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Easy One-Bowl Homemade Banana Bread Recipe

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This no-knead, one-bowl banana bread is tender, perfectly sweet, and speckled with caramelized banana pockets. It’s the unfussy recipe that turns skeptics into believers, requiring just one bowl and about 10 minutes of hands-on time.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups or 360 ml)
  • ⅓ cup (75 g) unsalted butter, melted
  • ¾ cup (150 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (60 g) chopped walnuts or pecans (optional)
  • ½ cup (90 g) chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper, leaving overhang on the long sides.
  2. Mash the bananas in a large mixing bowl with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the melted butter and sugar to the mashed bananas. Stir until combined into a smooth, shiny paste.
  4. Add the egg and vanilla extract. Stir until the egg is fully incorporated and the batter is smooth.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently until just combined—about 10-15 strokes. A few streaks of flour are fine; do not overmix.
  6. If using, gently fold in nuts, chocolate chips, or cinnamon until evenly distributed.
  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 browning too quickly, tent with foil for the last 15-20 minutes.
  9. Cool in the pan for 10 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely before slicing.

Notes

Use very ripe bananas with lots of brown spots for best sweetness and moisture. Do not overmix the batter once flour is added to avoid a tough loaf. For best results, let the bread cool completely before slicing. The flavor improves on the second day. For a dairy-free version, substitute butter with coconut oil or vegetable oil. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: banana bread, one-bowl banana bread, easy banana bread, no-knead banana bread, homemade banana bread, moist banana bread

Find it online: https://snappyspoon.com/easy-one-bowl-homemade-banana-bread-recipe/