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Easy One-Bowl Banana Bread Recipe (No Mixer)

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This incredibly moist, tender banana bread comes together in one bowl with no mixer needed. A simple trick of mashing bananas with sugar first intensifies the flavor, resulting in a perfectly sweet, crackly-topped loaf that’s pure comfort.

Ingredients

Scale
  • 3 large very ripe bananas (about 1 ½ cups mashed)
  • ½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with a strip of parchment paper, leaving overhang on the two long sides.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps (about 1 ½ cups).
  3. Add granulated sugar and brown sugar to the mashed bananas. Stir together and let sit for about 2 minutes until glossy and fragrant.
  4. Pour in melted butter, room-temperature eggs, and vanilla extract. Stir until combined (batter may look slightly separated).
  5. Sprinkle flour, baking soda, salt, and cinnamon over the wet mixture. Stir gently with a spatula using a folding motion just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  6. If using, gently fold in walnuts, pecans, or chocolate chips.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be deep golden brown and cracked.
  8. Cool in the pan on a wire rack for 15 minutes. Use parchment overhang to lift the loaf out and transfer to the rack to cool completely before slicing.

Notes

For best flavor, use very ripe (heavily speckled or black) bananas. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on day two. Store tightly wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, easy banana bread, one bowl banana bread, no mixer banana bread, moist banana bread, classic banana bread

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