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Easy One-Bowl Banana Bread Recipe For Perfect Results

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This easy one-bowl banana bread is a forgiving, fast, and never-fails recipe that uses simple ingredients and no mixer. It’s perfect for using up overripe bananas and creates a moist, tender loaf with a slightly crisp edge and pure banana flavor.

Ingredients

Scale
  • 3 medium overripe bananas (the spottier the better)
  • 1 ½ cups (180 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (50 grams) brown sugar, packed
  • 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled
  • 2 tablespoons (30 ml) vegetable oil (canola, avocado, or grapeseed)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease it well with butter or non-stick spray.
  2. Mash the bananas in a large mixing bowl with a fork or potato masher until mostly smooth but with a few small lumps (like chunky applesauce).
  3. Add the melted butter, vegetable oil, eggs, and vanilla extract to the mashed bananas. Stir with a wooden spoon until well combined and smooth.
  4. Add the granulated sugar and packed brown sugar. Stir until fully dissolved into the wet mixture (no grittiness when rubbed between fingers).
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently just until no streaks of flour remain. A few small lumps are fine. Fold in any optional add-ins (nuts or chocolate chips) at this point.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift it out and transfer it directly to the rack to cool completely before slicing.

Notes

Don’t overmix the batter to avoid a tough loaf. Use room temperature ingredients for best texture. Check that your baking soda is fresh (less than 6 months old). Use very ripe, almost black bananas for maximum sweetness and moisture. Let the bread cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan version, replace eggs with flax eggs and use melted coconut oil or vegan butter.

Nutrition

Keywords: banana bread, easy banana bread, one-bowl banana bread, moist banana bread, homemade banana bread, quick bread

Find it online: https://lunafeast.com/easy-one-bowl-banana-bread-recipe-for-perfect-results/