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

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This easy one-bowl banana bread requires no mixer and comes together in minutes. It’s perfectly moist, tender, and has a crackly sugar-crusted top—comfort food at its most accessible.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • ⅓ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup optional add-ins (chocolate chips, chopped walnuts, or dried cranberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. If using parchment paper, leave an overhang on the long sides for easy lifting.
  2. Peel the bananas into a large mixing bowl. Use a fork to mash them until mostly smooth with a few small lumps, about 1 minute.
  3. Pour the melted butter over the mashed bananas and stir until combined. Add the sugar, egg, and vanilla extract, and whisk or stir vigorously until smooth and glossy.
  4. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with a spatula or wooden spoon until just combined—about 10 to 15 strokes. A few streaks of flour are fine. If adding chocolate chips or nuts, fold them in at this stage.
  5. Scrape the batter into the prepared loaf pan. Spread it evenly with the spatula, and tap the pan on the counter a few times to release air bubbles.
  6. Place the pan in the center of the oven and bake for 50 to 60 minutes. Start checking at the 45-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top is deep golden brown and crackled.
  7. Let the bread cool in the pan for 10 minutes. Then run a knife around the edges (if not using parchment) and lift the loaf out onto a wire rack. Let it cool completely before slicing—about 1 hour.

Notes

Use overripe bananas (mostly black or heavily spotted) for best sweetness and moisture. Don’t overmix the batter—stir just until flour disappears to avoid tough bread. Let the bread cool completely before slicing to prevent crumbling. For accuracy, weigh flour (180 grams) if possible. The bread tastes even better the next day as flavors meld.

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/