Slice of delicious one bowl banana bread on a wooden table

One Bowl Banana Bread

BySavannah Brooks
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why make this recipe

One Bowl Banana Bread is a delightful treat that combines the sweetness of ripe bananas with simple ingredients. It is perfect for breakfast, a snack, or dessert. This recipe is great because it is quick to make and requires minimal cleanup. You can enjoy a warm slice fresh from the oven, and it fills your kitchen with a wonderful smell. Plus, it’s a fantastic way to use up overripe bananas that might otherwise go to waste!

how to make One Bowl Banana Bread

Ingredients:

  • 3 large bananas (or 4 small bananas)
  • 1/2 cup unsalted butter (melted)
  • 2/3 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Directions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set it aside.
  2. In a large mixing bowl, mash 3 large (or 4 small) overripe bananas using a fork or a potato masher.
  3. Add 1/2 cup of melted butter to the mashed bananas and whisk until combined.
  4. Mix in 2/3 cup of sugar, 2 eggs, and 1 teaspoon of vanilla extract. Whisk everything together again.
  5. Add the dry ingredients: 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Use a spatula to fold the dry ingredients into the wet mixture.
  6. Pour the batter into the pre-greased 9×5 inch loaf pan.
  7. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let the bread sit on the counter for about 5-10 minutes. Then, transfer it to a wire rack to cool completely.

how to serve One Bowl Banana Bread

You can serve One Bowl Banana Bread warm or at room temperature. For a delicious touch, consider spreading a little butter or cream cheese on top. It pairs nicely with a cup of coffee, tea, or a glass of milk. You can also enjoy it plain or add some toppings like sliced bananas or nuts for extra flavor.

how to store One Bowl Banana Bread

To store your One Bowl Banana Bread, wrap it in plastic wrap or foil to keep it fresh. You can leave it at room temperature for a few days. If you want to keep it longer, store it in the refrigerator for up to a week. You can also freeze slices of the bread in an airtight container for up to three months. Just let it thaw overnight in the fridge when you’re ready to enjoy it again!

tips to make One Bowl Banana Bread

  • Make sure the bananas are very ripe for the best flavor and sweetness.
  • Do not overmix the batter; fold the ingredients just until combined to keep the bread tender.
  • You can customize your banana bread by adding nuts, chocolate chips, or dried fruit for added texture and flavor.
  • If you want a sweeter bread, consider adding a little more sugar.

variation

You can turn this banana bread into a nutty version by adding 1/2 cup of chopped walnuts or pecans. If you prefer a chocolate treat, mix in 1/2 cup of chocolate chips for extra sweetness. You can also experiment by adding spices like nutmeg or including a swirl of peanut butter or Nutella for a fun twist.

FAQs

  1. Can I use frozen bananas?
    Yes, you can use frozen bananas! Thaw them and drain any excess liquid before mashing.

  2. How do I know when the banana bread is done?
    Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, the bread is ready. If it comes out wet, it needs more time to bake.

  3. Can I make mini loaves instead of one large loaf?
    Yes, you can pour the batter into mini loaf pans. Bake for about 25-30 minutes or until a toothpick comes out clean. Adjust the baking time based on the size of your pans.

  4. How can I add more moisture to the banana bread?
    If you want a moister bread, try adding 1/4 cup of plain yogurt or applesauce to the batter.

Enjoy baking and savoring your One Bowl Banana Bread!

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One Bowl Banana Bread

  • Author: admin
  • Total Time: 70 minutes
  • Yield: 1 loaf (about 8 servings)
  • Diet: Vegetarian
Print Recipe

Description

A delightful treat made with ripe bananas, perfect for breakfast, snacks, or dessert.

Ingredients

  • 3 large bananas (or 4 small bananas)
  • 1/2 cup unsalted butter (melted)
  • 2/3 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set it aside.
  2. Mash the bananas in a large mixing bowl using a fork or potato masher.
  3. Add the melted butter to the bananas and whisk until combined.
  4. Mix in the sugar, eggs, and vanilla extract. Whisk everything together.
  5. Add the flour, baking soda, baking powder, cinnamon, and salt. Fold the dry ingredients into the wet mixture.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool on the counter for 5-10 minutes before transferring it to a wire rack to cool completely.

Notes

Use very ripe bananas for the best flavor. Do not overmix to keep the bread tender. Customize with nuts or chocolate chips if desired.

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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