Cozy One-Bowl Banana Bread: No Mixer, Easy & Perfect
This cozy one-bowl banana bread is the ultimate comfort food for late-night cravings or rainy days. No mixer required, just one bowl and a fork for a perfectly moist, tender loaf that comes together in minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large ripe bananas (the spottier, the better)
- 1/3 cup (80ml) melted coconut oil (or vegetable oil, or melted butter)
- 1/2 cup (100g) granulated sugar (or brown sugar for deeper flavor)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract (pure, not imitation)
- 1 1/2 cups (190g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup (90g) chocolate chips or chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper, leaving some overhang on the sides for easy lifting.
- In your large mixing bowl, add the three ripe bananas. Use your fork to mash them until they’re mostly smooth with a few small lumps.
- To the same bowl, add the melted coconut oil, granulated sugar, egg, and vanilla extract. Stir everything together with your fork until well combined.
- Sprinkle the flour, baking soda, and salt over the wet mixture. Use your fork or a rubber spatula to fold everything together gently. Stir just until you don’t see any more streaks of flour. A few lumps are fine.
- If using chocolate chips, walnuts, or other add-ins, gently fold them in now.
- Pour the batter into the prepared pan. Use your spatula to spread it evenly. The batter will be thick, almost like muffin batter.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly (after about 30 minutes), tent it loosely with aluminum foil.
- Cool in the pan for 10 minutes. Then lift the bread out using the parchment paper and transfer to a wire rack to cool completely. Let it cool for at least 20 minutes before slicing.
Notes
Use very ripe bananas (heavily spotted or mostly brown) for best sweetness and texture. If bananas aren’t ripe enough, bake them at 300°F for 15 minutes to soften. Don’t overmix the batter—stir just until flour disappears to avoid tough bread. For easy removal, line the pan with parchment paper. Store wrapped tightly at room temperature for up to 4 days, or freeze for up to 3 months. The bread also makes excellent French toast.
Nutrition
- Serving Size: 1 slice (1/10 of loa
- Calories: 215
- Sugar: 16
- Sodium: 220
- Fat: 9
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: banana bread, one bowl, no mixer, easy banana bread, moist banana bread, comfort food, quick bread