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Easy One-Bowl Banana Bread: No Mixer Needed

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This easy one-bowl banana bread is incredibly moist and flavorful, made with simple ingredients and no mixer required. Perfect for using up overripe bananas, it’s a foolproof recipe that yields a tender, crackly-topped loaf every time.

Ingredients

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

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 with parchment paper.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps.
  3. Pour the melted butter over the mashed bananas and stir until combined.
  4. Add the sugar, egg, and vanilla extract. Stir until well combined and smooth, about 30 seconds.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. If using cinnamon, add it now. Stir gently until just combined—a few streaks of flour are okay. Do not overmix.
  6. If using any optional add-ins (chocolate chips, nuts, sour cream), gently fold them in now.
  7. Pour the batter into the prepared loaf pan and smooth the top gently.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  9. Remove from the oven and let cool in the pan for 10 minutes.
  10. Transfer the bread to a cooling rack and let cool completely before slicing, about 1 hour.

Notes

Use very ripe bananas (spotty or black) for best sweetness and moisture. Do not overmix the batter to avoid tough bread. Let the bread cool completely before slicing to prevent crumbling. For a dairy-free version, substitute butter with coconut oil. For a vegan version, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and vegan butter or coconut oil. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. Store in an airtight container 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, simple banana bread

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