Name: Easy One-bowl Best Banana Bread Recipe
Prep time: 15 min
Cook time: PT-488084H29M38S
Total time: PT-488084H29M38S
Cuisine: American
Ingredients: 1 ¾ cups (220g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (115g) unsalted butter, melted and slightly cooled; 2/3 cup (135g) granulated sugar; 2 large eggs; 3 ripe bananas, mashed (about 1 1/2 cups); 1 teaspoon vanilla extract; Optional: 1/2 teaspoon ground cinnamon; Optional: 1/2 cup chopped walnuts or pecans

Why You’ll Love This Recipe

What I really love about this recipe is how effortless it is. I mix everything in one big bowl, which saves time and dishes. It’s practically foolproof, even for beginners. The banana bread comes out soft and moist every single time, thanks to the ripe bananas and melted butter. It’s also super customizable—sometimes I toss in some chocolate chips, other times I keep it plain and classic. Either way, it’s delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
2/3 cup (135g) granulated sugar
2 large eggs
3 ripe bananas, mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
Optional: 1/2 teaspoon cinnamon
Optional: 1/2 cup chopped walnuts or pecans

Directions

I start by preheating the oven to 350°F (175°C). Then I grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, I stir together the flour, baking soda, salt, and cinnamon (if using).
I add the melted butter, sugar, eggs, mashed bananas, and vanilla extract directly into the dry ingredients.
Using a wooden spoon or spatula, I gently stir everything until just combined—making sure not to overmix.
If I’m using nuts, I fold them in at this point.
I pour the batter into the prepared pan, spread it evenly, and bake for 55–65 minutes. I check for doneness with a toothpick—it should come out clean or with just a few crumbs.
After baking, I let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Once cooled, I slice it thick and serve it plain or with butter for an extra treat.

Servings and timing

This recipe makes 1 loaf, which I usually slice into 8 to 10 servings.
Prep time is around 15 minutes
Bake time is 55 to 65 minutes
With 10–15 minutes of cooling, the total time comes to about 1 hour and 30 minutes.

Variations

Chocolate Chip Twist: I substitute the nuts with chocolate chips for a sweeter, dessert-style banana bread.
Spiced Version: I like to add a full teaspoon of cinnamon and a pinch of nutmeg for extra flavor.
Fruit Mix-In: Chopped apples or blueberries give this bread a fun fruity twist.
Natural Sweeteners: Sometimes I swap part of the sugar with maple syrup or honey for a softer, more natural sweetness.
Gluten-Free: I’ve also tried it with a 1:1 gluten-free flour blend—it works well but has a slightly different texture.

Storage/Reheating

I store leftover banana bread slices in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 1 week or freeze individual slices for up to 3 months.
To reheat, I microwave a slice for 15–20 seconds or toast it for a lightly crisp edge.

FAQs

Can I use frozen bananas for this banana bread?

Yes, I often do! I make sure to thaw them completely and drain any extra liquid before mashing them into the batter. They’re perfect for this recipe.

How should I store leftover banana bread?

I keep it in an airtight container at room temperature for a few days. For longer storage, I refrigerate or freeze slices. To reheat, I just warm them in the microwave or toaster.

Can I substitute oil for butter?

Absolutely. I replace the melted butter with the same amount of vegetable oil or coconut oil. It changes the flavor slightly but keeps the bread just as moist.

What can I do if my banana bread is too dry?

If it turns out dry, it could be overbaked or have too much flour. I try reducing the bake time slightly or adding a little extra banana or a tablespoon of yogurt next time for more moisture.

Can I skip the eggs or make it vegan?

Yes, I’ve had success using flax eggs—1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg. It helps bind the ingredients while keeping things plant-based.

Conclusion

This Easy One-bowl Best Banana Bread Recipe is one of those reliable, go-to recipes that I always come back to. It’s quick to make, uses ingredients I usually have on hand, and turns out moist and flavorful every time. Whether I enjoy it plain, with nuts, or with a sweet add-in like chocolate chips, it’s always a treat. The fact that it only uses one bowl makes cleanup simple, and that just makes baking even more enjoyable.

Easy One-bowl Best Banana Bread Recipe