This delightful banana bread is a cozy treat bursting with ripe bananas and hints of vanilla. Its incredibly moist crumb and optional walnuts add just the right crunch. Perfect for breakfast, brunch, or a satisfying snack, this homemade classic transforms overripe bananas into a delectable, crowd-pleasing delight that freezes exceptionally well.

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I love making this one bowl banana bread because it’s super moist and easy to whip up. I usually start with 1/2 cup melted unsalted butter and 3 mashed ripe bananas which give it a natural sweetness and loads of potassium.

Then I mix in the 3/4 cup granulated sugar, a beaten large egg, and 1 teaspoon of vanilla extract; these ingredients really help bind everything together. When I add the 1 teaspoon baking soda, a pinch of salt, and 1 1/2 cups all-purpose flour, the texture becomes just perfect.

I sometimes toss in 1/2 cup chopped walnuts for a nutty crunch if im in the mood. This recipe is my favorite way to use overripe bananas and its nutritional profile brings in energy and fiber.

Its simplicity and wholesome ingredients make it a practical choice for any meal like breakfast or a snack.

Why I Like this Recipe

I like this recipe because it always makes the bread super moist, thanks to the melted butter and mashed bananas. I love that it uses overripe bananas that I would otherwise toss, turning them into something amazing. I like that it’s so dang easy to make; I just mix the ingredients together and pop it in the oven without having to do too much fuss. I also really dig the option to add walnuts and the fact that it freezes really well, so I always have a tasty treat ready for later.

Ingredients

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Butter adds richness, moisture, and a delicious creamy flavor.
Bananas provide natural sweetness, fiber, and essential nutrients for good texture.
Sugar brings sweetness and helps with browning for that lovely crust.
Egg serves as a binding agent, ensuring a well-combined mixture every time.
Vanilla adds a warm, familiar scent and enhances overall flavor.
Baking soda helps the bread rise, making it light and airy.
Salt balances flavors, accentuating sweetness and richness subtly.
Flour provides structure and carbohydrates, forming a soft crumb in bread.
Walnuts contribute crunch, healthy fats, and extra flavor if you add them.

Ingredient Quantities

1/2 cup unsalted butter, melted

3 ripe bananas, mashed (about 1 to 1 1/2 cups)

3/4 cup granulated sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

A pinch of salt

1 1/2 cups all-purpose flour

1/2 cup chopped walnuts (optional)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.

2. In a large bowl, mix together the melted unsalted butter, mashed ripe bananas, sugar, beaten egg, and vanilla extract.

3. Stir in the baking soda and a pinch of salt until evenly distributed.

4. Fold in the all-purpose flour until just combined; be careful not overmix.

5. If you are using them, gently stir in the chopped walnuts.

6. Pour the batter into the prepared loaf pan and smooth out the top.

7. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

8. Allow the banana bread to cool in the pan for 5 minutes then transfer it to a wire rack to cool completely before slicing.

Equipment Needed

1. Oven – you need one that gets to 350°F for baking the bread
2. 9×5 inch loaf pan – to hold and shape the batter correctly
3. Large mixing bowl – for combining the wet ingredients like melted butter, mashed bananas, egg, and vanilla extract
4. Measuring cups and spoons – to measure out butter, sugar, flour, and other ingredients accurately
5. Fork or potato masher – for mashing the ripe bananas
6. Whisk or fork – used to beat the egg and mix the wet ingredients thoroughly
7. Spatula – for folding in the dry ingredients and stirring in walnuts without overmixing
8. Toothpick – to test if the banana bread is done by checking if it comes out clean
9. Wire rack – for cooling the bread properly once it comes out of the oven
10. Knife and cutting board – if you need to roughly chop walnuts before adding them in

These items are essential and help ensure your banana bread turns out good both in texture and taste.

FAQ

Q: Can I use frozen bananas? A: Yep, just let ‘em thaw first till they're really mushy so they mix in nicely.

Q: Do I need to grease my pan? A: Absolutely, lightly grease your loaf pan so the bread won't stick and clean-up is easier.

Q: Can I skip the walnuts? A: Sure thing, the walnuts are optional and the bread still tastes awesome without ‘em.

Q: How do I know when it’s done? A: Stick a toothpick in the center and if it comes out clean then it’s ready to go.

Q: Can I use margarine instead of butter? A: You can, but butter gives a richer flavor so your loaf might taste a bit different with margarine.

Banana Bread (One Bowl) Recipe Substitutions and Variations

Unsalted butter: You can use an equal amount of coconut oil or margarine
Ripe bananas: In a pinch, try using unsweetened applesauce measured in a one to one and one half cup range
Granulated sugar: You might swap with light brown sugar using the same cup measurement for a richer flavor
Egg: If you need an egg substitute, mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit until it thickens
Walnuts: Feel free to replace with chopped pecans or almonds if you prefer a different nutty twist

Pro Tips

1. Be super careful not to overmix your batter. If you stir too much it can turn out dense instead of light and fluffy, so mix until everything is just combined.

2. Use really ripe bananas—they add extra natural sweetness and keep the bread moist. And if you’re adding walnuts, try to toast them first. It gives them a better crunch and deeper flavor.

3. Since oven temps can be kinda off in different ovens, start checking a few minutes before the timer goes off. If the top looks like it’s browning too fast, cover it with foil so it doesn’t burn.