The best one bowl banana bread is also the only banana bread recipe you will ever need. Quick, easy and endlessly customizable, this moist and flavorful quick bread is a nostalgic favorite.
Oh, banana bread, how I love you. You are cheap and easy, but forever a classic. You will always be the very best way to use up the aging bananas on my counter (the browner and mushier the better, for they grow sweeter and easier to mash than their firm, young counterparts).
Three cheers, too, for being equally suitable for breakfast and dessert.
Because you are the best, you deserve to be made the best. My one bowl banana bread recipe is exactly that.
What Makes this Banana Bread The Best?
- Made in one bowl.
- No mixer required (= no beaters to clean!).
- Mixed together in minutes.
- Uses LOTS of banana (= great banana flavor).
- Bakes in less than 30 minutes.
- Moist (but not mushy), with just the right level of sweetness.
Ingredients for the Banana Bread
This humble, but stellar, banana bread is made with common ingredients from your pantry. First and foremost, you will need mashed, ripe bananas. Use bananas that have many brown spots, but are not so ripe that they barely resemble solid food (i.e., almost black and leaky–I know that you know what I am talking about :)).
A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.
The remaining ingredients are as follows:
- Vegetable oil. Use the neutral vegetable oil that you prefer (e.g., canola oil, safflower oil, avocado oil, melted coconut oil, or brands simply marked vegetable oil).
- Granulated sugar. Nothing fancy, simply regular, granulated white sugar.
- 2 large eggs. The eggs will be that much easier to blend if they are at room temperature.
- Vanilla extract. The real thing is always best, but use what you have on hand.
- Baking powder. You will need both baking powder and baking soda for this recipe.
- Baking soda.
- Ground cinnamon. If you do not have it, leave it out, or substitute with an equal amount of ground ginger, ground allspice, or ground cardamom. You can also use 1/2 teaspoon of ground nutmeg.
- Salt. The regular, fine (table) variety, or fine sea salt.
- All-purpose flour. No fancy flours required.
Step-by-Step Instructions with Photos
Step One: Preheat the Oven & Prep the Loaf Pan
Preheat your oven to 350F (180C) so that it is ready to go as soon as the 1-bowl banana bread batter is mixed. Spray (or grease) a 9×5-inch (22.5 cm) loaf pan with nonstick cooking spray.
Step Two: Whisk the Wet Ingredients
Place the mashed ripe banana in a large mixing bowl. Add the granulated sugar, eggs, and vanilla to the bowl and whisk until blended and smooth.
Step Three: Add the Dry Ingredients
Add the baking soda, baking powder, and salt to the bowl. Stir until just blended.
Stir in the flour and cinnamon, scraping the bottom and sides of the bowl until no dry ingredients remain. Be careful not to overmix, though, as it will lead to tough bread once baked.
Step Four: Spread the Batter in the Pan
Spoon and spread the batter into the prepared loaf pan. Use the rubber or silicone spatula to smooth the top.
Step Five: Bake and Cool
Bake the banana bread in the preheated oven for 65 to 75 minutes until risen, golden brown, and a long skewer (or piece of dry spaghetti) inserted in the center comes out with only a few moist crumbs attached (no gooey batter).
Remove the bread from the oven and cool, in the pan, for 20 minutes.
Step Six: Remove from Pan
Run a knife around the edges of the loaf pan to loosen the bread. Invert the bread onto a plate and then turn right side up. Transfer the banana bread to a cooling rack and cool completely.
Once cooled, slice away!
What is the Taste & Texture Like?
Some people love a cake-y banana bread, while others prefer a super-squidgy loaf. I am partial to one that is right in the middle, and this loaf is that: loaded with banana flavor, and very moist (both thanks to a hefty amount of mashed banana), and sweet without being cake-sweet.
In other words, the best :).
Q: Can I use frozen bananas to make banana bread?
A: Yes! Peel and freeze your ripe bananas until ready to use. Defrost the bananas and do not drain (the liquid is key). Mash the bananas, along with the banana liquid, and then measure the amount needed for the recipe.
Q: I do not have a loaf pan Any alternative pan options?
A: Yes, you can use a 9-inch square baking pan, an 11×7-inch rectangular pan, or a 9-inch springform pan. Begin checking for doneness at about 35 minutes (it will vary sightly from pan to pan).
Q: Can I add mix-ins to the banana bread?
A: Absolutely! Add 1 cup to 1 and 1/2 cups total of your favorite stir-ins (e.g., chocolate chips/chunks of any variety, chopped toasted nuts, chopped dried fruit, etc).
- 2 cups well-mashed ripe bananas
- 2 large eggs (preferably at room temperature)
- 1 cup granulated sugar (see notes for options)
- 1/2 cup vegetable oil (see notes for options)
- 1 and 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (240g) all-purpose flour
- 3/4 teaspoon ground cinnamon
- Preheat the oven to 325°F. Spray a 9x5-inch (22.5 x 12.5 cm) pan with nonstick cooking spray.
- In a large mixing bowl, stir the mashed banana, eggs, sugar, oil and vanilla until blended.
- Add the baking soda, baking powder, and salt to the bowl. Stir until just blended. Stir in the flour and cinnamon, scraping the bottom and sides of the bowl. Spoon and spread into the prepared pan.
- Bake in the preheated oven for 65 to 75 minutes until the surface of the bread appears dry and a long skewer (or piece of dry spaghetti) inserted in the center comes out with only a few moist crumbs attached (no gooey batter).
- Remove the bread from the oven and cool, in the pan, for 20 minutes. Run a knife around the edges to loosen. Remove loaf to a cooling rack and cool completely.
Storage information: Store leftover bread, tightly wrapped, at room temperature for up to 3 days. Tightly wrap and freeze for up to 3 months.
Banana Tips: Be sure to use ripe bananas with many dark brown spots for maximum sweetness and best texture. Mash the bananas to the point where there are no large pieces. It will take about 4 to 5 medium-large bananas to equal 2 cups (454 grams) of mashed banana.
Tenting with Foil: If the bread begins to look very brown after 50 minutes of baking, loosely tent it with foil for the remaining baking time.
Serving Size:1 slice (1/14th of loaf)
Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 202mgCarbohydrates: 34gFiber: 1gSugar: 18gProtein: 3g