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One Bowl Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 481 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This One Bowl Banana Bread recipe is a simple and classic treat that requires minimal effort and produces a moist, flavorful loaf. Using overripe bananas, a few pantry staples, and just one bowl for mixing, this bread is perfect for beginners and busy bakers alike. The result is a tender bread with a hint of cinnamon that’s wonderful as a breakfast snack or afternoon treat.

Ingredients

Units Scale

Wet Ingredients

  • 3 large bananas (or 4 small bananas), overripe
  • 1/2 cup unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven and prepare the pan: Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly to prevent sticking and set it aside.
  2. Mash the bananas: In a large mixing bowl, mash the overripe bananas using a fork or potato masher until smooth with some small lumps remaining for texture.
  3. Add melted butter: Pour the ½ cup of melted unsalted butter into the mashed bananas and whisk together until fully combined.
  4. Add sugar, eggs, and vanilla: Stir in ⅔ cup granulated sugar, 2 eggs, and 1 teaspoon vanilla extract. Whisk all wet ingredients together until the mixture is smooth and homogenous.
  5. Incorporate dry ingredients: Add the dry ingredients — 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, and ¼ teaspoon salt — to the wet mixture. Using a spatula, fold the flour mixture in gently until just combined. Do not overmix to keep the bread tender.
  6. Transfer batter to loaf pan: Pour the batter into the greased 9×5 inch loaf pan and spread it evenly.
  7. Bake the banana bread: Place the pan in the preheated oven and bake for about 60 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
  8. Cool the bread: Remove the bread from the oven and let it sit on the counter for 5-10 minutes. Then, transfer it onto a wire rack to cool completely before slicing and serving.

Notes

  • Bananas: Use overripe bananas for the best flavor and moisture.
  • Sugar alternatives: Granulated sugar can be substituted with raw or coconut sugar, but avoid maple syrup as it adds too much liquid.
  • Flavor variations: Enhance the basic recipe by adding chopped walnuts, pecans, chocolate chips, dried fruits like cranberries or blueberries, or shredded and well-squeezed zucchini.
  • Storage: Store in a zip-lock bag or airtight container. Fresh at room temperature for a couple of days or refrigerated for up to a week.
  • Freezing: Slice before freezing in a zip-lock bag for up to 2-3 months. Easily thaw individual slices when needed.

Nutrition

  • Serving Size: 1 slice (1/10 of a loaf)
  • Calories: 220
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://jessicasrecipes.com/one-bowl-banana-bread-recipe/