Easy One-Bowl Banana Bread Recipe: Moist, Delicious & Customizable
Craving super-moist banana bread loaded with chocolate chips, chunks, or nuts that’s so easy even a child can make it? Then preheat your oven because this delightful loaf is just one bowl away!
Table of Contents
- Why It’s the Best
- Overview of Ingredients
- Substitutions
- Mix-Ins
- How to Make Banana Bread in One Bowl
- Kelly’s Recipe Tips
- Frequently Asked Questions
- More Banana Bread Recipes You’ll Love
- Julian’s One-Bowl Banana Bread Recipe
As a chef and a mother, involving my children in the kitchen brings me immense joy. I first developed this recipe when my eldest son, Julian, was just two years old. He was sitting on his cooking stool as I prepared various dishes when he pointed to a bunch of overripe bananas on the counter and exclaimed, “Trash!”
Fortunately, those bananas were spared from their demise and given a new purpose. That’s how this recipe for One-Bowl Banana Bread was created. It has become a beloved Julian classic that we’ve made countless times. I hope your family enjoys this recipe as much as mine has!
Why It’s the Best Banana Bread Recipe
The secret to this incredible banana bread lies in those overripe bananas on your countertop, ready to be transformed into something delicious. Their natural sweetness and soft texture, combined with my special ingredient (yogurt!), guarantee the moistest and most flavorful banana bread you’ll ever taste, leaving you wanting more.
Here are a few more reasons why this one-bowl banana bread recipe stands out and why you’ll absolutely love it:
- Effortless Prep: This recipe requires minimal effort, making it perfect for busy bakers.
- Easy Cleanup: With just one bowl to clean, tidying up is a breeze.
- Minimal Ingredients: You only need a handful of common ingredients to create this delectable treat.
- Extra-Moist Texture: The addition of yogurt ensures a tender and moist crumb every time.
- Completely Customizable: Add your favorite mix-ins to create a personalized banana bread masterpiece.
- Perfect Anytime Treat: Enjoy it for breakfast with your morning coffee, as a satisfying afternoon snack, or as a comforting dessert after dinner. This banana bread never disappoints.
Overview of Ingredients for the Best Banana Bread
- Very Ripe, Dark-Speckled Bananas: The key to intensely flavorful banana bread is using very ripe bananas. Look for bananas that have turned soft and are covered in dark speckles or even black spots. These bananas are at their sweetest and mash easily, ensuring your banana bread boasts a rich banana flavor. These bananas provide the best moisture and flavor.
- Plain Yogurt or Buttermilk: Yogurt or buttermilk is crucial for providing the necessary acidity to react with the baking soda, creating carbon dioxide gas, which gives the bread its desired lift and tender texture. Greek yogurt also works well for an extra tangy flavor.
- Eggs: Using large eggs is recommended. They bind everything together and provide the bread with structure. Ensure your eggs are at room temperature for optimal mixing.
- Oil: Extra-virgin olive oil or vegetable oil can be used in this recipe. Olive oil adds a subtle depth of flavor, while vegetable oil provides a neutral taste. Melted coconut oil also works.
- Vanilla Extract: While not essential, vanilla extract adds depth of flavor and complements the bananas’ natural sweetness. Use high-quality vanilla extract for the best results.
- Flour: All-purpose flour forms the base of this loaf, giving it structure and texture. For a slightly denser texture, try using whole wheat flour or a blend of both.
- Sugar: Balances the flavors and enhances the ripe bananas’ natural sweetness. Brown sugar can also be used for a richer, more molasses-like flavor.
- Baking Soda: The leavening agent responsible for the bread’s rise. Make sure your baking soda is fresh for the best results.
- Kosher Salt: Opt for a fine grain of kosher salt rather than a coarse one because it disperses more quickly into the ingredients. If using table salt, reduce the quantity slightly as it is denser.
See the recipe card for full information on ingredients and quantities.
Substitutions for One-Bowl Banana Bread
- Frozen Bananas: If you don’t have ripe bananas on hand, use frozen bananas. Thaw them thoroughly before mashing and using in the recipe. While the flavor won’t be as intense as using fresh ripe bananas, it will still yield a delicious loaf. Thawing them completely is crucial for a smooth batter.
- Sour Cream: Substitute sour cream for the yogurt. This will add a similar tang and moisture to the bread. Greek yogurt can also be used, providing a thicker, richer texture.
- Buttermilk Substitutions: If you find yourself without yogurt, buttermilk, or sour cream, don’t worry! Refer to a reliable buttermilk substitutions guide to whip up the necessary acidic component needed to interact with the baking soda and give your banana bread the perfect lift. A mixture of milk and lemon juice or vinegar can work as a substitute.
- Almond Extract: Use almond extract instead of vanilla extract to add a nutty undertone to the bread. A little goes a long way, so start with a small amount. Other extracts, like banana or maple, can also be used for unique flavor profiles.
- Table Salt: You can use regular table salt if you don’t have kosher salt, however, reduce the quantity slightly as table salt is denser. A general rule is to use ¾ teaspoon of table salt for every 1 teaspoon of kosher salt.
Mix-Ins for Your Banana Bread Masterpiece
One of the best parts of this recipe is the freedom to add your favorite mix-ins! From classic chocolate chips to crunchy nuts and juicy berries, the possibilities are endless. You can even combine different mix-ins to create your signature version. Consider these options:
- Chocolate chips or chunks (dark, milk, or white)
- Chopped nuts (walnuts, pecans, almonds, or macadamia)
- Dried fruits (raisins, cranberries, apricots, or dates)
- Fresh berries (blueberries, raspberries, or strawberries)
- Shredded coconut (sweetened or unsweetened)
- Peanut butter chips or butterscotch chips
- Toffee bits
- Espresso powder (for a mocha flavor)
- A swirl of Nutella or peanut butter
Find inspiration with these reader-favorite recipes for Raspberry Chocolate Chip Banana Bread, Peanut Butter Banana Bread, Mixed Berry Banana Bread and Chocolate Peanut Butter Banana Bread.
How to Make Banana Bread in One Bowl: Step-by-Step Instructions
This extra-moist quickbread is incredibly easy to make. Follow these simple steps to create the perfect loaf:
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a 9-inch (23cm) loaf pan with parchment paper, ensuring it overhangs the two longest sides. Grease the parchment paper with cooking spray for easy removal.
- Mash and Mix Wet Ingredients: In a large bowl, mash the bananas with a fork or spatula until softened. Add the buttermilk (or yogurt), eggs, vegetable oil (or olive oil), and vanilla extract. Whisk until thoroughly combined, ensuring no large clumps remain.
- Incorporate Dry Ingredients: Add the flour, sugar, baking soda, and salt to the wet ingredients. Use a spatula to stir gently until just combined. Be careful not to overmix; a few streaks of flour are okay at this stage.
- Add Mix-Ins: Fold in your favorite mix-ins, such as chocolate chips, nuts, or berries. Gently distribute the mix-ins throughout the batter. Then, transfer the batter to the prepared loaf pan, spreading it evenly.
- Bake to Perfection: Bake the banana bread for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times can vary depending on your oven, so start checking for doneness around 50 minutes.
Pro Tip: If your banana bread looks like it’s getting too dark on top but isn’t baked all the way through, tent it loosely with foil and continue baking until a toothpick inserted comes out clean.
- Cool and Enjoy: Remove the banana bread from the oven and allow it to cool in the pan for 20 minutes before using the parchment paper overhangs to lift the loaf out of the pan. Transfer the bread to a wire rack to cool completely before slicing. Waiting is the hardest part, but it’s worth it!
Kelly’s Recipe Tips for the Best Banana Bread
- Embrace Overripe Bananas: For the best flavor, ensure your bananas are very ripe, with dark speckles or even black spots. The riper the bananas, the sweeter and more aromatic your banana bread will be. The darker the bananas, the sweeter the bread.
- Avoid Overmixing: To achieve a tender crumb, be careful not to overmix the batter. Mix the dry ingredients into the wet ingredients until just combined. Overmixing can lead to a dense and tough loaf. Gentle mixing creates a light and airy texture.
- Use a Spatula for Even Mixing: When incorporating the dry ingredients and mix-ins, use a spatula instead of an electric mixer. This gentle approach ensures the batter maintains the desired texture and doesn’t get overworked. Manual mixing ensures the batter isn’t overworked.
- Proper Cooling: Allow the banana bread to cool in the pan for about 20 minutes before transferring it to a wire rack. This ensures the loaf sets properly and doesn’t crumble. Cooling ensures the loaf holds its shape.
- Room Temperature Ingredients: Using room temperature eggs and yogurt helps the batter come together more smoothly, resulting in a more even texture.
- Weighing Ingredients: For the most accurate results, consider weighing your ingredients, especially flour. This can help ensure consistent results every time.
- Storing Banana Bread: To keep banana bread fresh and moist, cool it completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to 2 months.
Frequently Asked Questions About Banana Bread
For the best flavor and sweetness, bananas should be very ripe with dark speckles or even black spots. The darker and softer, the better.
The split on top of banana bread is completely normal and not a bad thing. The crack occurs as the loaf begins to set in the oven but continues to rise slightly, a common characteristic of many quickbreads. It’s a sign of a well-risen loaf.
To keep banana bread fresh and moist, cool it completely after baking and then tightly wrap it in plastic wrap. It is best kept at room temperature for 2 to 3 days. For longer storage, you can freeze individual slices by wrapping them in plastic wrap and placing them in a resealable freezer bag. When ready to eat, thaw the frozen slices at room temperature or briefly heat them in a microwave or oven.
To determine if banana bread is done, perform a toothpick test. Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, the bread is done. If there is still wet batter clinging to the toothpick, continue baking for a few more minutes and check again. The top of the bread should also be golden brown, and the edges should pull away slightly from the sides of the pan.
More Banana Bread Recipes You’ll Love
- Mini Banana Bread Loaves
- Brown Butter Banana Bread
- Apple Cinnamon Banana Bread
- Chocolate Swirl Banana Bread
- Greek Yogurt Banana Bread
- Cream Cheese Banana Bread
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Julian’s One-Bowl Banana Bread
Kelly Senyei