This one-bowl easy 8 ingredient banana bread is a classic favorite! Light, airy banana bread loaded with chunks of ripe banana and the perfect golden brown exterior. With just 8 ingredients this bread comes together quickly and couldn’t be easier, I have made it dozens of times and it is perfect each time!
Made with melted butter this recipe comes together in one-bowl for easy clean up and doesn’t require a hand or stand mixer to cream butter. You might also like this Double Chocolate Banana Cake or my Banana Cake Recipe with Oil.
Find all of my delicious quick bread and cake recipes here for more baking inspiration!
Recipe Highlights
- Simple ingredients: this banana bread is made with mostly pantry ingredients you already have on hand like all-purpose flour, granulated sugar, salt, and baking soda. Butter, eggs, and vanilla are also common ingredients. Make sure you have ripe bananas on hand for this recipe!
- Light and airy texture: this bread has a spongy texture and tender crumb, it is not dense at all like some quick breads can be. The bananas add the perfect amount of moisture and sweetness.
- No mixer needed: this bread recipe is made with a base of melted butter so you do not need to use a hand mixer or stand mixer to cream butter. This batter can be made in a large mixing bowl.
- Customizable: Add-ins like nuts, chocolate chips, or cinnamon are easy to mix in if you want a twist on the classic.
One-Bowl Banana Bread
Banana bread is one of those super simple baked goods that seems like a labor of love. I always whip this recipe up for a quick housewarming or thank you gift, it’s always a big hit. Easily add in chocolate or chopped nuts for more flavor or texture.
If giving this away as a gift, wrap the loaf whole in parchment paper or slice and package pre-sliced. This bread is also freezer friendly if you want to make an extra loaf to keep on hand, great for brunch or last minute guests!
Ingredient List & Substitutions
This banana bread uses simple ingredients, see below for ingredient substitutes if there are any as well as special notes:
- Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the batter differently and change how the cake bakes and rises.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Pure vanilla extract: use homemade or store-bought vanilla extract. Almond extract could also be added for almond flavor.
- Baking soda: make sure your baking soda is fresh and not expired, after a couple months it will start to lose it’s potency.
- Ripe bananas: fresh or frozen ripe bananas can be used here. If using frozen bananas, removed as much moisture as possible before adding them into the batter.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
How To Make The Banana Bread
Let’s talk a little about how to make this One-Bowl Easy 8 Ingredient Banana Bread (The printable instructions are in the recipe card below.)
Quick overview:
- Melt butter. Add in sugar, eggs, and vanilla.
- Add in mashed banana.
- Mix in dry ingredients. Transfer to a greased loaf pan.
- Bake and enjoy.
- Preheat oven to 350 degrees F, heavily grease or line a loaf pan, set aside.
- In a large mixing bowl combine melted butter, eggs, vanilla, and sugar. Mix well to combine. Add in the mashed bananas.
- To the wet ingredients, add in the flour, baking soda, and salt. Mix to fully combine.
4. Transfer batter into greased loaf pan and bake at 350 for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool completely before slicing.
Tools I Use For This Banana Bread
- USA Pan Loaf Pan – another USA Pan product I love! The corners of my breads never stick and I love the squared of edges this pan creates.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
Cooking Tips
- Use ripe bananas, they are the easiest to incorporate and provide the most banana flavors. If using frozen bananas make sure to drain excess liquid.
- Don’t over mix batter, mix just until dry ingredients are incorporated and lump free.
- Grease and line loaf pan, using cooking spray and parchment paper helps ensure the edges and corners of the bread don’t stick and releases easily from the pan.
- Allow bread to cool completely before slicing for the cleanest slice.
Recipe Variations & Add-Ins
- Mix in chopped nuts like peanuts, almonds, pecans, or walnuts.
- Add in your favorite chopped chocolate bar or chocolate chips.
- Swirl in peanut butter or chocolate hazelnut spread.
- Top with a sliced banana before baking for a fun look and extra banana flavor.
More Drool-Worthy Banana Recipes
If you’re and banana fan like me, you’ll love some of these other sweet treats using ripe bananas:
Recipe FAQs
What is the difference between banana bread and banana cake?
Banana bread is firmer and more dense, great for slicing. Banana cake is lighter and more airy, banana bread is typically butter based while banana cake is oil based.
Can bananas be too old for banana bread?
Bananas are a lot easier to work with and have a much stronger banana flavor when they are ripe. When bananas get mushy and brown that is the most ideal time to use them in baked goods like muffins, cakes, and bread. As long as the bananas are not leaking and the peel is still intact they are good to use in your bread.
What can I add to make my banana bread moist?
Adding bananas to this bread ensures it stays light and moist, while still staying airy and not too dense. The bananas not only add moisture but add a nice sweetness.
How do I store leftover banana bread?
Leftover bread can be stored in an airtight container at room temperature for 3-4 days. This bread stays moist and holds its texture best at room temp but can also be stored in the fridge or freezer.
One-Bowl Easy 8 Ingredient Banana Bread
Equipment
Ingredients
- 1/2 cup Unsalted butter, melted
- 1 cup Granulated Sugar
- 2 whole Eggs, room temperature
- 2-3 large Ripe Bananas, mashed
- 1 tbsp Vanilla Extract
- 1 1/4 cups All-purpose Flour
- 1 tsp Baking soda
- 1/2 tsp Salt
Instructions
- Preheat oven to 350 degrees F, heavily grease or line a loaf pan, set aside.
- In a large mixing bowl combine melted butter, eggs, vanilla, and sugar. Mix well to combine. Add in the mashed bananas.1/2 cup Unsalted butter, 1 cup Granulated Sugar, 2 whole Eggs, 1 tbsp Vanilla Extract, 2-3 large Ripe Bananas
- To the wet ingredients, add in the flour, baking soda, and salt. Mix to fully combine.1 1/4 cups All-purpose Flour, 1 tsp Baking soda, 1/2 tsp Salt
- Transfer batter into greased loaf pan and bake at 350 for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool completely before slicing.
Notes
Nutrition
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