One Bowl Banana Bread | Cafe Style

A delicious one-bowl banana bread that is so quick and easy to prepare!

5 from 207 votes

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Course: breads and loaves

Cuisine: western

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: serves

Calories: 187kcal

Cost: $5

Preheat oven to 160 degrees celsius fan-forced (320 degrees fahrenheit). Grease and line a non-stick loaf tin (approximately 21cm x 11cm, or 8 inch x 4.5 inch) and set aside.
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. Sprinkle a little raw sugar over the top (optional).
Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.

Preheat oven to 160 degrees celsius fan-forced (320 degrees fahrenheit). Grease and line a non-stick loaf tin (approximately 21cm x 11cm or 8 inch x 4.5 inch) and set aside.
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. Sprinkle a little raw sugar over the top (optional).
Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.

RECIPE NOTES & TIPS

Moist recipe - my recipe is made using FOUR ripe bananas and 2 eggs which keeps it super moist.
Crunchy cafe-style top - sprinkle a little raw sugar over the top of the loaf before baking. The raw granulated sugar becomes crunchy and extra sweet when baked.
Testing to see if it's cooked - insert a skewer into the middle of the loaf. If it comes out clean or with just a few crumbs, it’s cooked.
Avoiding over-browning - if you notice that your banana bread is browning too quickly (it happens… all ovens are so different), simply place a sheet of foil loosely over the top and continue cooking.
Storing - banana bread can be stored in an airtight container at room temperature for up to 4 days.
Freezing - banana bread can be frozen in slices wrapped in plastic wrap or foil and then placed in an airtight container for up to 3 months. Allow to defrost at room temperature before consuming.