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Julian’s One-Bowl Banana Bread
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Transform overripe bananas into the easiest-ever recipe for One-Bowl Banana Bread studded with chocolate chunks.
If you’re following Just a Taste on Instagram, you’ve seen him as the star of my #ToddlerTastes series, chowing down on everything from teriyaki tofu and pickled beets to Greek yogurt and frozen peas (that may or may not have been shoveled into his mouth via an ice cream cone “fork.”) Let’s just say the boy has his mother’s appetite, and then some.
High atop his list of favorite foods is, of course, chocolate. Or as Julian calls it, “chalkie.”
He’s often perched atop his cooking stool while I’m whipping up various dishes, and he usually can be found systematically transferring raisins from bowl to bowl and “chopping” with his mini spatula.
Recently, he pointed to a bunch of overripe bananas on the counter and said, “Trash!” Not quite yet, big guy. Those bananas took on new life, and this recipe for one-bowl banana bread was born. It is undeniably a Julian classic.
It involves copious amounts of stirring, excessive taste-testing of ingredients (read: chocolate), and extensive poking and prodding during the cooling stage.
The bottom line: If super-moist banana bread studded with your choice of chocolate chips, chunks or nuts that’s easy enough for a 2-year-old to make is your idea of baking, then crank up that oven because this glorious loaf is only one bowl away!
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Julian’s One-Bowl Banana Bread
- 3 very ripe, dark speckled large bananas
- 1/4 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 2 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup mix-in of choice (chocolate chip, nuts, berries, etc.)
Preheat the oven to 350°F and line a 9-inch baking pan with parchment paper so that it hangs over the two longest sides. Grease the parchment paper with cooking spray.
In a large bowl, mash the bananas with a fork or spatula until they are softened. Add the buttermilk, eggs, vegetable oil and vanilla extract and whisk until combined.
Add the flour, sugar, baking soda and salt, and using a spatula, stir just until combined.
Fold in your preferred mix-in then transfer the batter to the prepared loaf pan.
Bake the banana bread for 55-60 minutes until a toothpick inserted comes out clean. Remove the banana bread from the oven and allow it cool for 20 minutes in the pan before using the parchment paper overhangs to lift the loaf out of the pan.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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