Introduction
There’s something incredibly comforting about the warm, sweet smell of banana bread wafting through your kitchen. This one-bowl banana bread recipe is not only simple but also a delicious way to use up those overripe bananas sitting on your counter. With just a few basic ingredients, you can create a moist, tender loaf that’s perfect for breakfast or an afternoon snack. Each bite offers a delightful balance of sweetness and rich flavor that’s sure to bring a smile to your face!
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 65 minutes
Total Time: 75 minutes
Yield: 1 loaf
Directions and Instructions
- Start by preheating your oven to 350°F (175°C). This is the perfect temperature to help your banana bread rise beautifully!
- In a mixing bowl, take your ripe bananas and mash them with a fork until they’re nice and smooth. The riper your bananas, the sweeter the bread will be.
- Stir the melted butter into the mashed bananas, blending them together until combined.
- Add in the baking soda and a pinch of salt, and mix well. The baking soda will help your loaf rise, creating that lovely texture.
- Next, stir in the sugar, the beaten egg, and the vanilla extract, ensuring everything is thoroughly combined and well mixed.
- Gradually add the all-purpose flour to the wet mixture. Mix until just incorporated; be careful not to overmix, as this can make the bread dense.
- Pour the batter into a greased 4×8 inch loaf pan, smoothing the top with a spatula.
- Pop it into the preheated oven and bake for 60-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
- Once baked, let the loaf cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This step helps develop the flavors even more!
Notes or Tips
For a little added texture, consider mixing in some chopped walnuts or chocolate chips to the batter before baking. If you’re not a fan of nuts, feel free to leave them out. And if you have any leftover banana bread, it can be stored in an airtight container at room temperature for a few days, or you can freeze slices for a delightful treat later on!
Cooking Techniques
This recipe is incredibly straightforward, making it perfect for beginner bakers. When mashing the bananas, aim for a smooth consistency, as this will ensure an even mix throughout the batter. Remember to measure your flour properly; spoon it into the measuring cup instead of scooping directly from the bag, as scooping can pack the flour and result in an overly dry loaf. Lastly, be sure to keep an eye on your banana bread during the last few minutes of baking to prevent over-browning.
FAQ
Can I use frozen bananas?
Absolutely! Just be sure to thaw and drain any excess liquid before mashing.
What can I use if I don’t have all-purpose flour?
You can substitute with whole wheat flour or even gluten-free flour, but the texture and flavor may vary slightly.
How can I tell when the banana bread is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time!
Conclusion
This one-bowl banana bread is not just a recipe; it’s an experience filled with the warmth of home baking. Whether you’re treating yourself or sharing with loved ones, each slice is a reminder of simpler, sweeter moments. So gather those ripe bananas and get ready to enjoy a comforting loaf that truly satisfies. Happy baking!