Print

Easy One-Bowl Banana Bread: Perfect Homemade Recipe

one-bowl banana bread - featured image
Print Recipe

This one-bowl banana bread is incredibly moist, tender, and simple to make. With just a whisk and a bowl, you’ll have a perfect loaf that’s great for breakfast, snack, or dessert.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1½ cups or 340g)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (190g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (85g) chocolate chips (optional)
  • ½ cup (60g) chopped walnuts (optional)
  • ½ cup (70g) blueberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Mash the bananas in a large mixing bowl using a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the melted butter and sugar to the mashed bananas. Whisk until smooth and glossy.
  4. Add the eggs and vanilla extract. Whisk until smooth and uniform, about 30 seconds.
  5. Sprinkle the flour, baking soda, and salt evenly over the wet ingredients. Fold with a spatula or wooden spoon just until no white streaks remain. Do not over-mix.
  6. If using, gently fold in chocolate chips, nuts, or blueberries with 10-12 strokes.
  7. Pour the batter into the prepared loaf pan. Smooth the top gently and tap the pan on the counter a couple of times to release air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
  9. Cool in the pan for 10 minutes, then use the parchment overhang to lift the bread out and transfer to a cooling rack.
  10. Cool completely before slicing, at least 1 hour.

Notes

Banana ripeness is key: use very ripe bananas with brown spots. Do not over-mix the batter to avoid tough bread. Let the bread cool completely before slicing for best texture. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, substitute butter with coconut oil or plant-based butter. For an egg-free version, use 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water).

Nutrition

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

Find it online: https://crispcraving.com/easy-one-bowl-banana-bread-perfect-homemade-recipe/