Easy One-Bowl Banana Bread Recipe : Super Moist & Ready in 1 Hour

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Looking for the perfect way to use up those spotted bananas on your counter? This one-bowl banana bread is your answer! With its incredibly moist texture, warm cinnamon flavor, and foolproof method, you’ll have a golden loaf ready in just over an hour. No stand mixer, no complicated steps just one bowl and a few simple ingredients stand between you and the most delicious homemade banana bread you’ve ever tasted.

Table of Contents

Why You’ll Love This Banana Bread Recipe

This super moist banana bread checks all the boxes for both beginner and experienced bakers. The one-bowl method means minimal cleanup, while the ripe bananas provide natural sweetness and incredible moisture. Brown sugar adds a subtle molasses depth that perfectly complements the banana flavor, and the hint of cinnamon creates that irresistible bakery-style aroma. Plus, you can easily customize it with chocolate chips, walnuts, or pecans if you’re feeling adventurous.

Ingredients You’ll Need

Ingredient	Amount	Notes
Over-ripe bananas	3	Look for heavily spotted or brown bananas
Packed light brown sugar	½ cup	Adds moisture and depth
Melted butter	⅓ cup	Can substitute with coconut oil
Eggs	2	Room temperature preferred
Vanilla extract	2 teaspoons	Pure extract recommended
All-purpose flour	2 cups	Don’t overmix once added
Baking soda	1 teaspoon	Provides perfect rise
Cinnamon	1 teaspoon	Adds warmth
Salt	¼ teaspoon	Enhances flavors

Choosing the Right Bananas

The secret to the best banana bread lies in using properly ripened bananas. You want bananas that are heavily spotted or even completely brown these overripe bananas are sweeter and easier to mash, creating that signature moist texture everyone loves. If your bananas aren’t quite ripe enough, place them in a paper bag overnight or bake them in their peels at 300°F for 15 minutes to accelerate ripening.

Step-by-Step Instructions

Prepare Your Pan

Start by preheating your oven to 350°F. Line a 9 by 5-inch loaf pan with parchment paper, leaving excess hanging over the two longer sides this creates convenient handles for lifting out your finished bread. This simple prep step ensures your banana bread won’t stick and makes for beautiful, clean slices.

Mix the Wet Ingredients

In a large mixing bowl, mash your three over-ripe bananas using a fork or potato masher until they’re mostly smooth with just a few small chunks remaining. Add the packed brown sugar and melted butter to the mashed bananas, continuing to mash and stir until the mixture is almost completely smooth and well combined. This creates the foundation of moisture and sweetness for your bread.

Next, add the two eggs and vanilla extract to your banana mixture. Whisk everything together using kitchen utensils until the batter is smooth and the eggs are fully incorporated this should take about 30 seconds of whisking.

Add the Dry Ingredients

Now it’s time to add your all-purpose flour, baking soda, cinnamon, and salt directly to the bowl. Using a rubber spatula, gently fold the dry ingredients into the wet mixture until you no longer see any streaks of flour. Be careful not to overmix—a few small lumps are perfectly fine, and overmixing can lead to tough, dense bread instead of the tender crumb you’re after.

Bake to Perfection

Scrape your batter into the prepared loaf pan, using your spatula to spread it evenly. Place the pan in your preheated oven and bake for 50 to 55 minutes. You’ll know it’s done when a cake tester or toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached. The top should be golden brown and may crack slightly down the middle that’s a sign of perfect banana bread!

Cool and Serve

This is the hardest part waiting! Let your banana bread cool in the pan for at least 20 minutes. This cooling period allows the bread to set properly and makes it easier to remove from the pan. Use the parchment paper handles to lift the loaf out, then transfer it to a wire rack to cool completely before slicing. For the cleanest slices, use a serrated chef’s knife and wipe it clean between cuts.

Essential Kitchen Equipment

Having the right tools makes baking this banana bread even easier. Here are the key items you’ll need:

• Mixing bowls – Essential for combining all ingredients
• Kitchen utensils – Including spatulas and whisks for mixing
• Measuring cups and spoons set – For accurate ingredient amounts
• Oven – Preheated to 350°F for even baking
• Loaf pan (9×5 inch) – Standard size for banana bread
• Parchment paper – Prevents sticking and makes removal easy
• Chef’s knives – For slicing perfectly

Expert Tips for the Best Results

Use Room Temperature Ingredients: While not critical, room temperature eggs blend more smoothly into the batter, creating a more uniform texture throughout your bread.

Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which makes banana bread tough instead of tender.

Check for Doneness: Ovens vary, so start checking at 50 minutes. The top should spring back when lightly pressed, and a tester should come out clean.

Store Properly: Wrap cooled banana bread tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months.

Add Mix-Ins: Fold in ½ cup of chocolate chips, chopped walnuts, or pecans before baking for extra flavor and texture.

Serving Suggestions

This moist banana bread is delicious on its own, but here are some ways to take it to the next level:

• Spread with salted butter while still slightly warm
• Top with cream cheese frosting for a dessert-style treat
• Serve with a drizzle of honey or maple syrup
• Toast slices and add peanut butter or almond butter
• Pair with your morning coffee or afternoon tea

Storage and Freezing

Properly stored banana bread stays moist and delicious for days. Once completely cooled, wrap the entire loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. To freeze, wrap individual slices or the whole loaf in plastic wrap, then place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Frequently Asked Questions

Can I substitute whole wheat flour?
Yes, you can replace up to half of the all-purpose flour with whole wheat flour. Using 100% whole wheat flour will create a denser, heavier loaf.

Why is my banana bread too dense?
Dense banana bread usually results from overmixing the batter or using bananas that aren’t ripe enough. Make sure to fold gently and use heavily spotted bananas.

Can I make this dairy-free?
Absolutely! Substitute the melted butter with coconut oil or a plant-based butter alternative.

How do I know when it’s fully baked?
Insert a toothpick or cake tester into the center it should come out clean or with just a few moist crumbs. The internal temperature should reach 200°F.

Can I double this recipe?
Yes, but bake in two separate loaf pans rather than one large pan to ensure even baking.

Why did my banana bread sink in the middle?
This usually happens when the bread is underbaked or the oven door is opened too early during baking. Make sure to bake the full time and avoid opening the oven before 45 minutes.

Nutritional Information (Per Slice)

This recipe yields approximately 10 slices. Each slice contains approximately:

• Calories: 220
• Carbohydrates: 35g
• Protein: 4g
• Fat: 7g
• Fiber: 2g
• Sugar: 15g
• Sodium: 180mg

Why This Recipe Works

The combination of overripe bananas, brown sugar, and melted butter creates incredible moisture that keeps this bread tender for days. The baking soda reacts with the natural acids in bananas to provide perfect lift, while the cinnamon adds warmth without overpowering the banana flavor. By mixing everything in one bowl, you avoid overworking the batter, which is the secret to that coveted tender crumb.

This one-bowl method also means you’re working with a wetter batter that bakes up incredibly moist. The eggs provide structure and richness, while the vanilla extract enhances the overall flavor profile. The result is a perfectly balanced banana bread that’s neither too sweet nor too bland just right for any time of day.

More Ripe Banana Recipes to Try

Once you’ve mastered this easy banana bread, you’ll want to explore other delicious ways to use those overripe bananas:

• Banana muffins with chocolate chips
• Banana pancakes for weekend brunches
• Banana cream pie with homemade pudding
• Frozen chocolate-covered banana bites
• Banana oatmeal cookies for healthy snacking

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