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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As a chef and mom of four little ones, getting my kids involved in the kitchen is one of my greatest joys. I first developed this recipe when my eldest son, Julian, was 2 years old. He had been perched atop his cooking stool while I was whipping up various dishes when he pointed to a bunch of overripe bananas on the counter and said, “Trash!”
Well, those bananas avoided their demise and instead took on new life. And that’s how this recipe for One-Bowl Banana Bread was born. It is undeniably a Julian classic that we’ve now made hundreds of times. I hope your family enjoys this recipe as much as mine has!
Why It’s the Best
At the heart of this recipe are those overripe bananas sitting on your counter, just waiting to be transformed into something delicious. Their natural sweetness and soft texture, plus my secret ingredient (yogurt!), ensures this is the most moist and flavorful banana bread that will have you coming back for seconds.
Here’s a few more reasons why this one-bowl banana bread recipe is the best and why you’ll fall in love with it:
- Effortless prep.
- Cleanup is a breeze.
- Minimal ingredients.
- Extra-moist.
- Completely customizable.
- It’s the anytime treat that never disappoints. Enjoy it for breakfast with a cup of coffee, a satisfying afternoon snack or a comforting dessert after dinner.
- Very ripe, dark-speckled bananas: The key to flavorful banana bread is using very ripe bananas. Look for bananas that have turned soft and are covered with dark speckles or even black spots. These bananas are at their sweetest and will mash easily, ensuring your banana bread has a rich banana flavor.
- Plain yogurt or buttermilk: Yogurt or buttermilk is essential for providing the needed acidity to react with the baking soda, producing carbon dioxide gas that gives the bread its desired lift and tender texture.
- Eggs: I recommend using large eggs; they bind everything together and give the bread structure.
- Oil: Extra-virgin olive oil or vegetable oil can be used in this recipe.
- Vanilla extract: While not an essential ingredient, it does add depth of flavor and complements the natural sweetness of the bananas.
- Flour: All-purpose flour forms the base of this loaf, giving it structure and texture.
- Sugar: Balances the flavors and enhances the natural sweetness of the ripe bananas.
- Baking soda: The leavening agent responsible for the bread’s rise.
- Kosher salt: I suggest opting for a fine grain instead of a coarse one because it disperses more quickly into the ingredients.
See the recipe card for full information on ingredients and quantities.
Substitutions
- If you don’t have ripe bananas on hand, you can use frozen bananas. Thaw them before mashing and using in the recipe. While the flavor won’t be as intense as using fresh ripe bananas, it will still yield a delicious loaf.
- Swap in sour cream for the yogurt.
- If you find yourself without yogurt, buttermilk or sour cream, don’t worry! You can easily use my buttermilk substitutions guide to whip up the necessary acidic component required to interact with the baking soda and give your banana bread the perfect lift.
- Use almond extract instead of vanilla extract to add a nutty undertone to the bread.
- You can use regular table salt if you don’t have kosher salt, however, you should reduce the quantity slightly as table salt is denser.
One of the best parts of this recipe is the freedom to add your favorite mix-ins! From classic chocolate chips to crunchy nuts and juicy berries, the possibilities are endless. You can even combine different mix-ins to create your own signature version. Choose from a variety of options, such as:
- Chocolate chips or chunks
- Chopped nuts (like walnuts or pecans)
- Dried fruits
- Fresh berries
- Shredded coconut
- Peanut butter chips
Find inspiration with these reader-favorite recipes for Raspberry Chocolate Chip Banana Bread, Peanut Butter Banana Bread, Mixed Berry Banana Bread and Chocolate Peanut Butter Banana Bread.
This extra-moist quickbread is incredibly easy to make. Follow these simple steps to create the perfect loaf:
- Start by preheating your oven and preparing your bread pan. 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.
- Then, mash the bananas and mix in the wet ingredients. 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 dry ingredients. Add the flour, sugar, baking soda and salt, and using a spatula, stir just until combined.
- Incorporate mix-ins. Fold in your favorite mix-ins then transfer the batter to the prepared loaf pan.
- Bake to perfection. Bake the banana bread for 55-60 minutes until a toothpick inserted comes out clean.
Pro Tip: If your banana bread looks like it’s getting too dark on top but still isn’t baked all the way through, tent it loosely with foil and continue baking until a toothpick inserted comes out clean.
- Cool and enjoy! Remove the banana bread from the oven and allow it to cool for 20 minutes in the pan before using the parchment paper overhangs to lift the loaf out of the pan. Transfer the bread to a wire rack to cool completely before slicing. The hardest part is waiting, but trust me, it’s worth it!
- Embrace Overripe Bananas: For the best flavor, ensure your bananas are very ripe with dark speckles or even black spots. The riper the bananas, the sweeter and more aromatic your banana bread will be.
- Avoid Overmixing: To achieve a tender crumb, be careful not to overmix the batter. Mix the dry ingredients into the wet ingredients just until they are combined. Overmixing can lead to a dense and tough loaf.
- Use a Spatula for Even Mixing: When incorporating the dry ingredients and mix-ins, use a spatula instead of an electric mixer. This gentle approach ensures the batter maintains the desired texture and doesn’t get overworked.
- Proper Cooling: Allow the banana bread to cool in the pan for about 20 minutes before transferring it to a wire rack. This ensures the loaf sets properly.
Frequently Asked Questions
For the best flavor and sweetness, bananas should be very ripe with dark speckles or even black spots.
The split on top of banana bread is completely normal and not a bad thing. The crack occurs as the loaf begins to set in the oven but continues to rise slightly, which is a common characteristic of many quickbreads.
To keep banana bread fresh and moist, cool it completely after baking and then tightly wrap it in plastic wrap. It is best kept at room temperature for 2 to 3 days. For longer storage, you can freeze individual slices by wrapping them in plastic wrap and placing them in a resealable freezer bag. When ready to eat, thaw the frozen slices at room temperature or briefly heat them in a microwave or oven.
To determine if banana bread is done, perform a toothpick test. Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, the bread is done. If there is still wet batter clinging to the toothpick, continue baking for a few more minutes and check again. The top of the bread should also be golden brown, and the edges should pull away slightly from the sides of the pan.
- Mini Banana Bread Loaves
- Brown Butter Banana Bread
- Apple Cinnamon Banana Bread
- Chocolate Swirl Banana Bread
- Greek Yogurt Banana Bread
- Cream Cheese Banana Bread
Ingredients
- 3 very ripe, dark speckled large bananas
- 1/4 cup plain yogurt or buttermilk
- 2 large eggs
- 1/4 cup extra-virgin olive oil or vegetable oil
- 2 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup mix-in of choice (chocolate chip, nuts, berries, etc.)
Instructions
- 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.
Kelly’s Notes
- For the best flavor, ensure your bananas are very ripe with dark speckles or even black spots. The riper the bananas, the sweeter and more aromatic your banana bread will be.
- To achieve a tender crumb, be careful not to overmix the batter. Mix the dry ingredients into the wet ingredients just until they are combined. Overmixing can lead to a dense and tough loaf.
- Allow the banana bread to cool in the pan for about 20 minutes before transferring it to a wire rack. This ensures the loaf sets properly.
- To keep banana bread fresh and moist, cool it completely after baking and then tightly wrap it in plastic wrap. It is best kept at room temp for 2 to 3 days.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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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.
Great
So glad you enjoyed the recipe!
Please tell Julian how much we loved this recipe! Love using the olive oil rather than butter. I used a zero sugar vanilla yogurt because that’s what I had on hand. Delicious!
I absolutely will, Ruth Ann! I’m so thrilled you enjoyed the banana bread!
Tried this today w/ 1/2 cup chocolate chips, 1/2 cup walnuts…came out perfect and delicious!
YUM! I’m so glad you enjoyed the recipe, Connie!
Delicious and simple recipe. We made muffins instead of a loaf, the grandkids helped!
Love reading this, Rene!
Sooooo good, it’s my go-to banana bread recipe!
Yay! I’m so thrilled you’ve been enjoying the recipe, Rudy!
Made it this morning but made muffins since I didn’t have the correct pan and added walnuts as my is in. Reduced the baking time because I made muffins and also my oven is weird. They came out delicious!!
Woohoo! I’m so thrilled you enjoyed the recipe, Christina!
I have tagged this recipe for more than 1 year and finally had the time to do it yesterday. Mine took shy of 50 minutes to cook and it was amazing. This is a keeper recipe. So easy to whip up with the kids.
I’m thrilled you enjoyed the recipe!
Hi Kelly,
Would almond flour work as a substitute for all-purpose flour?
Thanks,
Grace
I haven’t tried that substitute so I’m not sure!
Hello Kelly! Can this be made ahead and frozen?
Absolutely, Lori! The bread will last up to a month in the freezer when wrapped securely with several layers of plastic wrap and placed in a freezer storage bag.
Hi! Will it be the same amount of yogurt or sour cream if I can not find buttermilk
Yes! Or feel free to make your own buttermilk version using whole milk and lemon juice or white vinegar. Simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes then measure out what you need :)
This looks delicious. I am a bit of a banana bread connoisseur, so I definitely want to try this. I have to say, though, that I got to this recipe because I nearly died laughing at Julian cracking an egg on the counter in your Instastories. I must’ve watched it 15 times. Your commentary was hilarious!
Haha! Thanks so much for watching, Stephanie :) I hope you enjoy the recipe!
Hello Kelly! im from Greece and i foung this recipe from instagram. Just make that recipe, and I have to say that it is the best recipe I have done for banana bread ! Τhank you! (sorry for my english)
I am SO thrilled to hear this, Foteini!
hi how many cups or grams will be 3 mashed bananas? thanks
Hi there! In general, 3 bananas equals 1 cup mashed.
This banana bread turned out so good! I’m going to work my way through all your banana bread recipes
Awesome! I can’t wait to hear which one is your favorite :)
Jackie Phillips,
If you cannot get buttermilk, you can always make your own.
Just simply add 1 TBSP of vinegar to 1 cup of milk, stir and let sit a couple of minutes… homemade Buttermilk!
Happy baking :)
That works, too!
Hi! I have lots of ripe bananas in the freezer do i just let them come to temp and then mash them for this recipe or will they not work well?
Hi Stephanie! Yes, just thaw them and mash them (then follow the recipe as directed). Enjoy!
Can’t get buttermilk where I live, what can I use instead?
Hi Jackie! Sour cream or yogurt will work :)
Hi Jackie,
Is it possible to substitute butter or a combination of the two, instead of just the vegetable oil?
Hi Anne! Melted butter, coconut oil and extra-virgin olive oil can all be substituted for vegetable oil. :)