One Bowl Banana Bread

One Bowl Banana Bread Recipe


This is the recipe you want if you're craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible. It's the laziest one bowl banana bread I know, still with big pay-off. The promise - no mixer, a single bowl, classic flavor, moist and tender crumb. If you have three ripe bananas on hand, chances are good you have the rest of the ingredients too.

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One Bowl Banana Bread Recipe

One Bowl Banana Bread Recipe

This is a straight-ahead banana bread, or as straight-forward as I get. I like my baked goods to have rustic wholesomeness to them, which is why you see a portion of whole wheat flour and brown sugar here. It makes your banana bread extra special and delicious (when compared to versions with white sugar and white flour). The recipe evolved to its current lazy-day state from this Melissa Clark gem. I skipped any add-ins for simplicity's sake here, and would recommend a banana-only first pass, but you can absolutely add ingredients like toasted nuts, chocolate chunks, citrus zests, herbs, toasted coconut, glazes, etc.

Also(!), if you like this, I'd be willing to bet you'll also like these banana-packed Buttermilk Berry Muffins.

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One Bowl Banana Bread

I tend to have leftover coconut milk on hand, so that is what I use here (along with coconut oil). They both compliment banana beautifully, but I offer up a range of easy, everyday substitutions in the ingredient list if you don't have either of those on hand.

1 1/2 cups / 12 oz / 340 g mashed, RIPE bananas (~3 bananas)
1/3 cup / 80 ml melted coconut oil (or melted butter)
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
1/4 cup / 60 ml full-fat coconut milk (or yogurt, or sour cream)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt

Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.

Place the mashed bananas in a large bowl. Stir in the coconut oil, and then the brown sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt (sprinkling the baking soda and salt across the surface of the batter), and mix just until the batter combines, avoid over-mixing.

Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely. Slice, and enjoy!
 
Serves 10.

Prep time: 10 min - Cook time: 50 min

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Comments


Charlotte

Thanks so much for putting the ingredients in grams as well as imperial measurements for your international audience!

July 3, 2017
 

LM

Walnuts! Sesame seeds for top of crust! BB is so good with walnuts or seeds!! Just sayin'.

July 3, 2017
 

Patti

Hello Heidi and thank you so much for this wonderful recipe. Do you think anything would be lost by substituting the eggs for flax eggs?

HS: Hi Patti - someone said they did a version substituting oats for the apf flout, and used flax (in place of the eggs, I believe), but I haven't tested that version. You can also sub - coconut sugar for the brown/muscovado sugar if you prefer :)

July 3, 2017
 

This looks like the best banana bread, of course behind your lemon olive oil and chocolate version, which is still my very favorite. And I'm loving your videos Heidi. Keep up the good work!

July 4, 2017
 

joanne

Been making that recipe for years and years. Sometimes I add walnuts and sometimes chocolate chips. Never disappoints. My recipe card calls for three DEAD bananas.

July 4, 2017
 

Joyce

When you say "full fat coconut milk" are you talking straight out of a can (like Thai Kitchen, etc) -- or the milk you buy ready to drink? This is so confusing in recipes!!

HS: Hi Joyce - straight from the can :)

July 5, 2017
 

Pavla

Yum!! This recipe could not have come at a better time, as my husband has been hassling me for banana bread lately and I don't have a go-to recipe. I subbed out coconut sugar for the brown sugar and used 100 g arrowroot powder, 90 g sprouted brown rice flour and 75 g sprouted sorghum flour to make it gluten-free - it worked great. I suspect it would work just as well with the non-sprouted versions of the flours. Oh, and my kids poured in chocolate chips as I was stirring everything together. Delicious! I just spoiled my dinner by eating two slices.

July 7, 2017
 

Roz

After making banana bread/cake for years with butter I was trepidatious about trying this recipe and it did not disappoint - used coconut oil and yoghourt. Thank you Heidi.

July 9, 2017
 

Susan

Hi Heidi- do you think this would be ok as muffins? Can't find my loaf pan!

HS: Yes! Just cut the baking time :)

July 14, 2017
 

Robyn

Hi there ! Looks so delicious! Could I substitute the Wheat flour for Einkorn flour or spelt flour? Thank you!

HS: Hi Robyn - yes, absolutely :)

July 21, 2017
 

Vernon

This was an good recipe. I have several banana bread recipes and I'm always looking for ways to enhance my collection. I modified this recipe by changing the vanilla extract to banana extract almond milk for the liquid, and lastly brown sugar.

It came out great and wasn't too dry as wheat flower tends to be dry.

July 23, 2017
 

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