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Pieces of moist banana bread with a crunchy sugar top.

One Bowl Banana Bread | Cafe Style

A delicious one-bowl banana bread that is so quick and easy to prepare!
5 from 119 votes
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Course: breads and loaves
Cuisine: western
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 16 serves
Calories: 187kcal
Cost: $5

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

  • 120 g unsalted butter softened
  • 200 g (1 cup) brown sugar
  • 4 bananas mashed, see notes
  • 2 eggs room temperature
  • 225 g (1 ½ cups) plain flour
  • 1 tsp bi-carbonate of soda
  • 1 tsp salt
  • 1 tsp vanilla extract or essence
  • raw sugar optional, to sprinkle over the top

Instructions

Conventional Method

  • 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.

Thermomix Method

  • 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.

Video

Notes

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.

Nutrition

Calories: 187kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 226mg | Potassium: 145mg | Fiber: 1g | Sugar: 16g | Vitamin A: 236IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg