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Easy One-Bowl Banana Bread Recipe (No Mixer Needed)

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This easy one-bowl banana bread requires no mixer and comes together in about 10 minutes of active work. Made with ripe bananas and pantry staples, it yields a moist, tender loaf with a golden crust that’s perfect for busy mornings.

Ingredients

Scale
  • 3 large ripe bananas (heavily spotted or black)
  • 1/3 cup unsalted butter, melted and cooled slightly
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, mash the peeled bananas with a fork until mostly smooth with a few small lumps.
  3. Pour the cooled melted butter over the mashed bananas and stir until combined.
  4. Add the sugar and stir well. Then add the egg and vanilla, whisking until smooth and glossy (about 30 seconds).
  5. Sprinkle the flour, baking soda, salt, and cinnamon (if using) over the wet mixture. Stir gently with a wooden spoon or spatula until just combined. Do not overmix; a few streaks of flour are okay.
  6. Let the batter rest in the bowl for 5 minutes to allow the flour to hydrate and the baking soda to activate.
  7. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  8. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before slicing.

Notes

Use very ripe bananas for best sweetness and texture. Do not overmix the batter to avoid a tough loaf. Let the batter rest for 5 minutes before baking for a better texture. For chocolate chip version, fold in 1/2 cup chocolate chips. For nutty version, add 1/2 cup chopped walnuts or pecans. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, replace egg with a flax egg and use melted coconut oil or vegan butter. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

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