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Easy One-Bowl Banana Bread: Best No-Mixer Recipe

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This easy one-bowl banana bread is incredibly moist, tender, and packed with banana flavor. Made without a mixer, it’s a foolproof recipe that uses simple pantry ingredients and comes together in minutes.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups or 340g)
  • ½ cup (120ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (85g) chocolate chips (optional)
  • ¼ cup (40g) raisins or dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a large mixing bowl, mash the 3 ripe bananas with a fork until mostly smooth with a few small lumps.
  3. Add the ½ cup vegetable oil, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup buttermilk to the mashed bananas. Whisk until well combined and smooth.
  4. Add the 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon (if using) on top of the wet mixture. Gently stir the dry ingredients together on top before mixing them in.
  5. Fold the dry ingredients into the wet ingredients using a rubber spatula or fork until just combined. Do not overmix; a few small lumps are fine.
  6. If using any add-ins (nuts, chocolate chips, dried fruit), gently fold them in now.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 55-65 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after 40 minutes.
  9. Let the bread cool in the pan on a cooling rack for 10 minutes.
  10. Remove the bread from the pan using the parchment overhang and let it cool completely on the rack, about 1 hour, before slicing.

Notes

Use really ripe bananas (heavily speckled or mostly black) for the best flavor. Do not overmix the batter. Measure flour correctly by spooning it into the measuring cup and leveling off. Let the bread cool completely before slicing to avoid a gummy texture. Room temperature ingredients blend more easily.

Nutrition

Keywords: banana bread, easy banana bread, one bowl banana bread, no mixer banana bread, moist banana bread, simple banana bread, classic banana bread

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