One-Bowl Banana Bread

This easy banana bread uses ripe bananas, melted butter, and one mixing bowl. Mash the bananas, stir in the remaining ingredients, and bake until the center is cooked through.

No mixer needed. Your brown bananas finally have a job.

The Rundown

Prep time: 10 minutes
Bake time: 55 to 65 minutes
Yield: 1 loaf
Servings: 8 to 10
Oven temperature: 350°F

What You’ll Need

• 2 to 3 medium very ripe bananas, about 1 1/4 to 1 1/2 cups mashed

• 1/3 cup butter, melted

• 1/2 teaspoon baking soda

• Pinch of salt

• 3/4 cup white sugar

• 1 large egg, beaten

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

Equipment

• Large mixing bowl

• Fork

• Spoon or spatula

• 8-by-4-inch loaf pan

• Toothpick or wooden skewer

• Wire rack

How to Make Banana Bread

1. Heat the oven. Preheat the oven to 350°F. Grease an 8-by-4-inch loaf pan with butter or nonstick cooking spray.

2. Mash the bananas. Peel the bananas and add them to a large mixing bowl. Mash them with a fork until mostly smooth.

3. Add the butter. Pour in 1/3 cup melted butter and stir until combined.

4. Add the baking soda and salt. Stir in 1/2 teaspoon baking soda and a pinch of salt.

5. Finish the batter. Add 3/4 cup sugar, 1 beaten egg, and 1 teaspoon vanilla extract. Stir until combined.

6. Add the flour. Stir in 1 1/2 cups all-purpose flour until no dry flour remains. Stop mixing once the batter comes together.

7. Fill the pan. Pour the batter into the prepared loaf pan and spread it into an even layer.

8. Bake. Bake at 350°F for 55 to 65 minutes. Start checking the loaf around the 55-minute mark.

9. Check the center. Insert a toothpick or wooden skewer into the middle. A few crumbs are fine. Wet batter means it needs more time.

10. Cover it if needed. If the top gets too dark before the center finishes baking, loosely cover the loaf with aluminum foil.

11. Cool the bread. Let the loaf cool in the pan for several minutes. Remove it and place it on a wire rack to cool before slicing.

Don’t Screw This Up

Use ripe bananas. The peels should be heavily spotted or mostly brown. Firm yellow bananas will not mash or sweeten the loaf as well.

Do not overmix the batter. Stir only until the flour disappears. Too much mixing can make the bread dense.

Use the correct pan size. A larger loaf pan will make a shorter loaf and may reduce the baking time.

Check the center before removing it. A browned top does not mean the middle is finished.

Let it cool before slicing. Cutting into hot banana bread can leave you with soft, crumbly slices.

Use What You Have

Want it less sweet? Reduce the sugar to 1/2 cup.

Want it sweeter? Increase the sugar to 1 cup.

Want add-ins? Stir in up to 1 cup chopped nuts, chocolate chips, or raisins before pouring the batter into the pan.

Leftovers

Let the banana bread cool completely before wrapping it.

Store it tightly covered at room temperature for up to four days or in the refrigerator for up to five days. Freeze individual slices when you need longer storage.