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Best One-Bowl Banana Bread: Easy, Moist & No Mixer

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This one-bowl banana bread is tender, moist, and deeply flavored without needing a mixer or a dozen bowls. It’s a foolproof recipe that delivers perfect results every time, using simple pantry ingredients.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups / 360 ml)
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional add-ins: ½ cup (90 g) chocolate chips, ½ cup (60 g) chopped walnuts, or ½ cup (80 g) fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper, leaving a little overhang on the long sides for easy lifting.
  2. Mash the bananas. In your large mixing bowl, add the three ripe bananas. Use a fork or a potato masher to mash them until they’re mostly smooth with a few small lumps remaining. This should take about 30 seconds.
  3. Add the wet ingredients. To the mashed bananas, add the melted butter (make sure it’s not hot), granulated sugar, eggs, and vanilla extract. Whisk everything together until it’s well combined and smooth. The mixture should look slightly glossy and uniform. Whisk for a good 30-45 seconds.
  4. Add the dry ingredients. Sprinkle the flour, baking soda, and salt over the wet mixture. Use your spatula to fold the dry ingredients into the wet ones. Stir gently, using a folding motion, just until you no longer see streaks of flour. A few small lumps are perfectly fine.
  5. Fold in any add-ins. If you’re using chocolate chips, nuts, or fruit, gently fold them in now. Use just a few strokes to distribute them evenly. If you’re using frozen fruit, toss it in a tablespoon of flour before adding to prevent sinking.
  6. Pour the batter into the prepared loaf pan. Use your spatula to scrape every last bit of batter into the pan. Spread it evenly with the back of the spatula. Tap the pan gently on the counter a few times to release any air bubbles.
  7. Bake for 55-65 minutes. Place the pan in the preheated oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent the pan loosely with aluminum foil.
  8. Cool in the pan for 10 minutes. Once done, remove the pan from the oven and place it on a cooling rack. Let it cool in the pan for 10 minutes.
  9. Remove from the pan and cool completely. After 10 minutes, run a knife around the edges if needed, then lift the bread out using the parchment overhang (or invert it onto the rack). Let it cool completely on the rack before slicing.

Notes

Don’t over-mix the batter. Use a kitchen scale for accuracy. Check your baking soda’s freshness. Let the butter cool slightly. Use room temperature eggs. Don’t slice until completely cool.

Nutrition

Keywords: banana bread, one-bowl banana bread, easy banana bread, moist banana bread, no mixer banana bread, quick bread

Find it online: https://lindabake.com/best-one-bowl-banana-bread-easy-moist-and-no-mixer/