The best way to use up those overly ripe bananas, this One Bowl Banana Bread is soft, moist, and completely delicious. Whip it up in minutes for an easy breakfast or quick snack everyone will love!
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Why You’ll Love This One Bowl Banana Bread
There’s nothing more classic than a loaf of banana bread! However, as delicious as it is, it can sometimes be a mess to make. Until now! This one bowl banana bread completely changes the game. Here are just a few reasons why we love it and know you will, too:
- It’s made in one bowl meaning it’s quick to prepare, and cleanup is a breeze!
- You can easily add your favorite mix-ins to make it your own.
- It’s soft, moist, and fluffy every single time.
Ingredients You’ll Need
For this one bowl banana bread recipe, we stuck with traditional banana bread ingredients. Here’s everything you’ll need:
- Bananas – Use long, super ripe bananas for a bold, delicious flavor.
- Butter – Both salted and unsalted butter works for this recipe. So, feel free to use up whatever you have on hand.
- Baking Soda – This is crucial for creating soft, fluffy banana bread.
- Salt – Just a pinch helps enhance the taste of the rest of the ingredients.
- Sugar – Used to bring out the sweet banana flavor even more.
- Vanilla Extract – Opt for high-quality pure vanilla extract over imitation varieties. Trust us. You can taste the difference!
- All-Purpose Flour – This forms the base of the dough.
- Sour Cream – Trust us! This is our secret to creating the softest, moistest banana bread you’ll ever taste.
We kept the recipe plain, but you can easily add different mix-ins for a bit of extra flavor and texture! For example, some of our favorites include:
- Chocolate Chips
- Chopped Nuts
- Dried Fruit
- Shredded Zucchini (You can’t taste it, but it adds tons of nutrients!)
How to Make One Bowl Banana Bread
This recipe is so easy to make and clean up, you’ll never go back to other versions again!
- Mash. Add the bananas to a large mixing bowl, and use a fork to mash them until they’re completely smooth.
- Combine. Stir in the melted butter and sour cream. Once smooth, add the baking soda and salt. Next, stir in the sugar, beaten egg, and vanilla extract. Mix in the flour just until no clumps remain.
- Bake. Pour the batter into a greased loaf pan, and place it in the oven until it is fluffy and golden and a toothpick can be inserted into the center and comes out clean.
Recipes don’t get much easier than being made in one bowl. However, we have a few extra tips to make sure your banana bread turns out perfectly every single time you bake it.
- Use Ripe Bananas! For the best results, use overripe bananas as they will have a sweeter flavor and are easier to mash. The darker the better!
- Use a Hand Mixer. You can combine the batter by hand if preferred, but we like to use a hand mixer to make the process super quick.
- Don’t Overmix. Be careful to stir your ingredients just until they are combined. Continuing to mix will result in overworking the batter, making your bread dry and dense.
- Line the Loaf Pan. Use
parchment paperto line your loaf pan, and leave edges hanging off either end. This prevents the bread from sticking to the edges and makes it easy to lift out!
- Avoid Overbaking. Keep a close eye on your oven. It will continue to bake as it cools. So, be sure to remove it from the oven as soon as it is fluffy and golden brown, and a toothpick can be inserted into the center and comes out clean.
How to Store
This one bowl banana bread stores really well. So, go ahead and make a double batch for easy breakfasts and snacks throughout the week!
Room Temperature: Placed in an airtight container or sealable, this banana bread will stay fresh for 2-3 days.
Refrigerator: Covered or transferred to an airtight container, leftovers can be stored in the fridge for up to 1 week.
Freezer: We recommend slicing your banana bread and placing it in a sealable bag with
One Bowl Banana Bread Common Questions
The key to keeping your bread moist is to use super ripe bananas and to measure your butter carefully. Then, be sure to store it in an airtight container, and it will stay as delicious as the day you bake it!
We haven’t tested it, but it should work! Just be sure to keep a close eye on them and adjust the baking time as needed. Or, make our banana blueberry muffins instead!
Sure! Simply swap out the flour for a 1:1 gluten-free flour alternative, and follow the instructions as normal.
Even More Banana Bread Recipes
Whether you’ve got lots of bananas to use up or just love banana bread, you won’t want to miss out on these great recipes!
- Double Chocolate Banana Bread
- Chocolate Hazelnut Banana Bread
- Sheet Pan Banana Bread
- Chocolate Chip Banana Bread Skillet
One Bowl Banana Bread
- 4 medium 7″ to 7-7/8″ long bananas, very ripe
- 1/4 cup sour cream or Greek yogurt
- 1 stick butter unsalted or salted, (melted)
- 1/2 teaspoon baking soda
- Salt to taste
- 3/4 cup sugar Use 1 cup for a sweeter bread
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- Optional: ½-1 cup walnuts chopped
- Preheat the oven to 350 degrees Fahrenheit, and butter an 8 x 4-inch loaf pan. Set aside.
- In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter, and sour cream or Greek yogurt into the mashed bananas until smooth.4 medium, 1 stick butter, 1/4 cup sour cream or Greek yogurt
- Mix in the baking soda and salt until just combined. Stir in the sugar, beaten egg, and vanilla extract. Gently mix in the flour just until smooth. Option, fold in some walnuts.1/2 teaspoon baking soda, Salt to taste, 3/4 cup sugar, 1 large egg, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, Optional: ½-1 cup walnuts
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes or until a toothpick can be inserted into the center and comes out clean.
- Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week.
Nutrition information is automatically calculated, so should only be used as an approximation.