Print

Easy One-Bowl Banana Bread (No Mixer Needed, Perfectly Moist)

easy one-bowl banana bread - featured image
Print Recipe

This easy one-bowl banana bread is the answer to those spotty bananas on your counter. It’s perfectly moist, requires no mixer, and comes together with simple pantry ingredients for a stress-free baking project.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups)
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (75ml) vegetable oil (or melted butter)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ½ cup (60g) chopped walnuts or pecans, or ½ cup (85g) chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. For extra insurance, cut a strip of parchment paper to fit the bottom and long sides of the pan, leaving a little overhang to use as handles.
  2. In your large mixing bowl, mash the three ripe bananas with a fork or potato masher until they are smooth with only a few small lumps. You should have about 1 ½ cups of mashed banana.
  3. Add the sugar, oil (or melted butter), egg, and vanilla extract to the bowl with the mashed bananas. Stir with your wooden spoon or spatula until everything is well combined and smooth.
  4. Sprinkle the flour, baking soda, and salt evenly over the wet mixture. Stir gently until just combined. Do not overmix! A few streaks of flour are perfectly fine.
  5. If you’re using nuts or chocolate chips, gently fold them into the batter with a few more stirs. Distribute them evenly, but don’t overmix.
  6. Pour the batter into your prepared loaf pan and spread it into an even layer. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be a deep golden brown and spring back lightly when touched.
  7. Place the pan on a cooling rack and let the bread cool in the pan for about 10 minutes. Then, using the parchment paper handles, lift the bread out of the pan and transfer it to the rack to cool completely.

Notes

For the best texture, use very ripe bananas with brown spots. Don’t overmix the batter—a few lumps are fine. If the bread is browning too quickly on top but isn’t done in the middle, tent it loosely with aluminum foil for the last 15 minutes of baking. The bread is even better on day two as the flavors meld together.

Nutrition

Keywords: banana bread, easy banana bread, one bowl banana bread, moist banana bread, no mixer banana bread, quick bread, banana recipe

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