Easy One-Bowl Moist Banana Bread
A simple, forgiving banana bread recipe that requires only one bowl and minimal cleanup. It uses oil for moisture and ripe bananas for sweetness, resulting in a dense, tender loaf perfect for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 1 loaf (8-10 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 to 4 medium ripe bananas (heavily spotted, mashed to yield 1 ½ cups)
- 2 cups all-purpose flour
- 1 cup sugar (mix of white granulated and brown sugar)
- ½ cup neutral oil (vegetable, canola, or light olive oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup optional add-ins (chocolate chips, walnuts, or pecans)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
- Peel bananas and mash them in a large mixing bowl with a fork until mostly smooth but with some small chunks remain (about 1 ½ cups).
- Add sugar, melted oil, eggs, and vanilla extract to the mashed bananas. Whisk with a fork or spatula until well combined.
- Sprinkle flour, baking soda, and salt over the wet mixture.
- Gently fold the dry ingredients into the wet ingredients using a fork or spatula. Stop mixing as soon as no flour streaks remain to avoid tough bread.
- Fold in optional add-ins like chocolate chips or nuts if using.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes. If browning too quickly after 40 minutes, tent with aluminum foil.
- Test for doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs. Internal temperature should reach 200°F (93°C).
- Let the bread cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely on a wire rack before slicing.
Notes
Use bananas that are heavily spotted or black for maximum sweetness. Do not overmix the batter once flour is added, as this develops gluten and makes the bread tough. For best results, let the bread cool completely before slicing to prevent gumminess. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 24
- Sodium: 250
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: banana bread, one bowl recipe, moist banana bread, easy baking, quick bread, gluten-free option, dairy-free