There’s something magical about banana bread. Maybe it’s the smell — that buttery-sweet aroma that fills your kitchen and somehow makes the world feel calmer. Maybe it’s how it transforms a few spotty bananas, the kind that look too far gone for breakfast, into something golden and comforting.
For me, banana bread feels like coming home. My grandmother used to make it on Sunday afternoons when the house was quiet except for the hum of the oven and the soft thud of her mixing spoon against the bowl. No stand mixer, no special tools — just one big mixing bowl, a wooden spoon, and her well-worn loaf pan.
That’s exactly what this One Bowl Banana Bread Recipe is — simple, soulful baking. The kind that doesn’t require a plan or a grocery run. You just grab those bananas on the counter, and in one bowl, you mix up something wonderful.
It’s moist, tender, perfectly sweet, and ready in about an hour. No mess. No fuss. Just the kind of cozy baking that reminds you why homemade tastes best.
Table of Contents
Why You’ll Love This One Bowl Banana Bread
There are endless banana bread recipes online — but this one is built for real life. The mornings when you’re still in pajamas, sipping coffee, and you want to bake something warm without creating chaos in the kitchen.
Here’s why it works so beautifully:
1. One bowl. One spoon. One less thing to wash.
Everything happens in the same bowl — mash the bananas, stir in the wet ingredients, fold in the dry. That’s it. Cleanup takes less time than brewing a pot of coffee.
2. Moist and flavorful every time.
The secret is using overripe bananas (the spottier the better!) and oil instead of butter. It keeps the bread tender for days — never dry, never crumbly.
3. Foolproof for beginners.
This recipe is forgiving. If your bananas are a little smaller, if you mix a touch too long — it still comes out soft and golden.
4. Customizable comfort.
Add chocolate chips for dessert vibes, nuts for crunch, or even swirl in cinnamon sugar for a bakery-style loaf.
5. Smells like happiness.
There’s no other way to put it. The scent of banana bread baking is pure nostalgia — home, comfort, and joy all at once.
And if you’re just getting into baking simple, forgiving recipes, don’t miss my 3-ingredient miracle muffins:
Don’t miss our 3 Ingredient Banana Muffins — the same cozy flavor in mini form.
Ingredients
Simple, everyday ingredients — nothing fancy, everything you probably already have:
- 3 large very ripe bananas (the more speckled, the better)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup neutral oil (canola, vegetable, or melted coconut oil)
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional but recommended)
- ½ cup chocolate chips or chopped walnuts (optional)
A quick note: If your bananas are frozen, just thaw them first — don’t toss the liquid, it adds moisture. And if you want a richer loaf, swap oil for melted butter.
Step-by-Step Instructions
Step 1: Preheat and prep
Set your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper. The parchment makes it easy to lift out the bread later without tearing that gorgeous golden crust.
Step 2: Mash the bananas
In your mixing bowl, peel the bananas and mash with a fork until mostly smooth. Leave a few small lumps — that’s where the rustic texture comes from.
Step 3: Add the wet ingredients
Pour in both sugars, the oil, eggs, and vanilla. Whisk it all together until it looks glossy and cohesive. This step sets up the moisture and sweetness that gives banana bread its signature softness.
Step 4: Fold in the dry ingredients
Add the flour, baking soda, baking powder, salt, and cinnamon right on top of the wet mixture. Using a spatula, gently fold until no dry streaks remain. Don’t overmix — a few flour streaks are fine.
Step 5: Add your mix-ins
If you’re adding chocolate chips, nuts, or even a handful of berries, now’s the time. Fold them in gently, then pour your batter into the prepared loaf pan.
Step 6: Bake and breathe in the goodness
Slide it into the oven and bake for 50–60 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs. Around the 40-minute mark, your kitchen will start to smell like heaven.
Let the bread cool in the pan for 10 minutes, then lift it out to cool completely on a wire rack.
How to Serve One Bowl Banana Bread
There’s something almost ceremonial about slicing into warm banana bread. The steam rises, the edges are crisp and caramelized, and the inside is soft and fragrant.
You can serve it a dozen ways — each one more comforting than the last.
On busy mornings, I love a thick slice toasted with salted butter melting into every ridge. On slow weekends, I’ll drizzle mine with honey and pair it with coffee so hot it fogs the window. My husband warms his up with peanut butter, while my son likes it cold, straight from the fridge — no rules, just joy.
You can also dress it up for brunch with a sprinkle of powdered sugar or serve it alongside yogurt and berries. And if you’re feeling indulgent, try turning a leftover slice into banana bread French toast — yes, that’s a thing, and yes, it’s as good as it sounds.
For another sweet bake that brings that same cozy weekend energy, check out my Fluffy Mixed Berry Muffins — soft, tender, and bursting with fruit.
And if fall is your favorite baking season (like me!), these Baked Apple Fritters are basically autumn in dessert form.
How to Store One Bowl Banana Bread
The beauty of this banana bread is how long it stays tender. You can bake it today and still enjoy soft, moist slices later in the week.
Once your bread has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It keeps perfectly on the counter for about 3–4 days.
If your kitchen runs warm or humid, store it in the refrigerator — it’ll last a week or more. Warm slices for 10–15 seconds in the microwave to bring back that fresh-baked softness.
Freezing tip: Slice the loaf first, wrap each piece individually, and freeze in a resealable bag. When you need a quick breakfast or afternoon treat, pop a slice in the toaster or microwave. It’ll taste like you just baked it.
Banana bread also makes the sweetest edible gift. Wrap a mini loaf in parchment and tie it with twine — it’s the perfect neighborly “thinking of you” gesture.
Tips for Perfect Banana Bread
After years of testing, tweaking, and eating far too much banana bread (no regrets), these are the tips that make this recipe fail-proof:
- Use overripe bananas. They should be mostly brown, almost collapsing under their own sweetness. That’s where the best flavor hides.
- Don’t overmix. Stir just until the flour disappears — a few lumps are fine. Overmixing toughens the crumb.
- Oil = moisture. Butter adds flavor, but oil locks in softness. You can use either or a mix.
- Add warmth with spices. A pinch of cinnamon or nutmeg deepens flavor.
- Watch the bake time. Every oven is different — check around 50 minutes. The top should be golden and slightly cracked.
- Cool completely before slicing. Patience pays off. Cutting while warm can make it gummy.
- Make it your own. Chocolate chips, nuts, coconut — this recipe welcomes them all.
If you’re a texture person like me, sprinkle coarse sugar on top before baking. It creates a delicate, crunchy crust that makes every bite sing.
Variations of One Bowl Banana Bread
Once you’ve mastered the basic recipe, you can play with endless variations. This is your banana bread base — flexible, forgiving, and ready for your creativity.
- Chocolate Chip Banana Bread: Classic and crowd-pleasing. The melted chocolate adds sweetness and richness.
- Walnut Banana Bread: Add chopped walnuts for crunch and a nutty finish.
- Cinnamon Swirl Banana Bread: Mix 2 tbsp sugar + 1 tsp cinnamon, swirl it through the batter before baking.
- Healthy Whole Wheat Version: Swap half the flour for whole wheat and use coconut sugar.
- Banana Muffins: Scoop into a muffin tin and bake 18–20 minutes. Great for kids or grab-and-go breakfasts.
- Banana Chocolate Marble: Remove 1 cup of batter, mix in cocoa powder, and swirl for a dramatic loaf.
- Tropical Twist: Stir in shredded coconut and a touch of pineapple juice for a vacation feel.
FAQs
Why is my banana bread dry?
Too much flour or overbaking. Always measure flour by spooning it into the cup and leveling it off.
Can I use frozen bananas?
Yes — thaw them and use the juices too for extra flavor.
How can I make it more moist?
Add 2 tablespoons of Greek yogurt or sour cream to the batter.
Can I make this recipe dairy-free?
Absolutely. Use oil instead of butter and dairy-free chocolate chips.
Can I double the recipe?
Yes! It scales perfectly. Bake in two pans side by side.
Final Thoughts
This One Bowl Banana Bread Recipe is the kind of kitchen magic that reminds you why homemade always wins. It’s simple enough for weekday baking, nostalgic enough for Sunday afternoons, and cozy enough to share with people you love.
No mixer. No stress. Just one bowl, one spoon, and the sweetest smell filling your home.
And once you make it, I promise — you’ll never look at those spotty bananas the same way again.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
One Bowl Banana Bread Recipe
- Total Time: 65 minutes
- Yield: 1 loaf (10 slices) 1x
Description
This One Bowl Banana Bread Recipe is moist, easy, and made with simple pantry staples. No mixer, no fuss — perfect for overripe bananas.
Ingredients
3 large ripe bananas, mashed
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup neutral oil (or melted butter)
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon (optional)
1/2 cup chocolate chips or chopped walnuts (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. In one large bowl, mash bananas.
3. Whisk in brown sugar, white sugar, oil, eggs, and vanilla.
4. Add flour, baking soda, baking powder, salt, and cinnamon. Fold gently just until combined.
5. Fold in chocolate chips or nuts if using.
6. Pour into prepared loaf pan and bake 50–60 minutes or until a toothpick comes out clean.
7. Cool 10 minutes in pan, then transfer to a rack to cool completely.
Notes
Use very ripe bananas for best flavor.
For extra moisture, add 2 tbsp Greek yogurt.
Freeze slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg