Description
A forgiving, ultra-moist banana bread made in a single bowl with pantry staples. Perfect for using up ripe bananas, this recipe requires only 10 minutes of prep and delivers a dense, sweet loaf that stays moist for days.
Ingredients
Scale
- 3 large ripe bananas (about 1 ½ cups mashed)
- ½ cup melted unsalted butter (115g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar (150g)
- 1 ½ cups all-purpose flour (190g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup plain yogurt or sour cream (120g)
- Optional: ½ cup chocolate chips
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides.
- Peel ripe bananas and mash them in a large mixing bowl with a fork until mostly smooth, leaving a few small lumps for texture.
- Add melted butter to the mashed bananas and whisk to combine.
- Add eggs, sugar, vanilla extract, and yogurt (or sour cream) to the bowl. Whisk vigorously for about a minute until the mixture is smooth and glossy.
- Add flour, baking soda, salt, and cinnamon (if using) to the wet ingredients. Stir gently just until the flour disappears; do not overmix. Fold in chocolate chips or nuts if using.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes. Check at 55 minutes with a toothpick; it should come out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and place on a wire rack to cool completely before slicing.
Notes
Ensure bananas are very ripe (brown/black spots) for maximum sweetness and moisture. Do not overmix the batter to avoid a tough texture. Measure flour by spooning it into the cup and leveling it off, or use a kitchen scale for accuracy. The bread can be stored at room temperature for 3 days, refrigerated for a week, or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
Keywords: banana bread, one bowl recipe, easy baking, weeknight treat, moist banana bread, ripe bananas, gluten-free option, dairy-free option