Banana bread is a staple in our house. Not because we need it, but honestly because we are awful at finishing an entire bunch of bananas on time with just my hubby and I. So to say that I make it often, is an understatement! And in my humble opinion, if you make something often, it better be super easy and effortless, because with a newborn, I have time for n.o.t.h.i.n.g.
Preface
Now, I have to start with the fact that I haven’t posted in a while, but if you were following me on Instagram, you’ll know that I was recently rushing with a lot of prior posts to try and get content out to everyone that fit the season. This by no means I didn’t care about it, in fact the opposite, but it was stressing me out having to rush information that I actually cared about, so that’s why the past couple of weeks I took some time to really plan, prep and get ahead of the curve with the content I want to make for the winter season!
Words cannot describe just how excited I am to get through everything! All I can say is oof, I just hope I can really pull it off with a baby on my hip and all! However, I’m optimistic and I already started to get ahead on quite a bit!
Back to Business
Let’s jump back into what you actually came here for! The easy, one-bowl, foolproof banana bread!
It’s B-A-N-A-N-A-S how easy it is!
To start, I will come out and say it I am lazy if I’m making something often. If it’s a new cake or dinner I’ve never made before – I like to take my time, and really enjoy the process, but when it comes to certain things like banana bread or simple dinners, the faster and the easier that I can get through making them, the more time I have for the family and just unwinding. So this recipe is really made for the lazy, or simply overworked, overtired cooks who just want something delicious that tastes like it took hours, but in reality took minutes.
First step is setting your oven to preheat to 350 Fahrenheit. Then, in a large bowl, combine the bananas, egg, sugar, and vanilla. Mix until only some clumps remain (or for how much you like banana chunks in the bread). Personally I like mine well incorporated without obvious gooey bits.
Second, adding all the dry ingredients in and mixing until well incorporated (you don’t want any pockets of flour in the mixture).
Lastly, you can add your additives – such as chocolate chips (or in my case crushed pecans). Mix until they’re blended in and then all that’s left is just scooping the mixture into a nonstick pan that was either greased or has a silicone coating.
Now let me go on a 1 minute detour here, and just rave about how insanely great these loaf pans are. I cannot believe it took me this long to get one of these. I am in no way sponsored or anything by them, but genuinely can’t get over that my loaves come out flawless each time. They don’t stick. They don’t stain. They are SO easy to wash. Just 10/10 amazing product. Worth the investment without a doubt!
So yes, back to the banana bread! Pop that loaf into the oven and bake for anywhere between 45-55 mins (depending on your oven) or until a toothpick comes out clean from the middle of the loaf.
And there you have it! A delicious, moist, perfectly decadent, rich and spongey banana loaf! And all it took was dumping all ingredients together into a bowl and just some stirring.
Simple & Moist, One-Bowl Banana Bread
Ingredients
- 3 bananas ripe
- 1 egg
- ¾ cup granulated sugar
- ½ cup butter melted
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ cups all purpose flour
- ⅛ tsp salt
- ¼ cup pecans optional
Instructions
- Preheat oven to 350° Fahrenheit.
- In a large bowl combine bananas, egg, melted butter, sugar, and vanilla. Mash and mix well.
- Add all other dry ingredients, except for pecans*. Mix well.
- Add in any additive ingredients such as chocolate chips, nuts, or dried fruit now. Mix just enough to incorporate.
- Scoop contents into a greased loaf pan (see notes below for advice).
- Bake for 45-55 minutes, depending on your oven until nicely browned, or until a skewer comes out clean from the center.
- Let cool, add some butter and enjoy!
Notes
- I recommend using a silicone coated loaf pan (these are absolutely incredible and require NO greasing) and ensure your baked goods aren’t torn or ripped if you ever under-grease normally.
- You don’t have to add additives at all, I just like my loaf with either chocolate chips or pecans in them, I feel like it adds a nice addition to the moist bread on its own.
- You can also separate this batter into muffins, it makes about 10 and they freeze super nicely. Only 20 seconds to reheat and they taste like they were fresh from the oven.
