The Best One-Bowl Banana Bread

I know there’s nothing quite like the smell of banana bread baking when you’ve got those spotted bananas sitting on your counter, begging to be transformed into something magical.

This morning, I found myself with four overripe bananas and that familiar urge to create something warm and comforting for my family.

Why this One-Bowl Banana Bread is a family favorite

Here’s what makes my one-bowl banana bread so special, you literally need just one mixing bowl and about fifteen minutes of hands-on time.

The texture comes out incredibly moist every single time, with that perfect dense crumb that makes each slice satisfying.

I’ve been making this recipe for years, and it never fails to fill my kitchen with the most wonderful aroma that draws everyone to the table.

If you enjoy quick breads like this, you might also love my Heavenly Peach Bread for summer baking or my Perfect Pumpkin Chocolate Chip Bread when fall flavors are calling your name.

Everything you need for the perfect One-Bowl Banana Bread

• 3 very ripe bananas – the more brown spots, the better for sweetness
• 1/3 cup melted coconut oil or vegetable oil – I prefer coconut oil for extra richness
• 3/4 cup granulated sugar – you can reduce to 2/3 cup if your bananas are very sweet
• 1 large egg, beaten – room temperature works best for easy mixing
• 1 teaspoon pure vanilla extract – don’t skip this flavor enhancer
• 1 teaspoon baking soda – make sure it’s fresh for proper rise
• Pinch of sea salt – brings out all the flavors beautifully
• 1 1/2 cups all-purpose flour – spoon and level for accuracy
• 1/3 cup whole milk – adds moisture and tenderness

For gluten-free option, substitute with your favorite 1:1 gluten-free flour blend. You can also swap the regular milk for any plant-based alternative like almond or oat milk.

How I Make This One-Bowl Banana Bread

1. Prepare your pan and oven. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or cooking spray, then line with parchment paper for easy removal.
2. Mash the bananas completely. In your large mixing bowl, mash the bananas with a fork until they’re mostly smooth with just a few small lumps remaining. This takes about 2-3 minutes of good mashing.
3. Mix wet ingredients. Stir the melted oil into the mashed bananas, followed by the sugar, beaten egg, and vanilla extract. Mix everything together until well combined and slightly frothy.
4. Add the dry ingredients. Sprinkle the baking soda and salt over the mixture, then add the flour. Gently fold everything together with a wooden spoon until just combined – don’t overmix or your banana bread will be tough.
5. Incorporate the milk. Pour in the milk and give it just a few more gentle stirs until the batter comes together. It should look thick but pourable.
6. Bake to perfection. Pour the batter into your prepared pan and smooth the top gently. Bake for 55-65 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
7. Cool properly. Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.

My personal tricks for the best One-Bowl Banana Bread

The secret to getting this one-bowl banana bread perfect every time is using bananas that are almost too ripe – those with brown spots and soft flesh give you the deepest flavor and natural sweetness.

I always let my oil cool slightly after melting so it doesn’t scramble the egg when mixed.

Another trick I’ve learned is to not overmix once you add the flour; those few lumps will disappear during baking and keep your bread tender instead of dense.

Can I make this banana bread ahead of time?

This banana bread actually tastes better the next day as the flavors develop.

I wrap mine tightly in plastic wrap and store at room temperature for up to four days, or freeze whole or sliced for up to three months.

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What can I add to customize my banana bread?

I love folding in 1/2 cup of chocolate chips, chopped walnuts, or even a handful of mini marshmallows for fun variations.

Cinnamon, nutmeg, or a pinch of cardamom also create wonderful flavor twists.

How do I know when my banana bread is done?

Your banana bread is ready when the top springs back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs – not wet batter.

The internal temperature should reach 200°F if you have a thermometer.

Can I make mini loaves instead?

Yes! Divide the batter between 4-5 mini loaf pans and reduce the baking time to 35-45 minutes. Check them with a toothpick starting at 30 minutes.

If you love trying new recipes and sharing kitchen inspiration, I’d be thrilled if you followed along with all my baking adventures on my Pinterest, I share so many cozy recipes and tips there!

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Perfect moments for this One-Bowl Banana Bread

I find myself making this one-bowl banana bread most often for weekend breakfast with coffee, but it’s equally wonderful packed in lunch boxes or served as an afternoon snack with tea.

During holidays, I like to wrap individual slices in pretty paper for homemade gifts that friends always request the recipe for.