One Bowl Banana Bread

Yield 1 loaf
4 ratings

Quick and simple to make, and no mixer is required! This recipe is also great for mini loaves and muffins. Use two 5¾” x 3″ mini loaf pans instead of an 8″ x 4″ loaf pan. Fill the pans no more than 2/3 full, and bake for 20 to 30 minutes at the same temperature. If you’re using a muffin tin, bake for 18-20 minutes.


3 very ripe bananas

1/3 cup melted butter, unsalted or salted

1 teaspoon baking soda

Pinch of salt

¾ cup sugar

1 large egg, beaten

1 teaspoon vanilla extract

1½ cups all-purpose flour


Preheat the oven to 350 degrees F. Lightly butter an 8″ x 4″ loaf pan, or grease it with nonstick spray.

In a mixing bowl, mash the bananas with a fork or potato extruder until completely smooth. Add the melted butter and stir. Add the baking soda and salt, and stir until just incorporated.

Stir in the sugar, beaten egg and vanilla extract. Mix in the flour. Beat well and scrape down the sides of the bowl. (If the batter seems too thick, add a few tablespoons of water or milk.)

Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to help remove any air bubbles. Bake for about 50 minutes to 1 hour, or until top is golden brown and a toothpick inserted into the middle of the loaf comes out clean. Rotate the pan periodically during baking for even browning.

Remove from oven and let the bread cool in the pan for a few minutes. Remove the banana bread from the pan and let cool completely before serving.

Ingredients used in this recipe