Baking
One-Bowl
Classic
Soft, tender banana bread with big banana flavor — perfect for breakfast or a snack. This easy recipe comes together in one bowl and stays moist for days.
Ingredients
- Ripe bananas: 3 large, mashed
- Unsalted butter: ½ cup (115 g), melted
- Sugar: ¾ cup (150 g) white or brown
- Eggs: 2 large
- Vanilla extract: 1 tsp
- All-purpose flour: 1 ¾ cups (220 g)
- Baking soda: 1 tsp
- Salt: ½ tsp
- Ground cinnamon: ½ tsp (optional)
- Chocolate chips or nuts: ½ cup (90 g) optional
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Yields: 1 loaf (8-10 slices)
- Cuisine: American
Method
- Prep: Preheat your oven to 175°C (350°F). Lightly grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the mashed bananas, eggs, and vanilla extract. Whisk until the mixture is fully combined.
- Add Dry Ingredients: Sift the flour, baking soda, salt, and optional ground cinnamon directly into the wet ingredients. Fold gently with a spatula until the batter is just combined. Do not overmix. If using, gently stir in the chocolate chips or chopped nuts.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached (not wet batter).
- Cool & Serve: Let the banana bread cool in the pan on a wire rack for at least 10 minutes. Then, use the parchment paper overhang to lift it out of the pan and let it cool completely on the rack before slicing.
Tips & Variations
- Use extra-ripe bananas (they should be speckled with black spots) for maximum sweetness and moisture.
- For a heartier loaf, swap ¼ cup of the flour for rolled oats.
- Sprinkle turbinado sugar on top of the batter before baking for a crunchy, sweet finish.
