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Easy One-Bowl Banana Bread: No Mixer Needed

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This easy one-bowl banana bread requires no mixer and comes together in about ten minutes of actual work. It has a crackly top, tender crumb, and concentrated banana flavor, making it a comforting and delicious treat.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon white vinegar
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper, leaving overhang on the long sides for easy removal.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until smooth with some small lumps. The mashed bananas should measure about 1 ½ cups.
  3. Add the melted butter (not hot, just warm), granulated sugar, room-temperature egg, vanilla extract, and white vinegar to the mashed bananas. Stir with a wooden spoon or silicone spatula until well combined. The mixture will look a bit thin and slightly separated.
  4. Sprinkle the flour, baking soda, and salt evenly over the wet mixture. Stir gently with a folding motion just until no streaks of flour remain. A few small lumps are fine. If adding walnuts, chocolate chips, or cinnamon, fold them in now. Do not overmix.
  5. Scrape the batter into the prepared loaf pan and spread it evenly. Let the batter rest in the pan for 5-10 minutes before baking for a better rise.
  6. Bake for 55-65 minutes. At the 50-minute mark, start checking for doneness. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil for the last 10-15 minutes.
  7. Remove the pan from the oven and place it on a cooling rack. Let it cool in the pan for 10 minutes, then transfer the bread directly to the rack. Let it cool completely before slicing, about 1 hour.

Notes

Use very ripe, spotty bananas for best sweetness and moisture. Do not overmix the batter to avoid tough bread. Let the bread cool completely before slicing to prevent crumbling. The vinegar reacts with baking soda to create lift without a mixer.

Nutrition

Keywords: banana bread, easy banana bread, one-bowl banana bread, no mixer banana bread, quick banana bread, moist banana bread

Find it online: https://spoonmira.com/easy-one-bowl-banana-bread-no-mixer-needed/