Print

Cozy One-Bowl Banana Bread Recipe: No Mixer Needed

cozy one-bowl banana bread - featured image
Print Recipe

This cozy one-bowl banana bread requires no mixer and uses simple pantry ingredients. It’s unbelievably moist, perfect for cozy evenings, and guaranteed to be a crowd-pleaser with its tender, melt-in-your-mouth crumb.

Ingredients

Scale
  • 3 large ripe bananas (spotty ones are best)
  • ⅓ cup unsalted butter, melted
  • ¾ cup granulated sugar (can reduce to ½ cup if bananas are very sweet)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure vanilla preferred)
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda (fresh, test by dropping in vinegar)
  • ¼ teaspoon fine sea salt
  • Optional mix-ins: ½ cup chocolate chips, chopped walnuts, or dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper, leaving some overhang on the long sides for easy lifting.
  2. In your large mixing bowl, add the three ripe bananas. Use a fork to mash them until mostly smooth—a few small lumps are fine, but try to get rid of the big chunks.
  3. Pour the melted butter over the mashed bananas and stir until combined. The mixture will look a little separated at first; keep stirring until it comes together into a pale, creamy mixture.
  4. Add the granulated sugar and stir vigorously for about 30 seconds until the sugar starts to dissolve. Then crack in the room-temperature egg and add the vanilla extract. Mix until everything is well combined and the batter looks smooth and glossy.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Use your spatula to fold everything together gently. Stir just until you can’t see any more streaks of flour—about 10 to 12 strokes. A few small lumps are fine.
  6. If using mix-ins (chocolate chips, walnuts, or dried fruit), gently fold them in now. Reserve a handful to sprinkle on top for a prettier presentation.
  7. Pour the batter into the prepared loaf pan. Use your spatula to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles. Optionally, run a butter knife lengthwise through the batter about an inch deep to encourage a crack down the middle.
  8. Bake for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. The top should be deep golden brown and spring back when lightly pressed. If the top is browning too quickly, tent the pan loosely with aluminum foil for the last 10-15 minutes.
  9. Cool in the pan for 10 minutes. Then use the parchment sling to lift the bread out and transfer it to a cooling rack to cool completely (at least an hour) before slicing.

Notes

Don’t overmix the batter—stir just until flour disappears to avoid tough bread. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. Let the bread cool completely before slicing to prevent a gummy texture. Check baking soda freshness by testing with vinegar. For high altitude (above 3,500 feet), reduce sugar by 2 tablespoons and increase flour by 2 tablespoons.

Nutrition

Keywords: banana bread, one-bowl banana bread, no mixer banana bread, easy banana bread, moist banana bread, cozy banana bread

Find it online: https://bakebelle.com/cozy-one-bowl-banana-bread-recipe-no-mixer-needed/