This one-bowl banana bread requires no mixer and delivers a moist, tender crumb using overripe bananas, melted butter, and basic pantry ingredients. It's straightforward enough for beginners yet produces consistently excellent results.
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Butter an 8x4-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.) Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it .
Store cooled banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Wrap tightly and freeze for up to 3 months; thaw at room temperature before serving.
Bananas should be very ripe with brown spots or mostly brown skin. The riper they are, the sweeter and more flavorful the bread. Aim for 2 to 3 bananas yielding 1¼ to 1½ cups mashed.
Yes. While the recipe is designed for one-bowl hand mixing, a stand mixer or electric mixer works fine. Mix until just combined to avoid overmixing.
Bake until a toothpick inserted into the center comes out clean or with only a few moist crumbs. The top should be golden brown and the bread should spring back slightly when lightly touched.
Yes. The recipe notes you can use ½ cup for less sweet or 1 cup for more sweet. Start with ¾ cup as written and adjust to your preference in future batches.
Whole wheat flour works but may produce denser bread; use a 1:1 ratio. Gluten-free all-purpose flour (with xanthan gum) is also an option, though texture may vary slightly.
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