One-Bowl Banana Bread (Less Dishes!)

Ditch the cleanup with this ultra-moist One-Bowl Banana Bread recipe. Easy to make, packed with flavor, and requires zero fancy equipment. Perfect for busy mornings.

Let’s be honest: the only thing better than the smell of fresh banana bread wafting through the kitchen is knowing you won’t have to spend 20 minutes scrubbing dishes afterward.

As a food writer, I test hundreds of recipes, and my sink is perpetually full. That is why this One-Bowl Banana Bread is a staple in the Baker household. It isn’t just about laziness (though I love efficiency); it’s about texture. By using melted butter instead of creaming softened butter with sugar, we not only eliminate the need for an electric mixer, but we also create a denser, fudgier crumb that stays moist for days.

Why You Need This Recipe in Your Rotation

Most “classic” recipes ask you to sift dry ingredients in one bowl and cream wet ingredients in another. I’m here to tell you that for a quick bread, that is entirely unnecessary.

This recipe relies on the acidity of the bananas and the reaction of the baking soda to give it lift. It’s rustic, foolproof, and frankly, tastes better than the complicated versions.

The Ingredients Needed

The beauty of this recipe lies in its pantry-staple simplicity. Here is what you need to grab:

• Bananas: The uglier, the better. You want black spots. If your bananas are yellow with green tips, wait a few days. The starch needs to convert to sugar for that classic flavor.
• Melted Butter: Adds a rich, savory undertone. You can swap this for vegetable oil if you want a lighter loaf, but butter provides the best flavor.
• Sugar: I use granulated, but swapping half for brown sugar adds a lovely molasses note.
• The Basics: Egg (for structure), Vanilla (for aroma), Baking Soda (for rise), Salt (to balance the sweet), and Flour.

Step-by-Step Instructions

1. The Mash

Start by peeling your bananas and throwing them into your one large bowl. Mash them with a fork. I like to leave a few small chunks for texture, but you can go perfectly smooth if you prefer.

2. The Wet Mix

Pour in your melted butter. Stir it into the bananas. Then add the baking soda and salt. Sarah’s Note: Adding the soda/salt now ensures it distributes evenly throughout the wet batter before the flour acts as a barrier. Stir in the sugar, beaten egg, and vanilla.

3. The Dry Fold

Dump the flour right on top. Switch from a whisk or fork to a rubber spatula. Gently fold the flour into the wet mixture.

4. The Bake

Pour into a greased loaf pan and bake at 350°F (175°C) for about an hour.

Sarah’s Secret Tip for Ultra-Moist Bread

The “Tent” Technique: Banana bread can sometimes brown too quickly on top before the middle is fully set. Check your loaf at the 40-minute mark. If the top looks dark golden brown but the center is still jiggly, loosely tent a piece of aluminum foil over the top of the pan. This prevents the crust from burning while allowing the heat to penetrate the center.

Variations to Try

While the classic is perfect, sometimes you want to dress it up. Since we are using one bowl, just fold these in at the very end:

• Chocolate Chip: Add 1/2 cup semi-sweet chips.
• Nutty: Add 1/2 cup chopped walnuts or pecans.
• Tropical: Add 1/4 cup shredded coconut and use coconut oil instead of butter.

Frequently Asked Questions

1. Can I use frozen bananas?

Yes! Thaw them completely before using. They will release a lot of liquid—do not drain this liquid. Pour it all into the bowl; that “banana juice” is packed with flavor and moisture.

2. Why did my banana bread sink in the middle?

This usually happens if the bread is underbaked. Even if the toothpick looks mostly clean, if the center sinks as it cools, it needed 5-10 more minutes. It can also happen if you used too much baking soda.

3. Can I make this gluten-free?

Yes, this recipe works surprisingly well with a 1:1 Gluten-Free All-Purpose Baking Flour (like Bob’s Red Mill or King Arthur). The texture will be slightly different, but still delicious.

4. How do I store this to keep it moist?

Wrap the completely cooled loaf tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days. Do not refrigerate it, as the cold air circulates and dries out the crumb faster.

5. Can I make muffins with this batter?

Yes! Grease a standard muffin tin and fill cups 3/4 full. Bake at 350°F (175°C) for 18-22 minutes. This same batter yields about 12 muffins.