Easy One Bowl Banana Bread

Hand lifting a slice of banana bread from a stack.

4.89 from 9 votes

This Easy One Bowl Banana Bread is soft, moist, and perfect for customizing with chocolate chips, nuts, spices, or your favorite mix-ins. No mixer required.

Prep Time10

Cook Time45

Total Time55

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 154kcal

Author: Cynthia Christensen

Equipment

Ingredients

1 cup mashed bananas from about 2 medium bananas
2 large eggs room temperature
½ cup Greek yogurt room temperature
4 tablespoons vegetable oil
1 teaspoon vanilla extract or vanilla paste
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 ¼ cups all-purpose flour

Optional Mix-Ins:

¾ cup chocolate chips
¾ cup toasted chopped walnuts
Up to 1 ½ cups other mix-ins as long as they are not too wet

US Customary - Metric

Instructions

Preheat oven to 425°F. Spray a 9-inch loaf pan with nonstick spray and line with parchment paper, leaving some overhang on the sides.
In a large bowl, mash the bananas until mostly smooth.
Add the eggs, Greek yogurt, vegetable oil, and vanilla. Whisk until smooth.
Add the brown sugar, baking powder, baking soda, and kosher salt. Whisk until fully combined and no lumps of brown sugar remain.
Add the flour and stir gently until just combined. Fold in any desired mix-ins.
Let the batter rest for 15 minutes.
Transfer the batter to the prepared loaf pan and smooth the top.
Lightly oil a knife and draw it down the center of the batter to encourage a split while baking.
Bake at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 to 15 minutes, then lift out using the parchment and cool completely before slicing.

Video

Notes

Use very ripe bananas for the best flavor and texture.
Do not overmix once the flour is added. If adding nuts, toast them first for better flavor.
If the top browns too quickly, loosely tent with foil during the last part of baking.

Storage: Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.

Freezing: Wrap the whole loaf or individual slices tightly and freeze for up to 3 months.

Reheating: Warm slices in the microwave for 10 to 15 seconds or toast lightly before serving.

Nutrition