Go Back
Beautiful sliced loaf of banana bread on a rustic wooden cutting board, golden brown crust with a crack down the center, moist tender crumb visible in the slices, scattered walnuts, a few ripe bana...
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
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.