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Perfect One-Bowl Banana Bread (Easy No Mixer)

one-bowl banana bread - featured image
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This easy one-bowl banana bread requires no mixer and comes together in under an hour. It’s incredibly moist, made with simple ingredients, and perfect for any occasion.

Ingredients

Scale
  • 3 large ripe bananas (the spottier, the better)
  • 1/3 cup (75g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt (about 1/4 teaspoon)
  • 1 1/2 cups (190g) all-purpose flour, spooned and leveled
  • 1/2 cup chopped walnuts or pecans (optional, toasted)
  • 1/2 cup chocolate chips (optional, semi-sweet or dark)
  • 1/4 cup sour cream or Greek yogurt (optional, for extra moisture)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray. If using parchment paper, cut a strip long enough to hang over the sides.
  2. Mash the bananas in a large mixing bowl with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the melted butter to the mashed bananas and stir until combined.
  4. Mix in the sugar, egg, and vanilla until smooth and glossy, about 30 seconds.
  5. Sprinkle the baking soda and salt over the mixture and stir in quickly.
  6. Add the flour all at once and stir gently until just combined. Do not overmix; a few small lumps are fine.
  7. Fold in any add-ins (nuts, chocolate chips, or sour cream) gently.
  8. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 50-60 minutes, starting to check at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after 40 minutes.
  10. Cool in the pan for 10 minutes, then transfer to a cooling rack. Let cool completely before slicing.

Notes

Use the ripest bananas possible for best flavor and moisture. Do not overmix the batter to avoid tough bread. Let the bread cool completely before slicing to prevent crumbling. Day-old banana bread is even better toasted. 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://dahliadishes.com/perfect-one-bowl-banana-bread-easy-no-mixer/