Easy One-Bowl Banana Bread

This is the banana bread you can make with your eyes closed: one bowl, a fork to mash the bananas, and about 10 minutes of work. The result is tender, moist and full of banana flavor, with a golden crust.

It is the best use for those spotty brown bananas on the counter. The darker they are, the better the bread.

Why you will love this banana bread

• One bowl: minimal washing up.
• No mixer: just a fork and a spoon.
• Less sugar than many recipes, thanks to very ripe bananas.
• Great for gifting or freezing.

Ingredients and swaps

• Bananas: heavily speckled or brown. About 340 g peeled.
• Butter: melted. You can use neutral oil for a slightly moister, dairy-free loaf.
• Brown sugar: adds caramel notes. White sugar works too.
• Baking soda: not baking powder. The bananas and brown sugar give it the acid it needs to rise.
• Flour: spoon it into the cup and level it, or weigh 180 g.

How to make banana bread

Heat the oven to 175°C (350°F) and line a 23 x 13 cm (9 x 5 inch) loaf pan. Mash the bananas in a large bowl, then stir in the melted butter.

Stir in the baking soda and salt, then the sugar, egg, vanilla and cinnamon. Fold in the flour just until no dry streaks remain; a few lumps are fine.

Pour into the pan and bake for 50 to 60 minutes, until a skewer in the center comes out clean. Cool 10 minutes in the pan, then on a rack.

Tips for the best result

• Do not overmix after adding flour, or the bread gets tough.
• If the top browns too quickly, cover loosely with foil after 35 minutes.
• Let it cool before slicing for clean slices.
• Ripen bananas fast: bake them in their skins at 150°C (300°F) for 15 to 20 minutes until black, then cool.

Easy variations

• Chocolate chip: fold in 1/2 cup chocolate chips.
• Walnut: 1/2 cup chopped walnuts.
• Muffins: bake in a lined muffin tin for 18 to 22 minutes.
• Healthier: replace half the flour with whole wheat flour.

What to serve with it

Toasted with butter or peanut butter, with coffee, or as a snack for school boxes.

Storage and reheating

Wrap well and keep at room temperature for 3 days, or in the fridge for up to a week. Freeze slices for up to 3 months and toast from frozen.

You might also like: Overnight Oats: Easy Base Recipe + 6 Flavors

recipe card

Easy One-Bowl Banana Bread

Moist one-bowl banana bread with melted butter, brown sugar and cinnamon.

Tried & tested

Prep10 min

Cook55 min

Total1 hr 5 min

Makes1 loaf (10 slices)

CuisineAmerican

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Ingredients −

10

+ servings

• 3 very ripe bananas (about 340 g peeled)
• 1/3 cup (75 g) butter, melted
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (105 g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 1/2 cups (180 g) all-purpose flour
• Optional: 1/2 cup chocolate chips or chopped walnuts

Steps

1. Heat the oven to 175°C (350°F). Grease and line a 23 x 13 cm (9 x 5 inch) loaf pan.
2. Mash the bananas in a large bowl. Stir in the melted butter.
3. Stir in the baking soda and salt.
4. Add the brown sugar, egg, vanilla and cinnamon and mix well.
5. Fold in the flour until just combined. Fold in any add-ins.
6. Pour into the pan. Bake 50 to 60 minutes, until a skewer comes out clean.
7. Cool 10 minutes in the pan, then lift out and cool on a rack.

Calories197

Protein3 g

Carbs32 g

Fat7 g

Fiber1 g

Sugar15 g

Sodium200 mg

Nutrition per serving, estimated from standard ingredient data. It varies with brands and portions.

Cook's notes

• Nutrition is for the plain loaf, without add-ins.