One-Bowl Banana Bread

This One-Bowl Banana Bread is the definition of comfort made easy—moist, fluffy, and rich with banana flavor, all mixed in one bowl. No mess, no mixer needed, and ready in under an hour. It’s the kind of recipe you’ll keep coming back to.

Why You’ll Love This Recipe

• Only one bowl = less cleanup
• Uses overripe bananas you were about to toss
• Ultra moist with a tender crumb
• Easy to customize with nuts, chocolate chips, or spices
• Great for breakfast, snacking, or dessert

Ingredients

• 3 ripe bananas (mashed)
• ½ cup melted butter (or coconut oil)
• ⅔ cup brown sugar or coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• Optional: ½ cup chocolate chips, walnuts, or cinnamon

Directions

1. Preheat oven & prep pan: Preheat oven to 350 °F (175 °C). Grease a 9×5″ loaf pan or line with parchment paper.
2. Mash bananas: In a large mixing bowl, mash bananas with a fork until smooth.
3. Mix wet ingredients: Add melted butter, sugar, eggs, and vanilla to the bananas. Stir until well combined.
4. Add dry ingredients: Sprinkle in flour, baking soda, and salt. Stir just until no flour streaks remain—don’t overmix.
5. Add mix-ins (optional): Gently fold in chocolate chips, nuts, or any extras you like.
6. Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.

Pro Tips and Variations

• Sweeter loaf: Add an extra tablespoon of sugar or a drizzle of honey
• Healthier option: Sub half the flour for whole wheat flour
• Vegan version: Use flax eggs (2 Tbsp flax + 6 Tbsp water) and coconut oil
• Add-ins: Stir in blueberries, cinnamon, or even peanut butter swirls

Serving Suggestions

• Serve warm with butter or nut butter
• Toast slices for breakfast with coffee
• Top with Greek yogurt and berries for a high-protein snack

Storage/Reheating

• Room temp: Store wrapped for up to 3 days
• Fridge: Store up to 7 days (airtight container)
• Freezer: Wrap slices individually and freeze up to 2 months
• Reheat: Toast slices or microwave 15–20 seconds

FAQs

Can I use frozen bananas?
Yes! Thaw completely and drain excess liquid before mashing.

Can I make muffins with this batter?
Absolutely—bake at 350 °F for 18–22 minutes in muffin tins.

Why did my bread sink?
Usually from underbaking or too much moisture—be sure center is fully set before removing from oven.

Conclusion

With its moist crumb, warm banana flavor, and effortless cleanup, this One-Bowl Banana Bread is a forever favorite. Make it once and it’ll be on repeat in your kitchen.

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