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Cozy One-Bowl Banana Bread: Easy No-Mixer Recipe

cozy one-bowl banana bread - featured image
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This easy one-bowl banana bread requires no mixer and comes together in minutes. Made with simple pantry ingredients and very ripe bananas, it yields a moist, tender loaf with a deep caramelized sweetness.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • ⅓ cup (75g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup (60g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or non-stick spray. For easy removal, line the pan with a strip of parchment paper, leaving an overhang on the two long sides.
  2. In your large mixing bowl, add the three ripe bananas. Mash them thoroughly with a fork until they are mostly smooth with a few small lumps. You want about 1 ½ cups of mashed banana.
  3. Pour the melted (but not hot) butter over the mashed bananas. Add the sugar, egg, and vanilla extract. Stir everything together with your wooden spoon until it is well combined.
  4. Add the flour, baking soda, salt, and cinnamon (if using) right into the same bowl. Stir gently, just until the flour disappears. Do not overmix! If you are adding nuts, fold them in now.
  5. Pour the batter into your prepared loaf pan. Smooth the top with your spatula. Bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  6. Let the bread cool in the pan on a wire rack for 10 minutes. Then, using the parchment overhang, lift the bread out and place it directly on the rack to cool completely.

Notes

For a dairy-free version, use melted coconut oil or a vegan butter stick. For gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking blend. For lower sugar, reduce to ½ cup (100g). The bread tastes even better the next day. Store at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, easy banana bread, one-bowl banana bread, no-mixer banana bread, moist banana bread, quick bread

Find it online: https://coracooks.com/cozy-one-bowl-banana-bread-easy-no-mixer-recipe/