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Cozy Classic Banana Bread Made Easy Without a Mixer

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This tender, moist banana bread requires no mixer and uses simple pantry ingredients. Born from a kitchen mishap, it’s become a weekly staple with a perfect crackly dome and caramelized edges.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups or 340g)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 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
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (90g) chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. If you don’t have parchment, grease the pan generously with butter or non-stick spray.
  2. In your large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth. A few small lumps are fine—they add texture. You should have about 1 ½ cups of mashed banana. If your bananas are smaller, use four instead of three.
  3. Pour the slightly cooled melted butter over the mashed bananas. Stir until combined. The mixture will look a bit separated at first, but keep stirring—it will come together.
  4. Add the granulated sugar and stir vigorously for about 30 seconds until the sugar starts to dissolve. Crack the egg into a small bowl first, then add it to the banana mixture along with the vanilla extract. Stir until everything is well combined and smooth.
  5. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. If you’re using cinnamon or other spices, add them here.
  6. Add the flour mixture to the banana mixture in three additions, folding gently after each addition with your spatula or wooden spoon. Fold just until you can’t see any more streaks of flour. If you’re adding nuts or chocolate chips, fold them in at the end with the last addition of flour.
  7. Scrape the batter into your lined loaf pan and spread it evenly with your spatula. Tap the pan on the counter a few times to release any air bubbles.
  8. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be deep golden brown and cracked. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  9. Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for exactly 10 minutes. Then lift the bread out using the parchment overhang and transfer it to the cooling rack to cool completely.
  10. Wait until the bread is completely cool before slicing, about 1 hour. Use a serrated knife for clean slices.

Notes

Don’t overmix the batter to avoid a dense texture. Use overripe bananas (mostly brown with black spots) for best sweetness. Measure flour by spooning and leveling. Room temperature egg is important. Start checking for doneness at 50 minutes. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://evabake.com/cozy-classic-banana-bread-made-easy-without-a-mixer/