This moist and tender One Bowl Banana Bread is the banana bread recipe you’ll turn to time and time again! It’s one of those classic recipes that earns an immediate spot in the keeper files. This easy recipe yields a tender loaf that’s packed full of banana flavor and is melt-in-your-mouth good.
With a simple list of ingredients, the banana really shines through in this banana bread recipe! The texture is out of this world, too. The loaf stays moist for days, yielding bendable, tender slices that are incredible by themselves but even better with a smear of butter.
You’ll love how simple and easy this banana bread recipe is! It uses a single mixing bowl plus a couple of utensils and measuring cups. The batter mixes together in minutes, and your banana bread is baking before you notice. Bonus: It makes the house smell amazing!
The next time you have a bunch of overripe bananas lounging on your kitchen counter, make this one bowl banana bread recipe. You’ll be glad you did!
Why I LOVE this recipe!
- Simple recipe for perfect classic banana bread – A simple list of ingredients gives you one perfect loaf that’s full of banana flavor.
- Good for a wide variety of occasions – Banana bread is so great to have in the kitchen for quick breakfasts and everyday snacks. But it’s also perfect for occasions like game days, holidays, or a welcome-to-the-neighborhood gift.
- Uses just one bowl for minimal dishes. No sink full of dishes or kitchen messes after making this banana bread! It all comes together in a single bowl for fast and easy clean-up.
- Perfect make-ahead recipe – Banana bread freezes so well! It’s so nice to have a loaf of this one-bowl banana bread hanging out in the freezer to pull out for entertaining, easy snacks for busy weeks, or to give to someone who could use a little pick-me-up.
This banana bread recipe is as simple as promised! From the short list of ingredients to the fast prep and quick clean-up, it’s an easy recipe that results in the most moist and tender loaf. The whole family will love it!
In this section I am going to go through a few tips and tricks I use for how to make one bowl banana bread to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Butter – Melted butter makes a moist banana bread with rich flavor. You can substitute margarine if you prefer.
- Bananas – They should be very ripe, with peels that are dotted with black spots.
- Sugar – Granulated or cane sugar are great in this recipe, but you can swap the white sugar for brown sugar. Light or dark brown sugar are both great in banana bread, adding a caramel note and a little more moisture.
- Egg – Binds the ingredients together.
- Vanilla extract – Adds a sweet note that enhances the banana flavor.
- Flour – All-purpose flour is what I suggest for this banana bread recipe, but if you want a heartier loaf, you can swap half of the flour for whole wheat flour. For a lighter texture, cake flour can be subbed in as well.
- Baking soda – This leavener helps the banana bread rise.
- Salt – Helps enhance the flavors and offset some of the sweetness.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Make one-bowl chocolate chip banana bread – Fold 1/2 cup of chocolate chips into the batter before baking for chocolate-banana bliss!
- Go nuts – Add walnuts or pecans to the batter for a banana-nut variation.
- Spice it up – Add 1/2 to 1 teaspoon of ground cinnamon and/or a pinch of nutmeg for a warm, cozy spin.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make one bowl banana bread.
Place the peeled bananas in a bowl and mash them with a fork.
Add the butter and sugar and mix until incorporated.
Mix in the egg and vanilla until well-combined.
Add the flour, baking soda, and salt, and mix just until combined. A few lumps are okay!
Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center of the banana bread comes out clean. Transfer to a wire rack to cool for a few minutes, then remove from the pan to cool the rest of the way.
Once the banana bread has cooled to room temperature, it’s ready to slice and serve.
- Make sure your bananas are very ripe – For the best banana bread, your bananas should be deep yellow with black spots all over, with a distinct banana smell.
- Mix the wet and dry ingredients just until incorporated – Don’t overmix the batter once the wet and dry are together. If you continue stirring, you risk developing the gluten in the flour which can give you dry, tough banana bread.
- How long to bake banana bread – I suggest 45-55 minutes baking time at around sea level, but if you live at a higher altitude, you may need to make adjustments. To check banana bread for doneness, insert a toothpick into the center of the loaf. If it comes out clean, your banana bread is done! Be careful not to cook it for too long which can result in a dry loaf.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Line your loaf pan with parchment paper – Cut a piece of parchment paper just big enough to lay in the loaf pan with the sides long enough to be able to grab and lift out the loaf once it’s done baking. This makes clean-up even easier!
- Make mini loaves – Swap the standard-size loaf pan for mini loaf pans! Divide your batter among three mini loaf pans and start checking for doneness around the 25 minute mark.
Freezer Meal Instructions
Making this one bowl banana bread recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to a month.
To freeze banana bread
- Allow to cool completely.
- Tightly wrap the loaf in plastic wrap or foil, add a label with the name and date, and transfer to freezer.
- Thaw at room temperature for a couple of hours or overnight.
One Bowl Banana Bread Leftovers
If you have leftovers after making this recipe, then it is your lucky day! Banana bread saves well, perfect for quick breakfasts and snacking all week long.
To save leftovers, I like to preslice the bread and:
- Place it in an airtight container and keep on the counter for 1-2 days.
- It also keeps in an airtight container in the refrigerator, for 3-4 days
- Tightly wrap and place in the freezer, where it will keep for up to one month.
Is banana bread healthier than normal bread?
Banana bread is a quick bread, and what most people think of as “normal bread” is yeast bread. Quick breads are made without yeast, and are more cake-like in texture and composition. Banana bread is likely higher in sugar, fat, and calories than typical yeast bread, but might also contain more protein and fiber.
How soon can I eat banana bread?
Banana bread is best when it’s completely cooled to room temperature before eating.
Does banana bread have health benefits?
Banana bread contains potassium, fiber, and other vitamins and minerals from the bananas.
Is it good to eat banana bread in the morning?
It depends on your overall diet and health needs, but banana bread does contain some vitamins and minerals along with a small amount of protein and fiber. One idea is to smear your banana bread with nut butter, for an excellent well-balanced snack in the morning or any time of day.
More EASY Baking Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy baking recipes here, or see a few of our readers favorite recipes below.
- 6 tablespoons butter, melted
- 3 medium very ripe bananas, peeled (about 1 1/2-1 3/4 cups mashed)
- ¾ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350˚F.
- Place the butter in a large microwave-safe bowl and melt by heating 15-30 seconds in the microwave.
- Add the bananas into the butter and use a fork to mash the bananas. Then mix them into the butter.
- Add the sugar, eggs, and vanilla to the banana mixture and stir until smooth.
- Add the flour, baking soda and salt, then stir until the flour is just combined.
- Transfer the mixture into a large greased loaf/bread pan (9.25 long x 5.25 wide x 2.75 deep). Bake for 45-55 minutes or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then remove from pan and finish cooling on a wire rack. Slice into 8 slices.