This one bowl banana bread recipe is easy and delicious. This recipe is simple, requiring just 3 overripe bananas and handful of ingredients you may already have on hand. The resulting loaf is moist, fluffy, and subtly sweet. Best of all, it can be enjoyed for breakfast, snack, or dessert.
The great thing about fruit-based breads is that the list of fruits you can use is almost never ending. You can take this recipe for banana bread and substitute the bananas for pumpkin, sweet potato, strawberries, raspberries, applesauce, pear, and more. No fancy math gymnastics either. If the recipe calls for 1 cup of bananas, instead use one cup of whatever fruit you are subbing.
Also, did you know that you can use fruit instead of oil? How about sugar? That’s right! Use the same amount of fruit as you would oil or sugar. Just take care to watch how the dough develops because it can be thinner or denser, so just keep an eye on it.
Banana Bread Recipe
It happens to the best of us. We buy bananas, they pass their perfect peak-of-eating point, and then they sit on the counter to rot. But if you can catch them before they are inedible, you can make banana muffins or banana bread. It’s a perfect use for mushy bananas that no longer taste good on their own.
This banana bread recipe uses one bowl and three bananas ~ You can see the holes where I inserted the toothpicks to check for doneness. ~ Image credit: Dawn Head
Banana bread is divine. Enjoy it with milk, coffee, or tea for an easy breakfast or serve as an after-dinner dessert. It’s great anytime. This banana bread recipe uses one bowl and the loaf pan for baking, making cleanup a cinch. It takes just 10 minutes to prep and 55 minutes to bake.
One Bowl Banana Bread Ingredients
- 1/3 cup avocado oil, extra virgin olive oil, vegetable oil, or coconut oil (melted)
- ½ cup raw, unfiltered honey or pure maple syrup
- 2 eggs
- 1 cup ripe bananas, approx 3 medium-sized bananas, mashed
- ¼ cup milk or water
- 1 teaspoon baking soda
- 1 ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ¾ cups flour (whole wheat, white all-purpose, a mixture of the two or gluten free flour)
Optional: ½ cup chopped nuts (walnuts, hazelnuts, pecans) or other add-ins like chocolate chips, chocolate chunks, dates, shredded coconut, or peanuts
Ingredient Substitutions
- I prefer avocado oil over other oils because it has a mild taste, more so than coconut oil or avocado oil.
- You can substitute pure maple syrup in place of honey as well.
- I use Red Ape Cinnamon. You can also use Vietnamese or Saigon cinnamon.
Slice banana bread once it cools and enjoy ~ Image credit: Dawn Head
How to Make Banana Bread
- Preheat oven to 325 degrees Fahrenheit.
- Grease a loaf pan (9” X 5”) using butter or oil. (If you are using coconut oil, it may solidify as you add your ingredients. If so, just put your bowl somewhere warm for a few minutes to allow it to get soft again.)
- In a large bowl, whisk the oil and honey together.
- Whisk in the eggs, one at a time. Mix well.
- Add the mashed bananas, milk and vanilla extract. Whisk until well mixed.
- Add the baking soda, salt, and cinnamon. Whisk until blended.
- Using a large spoon, add the flour and stir until it is just combined. Do not overmix the batter. Lumps are okay.
- If you are adding nuts or other add-ins, stir them into the dough now.
- Pour the batter into the prepared loaf pan. Sprinkle the top with a light dusting of cinnamon.
- Put in the oven and bake for 55 minutes. Take it out and use the old toothpick method. When it’s clean, the bread is done. If you have add-ins, it may take the bread a little longer to cook, about 5 minutes longer.
- When done, remove from the oven and set the bread, still in the pan, on a rack to cool for at least 10 minutes.
Grease loaf pan and pour banana bread batter inside ~ Image credit: Dawn Head
Pro Tips
- Make sure the bananas are overripe. Use brown or black bananas. Be sure they are mushy but not rotten.
- To remove from the pan, run a butter knife around the edges. This will loosen the bread if it is stuck to the sides of the pan. Gently remove it from the pan and place it on a cooling rack.
- Before freezing banana bread, be sure it is completely cooled.
- If you make banana bread recipe in mini loaf pans, check for doneness sooner.
How to Serve Banana Bread
This banana bread is perfectly moist and dense, and stands well on its own. Serve it with coffee when friends come over or for breakfast with your family. It’s a somewhat healthy afternoon treat with a cup of tea.
This banana bread recipe uses a sprinkling of cinnamon on the top before putting it into the oven. You can also add a pinch of sugar if you want a sweeter taste. Both are optional. After baking and cooling, you can also drizzle it with honey, caramel syrup or melted chocolate before serving.
You can make French toast with banana bread. Cut it into thick slices. You can also toast it in the toaster or toaster oven to enjoy for a quick breakfast.
Adding walnuts and real chocolate chips (I prefer Enjoy Life Semi Sweet Mini Chocolate Chips) adds texture and sweetness. I like adding walnuts for additional fiber and crunch.
I make gluten free banana bread with Bob’s Red Mill 1-for-1 Gluten Free Flour. I think it tastes amazing.
The best banana bread is dense and moist ~ Image credit: Dawn Head
Great Things About Making Banana Bread
Making banana bread is fast and easy to make. Here is why I love making it:
- Uses fruit as the sweetener
- Easy way to use overripe bananas
- Enjoy it as is or add in nuts and/or chocolate chips
- Can serve warm, cold, or room temperature
- Can slice it and make French toast, or toast it for a twist on toasted bread
- Tasty snack, dessert or breakfast food
- It also freezes well, so you can always have some on hand
FAQs
What is banana bread?
Banana bread is typically baked in a loaf pan. It is made with very ripe and overripe bananas. It’s moist like a cake but more dense like bread. The sweetness comes from the bananas as well as the maple syrup or honey.
Can bananas be too ripe for banana bread?
Yes, bananas can be too ripe and overripe for baking. You want to use ripe bananas, but not rotting and moldy bananas. The peels can be brown and black. When you peel the banana, it is okay if it is mushy and soft; however, it should not be rotting.
Using overripened bananas is fine but you shouldn’t use moldy or spoiled bananas. Smelling them can help you tell if they are rotten, or if they are okay to use.
What is the difference between white and yellow bananas?
White bananas are not yet ripe. They are not sweet. The actual banana fruit yellows as it ripens. Yellow bananas are sweeter and ripe. You should use very ripe — almost mushy — mashed bananas when making banana bread from scratch.
When the banana peel turns brown, you can use the banana for banana bread.
In addition to color changes, the banana ripening process will change the peel. It changes from being stiff and thick to thin and more flexible. Brown spots may appear until the entire peel darkens.
Remove banana bread loaf pan from oven and check for doneness with a fork or toothpick ~ Image credit: Dawn Head
How long should I bake banana bread?
In general, you should bake banana bread between 45 – 55 minutes. You can use a fork or a toothpick to check if it is baked through. If the oven temperature is 325 degrees F, you will need to bake banana bread closer to 55 minutes. If you set the oven to 350 degrees F, check for doneness between 40 – 45 minutes. Oven temperatures vary.
What is the baking temperature for banana bread?
Different banana bread recipes require different baking times. Bake this banana bread recipe at 325 degrees F which is 163 degrees C. In some recipes, the baking temperature for banana bread is 350 degrees F or 175 degrees Celsius.
Can I make French toast with banana bread?
Yes! You can make use slices of banana bread to make French toast. It’s ideal to serve for brunch. Prepare it the same way you would make regular French toast. Drizzle with pure maple syrup and sprinkle with powered sugar for out-of-this-world banana bread French toast. Yum!
How do you make gluten free banana bread?
I’ve had great success baking with Bob’s Red Mill One-to-One Flour. It produces a dense and moist banana bread. Gluten free banana bread is simple to make.
What is the difference between all-purpose flour and cake flour?
All-purpose flour is a harder flour than cake flour which is lighter and contains less protein. You can use all purpose flour or cake flour in this banana bread recipe.
Best One Bowl Banana Bread Recipe: Delicious and Easy
This recipe is the best! Making banana bread in one bowl means it’s easy to use up overripe bananas for a delicious baked treat with minimal cleanup. Having ingredients for baking makes it easy to make homemade desserts whenever you have a taste for them.
I’m all about baking at home, and it’s even better when the ingredients are from fruits. I love making fruit pies, this banana bread, zucchini bread, and coconut bread. We are a palm oil free household which means all store-bought bakery is off limits.
Being able to whip this up, even last minute, with ingredients I usually have, means we can enjoy a somewhat healthy baked bread most anytime. Bananas are filled with nutrients and make baked goods sweet.
I love that I’m no longer composting overripe bananas. Sometimes I purposely allow them to over-ripen on the counter so I can make this one bowl easy banana bread recipe.
In addition to making palm oil free desserts, I am also gluten free. I really enjoy the taste of gluten free banana bread with Bob’s Red Mill 1-for-1 Gluten Free Flour. If you are looking for a flourless banana bread, check out this banana bread without flour recipe. It’s simple to make.
If you make this banana bread recipe in one bowl, please let me know how it went in the Comments below. I love hearing about all things baking and cooking from scratch.
Learn how to freeze bananas in advance and use for this recipe.
Featured image credit: Dawn Head
Banana Bread Recipe in One Bowl
Ingredients
- ⅓ cup avocado oil or vegetable oil can use coconut oil (melted) or extra virgin olive oil but may have strong taste
- ½ cup raw unfiltered honey or pure maple syrup
- 2 eggs
- 1 cup very ripe bananas, mashed 3 medium bananas
- ¼ cup milk cream, or water
- 1 teaspoon baking soda
- 1 ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ¾ cups flour whole wheat, white all-purpose, a mixture of the two or gluten-free flour
Optional
- ½ cup chopped nuts &/or chocolate chips walnuts, hazelnuts, pecans, chocolate chunks, dates, shredded coconut, or peanuts
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Grease a loaf pan (9” X 5”) using butter or oil (See notes if you are using coconut oil.)
- In a large bowl, whisk together the oil and honey.
- Whisk in the eggs, one at a time until well mixed.
- Add the mashed banana and milk. Whisk well.
- Add the baking soda, vanilla, salt, and cinnamon. Whisk until blended.
- Using a large spoon, add the flour and stir until it is just combined. Some lumps are okay; don't overmix.
- If using nuts or other add-ins, stir them into the dough.
- Pour the batter into the prepared loaf pan. Sprinkle the top with a light dusting of cinnamon.
- Put in the oven and bake for 55 minutes. After 50 minutes, use the old toothpick method and when it’s clean, the bread is done. If you have add-ins, it may take the bread a little longer to cook, about 5 extra minutes.
- When done, remove from the oven and set the bread, still in the pan, on a rack to cool for at least 10 minutes.
- To remove from the pan, run a butter knife around the edges. This will loosen the bread if it is stuck to the sides of the pan. Gently remove it from the pan and place it on a cooling rack.