One Bowl Banana Bread
This simple and forgiving banana bread recipe uses ripe bananas and pantry staples for a moist, cinnamon-scented loaf that's perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 3 large very ripe bananas Use bananas with brown spots for better flavor.
- 1/2 cup unsalted butter, melted
- 2/3 cup granulated sugar Can substitute with brown sugar for a richer flavor.
- 2 large eggs, room temperature Let eggs come to room temperature before mixing.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can replace up to half with whole wheat flour.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large mixing bowl, mash the ripe bananas until mostly smooth.
- Stir in the melted butter until combined.
- Add the sugar, eggs, and vanilla extract, then whisk or stir until even.
- Add the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt, and fold gently until no large streaks of flour remain.
- Pour the batter into the greased loaf pan and smooth the top.
Baking
- Bake at 350°F for about 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the loaf sit in the pan for 5–10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
Store at room temperature for up to 3 days or in the fridge for up to one week. Can be frozen for up to 3 months. Variations include adding chocolate chips, nuts, or using different spices.