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Close-up of a freshly baked One Bowl Banana Bread loaf with one thick slice cut and resting beside it on a white plate.

One Bowl Banana Bread

This recipe makes banana bread using only one mixing bowl, reducing cleanup. It uses very ripe bananas for flavor.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 to 1 1/2 cups very ripe bananas, peeled and mashed About 2 to 3 medium bananas
  • 1/3 cup butter, melted Unsalted or salted
  • 1/2 teaspoon baking soda Not baking powder
  • 1 pinch salt
  • 3/4 cup sugar Use 1/2 cup for less sweet, 1 cup for more sweet
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour

Equipment

  • 8x4-inch loaf pan
  • Mixing bowl
  • Fork

Method
 

  1. Preheat your oven to 350°F (175°C). Butter an 8x4-inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
  3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour until just combined.
  4. Pour the batter into your prepared loaf pan.
  5. Bake for 55 to 65 minutes at 350°F (175°C). Check for doneness by inserting a toothpick or wooden skewer into the center; it should come out clean or with a few dry crumbs.
  6. If the outside browns before the center is done, loosely tent the loaf with foil and continue baking.
  7. Remove the bread from the oven and let it cool in the pan for a few minutes. Then, remove the banana bread from the pan and let it cool completely before slicing and serving.

Notes

Wrapped well, the banana bread keeps at room temperature for 4 days. For longer storage, refrigerate the loaf for up to 5 days, or freeze it.

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