Best Ever One-Bowl Banana Bread
This easy banana bread is mixed by hand all in one bowl! No electric mixer needed. Super moist and made with overripe bananas and ingredients you already have in your pantry!
Servings: 24 servings
Ingredients
- 1 cup salted butter (2 sticks) (or Canola or vegetable oil)
- 4 medium to large overripe bananas About 2 ½ cups mashed banana
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup light or dark brown sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Coat two 8x4-inch loaf pans with cooking spray or grease with butter.
- If using butter, microwave the butter in a large microwave-safe bowl: microwave at HIGH for 1 minute, then stir well. If needed, microwave another 20 seconds. If using oil, hold off adding it until after mashing the bananas.Mash the banana with a potato masher (or a fork up against the side) in the same bowl. Push the mashed banana to one side.
- Whisk together the eggs in the bowl on the other side with a whisk or a fork. (It's perfectly fine if some of the banana mixture mixes in with the eggs.If using oil instead of melted butter, add it now with the vanilla and stir together everything in the bowl. Add the sugar and stir until it is combined.
- Measure the flour and pour each cup over the top of the banana mixture. Do not stir.Sprinkle the baking soda, cinnamon, and salt over the entire surface of the flour.
- Gently stir the dry ingredients together without disturbing the wet ingredients on the bottom. It's ok to not reach the bottom of the flour at this point.Now you can stir the dry ingredients together with the banana mixture with a large spoon until combined.
- Pour the batter evenly into two lightly greased loaf pans and bake at 350 degrees for 45 to 48 minutes or until a toothpick inserted in the center almost comes out clean. Let stand 2 minutes on a wire rack before turning out to cool.
Notes
Three ways to freeze banana bread
- Wrap it in plastic wrap, then again in aluminum foil.
- Place them in a zip-top plastic bag, pressing out as much air as possible.
- Place them in FoodSaver vacuum sealer bags and seal them.
- Place in an air tight freezer-safe container.
