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Easy One-Bowl Banana Bread Recipe (No Mixer)

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This easy one-bowl banana bread requires no mixer and delivers a perfectly moist, tender crumb with a signature crackled top. Made with simple pantry staples, it’s a foolproof recipe that comes together in minutes and is endlessly adaptable.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • ⅓ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (about 180g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup optional mix-ins (chocolate chips, chopped walnuts, or pecans)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving an overhang on the two long sides.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  3. Add the melted butter, granulated sugar, room-temperature egg, and vanilla extract. Whisk until smooth and well combined.
  4. Sprinkle the flour, baking soda, and salt evenly over the wet mixture. Gently fold with a spatula or wooden spoon until just combined (about 10-12 strokes). Do not over-mix.
  5. If using mix-ins, gently fold them in until evenly distributed.
  6. Pour the batter into the prepared loaf pan and spread into an even layer. Bake on the center rack for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  7. Let the bread cool in the pan on a wire rack for 15 minutes, then lift out using the parchment paper handles and transfer to the rack to cool completely (about 1 hour) before slicing.

Notes

For best results, use heavily spotted (almost black) bananas. Do not over-mix the batter to avoid a tough loaf. Let the bread cool completely before slicing to prevent crumbling. If using a dark non-stick pan, reduce oven temperature by 25°F. Store at room temperature for up to 3 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, crackled top banana bread

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