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

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This easy one-bowl banana bread requires no mixer and comes together in under 10 minutes. It produces a tender, perfectly domed loaf with a crackly sugar crust and moist crumb, using simple pantry ingredients and ripe bananas.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • ½ cup unsalted butter, melted (1 stick)
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ 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 or grease it well with butter or non-stick spray.
  2. Mash the bananas. Peel the spotty bananas and drop them into your large mixing bowl. Use a fork to mash them until they’re mostly smooth with a few small lumps remaining. You want about 1 ½ cups of mashed banana.
  3. Add the melted butter. Pour the slightly cooled melted butter over the mashed bananas and stir until combined.
  4. Mix in the sugar, egg, and vanilla. Add the granulated sugar and stir vigorously for about 30 seconds until the sugar starts to dissolve and the mixture looks glossy. Crack in the room-temperature egg and add the vanilla extract. Stir until everything is well incorporated and smooth.
  5. Add the dry ingredients. Sprinkle the all-purpose flour, baking soda, and salt evenly over the wet mixture. Stir with your spatula or spoon just until no streaks of flour remain. A few small lumps are okay. If you’re adding chocolate chips or nuts, fold them in now with a few gentle strokes.
  6. Pour the batter into the prepared pan. Scrape every last bit of batter into your lined loaf pan. Use the spatula to spread it evenly. Tap the pan gently on the counter a couple of times to release any air bubbles.
  7. Bake for 50-60 minutes. Place the pan in the preheated oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The bread should feel springy when you gently press the center. Start checking at 50 minutes.
  8. Cool in the pan for 10 minutes. Set the pan on a wire rack and let it cool for about 10 minutes. Then use the parchment overhang to lift the bread out and transfer it to the rack to cool completely.

Notes

Don’t overmix the batter—stir just until the flour disappears. Use really ripe bananas (heavily speckled with brown spots). Let the bread cool completely before slicing for clean cuts. Room temperature ingredients matter—take your egg out of the fridge 30 minutes before starting. This bread tastes even better the next day as flavors meld together.

Nutrition

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

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