Description
The easiest banana bread recipe that uses just one bowl and no mixer. This simple, foolproof recipe turns overripe bananas into moist, tender banana bread with minimal cleanup and maximum flavor.
Ingredients
3 large very ripe bananas, mashed (about 1½ cups)
⅓ cup melted butter
¾ cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1½ cups all-purpose flour
½ teaspoon ground cinnamon (optional)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper.
2. In your large mixing bowl, mash the very ripe bananas with a fork until they’re mostly smooth with just a few small lumps remaining.
3. Pour the melted butter right into the bowl with the mashed bananas and stir together. Add the sugar, beaten egg, and vanilla extract, stirring until everything is well combined and the mixture looks creamy and smooth.
4. Sprinkle the baking soda and salt directly over the wet mixture and stir well for about 10-15 seconds to make sure they’re evenly distributed throughout. The mixture might get a little foamy or bubbly.
5. Add all of the flour and cinnamon (if using) to the bowl at once and gently fold it in with your wooden spoon or spatula. Mix just until you can’t see any more dry flour streaks. The batter will be thick and a bit lumpy.
6. Pour the batter into your prepared loaf pan and smooth the top gently. Bake for 55-65 minutes, until the top is deeply golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
7. Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
Use very ripe bananas with lots of brown spots or completely black peels for the best flavor.
Don’t overmix once flour is added – stir just until combined or bread will be tough and dense.
Mash one banana until almost liquid and leave the other two roughly mashed for best texture.
Let egg sit at room temperature for 20 minutes so it doesn’t solidify the melted butter.
Start checking for doneness at 55 minutes since ovens vary.
If top browns too quickly, loosely cover with foil for the last 15 minutes.
Wait until bread is completely cool before slicing or it will be gummy and fall apart.
Store wrapped tightly in plastic wrap at room temperature for up to 4 days.
Refrigerate for up to 1 week or freeze for up to 3 months.
Bread actually tastes better the next day when flavors have developed.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American