You know those bananas sitting on your counter that are more brown than yellow? Don’t toss them. Don’t feel bad. Just turn them into the most comforting, moist, just-sweet-enough banana bread you’ve ever made — no mixer, no weird steps, no drama.
This recipe is dead simple, works with pantry staples, and makes your house smell like you have your life together. Perfect for breakfast, snacking, or pretending you’re in a Pinterest cabin.
One-Bowl Banana Bread
Serves: 8–10 slices
Prep time: 10 min
Bake time: 55–60 min
Ingredients:
- 3 ripe bananas (the browner, the better) – how to ripen bananas fast
- 1/3 cup melted butter (salted or unsalted — live your truth)
- 1/2 cup brown sugar (or white if that’s all you’ve got)
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup chopped walnuts, chocolate chips, or cinnamon swirl magic
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir in the melted butter, sugar, egg, and vanilla. No need for a mixer — just a spoon and vibes.
4. Sprinkle in the baking soda and salt, then mix in the flour. Stir just until combined. Don’t overmix it — we’re making bread, not tires.
5. Fold in any add-ins like nuts or chocolate chips.
6. Pour into the loaf pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick comes out clean and your house smells like a bakery married a spa.
8. Cool before slicing (or don’t — we’re not judging).
Serving Ideas:
- Warm with butter for breakfast
- Toasted with a drizzle of honey or Nutella
- Straight out of the pan while standing over the sink (we’ve all done it)
Bonus: Banana Bread Freezes Like a Champ
Slice it, wrap it, freeze it — future-you will thank past-you.
Looking for more simple, sweet recipes that don’t require culinary school? check out my easy grilled salmon here!
