Dessert

One Bowl Banana Bread Recipe

Byluca Carter March 9, 2026March 9, 2026

Introduction

This one bowl banana bread is a simple, moist, and delicious treat perfect for using up overripe bananas. With warm cinnamon and vanilla notes, it’s an easy bake that yields a wonderfully tender loaf every time.

The image shows a loaf of banana bread with a golden-brown crust and a textured top that is cracked in the center. The bread has been sliced into several pieces, revealing a moist interior speckled with bits of banana and darker spots of nuts or chocolate. The slices are stacked slightly leaning in front of the remaining loaf. The bread rests on a flat surface with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large bananas (or 4 small bananas)
1/2 cup unsalted butter (melted)

2/3 cup granulated sugar
2 large eggs (room temperature)

1 teaspoon vanilla extract
2 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon

1/4 teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F and grease a 9×5 inch loaf pan. Set it aside.
Step 2: In a large mixing bowl, mash the bananas using a fork or a potato masher until smooth.

Step 3: Add the melted butter to the mashed bananas and whisk until combined.
Step 4: Stir in the sugar, eggs, and vanilla extract, whisking again until smooth.
Step 5: Add the dry ingredients — flour, baking soda, baking powder, cinnamon, and salt — to the bowl. Fold them in gently with a spatula until just incorporated.

Step 6: Pour the batter into the prepared loaf pan and smooth the top.
Step 7: Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Remove from the oven and let the bread sit in the pan for 5–10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

For extra texture, add 1/2 cup chopped walnuts or chocolate chips to the batter before baking.
Using very ripe bananas enhances the sweetness and moisture of the bread.
To make it gluten-free, substitute the all-purpose flour with your favorite gluten-free blend.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving.