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Best One-Bowl No-Knead Banana Bread (Easy Recipe)

one-bowl no-knead banana bread - featured image
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This one-bowl, no-knead banana bread is incredibly easy to make with simple pantry ingredients. It’s moist, tender, and deeply banana-flavored, perfect for busy people who want a delicious homemade treat without the fuss.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups or 340g)
  • ⅓ cup (75g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional but recommended)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (85g) chocolate chips (optional)
  • ¼ cup (40g) dried cranberries or raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease any exposed sides with butter or cooking spray.
  2. Mash the bananas in a large mixing bowl with a fork or potato masher until mostly smooth with a few small lumps.
  3. Pour the melted butter over the mashed bananas and stir until combined.
  4. Add the sugar, egg, and vanilla extract. Stir vigorously until everything is well combined.
  5. Sprinkle the flour, baking soda, salt, and cinnamon (if using) over the wet mixture. Spread them out a bit to help the baking soda distribute evenly.
  6. Fold gently with a wooden spoon or rubber spatula until just combined. Stop mixing as soon as you no longer see streaks of flour. A few small lumps are fine.
  7. If using add-ins, gently fold them in now.
  8. Let the batter rest in the bowl for 5 minutes.
  9. Pour the batter into the prepared pan and spread evenly. Give the pan a gentle tap on the counter to release air bubbles.
  10. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be deep golden brown and cracked.
  11. Cool in the pan for 10 minutes, then use the parchment paper handles to lift the bread out and transfer to a cooling rack. Cool completely before slicing, about 1 hour.

Notes

Use very ripe bananas (brown spots or almost black) for best flavor and moisture. Do not over-mix the batter to avoid a tough loaf. Let the batter rest for 5 minutes before baking for a taller, more tender bread. Cool completely before slicing to prevent a gummy texture. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://daintydine.com/best-one-bowl-no-knead-banana-bread-easy-recipe/