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Best One-Bowl Banana Bread Recipe (No Mixer Needed)

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This one-bowl banana bread is incredibly moist and tender, with a crackly top. It comes together in one bowl with no mixer, making it perfect for last-minute hosting or a simple weeknight treat.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups / 360 ml)
  • ⅓ cup (75 g) unsalted butter, melted (or ⅓ cup neutral oil like avocado or vegetable)
  • ¾ cup (150 g) granulated sugar (or ½ cup brown sugar + ¼ cup white for a deeper flavor)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190 g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt (fine sea salt)
  • Optional: ½ cup (60 g) chopped walnuts or pecans, or ½ cup (90 g) chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper, leaving a little overhang on the sides for easy lifting.
  2. Mash the bananas in your large mixing bowl using a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the melted butter and sugar. Stir with your spatula until combined. The mixture will look a little grainy—that’s normal.
  4. Add the egg and vanilla extract. Stir until the egg is fully incorporated. The batter should look smooth and glossy.
  5. Sprinkle the flour, baking soda, and salt over the wet ingredients. Spread them out a bit so the baking soda distributes evenly. Fold the dry ingredients into the wet with a spatula, using a cutting motion through the center of the bowl. Stop as soon as you no longer see streaks of flour. A few lumps are fine.
  6. Fold in your mix-ins (nuts or chocolate chips) if using. Fold about 5-6 times until evenly distributed.
  7. Pour the batter into your prepared loaf pan. Use your spatula to spread it evenly. Tap the pan on the counter a couple of times to release any air bubbles.
  8. Bake for 55-65 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  9. Let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Wait at least 20 minutes before slicing.

Notes

Use very ripe bananas with lots of brown spots for best sweetness and moisture. Measure flour correctly by spooning it into the cup and leveling off. Do not over-mix the batter. The bread tastes even better the next day. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use a flax egg and replace butter with coconut oil or vegetable oil.

Nutrition

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

Find it online: https://bitesienna.com/best-one-bowl-banana-bread-recipe-no-mixer-needed/