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

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This easy one-bowl banana bread is proof that you don’t need fancy equipment or complicated techniques to make something truly delicious. It’s the recipe I turn to when I have sad bananas on the counter, when I want a quick breakfast, or when I just need something warm and comforting.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • ⅓ cup melted unsalted butter (75g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional, but highly recommended)
  • Optional mix-ins: ½ cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
  2. Mash the bananas: In your large mixing bowl, peel the bananas and mash them with a fork until they’re mostly smooth with a few small lumps. You want about 1 ½ cups of mashed banana.
  3. Add the melted butter: Pour the melted butter over the mashed bananas and stir until combined.
  4. Add the sugar, egg, and vanilla: Add the sugar, egg, and vanilla extract. Stir vigorously for about 30 seconds until everything is smooth and well combined.
  5. Add the dry ingredients: Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Stir gently with your spatula or wooden spoon until just combined.
  6. Fold in mix-ins (optional): If you’re adding nuts or chocolate chips, gently fold them in with a few strokes. Don’t overmix.
  7. Pour into the pan: Scrape the batter into your prepared loaf pan and spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  8. Bake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent it loosely with aluminum foil.
  9. Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Don’t overmix the batter. Use a kitchen scale if you have one. Check for doneness with a thermometer (internal temp 200-205°F). Let it cool completely before slicing. Toast leftover slices.

Nutrition

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

Find it online: https://dinadinnertable.com/easy-one-bowl-banana-bread-best-no-mixer-recipe/