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

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This one-bowl banana bread is incredibly moist, tender, and easy to make with no mixer required. It’s the perfect comfort food for using up spotty bananas and is sure to become your go-to recipe.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1½ cups)
  • ⅓ cup melted butter (75g), unsalted
  • ¾ cup granulated sugar (150g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour (190g), spooned and leveled
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon (optional but highly recommended)
  • ½ cup chocolate chips (optional)
  • ½ cup chopped walnuts or pecans (optional)
  • 2 tablespoons sour cream or Greek yogurt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving overhang on the long sides.
  2. Mash the bananas in a large mixing bowl with a fork until mostly smooth with a few small lumps.
  3. Add the melted butter and stir until combined.
  4. Mix in the sugar, egg, and vanilla extract until smooth and glossy.
  5. Sprinkle the flour, baking soda, salt, and cinnamon over the wet ingredients. Fold gently until just combined—do not overmix. If using mix-ins, fold them in now.
  6. Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle extra sugar on top for a crackly crust.
  7. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  8. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment sling and transfer to a wire rack to cool completely.
  9. Wait at least 20-30 minutes before slicing to avoid a gummy texture.

Notes

Use very ripe, spotty bananas for the best flavor and moisture. Do not overmix the batter to avoid a tough texture. For a dairy-free version, use melted coconut oil or vegetable oil instead of butter. For a vegan version, replace the egg with a flax egg. For gluten-free, use a 1:1 gluten-free flour blend. The bread keeps at room temperature for up to 4 days and freezes well for up to 3 months.

Nutrition

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

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