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The Best Classic Banana Bread – No Mixer Recipe

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This classic banana bread is made with just a fork and a bowl—no mixer required. It’s tender, moist, and packed with banana flavor, perfect for brunch, gifts, or a comforting treat.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups or 340g)
  • ⅓ cup (75g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ½ cup (65g) chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or non-stick spray. If using parchment paper, cut a strip that fits the width of the pan with extra hanging over the long sides.
  2. Mash the bananas. Place your three ripe bananas in the large mixing bowl. Use a fork to mash them until they are mostly smooth with a few small lumps remaining. It should take about 60 seconds of mashing.
  3. Add the melted butter. Pour the cooled melted butter over the mashed bananas. Stir with your wooden spoon until combined. The mixture will look a little separated at first—keep stirring until it comes together into a pale, creamy mixture.
  4. Mix in the sugar, egg, and vanilla. Add the granulated sugar and stir vigorously for about 30 seconds until the sugar dissolves slightly. Crack the room-temperature egg into the bowl and add the vanilla extract. Stir until everything is well combined and the batter looks smooth and glossy.
  5. Combine the dry ingredients separately. In a small bowl, whisk together the all-purpose flour, baking soda, and salt. If you are adding nuts, stir them into the flour mixture now.
  6. Fold the dry ingredients into the wet. Add the flour mixture to the banana mixture in two additions. Use a gentle folding motion—scrape down the sides and fold the batter over itself. Stop mixing as soon as you no longer see streaks of flour. A few small lumps are perfectly fine.
  7. Pour the batter into the prepared pan. Scrape every last bit of batter into your loaf pan. Use your spatula to spread it evenly to the corners. Tap the pan gently on the counter two or three times to release any air bubbles.
  8. Bake for 55-65 minutes. Place the pan in the preheated oven. Bake until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  9. Cool in the pan for 10 minutes. Set the loaf pan on a cooling rack. Let it rest for exactly 10 minutes.
  10. Transfer to the cooling rack. Run a knife around the edges if you didn’t use parchment. Lift the bread out using the parchment handles or by carefully turning the pan over. Let it cool completely on the rack—at least 1 hour.

Notes

Use the darkest bananas you can find for the best flavor. Don’t overmix the batter to avoid a tough loaf. Let the bread cool completely before slicing to prevent a gummy texture. Toasted leftover slices are amazing with butter.

Nutrition

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

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