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Homemade easy one bowl banana bread with a golden-brown crust, baked banana topping and thick slices showing the moist banana crumb.

Easy One Bowl Banana Bread

An easy homemade one bowl banana bread made with very ripe bananas, melted butter, brown sugar, vanilla, and cinnamon for a soft, moist loaf with minimal cleanup.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 55 minutes
Servings: 10 Slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 large very ripe bananas about 1½ cups mashed
  • ½ cup unsalted butter melted and slightly cooled
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • ¾ cup chopped walnuts pecans, or semi-sweet chocolate chips, optional
  • 1 small banana for topping optional

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9 × 5-inch loaf pan and line with parchment paper.
  3. Mash the ripe bananas directly in a large mixing bowl.
  4. Whisk in the melted butter.
  5. Add brown sugar and granulated sugar and whisk to combine.
  6. Add eggs and vanilla and whisk until incorporated.
  7. Add flour, baking soda, cinnamon, and salt directly to the bowl.
  8. Fold gently with a spatula until just combined.
  9. Fold in optional walnuts, pecans, or chocolate chips.
  10. Transfer the batter to the prepared loaf pan.
  11. Add the optional lengthwise banana topping.
  12. Bake for approximately 55–65 minutes.
  13. Check the center with a wooden skewer or toothpick.
  14. Loosely cover with foil if the top browns before the center is finished.
  15. Cool in the pan for approximately 15 minutes.
  16. Remove and transfer to a wire rack.
  17. Allow to cool substantially before slicing.

Notes

  • Use heavily spotted, very ripe bananas for the strongest flavor.
  • Measure flour carefully to avoid dry banana bread.
  • Do not overmix after adding the flour.
  • Baking times vary according to the oven and loaf pan.
  • If the top browns too quickly, tent loosely with foil.
  • Allowing the bread to cool before slicing helps the crumb set.
  • Optional nuts or chocolate chips can be added without changing the basic method.
  • Store completely cooled bread tightly covered.