I’ve written about this banana bread before, but I thought it deserved its own special recipe post. This is the most amazing, moistest banana bread ever, and it’s ridiculously easy to make. All you need is one bowl and a loaf pan. You can even make it into muffins if you prefer, just reduce the bake time a bit.
This is regular treat for us when I have bananas going bad (which is common. My husband either eats all of them before I can, or we have several that turn brown and no one wants to eat them). You can use three or four bananas, but I usually use four if we have them because the more banana in this bread, the better.
I think this recipe is perfect on its own, but you can easily fold in chocolate chips or nuts or anything you desire to take it up a notch. Whole wheat flour gives this banana bread a deeper flavor, but I’ve stopped using it because my husband said he didn’t like it.
Do yourself a favor and try this bread, you have nothing to lose, and it only uses ingredients most people have in their kitchen already.
One-Bowl Banana Bread
- 1 1/2 cups flour (white or whole wheat)
- 4 bananas (the browner the better)
- 1/3 cup of butter, melted (5 1/3 Tbsp)
- 1 cup of sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- A pinch of salt
- Mix-ins of choice: chocolate chips, nuts, fruit
- Preheat oven to 350 and grease a loaf pan.
- If your butter isn’t melted, do it now. Place your bananas in a large bowl and mash with a potato masher (or whatever is handy). Add melted butter.
- Stir in sugar, egg and vanilla until combined.
- Sprinkle baking soda and salt over the wet ingredients then stir in flour.
- Pour into loaf pan and place in oven.
- Bake for about one hour or until a knife or toothpick comes out clean.