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Easy One-Bowl Banana Bread: Best Homemade Recipe

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This easy one-bowl banana bread is the perfect solution for busy weeknights when you have overripe bananas and need a quick, delicious treat. No mixer required, minimal cleanup, and it’s always a crowd-pleaser.

Ingredients

Scale
  • 3 large ripe bananas, mashed
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 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
  • Optional: 1/2 cup mix-ins (chocolate chips, chopped walnuts, or dried fruit)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper, leaving a 2-inch overhang on the long sides for easy lifting.
  2. In your large mixing bowl, add the three ripe bananas. Mash them with a fork or potato masher until they’re mostly smooth with a few small lumps remaining.
  3. Pour the slightly cooled melted butter over the mashed bananas and stir until combined.
  4. Add the granulated sugar and stir until well combined. Crack the egg into the bowl and add the vanilla extract. Whisk or stir vigorously until the mixture is smooth and slightly lighter in color, about 30 seconds.
  5. Sprinkle the flour, baking soda, and salt evenly over the wet mixture. Use a wooden spoon or rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour—about 10 to 12 strokes. A few small lumps are fine.
  6. If using mix-ins, gently fold them in at this point. Don’t overmix.
  7. Pour the batter into the prepared pan. Use your rubber spatula to scrape every bit of batter into the loaf pan. Spread it evenly and tap the pan gently on the counter a few times to release any air bubbles.
  8. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around 45 minutes), tent the pan loosely with aluminum foil.
  9. Remove the loaf from the oven and place it on a wire rack. Let it cool in the pan for exactly 10 minutes.
  10. After 10 minutes, use the parchment paper overhang to lift the loaf out of the pan. Transfer it to the wire rack and let it cool completely before slicing—about 1 hour.

Notes

For best results, use very ripe bananas (heavily speckled or mostly brown). Don’t overmix the batter to avoid tough bread. Check that your baking soda is fresh by testing it in vinegar. Let the bread cool completely before slicing to prevent a gummy texture. The flavors deepen after a day or two. Store at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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