Banana Bread (One Bowl) Recipe

I love how this banana bread recipe takes overripe bananas and turns them into a moist, irresistible treat. The combination of sweet vanilla, a pinch of salt, and the optional crunch from walnuts makes it uniquely comforting. Every slice feels like a warm hug on a lazy weekend morning. Enjoy every bite!

I’ve been making this one bowl banana bread for a while now and it never disappoints. It’s a super moist, easy, and delish treat that’s perfect for using up those overripe bananas.

I usually mash 3 ripe bananas (about 1.5 cups) and mix it with 1/3 cup melted unsalted butter. Then I add 1 teaspoon of baking soda, a pinch of salt, and 3/4 cup granulated sugar.

I stir in 1 large beaten egg and 1 teaspoon vanilla extract next. Finally, I fold in 1 1/2 cups all-purpose flour and sometimes 1/2 cup chopped walnuts if I’m feeling nutty.

This banana bread gives a good balance of quick carbs from the sugars and natural nutrition from the bananas. Even though its simplicity means there is little refined fat, it’s still filling enough for a quick breakfast, brunch or a snack.

Trust me, this is pretty much the best banana nut bread you’ll ever try.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I like how its super moist and full of flavor because those overripe bananas really do steal the show. Second, I appreciate how simple it is to make – even when im not the best in the kitchen, the steps are easy to follow, which makes it perfect for busy mornings. Third, I love knowing that I can toss in some walnuts if im feelin adventurous, but even without them, it’s still awesome. Last, it freezes really well so I can enjoy a slice later on when I need a quick snack without having to bake a whole new loaf.

Ingredients

• Ripe bananas provide fiber, natural sweetness and moisture, key to the bread’s soft texture.
• Melted unsalted butter adds richness and helps create a tender crumb, its fat works wonders.
• Sugar brings the sweet flavor and aids browning, balancing the bananas’ tangy notes.
• Eggs and vanilla act as binders and flavor enhancers, subtly enriching the batter every time.
• All-purpose flour gives structure and body, forming the backbone of our banana bread.
• Chopped walnuts give a crunchy bite, protein boost and healthy fats for extra interest.
• Baking soda and salt help with rising and balancing sweetness, making the loaf light.

Ingredient Quantities

• 3 ripe bananas, mashed (about 1.5 cups)
• 1/3 cup melted unsalted butter
• 1 teaspoon baking soda
• A pinch of salt
• 3/4 cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts (optional)

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan.

2. In a large bowl, mash the 3 ripe bananas until mostly smooth.

3. Stir in the 1/3 cup melted unsalted butter into the mashed bananas.

4. Add the 1 teaspoon baking soda and a pinch of salt to the mixture and stir well.

5. Mix in 3/4 cup granulated sugar, the beaten large egg, and 1 teaspoon vanilla extract until it all blends together.

6. Fold in 1 1/2 cups all-purpose flour and stir slowly, careful not to overmix.

7. If you like nuts, gently mix in 1/2 cup chopped walnuts.

8. Pour the batter into your greased loaf pan, smoothing out the top with your spatula.

9. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the bread cool in the pan for about 10 minutes then transfer it to a cooling rack. Enjoy your super moist and delicious banana bread!

Equipment Needed

1. Oven to preheat at 350°F
2. 9×5 inch loaf pan, lightly greased
3. Large mixing bowl for mashing bananas and mixing ingredients
4. Fork or potato masher to mash the bananas
5. Measuring cups and spoons for accurate measurements of ingredients
6. Spatula to stir the batter and smooth out the top
7. Whisk or fork to beat the egg and blend the mixture
8. Cooling rack to let the banana bread cool evenly
9. Toothpick to check for doneness when the bread is ready

FAQ

Banana Bread (One Bowl) Recipe Substitutions and Variations

• If ya don’t have unsalted butter, you can easily substitute it with the same amount of coconut oil or even margarine.
• You can replace granulated sugar with brown sugar if you want a deeper flavor, using the same measurement. Just keep in mind that brown sugar has a bit of moisture so your bread might turn out slightly different.
• If you’re out of walnuts, try using pecans or slivered almonds instead. They offer a similar crunch and flavor profile.
• For the ripe bananas, in a pinch, unsweetened applesauce works too. Just use 1 cup applesauce in place of 1.5 cups mashed bananas, though it might change the texture a little bit.

Pro Tips

1. When you mash those bananas, don’t worry about making them super smooth – a few lumps is totally cool and gives your bread more texture.
2. Give the batter a little rest (like 10 minutes or so) before poping it in the oven. This lets the flavors mix better and can make your banana bread even tastier.
3. Every oven acts differently so start checking your bread a few minutes before the suggested time. A toothpick coming out a little moist is okay, just don’t let it dry out too much.
4. If you decide to throw in the walnuts, stir ’em in gently. Overmixing them can break up their crunch and you might miss out on that awesome texture.