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Easy One-Bowl Banana Bread Recipe (Best No-Mixer Dessert)

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This easy one-bowl banana bread is a simple, no-mixer dessert that uses ripe bananas and basic pantry staples. It’s incredibly moist, forgiving, and tastes like something you worked on for hours.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, melted and cooled slightly
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas (about 1 cup / 240g mashed)
  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving some overhang on the long sides.
  2. In a large mixing bowl, melt the ½ cup of unsalted butter. Let it cool for a minute or two.
  3. To the melted butter, add the ¾ cup of granulated sugar. Stir with a fork or wooden spoon until well combined.
  4. Add the 1 large egg and 1 teaspoon of vanilla extract, and stir until smooth and glossy.
  5. Peel the 3 ripe bananas and add them to the bowl. Mash them directly into the wet mixture using a fork, leaving a few small chunks for texture. Stir until evenly distributed.
  6. Sprinkle the 1½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt over the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
  7. If using, gently fold in ½ cup of chopped walnuts or chocolate chips.
  8. Pour the batter into the prepared loaf pan and spread it into an even layer. Tap the pan on the counter a couple of times to release air bubbles.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the bread cool in the pan on a wire rack for 10-15 minutes. Then, using the parchment paper, lift the loaf out of the pan and let it cool completely on the rack.

Notes

For best results, use very ripe bananas with brown spots or black skins. Do not overmix the batter to avoid a tough texture. If the top browns too quickly, tent with aluminum foil. Store wrapped at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

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