One Bowl Banana Bread — Quick & Moist Loaf

Warm, spiced banana aroma and a tender crumb make this loaf feel like a hug. I developed this one bowl banana bread after testing it eight times with different flours and ripeness levels until the texture was reliably moist. The method uses a single bowl and simple tools, so cleanup is tiny and the loaf comes together in minutes. This version balances brown sugar and butter for richness, folds in mashed ripe bananas for moisture, and leans on a short baking time to avoid dryness. If you like twists on the idea, try the gooey swirl in these banana bread cinnamon rolls for a weekend treat. Read on for a precise, no-fuss recipe, plus tips that keep the crumb soft and the crust perfectly golden.

Why This Recipe Works

Balanced wet-to-dry ratio: More banana and a touch of brown sugar keep the crumb moist without making it gummy.
One-bowl mixing limits gluten development, which keeps the loaf tender.
Room-temperature eggs and melted butter blend smoothly into batter for even rise.
Shorter bake time at moderate heat prevents overbaking the center while still browning the crust.
Gentle folding technique preserves air bubbles for a light, open crumb.

Ingredients Breakdown

All-purpose flour — 250 g (2 cups). Provides structure. If you use bread flour the crumb will be chewier; avoid unless you want a denser loaf.
Baking soda — 1 tsp (5 g). Leavens and reacts with banana acidity to create lift.
Kosher salt — 1 tsp Diamond Crystal (if using Morton’s, use ½ tsp). Balances sweetness and enhances banana flavor.
Ground cinnamon — 1 tsp (2 g). Optional, but adds warm spice.
Ripe bananas — 3 medium (about 375 g peeled; roughly 1 ½ cups mashed). Use heavily spotted bananas for best sweetness and moisture.
Unsalted butter — 115 g (½ cup), melted and slightly cooled. Adds richness and helps crumb stay tender.
Brown sugar (light) — 150 g (¾ cup packed). Brown sugar keeps crumb moist due to its molasses.
Large egg — 1, room temperature. Binds and adds structure.
Vanilla extract — 1 tsp (5 ml). Enhances banana flavor.
Greek yogurt or sour cream — 60 g (¼ cup). Optional but recommended for extra moisture and tang. You can skip it, but the loaf will be slightly less tender.
Mix-ins (optional): 75 g (½ cup) chocolate chips or 75 g (½ cup) chopped walnuts. Fold in gently.

Substitutions with impact warnings:

Gluten-free: Replace with 280 g (2 cups + 2 tbsp) 1:1 gluten-free flour blend and add ½ tsp xanthan gum; expect a slightly crumbly texture.
Oil instead of butter: Use 100 ml (7 tbsp) neutral oil for a moister crumb but less buttery flavor.
Egg-free: See FAQ for a reliable egg substitute and note texture differences.

Essential Equipment

Large mixing bowl (at least 3 liters) — one-bowl method requires space for folding.
Loaf pan, 23 x 13 cm (9 x 5 inch) — a 9 x 5 inch pan fits the batter volume; smaller pans will overflow.
Rubber spatula and wooden spoon — for folding without overmixing.
Kitchen scale (recommended) — weighing flour and bananas improves consistency.
Instant-read thermometer (optional) — check center temperature for doneness: 96–98°C (205–208°F) indicates set crumb.
If you don’t have a 9 x 5 inch pan, use two 8 x 4 inch pans and reduce baking time by 5–8 minutes.

Step-by-Step Instructions

This recipe yields 8 slices; it takes about 10 minutes active prep, 50 minutes bake, no inactive time, and about 1 hour total.

Step 1: Preheat and prepare the pan

Preheat your oven to 175°C (350°F) and place the rack in the center. Line a 23 x 13 cm (9 x 5 inch) loaf pan with parchment leaving a 2 cm (1 inch) overhang for easy lift-out. This takes about 5 minutes.

Step 2: Mash the bananas and melt the butter

In the large bowl, mash 3 medium ripe bananas until smooth with a few small lumps remaining, about 1 minute. Stir in 115 g (½ cup) melted butter and 60 g (¼ cup) Greek yogurt until combined; mixture should look glossy.

Step 3: Add sugars, egg, and vanilla

Whisk 150 g (¾ cup) light brown sugar into the banana mixture, then add 1 large room-temperature egg and 1 tsp (5 ml) vanilla extract. Mix for 30–60 seconds until uniform and slightly aerated.

Step 4: Combine dry ingredients separately

In a small bowl, whisk 250 g (2 cups) all-purpose flour, 1 tsp (5 g) baking soda, 1 tsp Diamond Crystal kosher salt (or ½ tsp Morton’s), and 1 tsp ground cinnamon. This step ensures even leavening and avoids streaks of baking soda.

Step 5: Fold dry into wet — do not overmix

Add the dry mix to the wet bowl and fold gently with a rubber spatula until just no dry flour remains, about 10–12 strokes. Do not overmix — stop as soon as no dry flour is visible. Folding keeps the crumb tender.

Step 6: Add mix-ins and transfer to pan

Fold in 75 g (½ cup) chocolate chips or chopped nuts if using, about 6 gentle folds. Scrape batter into the prepared pan and smooth the top with a spatula; total transfer time about 2 minutes.

Step 7: Bake until golden and set

Bake at 175°C (350°F) for 45–55 minutes, rotating the pan halfway through at 25 minutes. The loaf is done when a toothpick inserted near the center comes out with moist crumbs (not raw batter) and an instant-read thermometer reads 96–98°C (205–208°F). Expect 50 minutes on average.

Step 8: Cool and unmold

Cool the loaf in the pan on a wire rack for 10 minutes, then lift out using the parchment overhang and cool another 30 minutes before slicing. Cooling allows the crumb to set and prevents a gummy center.

Expert Tips & Pro Techniques

Use very ripe bananas (lots of brown speckles). They mash easily and contain higher sugar for better browning and flavor.
Common mistake: overmixing. Mix only until no dry flour remains to avoid a tough loaf.
Want extra moisture? Stir in 15–30 ml (1–2 tbsp) milk or additional yogurt if your bananas are small.
Make-ahead: Bake the loaf, cool completely, wrap tightly in plastic, and keep at room temperature for 2 days or refrigerate for up to 5 days. You can slice and freeze individual pieces (see Storage & Reheating).
Professional shortcut: fold mix-ins into the batter with a chilled spatula to stop melting chocolate and keep nuts crisp.
Control browning: if the top browns too quickly, tent the loaf loosely with foil after 30 minutes.
Scale-up tip: To double, make two separate batters and bake in two pans rather than a single very large pan for even bake.

Storage & Reheating

Refrigerator: Wrap cooled banana bread tightly in plastic wrap or store in an airtight container for up to 5 days. Chill will firm the crumb.
Freezer: This loaf freezes well. Wrap whole or slice portions tightly in plastic then foil and freeze up to 3 months. Thaw overnight in the fridge or at room temperature for 1–2 hours.
Reheating: For a fresh-baked texture, reheat slices in a 175°C (350°F) oven for 8–10 minutes, or in a toaster oven. Avoid microwaving for more than 20–30 seconds — it softens the crust and can make the slice gummy.

Variations & Substitutions

Chocolate Chip Banana Bread: Fold in 75 g (½ cup) semisweet chocolate chips and decrease added sugar by 1–2 tbsp if you prefer less sweetness; bake time unchanged.
Walnut or Pecan Banana Bread: Replace chocolate chips with 75 g (½ cup) toasted chopped nuts; toast nuts at 160°C (325°F) for 5–7 minutes for extra flavor.
Gluten-Free Version: Use 280 g (2 cups + 2 tbsp) 1:1 gluten-free flour and add ½ tsp xanthan gum; baking time may increase by 3–5 minutes.
Vegan / Egg-Free: Replace 1 large egg with 3 tbsp (45 g) applesauce + 1 tsp baking powder; texture will be slightly denser and sweeter. Add 1 tbsp vinegar to help lift.
Lower-Sugar: Reduce brown sugar to 100 g (½ cup), add 2 tbsp maple syrup or honey for flavor balance; expect a slightly tighter crumb.

Serving Suggestions & Pairings

Simple spread: Serve warm slices with salted butter or a smear of mascarpone.
Breakfast combo: Pair with a latte or cold brew for a cozy morning.
Brunch idea: Plate with whipped ricotta and fresh berries for an elegant touch.
For a smoothie pairing, try the flavors in this chocolate banana smoothie bowl to echo the banana-chocolate notes.

Nutrition Information

Per serving (1 slice). Yield: 8 slices.

Serving size: 1 slice (about 95 g)
Calories: 300 kcal
Total Fat: 12 g
Saturated Fat: 7 g
Cholesterol: 55 mg
Sodium: 250 mg
Total Carbohydrates: 44 g
Dietary Fiber: 2 g
Sugars: 22 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my banana bread turn out dry?
A: Most often it’s overbaking or too little banana. Check doneness at 45 minutes with a toothpick and use ripe bananas. If your oven runs hot, lower the temperature by 10–15°C (25–30°F) and add a few extra minutes.

Q: Can I make this without eggs?
A: Yes. For one egg, substitute 45 g (3 tbsp) applesauce plus 1 tsp baking powder or use a commercial egg replacer. Texture will be slightly denser but still tasty.

Q: Can I double this recipe?
A: You can, but bake in two 9 x 5 inch pans or two loaf pans to ensure even baking. Do not pour double batter into one pan; that causes underbaked centers.

Q: Can I prepare this the night before?
A: Yes. Mix the batter and keep it covered in the bowl in the fridge overnight, then bake the next morning (add 3–5 minutes to bake time). Bring batter to room temperature for 20 minutes before baking for even rise.

Q: How long does this keep in the fridge?
A: Wrapped tightly or in an airtight container, it keeps 4–5 days in the refrigerator. For best texture, slice only what you need and reheat slices before serving.

Q: My loaf sank in the middle — what went wrong?
A: Common causes: underbaking, too much leavening, or very ripe bananas with extra liquid. Make sure to measure flour by weight and check internal temp of 96–98°C (205–208°F) before removing.

Q: Can I add fruit like blueberries?
A: Yes — toss 75–100 g (½–¾ cup) blueberries in 1 tsp flour then fold in gently to prevent sinking. You may need to add 3–5 extra minutes of bake time.

Conclusion

This one-bowl formula gives you a reliably moist, tender banana loaf with minimal cleanup and big comfort-baking payoff. For another one-bowl spin, see One-Bowl Chocolate Chip Banana Bread by Tasty for a chocolate-studded version, or compare method notes with this classic Banana Bread Recipe (With Video) from Simply Recipes for an illustrated guide.