Reader favorite One bowl · No mixer
Easy Banana
Bread Recipe
A tender, deeply banana-rich loaf with caramel edges and a soft, moist center. Mix it by hand in ten minutes, then let the oven do the rest.
- Prep
- 10 min
- Bake
- 55–65 min
- Yield
- 10 slices
The dependable loaf
Moist banana bread without the extra work
Melted butter means there is no creaming and no mixer to wash. Brown sugar keeps the crumb soft, while three very ripe bananas give the loaf real fruit flavor. Once the flour goes in, fold gently and stop when the dry streaks disappear.
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One-bowl banana bread
Ingredients
How to make it
Five simple steps
- 01
Heat and line
Heat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment.
- 02
Mash and whisk
Mash the bananas. Whisk in melted butter, sugar, eggs, and vanilla.
- 03
Fold gently
Add flour, baking soda, salt, and cinnamon. Fold only until combined.
- 04
Bake
Pour into the pan. Bake 55–65 minutes, checking the center with a toothpick.
- 05
Cool before slicing
Rest 15 minutes in the pan, then transfer to a rack for the cleanest slices.
Pan and bake-time guide
For two or three loaves, divide the batter between separate pans. The bake time stays about the same.
Three rules that matter
How to keep banana bread moist
Use spotted bananas
Yellow bananas with deep brown or black spots mash easily and taste sweeter.
Measure flour lightly
Spoon flour into the cup and level it, or weigh 190 grams for the most consistent crumb.
Do not overmix
Stop folding when the last streak of flour disappears. Extra mixing makes quick bread tough.
Banana bread questions
Before you bake
How ripe should bananas be?
Look for plenty of brown or black spots. The bananas should smell fragrant and mash with almost no pressure.
Can I use frozen bananas?
Yes. Thaw them fully, mash them, and include their liquid unless there is an unusually large amount.
Why did my loaf turn out gummy?
Too much banana, overmixing, underbaking, or slicing while hot can all create a gummy center.
How should I store banana bread?
Cool completely, wrap tightly, and keep at room temperature for up to three days. Freeze slices for up to three months.