One-Bowl Banana Bread That’s Actually Moist

Every recipe claims to make “the best” banana bread, but this one actually delivers. It’s impossibly moist, perfectly sweet without being cloying, and it comes together in one bowl with a fork — no mixer, no mess, no fuss.

The key is overripe bananas. I’m talking brown, spotty, almost-too-far-gone bananas that you’d never eat on their own. Those ugly bananas have the most concentrated sweetness and flavor, and they mash into the batter like silk. If your bananas aren’t ripe enough, pop them in the oven at 300°F for 15 minutes — the skin will turn black and the inside will be perfectly soft and sweet.

Sarah Mitchell

One-Bowl Banana Bread That's Actually Moist

Every recipe claims to make "the best" banana bread, but this one actually delivers. It's impossibly moist, perfectly sweet without being cloying, and it comes together in one bowl with a fork — no mixer, no mess, no fuss.

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 240

Ingredients Method Notes

Ingredients

  

• 3 large overripe bananas, mashed
• 1/3 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts (optional)

Method

 

1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until mostly smooth with a few chunks remaining.
3. Stir in the melted butter until combined.
4. Add the sugar, egg, and vanilla. Mix with a fork until everything is well incorporated.
5. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Fold gently until just combined — small lumps are fine.
6. Fold in the walnuts if using.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

The riper the bananas, the better your bread will taste — seriously, the browner the better. Don't overmix the batter or your bread will be tough instead of tender. For chocolate banana bread, fold in 1/2 cup chocolate chips. This bread freezes beautifully — wrap slices individually in plastic wrap and freeze for up to 3 months.