Easy One-Bowl Banana Bread
Moist, tender, and made in a single bowl, this banana bread is the best possible use for the sad bananas going brown on your counter.
No mixer, no creaming, no fuss – just mash, stir, and bake into a loaf that fills the kitchen with the smell of a good afternoon.
Why you’ll love it
- One bowl, no mixer.
- Uses up overripe bananas.
- Moist and tender every time.
- Freezer-friendly by the slice.
Ingredient notes
- Bananas – the browner and spottier, the sweeter.
- Butter or oil – oil keeps it extra moist.
- Brown sugar adds depth.
- Do not overmix once the flour goes in.
How to make it
Mash the bananas, stir in the wet ingredients, fold in the dry, and bake until a skewer comes out clean. Full quantities are in the recipe card below.
Tips
- Use very ripe bananas for the best flavor.
- Stir just until combined – overmixing makes it dense.
- Tent with foil if the top browns before the middle sets.
Storage & reheating
Keeps 3 days at room temperature, wrapped. Freeze slices for up to 3 months.
You might also like
- Fluffy 3-Ingredient Pancakes
- 3-Ingredient Peanut Butter Cookies
- 5-Minute Peanut Butter Banana Oatmeal
Easy One-Bowl Banana Bread
Ingredients
Method
- Heat the oven to 350F (175C) and grease a loaf pan.
- In one bowl, mash the bananas, then stir in the melted butter, sugar, egg and vanilla.
- Sprinkle the baking soda and salt over the top and stir in, then fold in the flour just until combined.
- Pour into the pan and bake 50-60 minutes, until a skewer comes out clean. Cool before slicing.
Notes
This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.
