There’s something magical about the aroma of banana bread baking in the oven. This recipe has been my go-to for years, not just because it’s delicious, but because it truly only needs one bowl. No mixer, no fuss, just perfectly moist banana bread every time. It’s the recipe I turn to when those bananas on the counter are looking a little too brown!
Why You’ll Love This Recipe
This banana bread recipe is all about simplicity without sacrificing flavor. The ingredients list is short, the method is straightforward, and cleanup is minimal. Plus, it’s incredibly forgiving – perfect for bakers of all skill levels. The result is a perfectly moist, flavorful loaf with a tender crumb and that classic banana bread taste we all love.
Ingredients & Equipment
Essential Ingredients:
- 3 very ripe bananas, mashed (about 1½ cups)
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1½ cups all-purpose flour
- Optional: 1/2 cup chopped nuts or chocolate chips
Equipment Needed:
- 9×5 inch loaf pan
- Large mixing bowl
- Fork or potato masher
- Measuring cups and spoons
- Spatula
- Parchment paper
Step-by-Step Instructions
- Prep Your Space (5 minutes)
- Preheat oven to 350°F (175°C)
- Line loaf pan with parchment paper
- Gather ingredients
- Mash and Mix Wet Ingredients (5 minutes)
- Mash bananas in large bowl
- Stir in melted butter
- Mix in brown sugar, egg, and vanilla
- Stir until well combined
- Add Dry Ingredients (5 minutes)
- Sprinkle baking soda and salt over mixture
- Add flour
- Gently fold until just combined
- Don’t overmix!
- Bake (1 hour)
- Pour into prepared pan
- Bake 55-65 minutes
- Test with toothpick
- Cool in pan 10 minutes
Pro Tips for Perfect Banana Bread
- Use very ripe bananas with lots of brown spots
- Melt butter just until liquid, not hot
- Don’t overmix the batter
- Test doneness early – ovens vary
- Cool completely before slicing
Variations & Add-ins
Sweet Add-ins:
- Chocolate chips
- Butterscotch chips
- Dried cranberries
- Coconut flakes
Nut Options:
- Walnuts
- Pecans
- Almonds
- Mixed nuts
Spice Additions:
- Cinnamon
- Nutmeg
- Allspice
- Cardamom
Storage & Make-Ahead
Counter Storage:
- Room temperature 3-4 days
- Wrap tightly in foil or plastic
- Keep in airtight container
Freezer Storage:
- Freezes well up to 3 months
- Wrap in plastic then foil
- Slice before freezing for easy portions
Reheating Tips:
- Room temperature is perfect
- Toast slices lightly
- Warm briefly in microwave
Troubleshooting Guide
Problem: Too Dense
- Don’t overmix batter
- Check baking soda freshness
- Use correct amount of banana
Problem: Not Done in Middle
- Test with toothpick
- Add 5-minute increments
- Check oven temperature
Problem: Too Dry
- Don’t overbake
- Use correct amount of banana
- Check measurement accuracy
FAQs
Can I use frozen bananas?
Yes! Thaw completely and drain excess liquid.
How ripe should bananas be?
Very ripe with lots of brown spots – the riper the better!
Can I make muffins instead?
Yes! Bake at same temperature for 20-25 minutes.
Do I need a mixer?
No! Hand mixing is perfect for this recipe.
Can I reduce the sugar?
Yes, especially if your bananas are very ripe.
This One-Bowl Banana Bread recipe proves that sometimes the simplest recipes are the best. The key is using very ripe bananas and not overmixing the batter. Feel free to make it your own with different add-ins, but the basic recipe is perfect just as it is. Remember, the hardest part is waiting for it to cool before slicing!