Print

Easy One-Bowl Banana Bread: Best No-Mixer Recipe

easy one-bowl banana bread - featured image
Print Recipe

This easy one-bowl banana bread requires no mixer and comes out perfectly moist every time. It’s a simple, foolproof recipe that uses basic pantry ingredients and is great for breakfast, snacks, or dessert.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups)
  • ½ cup unsalted butter, melted
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • ¼ cup shredded coconut (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper for easy removal.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the melted butter, oil, and sugar. Whisk until well combined and the sugar has started to dissolve. Scrape the sides and bottom of the bowl.
  4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Sprinkle the flour, baking soda, salt, and cinnamon over the wet ingredients. Gently fold with a spatula or wooden spoon until just combined. Do not over-mix.
  6. If using, fold in the nuts, chocolate chips, or coconut with about 10 strokes.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  9. Cool in the pan for 10 minutes, then lift out using the parchment sling and transfer to a wire rack to cool completely.
  10. Slice and serve once completely cool. Store leftovers tightly wrapped at room temperature for up to 3 days.

Notes

Use the ripest bananas possible for best sweetness and moisture. Do not over-mix the batter to avoid tough bread. Measure flour by spooning and leveling. Let the bread cool completely before slicing for best texture. This bread tastes even better on day two.

Nutrition

Keywords: banana bread, easy banana bread, one-bowl banana bread, no mixer banana bread, moist banana bread, simple banana bread

Find it online: https://cheerycrisp.com/easy-one-bowl-banana-bread-best-no-mixer-recipe/