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Best Easy One-Bowl Banana Bread – No Mixer Needed

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This easy one-bowl banana bread is tender, perfectly sweet, and deeply banana-flavored. Made without a mixer, it’s a simple, forgiving recipe that uses pantry staples and comes together in under 15 minutes.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups / 340g)
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional mix-ins: ½ cup (75g) 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, or line it with parchment paper, leaving a 2-inch overhang on the long sides for easy removal. Set it aside.
  2. In your large mixing bowl, add the 3 ripe bananas. Use a fork or potato masher to mash them until they are mostly smooth with a few small lumps.
  3. Pour the ½ cup of melted and slightly cooled butter over the mashed bananas. Stir with a whisk or fork until well combined.
  4. Add the ¾ cup sugar, 2 room-temperature eggs, and 1 teaspoon vanilla extract. Whisk vigorously for about 30 seconds until everything is smooth, pale, and slightly thickened.
  5. Sprinkle the 1 ½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt directly over the wet mixture. If adding mix-ins, sprinkle them on top of the flour now.
  6. Using a rubber spatula, fold the dry ingredients into the wet ones with a gentle, sweeping motion. Stop as soon as you see no more streaks of flour.
  7. Scrape the batter into your prepared loaf pan. Use the spatula to spread it evenly, pushing it into the corners. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Place the pan on the center rack of your preheated oven. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly (after about 30 minutes), loosely tent it with aluminum foil.
  9. Let the bread cool in the pan for 10 minutes. Then, using the parchment sling, lift it out and transfer it to a wire rack to cool completely.

Notes

Don’t over-mix the batter; stop as soon as the flour is incorporated. Use a kitchen scale to weigh bananas for best results (340g). For extra precision, the internal temperature of a perfectly baked loaf should be around 200°F (93°C). The flavor improves after a day; wrap tightly and let rest overnight for best results. Room temperature eggs are important to prevent the melted butter from seizing.

Nutrition

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

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