One Bowl Banana Bread

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5 from 4 votes

Easy one-bowl banana bread is a delicious way to use up ripe bananas. No mixer needed!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast

Cuisine: American

Servings: slices

Author: Yumna Jawad

Equipment

Ingredients

3 over-ripe bananas
½ cup packed light brown sugar
⅓ cup melted butter
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt

Instructions

Preheat the oven to 350˚F and line a 9x5-inch loaf pan with parchment paper, leaving excess on the two longer sides.
Mash the bananas in a large bowl. Add sugar and butter, and continue to mash with the bananas until almost completely smooth.
Add the eggs and vanilla and whisk until smooth. Add the flour, baking soda, cinnamon, and salt, and fold with a rubber spatula until no streaks of flour remain.
Scrape the batter into the prepared pan and bake for 50 to 55 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
Let cool for at least 20 minutes, then remove from pan and cool completely on a wire rack before slicing and serving.

Video

Notes

My Top Tip: Stop folding as soon as the flour disappears. Extra mixing can make the loaf dense or tough. Scrape the bottom of the bowl as you fold so you don’t leave pockets of dry flour underneath.

Storage: Cool the banana bread completely, then store it in an airtight container. It'll last up to 5 days at room temperature and 1 week in the fridge. Enjoy it at room temperature, heat it in the microwave for 15–20 seconds, or warm it in the toaster oven at 350ºF wrapped in aluminum foil for 5–10 minutes.

Freezing: Slice the cooled banana bread into individual servings, wrap each slice tightly in plastic wrap, and place them in a freezer bag or airtight container. They'll stay fresh in the freezer for up to 3 months. Thaw in the fridge overnight or at room temperature, then reheat.

Nutrition

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