Easy Banana Bread (One Bowl) (2024)

This Easy Banana Bread recipe gives you a delightfully moist and dense fruit-flavored bread with plenty of room for add-ins. It is a 20-minute one-bowl recipe that comes out perfectly baked every single time!It's ideal as a sweet breakfast or afternoon snack but can also be spiffed up for dessert!

The Perfect Banana Bread

When my bananas get overripe and mushy, I am no longer bothered. In fact, it makes me excited as I am given the perfect opportunity to bake some of my fave banana-based treats such as my Easy Banana Cake, Banana Muffins, and the, of course, this yummy Banana Bread! This has always been my long-time favourite banana bread recipe, and it has never disappointed me. It's incredibly simple, easy, and is a certified crowd-pleaser!

What Bananas to Use?

There's no such thing as a banana that's too ripe for banana bread. In fact, the riper and spottier they are, the better! Take note that this recipe calls for eating bananas, so do not use cooking bananas. But don't panic if you don't have any ripe bananas on hand. There are a few things you can do to hasten the ripening of your bananas, so they're ready for banana bread!

1. If you have a few days to spare, place the bananas in a paper bag, an apple, or a banana that is already overripe. This will hasten the ripening process.
2. If you do not have time, baking them actually works well. Place the unpeeled bananas on a baking sheet at 150°C (300°F) and bake for 15 to 20 minutes, or until black. Allow the bananas to cool before peeling them, and you're ready to go.

Banana Bread Ingredients

For this scrumptious dessert, all you need is a bowl to mix everything together. No fancy equipment is required, and the ingredients are so simple that you probably already have them in the pantry.

• Overripe bananas: It's okay if the bananas get a bit deformed when you peel them. They do not need to be in perfect shape for this recipe.
• Canola oil: neutral-flavoured oil is best for this recipe. Using flavoured ones like olive or coconut oil may change the taste of the bread.
  • Can a vegetable or corn oil be used instead? Absolutely. Vegetable, corn, grape seed, and sunflower oil are pretty interchangeable with canola oil.
  • Can I use butter instead? Yes, you can. Make sure that it is melted before using.
• Milk: It helps the bread come out moist and flavourful.
  • Can I use Dairy-free milk? Sure, you can. Soy and almond milk are ideal for baking.
  • Can I yogurt instead? Yogurt will give your baked products moisture and will provide them with a tangy undertone. If you do not mind that, then you can definitely swap.
• Sugar: We are using half brown sugar and half caster sugar. However, you can use all caster sugar or all brown sugar, if necessary. Using all caster sugar will give the banana bread a cakier texture while using all brown sugar will make it richer and denser.
  • Can I use granulated sugar instead of caster? No problem. It will take a bit longer to dissolve into the batter because it is coarser but will give the same level of moisture and sweetness.
• Eggs: binds all the ingredients together to give the bread more structure. Egg yolks can also boost leavening and help give banana bread a rich brown colour.
  • Can we skip the eggs? Without eggs, banana bread may be dense, tough, or crumbly.
  • Can we use applesauce instead? Absolutely, use ¼ cup of applesauce per 1 egg. Applesauce also makes baked goods moist and soft.
• Vanilla essence:It adds more flavour and a pleasing aroma to the bread.
• Plain flour and baking powder: This combination makes self-rising flour which is ideal for this recipe. You can substitute1 ½ cups of plain flourand2 teaspoon of baking powder for 1 ½ cups of self-rising flour.
  • Can I use gluten-free four? No problem, you can replace 1:1.
• Salt: A pinch of salt brings out the sweetness of the bananas!

Preparations:

• Preheat the oven to 160 degrees Celsius / 320 degrees Fahrenheit (fan/convection) or 180 degrees Celsius / 355 degrees Fahrenheit (standard).
• Using the baking paper, grease and line a 23 x 13 cm (9 x 5 inch) loaf tin, with at least 3 cm (1 inch) overhang for easy removal of the banana bread.

Steps:

1. Mash the overripe bananas thoroughly in a large mixing bowl. Combine the oil, milk, sugars, eggs, and vanilla extract mixture. Stir until everything is thoroughly blended.
2. Sift the flour, baking powder, and salt. Stir until everything is thoroughly incorporated.
3. Fill the lined tray halfway with the batter and bake for 45-55 minutes, or until golden brown. Allow 10 minutes for cooling before transferring to a wire rack.

Tips when making Moist Banana Bread

• Don't over mix the batter. You do not need to have a smooth batter for this recipe. A few lumps are okay as long as there are no dry spots visible.
• Don't over bake your bread! The key to super moist banana bread is to slightly undercook it and leave it to rest for a few minutes.
• Measure your ingredients accurately, especially your flour. Scoop from the container into the measuring cups and level the top without pressing down. Too much flour will make your bread dry.
• You can also make this using a muffin pan for a single-serve Banana Muffin on the go!

Add-on Options

The adaptability of this recipe is one of its best features. Take inspiration from your pantry and experiment with a wide range of different add-ins, textures, and combinations.

• Nuts – Add some texture and crunch to your bread! Walnuts, almonds, pecans, pistachios, and cashews are great options.
• Seeds – If you are allergic to nuts, use pumpkin or sunflower seeds instead.
• Chocolate Chips – one for the kiddos! Who can resist the combination of bananas and chocolate anyway, right? You can use milk, dark, or semi-sweet varieties.
• Dried fruits – make it fruitier and fun! Adding dried raisins, apricots, plums, and cherries will also add a chewy texture.
• Spices – Adding Cinnamon, nutmeg and cloves will give your banana bread a warm and cozy flavor that is perfect for the Fall season!
• Toppings- serve it topped with ice cream or cream cheese frosting for dessert.

Leftover Bread Storage

Banana bread will keep for about three days at room temperature. Placing a paper towel in the bottom of an airtight storage container or in an airtight bag can preserve its moisture. Keep it in the freezer for longer shelf life.

To freeze the cooked banana bread, allow it to cool completely, wrap it tightly in cling wrap, and place it in a zip-lock or freezer bag. Keep frozen for up to 6 months. Allow to defrost for 6 hours or overnight, then serve as usual. You can also freeze the banana bread in individually wrapped slices for an easy lunchbox treat.

Banana Bread

Yield: 1 Loaf (Serves 8)

Prep Time: 20 minutes

Cook Time: 50 minutes

See Also

The BEST Vegan Banana BreadBanana Bread with Chocolate ChipsCafe style banana bread - an easy and delicious recipeCoffee Banana Bread | The Rustic Foodie®

Total Time: 1 hour 10 minutes

This banana bread is perfectly moist and dense. It uses simple ingredients and takes less than 20 minutes to put together! It's impossible to pass up a slice of this heart-warming loaf.

Ingredients

• 2 overripe bananas
• ½ cup (125 mL) canola oil
• ½ cup (125 mL) milk
• ½ cup (120 g) caster sugar / superfine sugar
• ½ cup (110 g) brown sugar, packed
• 2 large eggs
• 1 teaspoon (5 g) vanilla extract
• 1 ½ cups (225 g) plain flour / all-purpose flour
• 2 teaspoon (8 g) baking powder
• ½ teaspoon (3 g) salt

Instructions

1. Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the banana bread.
2. In a large mixing bowl, mash the overripe bananas well. Add oil, milk, sugars, eggs and vanilla essence. Stir until well combined.
3. Sift over flour, baking powder and salt. Stir until just combined (a few lumps are fine).
4. Pour into the prepared tin. Bake for 45-55 minutes or until golden and a skewer inserted in the centre of the banana bread comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

Measurement

• Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.

Storage

• You can keep the banana bread un-refrigerated in an airtight container for up to 4 days.
• To freeze the cooked banana bread, allow to cool completely then wrap tightly in clingwrap and place in a zip-loc or freezer bag. Keep frozen for up to 6 months. Allow to defrost for 6 hours or overnight then serve as normal. You can also freeze the banana bread in individually wrapped slices for an easy lunchbox treat.

Substitutions & Tips:

• Oil: you can use any type of vegetable oil. Note that if you are using a rich olive oil it may change the flavour of the banana bread.
• Sugar: you can use all caster sugar or all brown sugar, if necessary. Using all caster sugar will give the banana bread a cakier texture, while using all brown sugar will make it richer and denser.
• Flour: you can substitute both 1 ½ cups of plain flour and 2 teaspoon of baking powder for 1 ½ cups of self-raising flour.

Nutrition Information:

Serving Size: ⅛th of Loaf
Amount Per Serving:Calories: 358Total Fat: 16gSaturated Fat: 1.6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 46.3mgSodium: 143.7mgCarbohydrates: 50.7gFiber: 1.6gSugar: 30.4gProtein: 4.6g

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