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Easy One-Bowl Banana Bread Recipe: Best Homemade No Mixer

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This easy one-bowl banana bread is perfectly moist, not dense, and made with simple pantry staples. No mixer required, and cleanup is a breeze.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups or 340g)
  • ⅓ cup (75g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ½ cup (60g) chopped walnuts or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth, leaving a few small lumps.
  3. Add melted butter to the bananas and stir until combined.
  4. Add sugar, egg, and vanilla; stir until smooth and glossy, about 30 seconds.
  5. Sprinkle flour, baking soda, and salt on top of the wet mixture. Gently stir dry ingredients together on top, then fold into wet mixture until just combined. Do not overmix. Fold in walnuts or chocolate chips if using.
  6. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool in pan on a wire rack for 10 minutes, then lift out and cool completely on the rack. Wait at least 20 minutes before slicing.

Notes

For best results, use very ripe bananas with brown spots. Room temperature egg prevents butter from seizing. Do not overmix to avoid tough bread. Internal temperature should reach 200-205°F for doneness. Bread keeps at room temperature for up to 4 days or freezes for up to 3 months.

Nutrition

Keywords: banana bread, easy banana bread, one bowl banana bread, moist banana bread, homemade banana bread

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