One Bowl Banana Bread
User Reviews
5
One Bowl Banana Bread
Description
The recipe calls for 3 to 4 ripe bananas mashed into a smooth base, blending with sugar, melted unsalted butter, vanilla extract, and room-temperature eggs. The dry ingredients—flour, baking powder, baking soda, and salt—are folded in gently to avoid overmixing, which can cause a dense texture. Baking at 350°F for about 50 to 55 minutes produces a loaf with a lightly golden crust and a moist, tender crumb.
This banana bread has a mild sweetness balanced by the rich banana flavor and a tender texture. It can be enjoyed plain or customized with additions like nuts or chocolate chips, as suggested in the notes. It's flexible in form—either loaf or muffins—giving options for different serving contexts, from slicing for breakfast toast to handheld snack portions.
Using very ripe bananas enhances natural sweetness and moisture, improving flavor and crumb quality. Room-temperature eggs help achieve a smooth batter. The recipe advises not to overmix to keep the banana bread from becoming heavy or rubbery. These practical tips contribute to getting consistent results from this straightforward banana bread recipe.
Ingredients
- 3-4 banana mashed (about 2 cups, large
- 1/2 cup granulated sugar white
- 1/2 cup butter melted, unsalted
- 1 teaspoon vanilla extract
- 2 egg room temperature, large
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 5 inch loaf pan with parchment paper, or grease well with nonstick cooking spray.
- Mash the bananas with a fork in a large mixing bowl until smooth. Add the sugar, melted butter, vanilla extract, and eggs one at a time, and mix with an electric mixer on low speed until combined.
- Add the flour, baking powder, baking soda, and salt to the wet ingredients. Mix on low speed until just combined. Don't overmix.
- Pour the batter into the prepared pan. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean, or with a few crumbs. Cool slightly before cutting and serving.
Notes
- Use very ripe bananas with dark spots for natural sweetness and moist texture.
- Room-temperature eggs blend better; warm them briefly in warm water if needed.
- Avoid overmixing to prevent a dense or rubbery banana bread crumb.
- Consider adding mix-ins like chocolate chips or nuts (about 1/2 to 3/4 cup) for varied texture and flavor.
- You can bake this batter as muffins by filling cups two-thirds full and baking for 20-25 minutes.
- Brown or raw sugar can substitute granulated sugar if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 155mg | 6% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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