Published: by Kayla Burton · This post may contain affiliate links · 2 Comments
Grab those overripe bananas on your counter and make this easy one bowl banana bread! Inspired by my grandma's classic recipe, this bread is super moist with just a hint a cinnamon. I may be biased, but this is truly the best homemade banana bread recipe you will try!
Jump to Recipe
My grandma always had banana bread ready for us whenever we visited her as kids, so this recipe is very nostalgic to me!
I've made a few adjustments to her recipe, but it still tastes just as delicious! Her original recipe called for shortening. However, it's less common of a pantry item these days, so this classic banana bread recipe uses all butter.
My grandma's banana bread is as legendary as her banana cream pie, and I can't wait for you to try it!
If you love the combination of banana and cinnamon, you'll also enjoy my cinnamon banana muffins!
Jump to:
- Why You'll Love This Recipe
- Recipe Ingredients
- How to Make One Bowl Banana Bread
- Expert Baking Tips
- Common Questions
- Storage
- More Banana Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- You'll learn to make a banana loaf in 1 bowl using 4 simple steps and just 9 staple ingredients.
- This recipe uses butter to make banana bread without shortening, making a moist and flavorful treat!
- This quick and easy loaf uses up 2-3 of those browning bananas you have on your counter.
- Cinnamon adds a warm, sweet spice to this one bowl banana bread.
Recipe Ingredients
You'll need the following ingredients to make this easy banana bread:
Ingredient Notes:
- Overripe bananas are key to a flavorful, moist banana bread. You'll need about 2-3 bananas depending on how big they are!
- Unsalted butter takes the place of the shortening my grandma used in her recipe. It adds a great richness and flavor to the banana bread.
- Vanilla extract and ground cinnamon add extra flavor to the batter.
- Baking soda is used to give this fluffy banana bread its perfectly domed top.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Grandma always made this without nuts for us kids, but nowadays I don't mind having walnuts or pecans in it! If you like the extra flavor and crunch, feel free to toss some chopped nuts into the batter.
- Mix in chocolate chips for a sweeter version, like in my banana bundt cake! I like using mini chocolate chips in this recipe so there's chocolate in every bite!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make One Bowl Banana Bread
Top Tip: Use a food scale to weigh the ingredients into the bowl (including the bananas)! This way you don't have to dirty any measuring cups and you truly only need ONE bowl!
Step 1: Mash the ripe bananas in a large bowl until smooth. You can do this with a fork, potato masher, or a hand mixer!
Step 2: Mix in the melted butter, sugar, eggs, and vanilla extract. Make sure the butter has cooled so that it doesn't cook the eggs.
Step 3: Fold in the flour, baking soda, salt, and cinnamon until the dry streaks disappear.
Step 4: Pour the batter into a prepared loaf pan and bake at 350°F until a toothpick comes out clean.
Expert Baking Tips
- Don't over-mix or over-bake the banana bread to make sure it comes out moist and fluffy.
- Line the loaf pan with a parchment paper sling for easy removal.
- Place a tea towel over the bread after you take it out of the oven to trap in the moisture.
- Wait until the next day to slice into the banana bread so the flavors have time to develop.
- Serve the banana bread warm with a generous amount of salted butter!
Common Questions
Why does banana bread taste better the next day?
The flavors have time to develop overnight, so the banana flavor really comes out the next day. It also gives the moisture time to settle, creating a nice and soft crust.
When does banana bread go bad?
It'll typically last up to 5 days at room temperature or 2 months in the freezer. Make sure it cools completely before wrapping it up!
How brown should my bananas be?
The browner the better! Bananas gain flavor as they ripen, so the browner they are, the more flavorful your bread will be. You can use bananas with just a few brown spots, fully brown bananas, or any in between!
How do I know when my banana bread is done?
If you gently poke the top of the loaf, it should spring back up. The crack in the center may look slightly raw, but if it passes the spring test and a toothpick comes out clean, it's done! It'll continue baking a bit in the hot pan as it cools.
Storage
Room Temperature
Let the banana bread cool completely before storing. It should last up to 5 days at room temperature.
Freezing Instructions
Place the cooled and sliced banana bread in a freezer-safe container. Store in the freezer for up to 2 months.
Reheating Instructions
While it's delicious as is, sometimes I like to heat a slice of banana bread in the microwave for 10-20 seconds and then lather it in salted butter. I'd highly recommend trying this!
More Banana Recipes You'll Love
- Easy Homemade Banana Cream Pie
- Honey Banana Bread
- Easy Cinnamon Banana Bread Muffins
- Best Blueberry Banana Muffins
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
📖 Recipe
Easy One Bowl Banana Bread Recipe
Kayla Burton
You only need one bowl to make this easy homemade banana bread recipe! It's moist and full of flavor, like my grandma's classic recipe!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 220 kcal
Equipment
9x5" loaf pan lightly greased and lined with parchment paper
Mixing bowl
Measuring spoons
Whisk
Spatula
Kayla's Top TipWeigh dry ingredients in grams (g) with a food scale for best results!
Ingredients
- 1½ cups (345 g) overripe bananas mashed (2-3 bananas)
- ½ cup (113.5 g) unsalted butter measured, melted, and cooled
- ¾ cup (150 g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1¾ cups (218.75 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
Preheat oven to 350°F. Lightly grease one 9x5" bread pan and place a parchment paper sheet across like a sling.
In a large bowl, weigh and mash the bananas. Mix in the cooled melted butter, sugar, eggs, and vanilla extract.
Add the flour, baking soda, cinnamon, and salt to the wet ingredients. Fold everything together with a spatula just until the dry streaks disappear.
Pour the banana bread batter into your prepared loaf pan and bake until the top has set and a toothpick comes out mostly clean (about 45-55 minutes).
Poke test: Gently poke the top of the banana bread. If it springs back up nicely, it should be done!
Let the bread cool in the pan with a towel placed over the top for about 20 minutes, then gently transfer it to a cooling rack. I like to keep a towel over it to optimize the bread's moisture.
Notes
Tip: Wait to serve the banana bread until the next day. The flavors and moisture will be enhanced overnight!
Storage: Store the cooled banana bread in an airtight container at room temperature for up to 5 days or in the freezer for 2 months.
Nutrition
Calories: 220kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 51mgSodium: 202mgPotassium: 135mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 2mgCalcium: 12mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!
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Reader Interactions
Comments
Chris
This banana bread is delicious! The inside is perfectly moist and it's packed with flavor. I liked the suggestion of trying it with butter, great idea! I like to grab a slice for breakfast when I'm in a rush.Reply
Kayla
Thanks so much, Chris! I'm glad you like it!
Reply
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