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

easy one-bowl banana bread - featured image

This easy one-bowl banana bread requires no mixer and delivers a perfectly moist, tender loaf with a crackly sugar-crusted top. Made with simple ingredients and ready in under 10 minutes of prep, it’s the ultimate comfort food for any occasion.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • ⅓ cup (75g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps (about 1 ½ cups).
  3. Add melted butter, granulated sugar, egg, and vanilla extract to the mashed bananas. Stir until well combined.
  4. Sprinkle flour, baking soda, salt, and cinnamon over the wet mixture. Stir gently with a folding motion until just combined—do not over-mix. A few lumps are fine.
  5. Pour batter into the prepared loaf pan and spread evenly. Bake on the middle rack for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  6. Remove from oven and let cool in the pan on a wire rack for 20 minutes. Then lift out using parchment handles and cool completely on the rack (at least 1 hour) before slicing.

Notes

For best results, use very ripe bananas with brown spots. Do not over-mix the batter to avoid a tough loaf. Let the bread cool completely before slicing to prevent a gummy texture. Leftovers can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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