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Easy One-Bowl Banana Bread Recipe (No Mixer!)

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This easy one-bowl banana bread requires no mixer and uses simple pantry ingredients. Perfect for using overripe bananas, it delivers a moist, tender crumb that’s always a crowd-pleaser.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • ⅓ cup (75g) unsalted butter, melted
  • 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
  • ¼ teaspoon salt
  • ½ cup (90g) chocolate chips (optional)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper, leaving about 2 inches overhang on the long 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 and granulated sugar to the mashed bananas. Stir with a wooden spoon or spatula until well combined.
  4. Mix in the room-temperature egg and vanilla extract. Stir gently until fully incorporated and the batter is smooth and slightly glossy.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold gently with a spatula until just combined—do not overmix. A few small lumps are okay.
  6. If using optional add-ins (chocolate chips, nuts, or cinnamon), fold them in gently with a few quick strokes.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
  9. Cool in the pan on a cooling rack for 10 minutes. Then lift the bread out using the parchment handles or invert onto the rack. Cool completely before slicing (about 1 hour).

Notes

Use overripe bananas (mostly brown or black) for the best flavor and moisture. Do not overmix the batter to avoid a tough loaf. Measure flour by spooning and leveling. Let ingredients come to room temperature for best results. Cool completely before slicing to prevent a gummy texture. The flavors deepen after the first day.

Nutrition

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

Find it online: https://tablemira.com/easy-one-bowl-banana-bread-recipe-no-mixer/