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Easy One-Bowl Banana Bread Recipe: Perfect No-Mixer Dessert

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This easy one-bowl banana bread requires no mixer and comes together in about 10 minutes. It’s incredibly moist, tender, and uses up those overripe bananas on your counter.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • ⅓ cup (75g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) plain yogurt or sour cream
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the sides for easy removal.
  2. Mash the bananas: Peel the bananas and place them in your large mixing bowl. Mash them with a fork until they’re mostly smooth with a few small lumps remaining. Aim for the consistency of a thick, chunky applesauce. This should take about 2 minutes.
  3. Add the wet ingredients: To the mashed bananas, add the melted butter, granulated sugar, brown sugar, egg, vanilla extract, and yogurt or sour cream. Whisk everything together until well combined and smooth. Don’t overmix at this stage—just until everything is incorporated.
  4. Add the dry ingredients: Sprinkle the flour, baking soda, salt, and cinnamon (if using) over the wet mixture. Use a spatula or wooden spoon to fold everything together gently. Stir just until you no longer see streaks of flour—about 10 to 12 strokes. A few lumps are fine.
  5. Fold in mix-ins (optional): If you’re adding nuts or chocolate chips, gently fold them in now. Reserve a handful to sprinkle on top for a prettier presentation.
  6. Pour into the pan: Scrape the batter into your prepared loaf pan and spread it evenly. Tap the pan on the counter a couple of times to release any air bubbles. If you reserved any mix-ins, sprinkle them on top now.
  7. Bake: Place the pan in the center of the preheated oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent it loosely with aluminum foil.
  8. Cool: Let the bread cool in the pan for 10 to 15 minutes. Then lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

Don’t overmix the batter—stir just until the flour disappears. Use room temperature ingredients to prevent lumps. Measure flour correctly by spooning it into the cup and leveling off. Let the bread cool completely before slicing for best texture. For vegan version, use a flax egg, melted coconut oil or vegan butter, and plant-based yogurt. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum.

Nutrition

Keywords: banana bread, easy banana bread, one bowl banana bread, no mixer banana bread, moist banana bread, quick bread, overripe bananas

Find it online: https://pokirecipes.com/easy-one-bowl-banana-bread-recipe-perfect-no-mixer-dessert/