Welcome to my kitchen, friend! If you are anything like me, you love the idea of home-baked treats but dread the mountain of dishes that usually follows. I used to look at complicated baking recipes and immediately feel overwhelmed, especially after a long day of work and family chaos.
That is exactly why I adore this ultimate one bowl banana bread. It is specifically designed for us—busy adults who crave comfort without the stress. It allows you to transform overripe bananas into a warm, fragrant loaf with barely any cleanup.
Whether you are a complete beginner or just tired of complex recipes, this bread is going to be your new best friend. It is moist, deeply flavorful, and incredibly forgiving. Let’s make your kitchen smell amazing with minimal effort.
Why You’ll Love This One Bowl Banana Bread
I developed this recipe keeping my own busy schedule in mind, and I know it will fit yours perfectly. Here is why this easy recipe has a permanent spot in my rotation.
Minimal Cleanup
The “one bowl” title isn’t a gimmick; it is a promise. You mix everything in a single vessel, meaning you aren’t left scrubbing multiple mixing bowls while the bread bakes. You get to relax while the oven does the work.
Beginner-Friendly Method
If you have ever worried about messing up baking chemistry, take a deep breath. This method is straightforward and robust. I have had my fair share of kitchen fails, but this recipe is designed to be foolproof so you can bake with confidence.
incredible Texture and Flavor
By using a mix of all-purpose and whole wheat flour, plus dark muscovado sugar, we get a loaf that is hearty yet tender. The addition of coconut milk guarantees it stays moist for days. It tastes like you spent hours on it, but we’ll know the secret.
What Makes it Truly “One Bowl”?
You might see recipes claiming to be “one bowl” but still asking you to mix dry ingredients separately. Not here. In my kitchen, simple means simple.
For this method, we start by mashing the bananas right in the main mixing bowl. We then whisk in all the wet ingredients directly on top of the fruit. Finally, we sprinkle the dry ingredients over the wet mixture and gently fold them in.
This technique works perfectly because the baking soda gets distributed as you mix the flour into the batter. It saves you time, saves you dish soap, and streamlines the process so you can get dinner—or dessert—on the table faster.
Ingredient Deep Dive: Bananas for Your Best Banana Bread
The star of the show here is, of course, the banana. Using the right banana makes the difference between a good loaf and a spectacular one.
The Importance of Ripeness
You want bananas that are heavily spotted or even mostly brown. A yellow banana just doesn’t have the sugar content or the soft texture we need. If your bananas are black, don’t throw them out! They are essentially natural candy at that stage and make the sweetest bread.
How to Ripen Bananas Quickly
If your craving strikes but your bananas are green, I have a trick for you. Place unpeeled bananas on a baking sheet and bake them at 300°F for about 15-20 minutes until the skins turn black. Let them cool, scoop out the insides, and you are ready to bake.
Measuring Matters
The recipe calls for about 1 1/2 cups of mashed banana. I usually find this equals about three medium-to-large bananas. When measuring, pack the mashed fruit lightly into the cup to ensure you get enough moisture into your batter.
Gather Your Equipment Essentials
You don’t need fancy gadgets to bake with me. Here is the short list of tools I grab to make this work:
- 9-by-5-inch Loaf Pan: This is the standard size that ensures a nice, tall loaf.
- Large Mixing Bowl: Just one! Make sure it’s big enough to hold all the batter comfortably.
- Fork or Potato Masher: To smash those bananas right in the bowl.
- Whisk: For blending the wet ingredients smoothly.
- Silicone Spatula: Essential for folding in the flour without overmixing.
Ingredients for Your Perfect One Bowl Banana Bread
Here is everything you need. I recommend setting these out on the counter before you start so you don’t have to dig through cupboards with sticky hands.
- 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
How to Make Your Easy One Bowl Banana Bread
Let’s get baking! Follow these simple steps to sweet success.
- 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.
- Mash the Bananas: In a large mixing bowl, peel your ripe bananas and mash them well using a fork or potato masher until they are smooth with just a few small chunks remaining.
- Mix the Wet Ingredients: Pour the melted coconut oil into the bowl with the bananas. Add the dark brown sugar, coconut milk, beaten eggs, and vanilla extract. Whisk everything vigorously until the mixture is uniform and the sugar has dissolved.
- Add the Dry Ingredients: Sprinkle the all-purpose flour, whole wheat flour, baking soda, and salt directly over the wet mixture.
- Fold Gently: Switch to a spatula and gently fold the dry ingredients into the wet ingredients. Stop mixing as soon as the flour streaks disappear. It is okay if the batter looks a little lumpy; overmixing leads to tough bread!
- Bake: Pour the batter into your prepared loaf pan and smooth the top. Place it in the oven and bake for 60 to 65 minutes.
- Cool: The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove from the oven and let it cool in the pan for 10 minutes. Then, gently lift it out and transfer it to a wire rack to finish cooling before slicing.
Tips for the Best One Bowl Banana Bread Every Time
I want you to have a “kitchen win” with this recipe, so here are a few tips I’ve learned along the way.
Don’t Overmix
I cannot stress this enough. When you add the flour, mix only until combined. If you keep stirring, you activate the gluten, and your soft bread will turn chewy and rubbery. Lumps are your friends here.
Watch the Oven Temperature
Dark brown sugar and bananas can brown quickly. If you notice the top of your loaf getting too dark before the center is cooked, simply tent a piece of aluminum foil loosely over the top for the last 15 minutes of baking.
Let It Cool
I know the smell is irresistible, but slicing hot banana bread can cause it to crumble or seem gummy. Letting it cool allows the structure to set, ensuring perfect slices.
Spoon and Level Method
If you scoop your measuring cup directly into the flour bag, you might pack down the flour and end up with a dry loaf. Instead, spoon the flour into your cup and level it off with a knife for accuracy.
Common Substitutions & Delicious Variations for Your One Bowl Banana Bread
Cooking should fit your life, not the other way around. Here are some ways to tweak this recipe.
| Category | Option | Notes |
|---|---|---|
| Fat Substitution | Melted Butter | Use salted butter for a savory kick; reduce added salt slightly. |
| Dairy-Free | Plant Yogurt | Use almond or oat yogurt instead of coconut milk or sour cream. |
| Flour | Gluten-Free | Use a 1:1 Gluten-Free baking flour blend. Check the blend for xanthan gum. |
| Add-Ins | Chocolate Chips | Fold in 1/2 cup of dark chocolate chips for a decadent treat. |
| Add-Ins | Nuts | Walnuts or pecans (1/2 cup chopped) add a wonderful crunch. |
| Spices | Cinnamon/Nutmeg | Add 1 tsp cinnamon or 1/4 tsp nutmeg for extra warmth. |
If you’re eager to try another delightful twist on a classic, explore our cinnamon swirl banana bread.
Troubleshooting Your One Bowl Banana Bread: Common Issues & Solutions
If things don’t go perfectly, don’t worry! Here is how to fix common hiccups.
My bread is dry or crumbly.
This usually happens if there was too much flour. Next time, use the spoon-and-level method. It could also mean the bananas weren’t ripe enough to provide sufficient moisture.
The texture is gummy.
This often means the bread is underbaked. Even if the outside looks done, the inside might need more time. Trust the toothpick test! Also, make sure you let the bread cool completely before slicing.
The center sank.
This is often a sign that the bread was taken out of the oven too early. The structure needs heat to set fully. Avoid opening the oven door frequently during baking, as drafts can cause this too.
The crust is burnt.
The high sugar content can caramelize fast. Use the foil tent method mentioned in the tips section. Also, double-check that your oven temperature is accurate with an oven thermometer.
Beyond the Loaf: Serving & Storage Suggestions
One of the best things about this bread is how versatile it is. I love enjoying a slice warm with a thick smear of salted butter. For a special breakfast, try toasting a slice, making rich French toast, or exploring other sweet breakfast treats for your table.
Storage Instructions
- Room Temperature: Wrap the cooled loaf tightly in plastic wrap or foil. It will stay fresh on the counter for about 3-4 days (and actually gets moister on day two!).
- Refrigerator: If you need it to last longer, wrap it and store it in the fridge for up to a week.
- Freezer: Slice the loaf, wrap individual slices in plastic wrap, and place them in a freezer bag. They freeze beautifully for up to 3 months. Just thaw a slice on the counter or in the toaster when a craving hits.
Frequently Asked Questions
Can I make this into muffins?
Absolutely! Pour the batter into a lined muffin tin. bake at 350°F for about 18-22 minutes. Check for doneness early, as they bake much faster than a loaf.
Can I double this recipe?
Yes, this doubles easily. You will just need two loaf pans. The baking time should remain roughly the same, provided your oven has good airflow and the pans aren’t touching.
My bananas aren’t super ripe. Can I add sugar?
If your bananas are yellow, increase the sugar by a tablespoon or two. However, the texture might be slightly less moist than if you used spotted bananas.
Can I use all whole wheat flour?
You can, but the loaf will be denser. If you want to use 100% whole wheat, I suggest using white whole wheat flour for a lighter taste, or adding an extra splash of coconut milk.
How do I adjust for high altitude?
For high altitude baking, decrease the sugar slightly, increase the liquid by a tablespoon, and perhaps decrease the baking soda by 1/8 teaspoon to prevent it from rising too fast and collapsing.
Conclusion
Cooking doesn’t have to be perfect to be wonderful. This one bowl banana bread is proof that you can create something comforting and delicious without stress or a sink full of dishes. It is a small victory for your weeknight, and I hope it brings a little warmth to your table.
I would love to hear how your loaf turns out! Did you add chocolate chips? Did you devour it warm with butter? Leave a comment below or snap a picture and tag me @aisharecipes on social media. I love seeing your creations!
If you enjoyed this easy recipe, you might also want to check out my other quick breads and simple desserts for more stress-free inspiration. Let’s keep finding the joy in the kitchen together!
one bowl banana bread
Ingredients
Equipment
Method
- Preheat oven to 350°F and oil a 9x5 inch loaf pan.
