The Best Banana Bread | One Bowl Recipe

This is the best Banana Bread recipe you’ll ever make. It’s perfectly moist and makes a great breakfast on the go, lunchbox snack or morning tea treat.

Best Banana Bread

Bananas would probably be my favourite fruit… although I’m a bit of a fruit-aholic, so it’s a hard choice! But anyway, they’re one thing that we always have in our fruit bowl.

Best Banana Bread Usually I buy a few extra bananas and leave them to go really ripe and then pop them into the freezer so that I’ve always got bananas ready to go when the cooking bug comes a-callin’. And it comes a LOT! Umm… did someone say double choc chunk banana muffins… or strawberry banana and yoghurt muffins!!??
Best Banana Bread When it comes to cooking with bananas, the riper the better! They may not look the prettiest anymore, but super ripe bananas will give you the best flavour.

Best Banana Bread

This banana bread recipe has been my ‘go-to’ one for years. There’s three reasons I love it so much:

  1. It’s made in one bowl, which means hardly any washing up (I HATE doing dishes!!);
  2. All of the ingredients are pantry and fridge staples which means no extra trips to the supermarket (I swear I live in that place enough as it is!);
  3. It’s the most deliciously fool-proof banana bread recipe ever… yep I promise that you can’t stuff it up!

Best Banana Bread

Now this banana bread is pretty fab all on it’s own. I mean it IS called ‘the BEST banana bread’!! But if you want to take it a step further, you could add a slather of butter OR heat it up under the grill with a little bit of honey. Oh boy, oh boy…. now that really is the breakfast of kings (or queens!).

Are you a banana bread lovin’ kinda gal too?

PS. If you’re after a totally decadent (and naughty-ish) recipe… please check out my most popular Double Chocolate Banana Fudge Loaf (it’s pretty much the devilish sister to this classic banana bread!)

Best Banana Bread

The Best Banana Loaf

A delicious one-bowl banana bread that is so quick and easy to prepare!
5 from 39 votes
Print Pin Rate
Course: healthy snacks
Cuisine: sweet breads and loaves
Keyword: banana bread
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 12 serves
Calories: 250kcal

Ingredients

  • 120 g unsalted butter softened
  • 200 g brown sugar
  • 4 bananas mashed, see notes
  • 2 eggs
  • 225 g (1 1/2 cups) plain flour
  • 1 tsp bi-carbonate of soda also known as baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius fan-forced (or 170 degrees non fan-forced). Grease a non-stick loaf tin (approximately 21cm X 11cm or 8 inch X 4.5 inch). See notes.
  • Place the softened butter and brown sugar into a bowl. Beat with a stand mixer or hand-held beaters for 2 minutes or until pale and fluffy.
  • Add the mashed banana and the eggs to the creamed butter mixture. Beat for 30 seconds or until well combined.
  • Sift the plain flour and bi-carbonate soda (baking soda) into the bowl.
  • Add the salt and vanilla extract and fold together with a spoon.
  • Pour the mixture into the prepared tin.
  • Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.

Thermomix Method

  • Preheat oven to 160 degrees celsius fan-forced (or 170 degrees non fan-forced). Grease a non-stick loaf tin (approximately 21cm X 11cm or 8 inch X 4.5 inch). See notes.
  • Place the softened butter and brown sugar into the Thermomix bowl. Mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds.
  • Add the bananas and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl.
  • Add the eggs and mix for 5 seconds, Speed 5.
  • Add the plain flour, bi-carbonate soda, salt and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
  • Pour the mixture into the prepared tin.
  • Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.

Notes

RECIPE NOTES & TIPS
Loaf tin - If you don't have a loaf tin, you can use a small cake tin instead. If you're not using a non-stick loaf tin, I reccomend also lining it with greaseproof paper.
Muffins - This loaf mixture can be poured into a muffin tray and made into muffins if preferred. Simply reduce the cooking time accordingly (they will need approximately 15 minutes depending on the size of your muffin tin). 
Butter - I recommend using unsalted butter and as you can control the amount of salt you add to the mixture. However, if you're using salted butter, simply omit the extra pinch of salt in the recipe. 
Bananas - This is a very forgiving recipe! I recommend using 4 small-medium bananas but 3 large bananas is also fine. It wont matter if you have a little more or less. 
Brown sugar - I generally use light brown sugar in this recipe - however, you can use either light or dark brown sugar.
Equipment - It's easiest to beat the mixture using beaters, a stand-mixer or Thermomix, but if you don't have these then you can beat the mixture well using a wooden spoon. 
Cooking time - All ovens are different so start checking your banana bread after approximately 40 minutes. 
Over-browning - If you notice the banana loaf over-browning during the cooking time, simply cover with foil and continue cooking.
Storing the banana bread - Banana bread can be stored in an airtight container at room temperature for up to 5 days. Ensure the banana bread has completely cooled before placing it into the airtight container. The exception to this is if you live in a warm climate, then you should tightly wrap the banana bread in plastic wrap and place into an airtight container in the fridge. Allow to come to room temperature before serving.
Freezing banana bread - You can freeze banana bread (either whole or in individual slices) by wrapping in plastic wrap, then double layering with foil and placing into an airtight container in the freezer for up to 3 months. 

Nutrition

Calories: 250kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 386mg | Potassium: 193mg | Fiber: 2g | Sugar: 21g | Vitamin A: 315IU | Vitamin C: 3.4mg | Calcium: 25mg | Iron: 1.2mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

Best Banana Bread

Best Banana Bread

126 thoughts on “The Best Banana Bread | One Bowl Recipe”

  1. Victoria says:

    5 stars
    Sooooooo gooodd… this is it. Not looking for a new recipe.
    Thank you so much for sharing this beautiful banana bread recipe.

    1. Lucy says:

      Yippeee! Thank you!

  2. Lynn Bateman says:

    200g brown sugar = 1 cup
    225g (1 1/2) cup should this be 1 1/4 cup

    1. Lucy says:

      Hi Lynn, no those amounts of 200g (1 cup) brown sugar and 225g (1 1/2 cups) flour are correct as firmly packed brown sugar weighs more than flour. xx

  3. Di says:

    Would it be ok to add oats?

    1. Lucy says:

      Hi Di, I can’t see why not!

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