Discover our ultimate One-Bowl Banana Bread recipe! Ultra-moist, rich in flavor, and requires minimal cleanup. The perfect hassle-free breakfast.

One-Bowl Banana Bread (Less Cleanup!)

As Chef Galot, I have baked thousands of loaves, but nothing beats the humble, comforting simplicity of a classic Banana Bread. The problem? Usually, the sink full of dishes that follows.

This recipe is designed for the modern home cook who demands bakery-quality texture—moist crumb, crispy crust, deep caramel notes—without the bakery-level mess. We use exactly one mixing bowl and one fork (or whisk). No electric mixers required.

Why This Recipe Works

• Melted Butter Base: Creates a denser, fudgier crumb compared to creamed butter.
• Minimal Agitation: Mixing by hand prevents overworking the gluten, ensuring the bread remains tender, not rubbery.
• Efficiency: From the counter to the oven in under 15 minutes.

Ingredients: The Chef’s Selection

To achieve that professional depth of flavor, I recommend specific ingredients, but I have provided accessible alternatives for your convenience.

• Heavily Spotted Cavendish Bananas (Any very overripe banana): 3 large or 4 medium. They must be brown/black for sweetness.
• Unsalted European Cultured Butter (Standard unsalted butter): ½ cup (115g), melted and slightly cooled.
• Muscovado Sugar (Dark Brown Sugar): ¾ cup (150g). Adds moisture and molasses notes.
• Large Organic Egg (Standard large egg): 1 unit, room temperature.
• Pure Vanilla Bean Paste (Vanilla extract): 1 teaspoon.
• Organic All-Purpose Flour (Standard plain flour): 1 ½ cups (190g).
• Baking Soda: 1 teaspoon.
• Fine Sea Salt (Table salt): ½ teaspoon.

Chef Galot’s Pro Tips

1. The “Ripeness” Rule: If your bananas are yellow, wait. They need to be spotted or black. If you are desperate, bake unpeeled bananas on a baking sheet at 300°F for 15 minutes until black to simulate ripening.
2. Pan Material Matters: If using a glass pan, reduce the temperature to 325°F (165°C) and check it 5 minutes earlier. Metal pans yield the best crust.
3. Storage: This bread tastes even better the next day. Wrap it tightly in plastic wrap once cool to trap the moisture.