This tasty one bowl banana bread is the only banana bread recipe you'll ever need. All the convenience and easy steps come together to create a fluffy moist banana bread packed with yummy flavor.
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We love banana bread recipes around here, (which is why we have dozens of them). But the best ones are always the ones that are simple like this easy banana bread (and our One Bowl Chocolate Chip Banana Bread).
The end results are also enjoyable. A moist and fluffy banana bread packed with flavor within a sweet crust exterior is what makes this traditional banana bread a keeper.
This banana bread recipe is all you'll ever need. Unless you actually need another, in which case I suggest this Super Moist Banana Bread with Sour Cream or our Eggless Banana Bread. Both have excellent reviews from readers.
For more banana bread recipes, make sure to check out my Oreo Banana Bread or Pumpkin Banana Bread. They're a great twist to the loaves you're used to.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"Tasty banana loaf and the clean up was breeze. Did drop in some walnuts to add a little crunch!!!"
- Alfredo
💛 Why You'll Love This Recipe
- Simplicity at its finest. Made with just a few simple ingredients and without dirtying every dish in the house, it's as easy to make as you can imagine.
- Quick prep. It's so fast to throw together that the batter can be ready in the same time it takes for the oven to preheat.
- It's always popular. Banana bread doesn't require a specific season to grace your home; it's evergreen and always well-received.
🛒 Ingredients
Ripe bananas- You will want to use ripe bananas, meaning deep yellow with brown spots or even black. The darker they are, the sweeter they will naturally be (and the easier they will be to mash).
If you have more bananas to use, make sure to try them in our Pancake Mix Banana Bread, Pumpkin Spice Banana Bread, or Cinnamon Crumble Banana Bread.
Baking soda- This will help the bread to puff up and rise as it is baked.
Eggs- You will need eggs for added richness and binding. Eggs will keep the bread from crumbling apart when sliced.
Sugars- For the best flavor possible, you'll want to use a combination of granulated white sugar and brown sugar.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use ripe bananas: Overripe bananas are cheapest (or free if you're using what's on the counter).
Swap fats: Use vegetable oil instead of butter to save money.
Store-brand items: Sugar, flour, cinnamon, and vanilla are often cheaper with store labels.
Freeze bananas: Freeze overripe bananas in batches to avoid waste and bake later.
🥄 Instructions for One Bowl Banana Bread
Step 1: Preheat oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
Step 2: In a large mixing bowl, mash bananas.
Step 3: Stir in oil or melted butter.
Step 4: Mix in the baking soda and salt.
Step 5: Mix in the vanilla, eggs, and sugars until smooth.
Step 6: Stir in flour until no flour streaks remain.
Step 7: Pour into prepared loaf pan and bake for 50-60 minutes until a toothpick can be inserted and come out clean.
Step 8: Let cool for 10 minutes in the pan before transferring it to a wire cooling rack to cool completely.
👩🏻🍳 Expert Tips
One Bowl Banana Muffins: Scoop batter into a muffin pan, filling each cup about ⅔ full. Bake at 350°F for 15-20 minutes or until a toothpick comes out clean.
Do not overmix: Stir just until the flour disappears for a softer crumb.
Check early: Start checking for doneness at 50 minutes; ovens vary.
Pan prep: Grease well or line with parchment for easy removal.
Cool fully: Let cool before slicing to avoid crumbling.
❄️ Storage and Freezing
Storage: Store covered 2-3 days on the counter.
Fridge: Keep in an airtight container up to 1 week.
Freezer: Wrap slices or the whole loaf well and freeze up to 3 months.
🥗 Side Dishes or Pairing Ideas
Serve with eggs and fruit for breakfast, yogurt and coffee for a quick snack, or butter and jam for a simple treat.
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❓ Recipe FAQs
While banana bread contains fruit and various flavorful elements, it's essential to be mindful of its sugar content, which can be relatively high. As such, banana bread can be viewed as a treat that balances between health and indulgence. To maintain a healthy approach, consider controlling the portion sizes.
Yes, after the bread has cooled completely, you can wrap it well in plastic wrap before placing it into an airtight container for up to 3 months. Thaw and eat or warm up a few slices before serving if desired.
This banana bread recipe does not need to be kept in the fridge. It's perfectly fine at room temperature for up to 4 or 5 days if kept stored in an airtight container.
🍽️ More Recipes You'll Love
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🐝 If you tried this One Bowl Banana Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
One Bowl Banana Bread
Ingredients
- 1 ½ cups mashed ripe bananas, about 2 to 3 bananas - ($0.75)
- ⅓ cup unsalted butter, melted, or vegetable oil - ($0.23)
- 2 large eggs - ($0.30)
- 1 teaspoon vanilla extract - ($0.03)
- ½ cup granulated sugar - ($0.18)
- ¼ cup brown sugar - ($0.11)
- 1 ½ cups all-purpose flour - ($0.20)
- 1 teaspoon baking soda - ($0.01)
- ¼ teaspoon salt - ($0.01)
- 1 teaspoon ground cinnamon - ($0.08)
Instructions
- Prep. Preheat the oven to 350°F and grease an 8x4 loaf pan.
- Mix wet ingredients. In a large mixing bowl, mash the bananas until smooth. Stir in the melted butter or oil, eggs, vanilla extract, granulated sugar, and brown sugar until fully combined.
- Add dry ingredients. Sprinkle in the flour, baking soda, salt, and cinnamon. Stir just until no flour streaks remain.
- Bake. Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean.
- Cool. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Muffin option. Scoop batter into a lined muffin pan, filling each cup about two-thirds full. Bake at 350°F for 15 to 20 minutes.
- Mixing tip. Avoid overmixing once the flour is added to keep the loaf tender.
- Storage. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutritional Information
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Alfredo Arenas says
Tasty banana loaf and the clean up was breeze. Did drop in some walnuts to add a little crunch!!!