Description
This One-Bowl Banana Bread recipe is a simple, classic quick bread that’s moist, flavorful, and perfect for using up ripe bananas. The easy method involves mixing all ingredients in one bowl, requiring minimal cleanup and prep time. Optional nuts or chocolate chips add extra texture and flavor to this ultimate banana bread favorite for 2023.
Ingredients
Scale
Main Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 ½ cups all-purpose flour
Optional Add-ins
- ½ cup chopped nuts or chocolate chips
Instructions
- Preheat the oven and prepare the pan. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mash the bananas. In a large bowl, mash 3 ripe bananas with a fork until smooth to create the base of the batter.
- Add wet ingredients. Stir the melted butter into the mashed bananas, then mix in 1 cup granulated sugar, 1 beaten egg, and 1 teaspoon vanilla extract until well combined.
- Add dry ingredients. Sprinkle 1 teaspoon baking soda and a pinch of salt over the mixture. Gently fold in 1 ½ cups all-purpose flour just until incorporated. Be careful not to overmix to keep the bread tender.
- Incorporate optional add-ins. Fold in ½ cup chopped nuts or chocolate chips if using, for added flavor and texture.
- Pour batter and bake. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas with lots of brown spots for the best natural sweetness and moisture.
- Do not overmix the batter to avoid dense bread; mix just until dry ingredients are moistened.
- Check doneness early if your oven runs hot; baking times can vary.
- For a dairy-free option, substitute the butter with coconut oil or a vegan butter alternative.
- Store banana bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
