flour, baking soda, salt, and cinnamon (if using) directly over the wet mixture and stir until just combined—being careful not to overmix.

5. If I’m adding nuts or chocolate chips, I fold them in gently at this point.

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

7. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

8. I let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, about 8–10 slices. It takes around 10 minutes of prep and 50–60 minutes of baking time, making it just over an hour from start to finish.

Variations

• I sometimes add a swirl of peanut butter or Nutella before baking.

• For a tropical twist, I mix in shredded coconut and a splash of coconut extract.

• I use half whole wheat flour for added fiber without sacrificing moisture.

• To make muffins instead, I divide the batter into a muffin tin and bake for 18–22 minutes.

storage/reheating

I store the banana bread wrapped in plastic or in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. It also freezes well—I wrap slices individually for quick breakfasts. To reheat, I microwave a slice for 20–30 seconds or toast it lightly.

FAQs

Can I use frozen bananas?

Yes, I thaw them first and drain off excess liquid. They actually make the bread even more flavorful.

Why is my banana bread dense?

Overmixing the batter can cause it to be dense. I stir just until the flour disappears to keep it tender.

Can I make this without eggs?

Yes, I use flax eggs or mashed banana or applesauce as an egg replacement. It still turns out moist and delicious.

How ripe should the bananas be?

I use very ripe bananas—deeply spotted or mostly black—for the best sweetness and flavor.

Can I reduce the sugar?

Absolutely. I sometimes use ¼ cup less if my bananas are very sweet, or I swap half with maple syrup or honey for a different twist.

Conclusion

This One-Bowl Easy Banana Bread is a go-to recipe I can rely on whenever I need something simple and delicious. It’s moist, flavorful, and endlessly customizable. Whether I’m baking for the week or sharing a loaf with friends, this banana bread never sticks around for long.

One-Bowl Easy Banana Bread

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8–10 slices
• Category: Breakfast, Snack, Dessert, Baking
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

This One-Bowl Easy Banana Bread is the ultimate no-fuss recipe! Made with ripe bananas, pantry staples, and zero fancy tools, it’s soft, moist, and ready in just over an hour. Whether plain, packed with chocolate chips, or swirled with peanut butter, this banana bread is a cozy, crowd-pleasing classic.

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Ingredients

• 3 ripe bananas, mashed
• 1/2 cup melted unsalted butter or neutral oil
• 1/2–3/4 cup brown sugar or granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

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Instructions

1. Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until mostly smooth.
3. Stir in melted butter, sugar, eggs, and vanilla until combined.
4. Sprinkle flour, baking soda, salt, and cinnamon (if using) over the wet mixture. Stir until just combined—do not overmix.
5. Fold in walnuts or chocolate chips, if using.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

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Notes

• Use deeply spotted or black bananas for the best flavor.
• Add peanut butter, Nutella, or swirl in fruit preserves for extra flavor.
• Use half whole wheat flour for more fiber.
• Make muffins by baking in a muffin tin for 18–22 minutes.
• For egg-free baking, use flax eggs, extra mashed banana, or applesauce