Print

Cozy One-Bowl Banana Bread: Easy, No-Mixer Recipe

one bowl banana bread - featured image
Print Recipe

This one-bowl banana bread is incredibly moist, tender, and requires no mixer. Perfect for busy days, it comes together in under 15 minutes and uses simple pantry ingredients for a crowd-pleasing treat.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups / 360 ml)
  • ½ cup (120 ml) vegetable oil
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional but recommended)
  • ½ cup (85 g) chocolate chips (optional)
  • ½ cup (60 g) chopped walnuts or pecans (optional)
  • 1 tablespoon flaxseed meal (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In your large mixing bowl, mash the bananas with a fork or potato masher until smooth. A few small lumps are fine.
  3. To the mashed bananas, add the vegetable oil, sugar, eggs, and vanilla extract. Stir with a wooden spoon until well combined.
  4. In a small bowl, whisk together the flour, baking soda, salt, and cinnamon if using. Alternatively, sprinkle them over the wet mixture and stir.
  5. Add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
  6. If using, gently fold in chocolate chips or nuts with a few quick strokes.
  7. Scrape the batter into the prepared loaf pan and spread it evenly.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  9. Let the banana bread cool in the pan for 10 minutes. Then use the parchment paper handles to lift it out and transfer to a wire rack to cool completely.
  10. Wait at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

For an extra crackly top, let the batter sit in the pan for 10 minutes before baking. This banana bread tastes even better the next day as flavors meld. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, one-bowl banana bread, easy banana bread, no-mixer banana bread, moist banana bread, simple banana bread

Find it online: https://breezybake.com/cozy-one-bowl-banana-bread-easy-no-mixer-recipe-2/