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Cozy One-Bowl Banana Bread: Best Fall Baking Recipe

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This cozy one-bowl banana bread for fall baking recreates a beloved bakery memory with a moist, velvety crumb and a crackly top. Made in one bowl with no stand mixer, it’s spiced with cinnamon, nutmeg, and cloves for the perfect autumn treat.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted (113g)
  • ¼ cup neutral oil (60ml)
  • ¾ cup packed light brown sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: ⅓ cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides. Lightly grease the exposed ends with butter or nonstick spray.
  2. Mash the bananas in your mixing bowl. Use a fork or a potato masher. Leave some small lumps—you want texture, not baby food. Aim for a consistency where most chunks are no larger than a pea. This should take about 30 seconds.
  3. Add the melted butter, oil, and brown sugar. Stir with a whisk until smooth and well combined. The mixture will look slightly grainy from the sugar—that is normal.
  4. Whisk in the eggs and vanilla. Add them one at a time, mixing well after each. The batter should be glossy and smooth at this point.
  5. Sprinkle the flour, baking soda, salt, and spices over the wet ingredients. Do not dump them all in one spot—scatter them evenly so they incorporate more easily. Use a rubber spatula to fold the dry ingredients into the wet. Stir just until no streaks of flour remain. Overmixing will make the bread tough. A few tiny lumps are perfectly fine.
  6. Fold in any add-ins. If using nuts or chocolate chips, gently fold them in with a few swift strokes. Do not overwork the batter.
  7. Let the batter rest for 10 minutes. This is the step that makes the difference between good banana bread and unforgettable banana bread.
  8. Pour the batter into the prepared loaf pan. Spread it evenly with your spatula. Tap the pan gently on the counter a few times to release any air bubbles.
  9. Bake for 55-65 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown and cracked beautifully. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  10. Cool in the pan for 15 minutes. Then lift the bread out using the parchment handles and transfer to a wire rack. Let it cool completely before slicing—about 1 hour.

Notes

For an extra crackly top, sprinkle a teaspoon of raw sugar over the batter before baking. Let the batter rest for 10 minutes before baking for best texture. Do not open the oven door for the first 35 minutes. This banana bread tastes even better on day two.

Nutrition

Keywords: banana bread, fall baking, one-bowl recipe, moist banana bread, easy banana bread, cozy banana bread

Find it online: https://coracooks.com/cozy-one-bowl-banana-bread-best-fall-baking-recipe/