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

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This easy one-bowl banana bread is simple enough for a beginner baker but delicious enough to impress anyone. No mixer, no fuss, just pure banana bread perfection.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick spray. For extra insurance, line the pan with parchment paper, leaving an overhang on two sides.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps.
  3. Pour the melted butter over the mashed bananas and stir until combined.
  4. Add the sugar and stir vigorously for about 30 seconds until mostly dissolved.
  5. Add the eggs and vanilla extract, stirring until well combined and smooth.
  6. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold gently with a spatula until just combined—do not overmix. A few small lumps are fine.
  7. If using, fold in walnuts, chocolate chips, or cinnamon gently.
  8. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  10. Cool in the pan for 10 minutes, then lift out using the parchment paper and transfer to a cooling rack. Cool completely before slicing.

Notes

For the best flavor, use very ripe bananas with brown spots. Do not overmix the batter to avoid a tough texture. The crackly top comes from thoroughly dissolving the sugar into the butter-banana mixture. For dairy-free, substitute butter with coconut oil or vegan butter. For gluten-free, use a 1:1 gluten-free flour blend. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://grubella.com/easy-one-bowl-banana-bread-best-no-mixer-recipe-2/