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Easy One-Bowl Banana Bread Recipe Kids Love

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This incredibly moist and tender banana bread comes together in one bowl with no mixer required. Made with overripe bananas and simple pantry staples, it’s a foolproof recipe that even banana-haters will love.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted (1 stick)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional mix-ins: ½ cup chocolate chips, chopped walnuts, or blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Spray the exposed ends with non-stick spray.
  2. Mash the bananas in your mixing bowl. Peel the bananas and drop them into the bowl. Use a fork to mash them until smooth with a few small lumps remaining. This takes about 1 minute.
  3. Add the melted butter and sugar. Pour in the cooled melted butter and sugar. Stir with the fork until combined. Stir for about 30 seconds.
  4. Add the eggs and vanilla. Crack the eggs directly into the bowl. Add the vanilla extract. Stir until the eggs are fully incorporated and the mixture is smooth and glossy. About 20-30 seconds of stirring.
  5. Add the dry ingredients. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with the fork until just combined. A few streaks of flour are okay. This takes about 15-20 strokes.
  6. Fold in any mix-ins. If using chocolate chips, nuts, or fruit, gently fold them in with your rubber spatula. Don’t overmix—just fold until evenly distributed. About 5-6 folds.
  7. Pour the batter into the prepared pan. Use the spatula to scrape every bit of batter into the pan. Smooth the top gently. Tap the pan on the counter once or twice to release any air bubbles.
  8. Bake for 50-60 minutes. Place the pan in the center of the oven. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. The top should be deep golden brown and cracked. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  9. Cool in the pan for 10 minutes. Place the pan on a cooling rack. Let it sit for exactly 10 minutes—no longer, or the bottom gets soggy.
  10. Lift the bread out using the parchment overhang. Transfer to the cooling rack and let cool completely before slicing. Wait at least 1 hour.

Notes

Use very ripe bananas with brown spots for best flavor. Don’t overmix the batter to keep the bread tender. Let cool completely before slicing to prevent crumbling. For best results, use room temperature eggs. The bread can be frozen for up to 3 months.

Nutrition

Keywords: banana bread, easy banana bread, one-bowl banana bread, moist banana bread, kid-friendly banana bread, quick bread

Find it online: https://breezybake.com/easy-one-bowl-banana-bread-recipe-kids-love/