Easy Banana Bread Recipe (Only 1 Bowl!)

I’ve tried many banana bread recipes in my 20+ years of cooking, and this classic 1-Bowl Banana Bread Recipe is by FAR the easiest, fastest, and most delicious!

If you’re looking for a foolproof, no-fuss banana bread that’s moist, tender, and packed with banana flavor, this one’s for you.

And the best part? You only need 1 bowl, 7 ingredients, and 15 minutes to prep – perfect for busy mornings or a quick baking session.

Why This 1-Bowl Banana Bread Recipe Works

Banana bread has been a classic for good reason – it’s warm, comforting, and a great way to use up those overripe bananas.

Banana bread is a “quick bread,” which is a “bread” that’s baked like a cake, and relies on baking soda instead of yeast to rise. My famous Almond flour Bread Recipe and 1-Bowl Carrot Cake Loaf are other examples of a quick breads.

This easy banana bread recipe keeps it simple with pantry staples plus a few ingredient options so you can adjust for sweetness or make it gluten-free if needed. You can add cinnamon or extra mix-ins like walnuts, pecans, or chocolate chips, or enjoy it plain as we often do.

Easy Banana Bread Ingredients

• 3 very ripe bananas, peeled (medium/large bananas); Pro Tip: Make sure your bananas are ripe! The riper they are, the sweeter and more flavorful your bread will be.
• ½ cup unsalted butter (1 stick), at room temperature
• 1 cup granulated sugar (option to sub brown sugar or coconut sugar)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour (or gluten-free all-purpose flour)
• ¾ teaspoon baking soda (not baking powder)
• ½ teaspoon fine-grain sea salt
• Optional Additions: 1 cup add-ins, such as walnut pieces and/or chocolate chips

Instructions:

See the full details in the printable recipe card below.

• Step 1: Preheat the oven to 350°F (177°C). Mash the bananas with a fork or hand mixer.
• Step 2: Add the butter, sugar, and flavor: Add the softened (not melted—see tips below if you forgot to soften your butter to room temp) butter, sugar, and vanilla (and cinnamon if using). Mix together well.
• Step 3: Add the flour to the bowl and sprinkle the salt and baking powder over the top. Mix until the flour is just mixed in (Do not overwork the flour). Fold in the optional mix-ins, if using.
• Step 4: Bake 55-65 minutes until a toothpick comes out the center clean. Enjoy!

Banana Bread Storage

• Room Temperature: Store in a covered container at room temperature for up to 3 days.
• Refrigerate: This banana bread keeps well in the fridge for up to 4 days.
• Freeze: Freeze individual slices or the entire loaf in airtight wrapping for up to 3 months.

Tips & Variations

This is a simple, forgiving banana bread recipe that you’ll come back to again and again. Here are tips, variations, and suggestions to help you make the best banana bread.

• Use over-ripe bananas: For the best banana flavor, use very ripe bananas – the spottier, the better! The ripeness adds natural sweetness and moisture, creating a perfectly balanced and flavorful banana bread.
• Use a wooden spoon or hand mixer, not a stand mixer: While it’s tempting to use a stand mixer, this recipe is best with just a large bowl and a fork & mixing spoon or a hand mixer. Over-mixing can make the bread too dense, so gently stir or fold the batter once the flour is added until the ingredients are just combined.
• Only have salted butter? Oops, forgot to get unsalted butter? That’s ok, use the salted butter and omit the salt. It will still taste great. Generally, we use unsalted butter in baked goods to precisely control the flavor, but I’ve made banana bread many times with salted butter.
• Soften, don’t melt the butter: Use softened butter here. Melted butter will create a denser banana bread (in my opinion too dense). The butter should be at room temperature. Forgot to soften your butter? Use my tips below!
• Choose the Right Loaf Pan: A standard 9×5 inch loaf pan works best for this recipe. An 8.5×4.5-inch loaf pan works, too. For even baking, line it with parchment paper and lightly grease it to ensure the loaf comes out easily. If you notice the bread browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes. Also, darker loaf pans will create a darker crust on the bread.
• Nuts & Add-ins: This banana bread can accommodate up to 1 cup total of add-ins. Try walnuts (or swap walnuts for pecans) if you prefer a different nut flavor, or use a mix of both for added texture. For a nut-free option, stir in sunflower seeds, or skip the nuts altogether for a softer texture. Try adding 1/2 cup of raisins or chocolate chips for extra bursts of flavor. You can also sprinkle in 1/4 cup of protein powder into the batter if you’d like a higher-protein banana bread—but I don’t recommend it. I say get your protein elsewhere and enjoy a great banana bread recipe instead.
• Want Gluten-Free? Use a 1-to-1 gluten-free all-purpose flour. Bob’s Red Mill and King Aruther make great ones. Do not substitute almond flour here; it won’t turn out. See my Almond Flour Banana Bread version here.
• Want Dairy-Free? Use coconut oil or vegan butter in place of the butter.
• Want it Egg-Free? That is tough because the egg binds this recipe and also helps to activate the baking soda. You can try an egg replacer from the baking section at the store, but I haven’t done that yet. A flax egg will not work here.
• Want Banana Muffins? To turn this batter into banana muffins, simply divide the batter into a lined muffin tin. Bake at 350°F for 18-20 minutes or until a toothpick inserted into the center comes out clean. This makes a perfect grab-and-go breakfast or snack option.
• Whole Wheat Flour Option: Swap half of the all-purpose flour with whole wheat flour for a nuttier flavor and a bit more fiber. In general, you can substitute half the amount of all-purpose flour with whole wheat flour in a baked goods recipe and it will still turn out pretty well. Don’t substitute all of the flour—it will be too dense. This creates a hearty loaf that still maintains its moist texture.
• Cover after it cools to keep it fresh: To keep your banana bread extra moist, wrap it tightly in plastic wrap or put into an airtight container after it has cooled. This seals in the moisture, especially if you’re storing it at room temperature for a few days, which I recommend so it doesn’t dry out.
• For a Banana Cake Vibe: To give it a banana cake feel, you can add 1/2 teaspoon of baking powder along with the baking soda for a slightly lighter, more cake-like texture. Top with a simple cream cheese frosting or a dusting of powdered sugar if you’re in the mood for a sweet treat.
• Add Sour Cream or Greek Yogurt: I usually do not do this to keep this recipe easy, but if you want to experiment, adding 1/4 cup of sour cream or full-fat Greek yogurt to the batter creates a rich, moist texture. This trick is perfect for a moist banana bread recipe with a tender crumb.

Here are some quick ways to soften butter straight from the fridge:

Forgot to take the butter out of the fridge to bring it to room temp? I do that all the time. Here are my tips to soften butter faster. Melted butter and softened butter behave differently in baked goods. For the best texture, you want softened butter in your easy banana bread batter, not melted.

• Cut It Into Cubes: Chop the butter into small cubes and spread them out on a plate. Smaller pieces soften faster, and it usually takes just about 10-15 minutes at room temperature.
• Grate the Butter: Use a cheese grater to grate the butter. The thin shreds soften almost immediately, making it perfect for recipes that call for softened butter.
• Microwave in Short Bursts: Place the butter in the microwave and heat it on a low setting (10-15% power, not full power or it will “explode”) in 5-to-10-second intervals. Check frequently to avoid melting it. If you have a newer microwave, it may have a “Soften Butter” setting.
• Rolling Pin Method: Place the butter between two sheets of parchment or plastic wrap, then gently roll it out with a rolling pin until it flattens. This softens it quickly while keeping it cool.
• Warm Glass Trick: Fill a glass or bowl with hot water, let it sit for a minute, then empty it. Place the warmed glass upside down over the butter. The residual heat will soften the butter in a few minutes.

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