Amazing One-Bowl Banana Bread Recipe

One-bowl banana bread recipe is quick and easy to make! Banana bread is a simple tasty snack. Freezing desserts is not always an option. Luckily, this one-bowl banana bread freezes well for months.

For this one-bowl banana bread, I think the key is the potato ricer. And of course, minimally stirring the batter. I treat this bread as I do when making biscuits, less is better when it comes to mixing (once the flour is added).

If you are a fan of quick desserts, check out my blog, One-Bowl Brownies, just as simple, but does not freeze well.

Types of Sugar for Banana Bread

I have tried using Sugar in the Raw and find it too heavy (if that’s possible) so I use pure cane sugar-organic is best. I do mix the heck out of the butter and sugar together, nothing less short of whipping before adding other ingredients!

The Best Flour to Use for Banana Bread

If I am not too lazy and I have organic unbleached flour, I will use that versus grinding my own. Since flour loses its nutrients quickly after milling, I tend to only grind when immediately using the flour. If I do grind my wheat berries, I use winter white wheat.

If you decide to use self-rising flour, please leave out the salt and baking soda. If you are curious about growing your own wheat flour, check out my blog post, Growing Wheat on the Homestead.

Farm Fresh Eggs for Baking

I always have my fresh-farm eggs at room temperature. It is best to have all ingredients at the same temperature when at all possible. I recommend having the eggs at room temp at least 30 minutes if they were in the refrigerator.

Option: Have the eggs sit in very warm water while getting the ingredients out if you are short on time.

Save those eggshells! Many Uses for Eggshells is a packed-full blog post and video on many uses for eggshells, be sure and check it out!

Salt for Baking

I use whatever is handy, sea salt, kosher, pink Himalayan, and salt with iodine. It doesn’t matter to me and it comes out great every time. I tend not to use too coarse salt as it may not dissolve evenly during mixing and baking.

Homemade Butter

I only use butter that I personally make from raw cow’s milk or Keri Gold. If using margarine or other forms of fat, you will have to adjust the recipe if necessary.

If you prefer to use oil instead of butter in this recipe, use 1/4 cup plus 2 tablespoons of oil to replace the butter.

Have you ever seen butter being made? Check out the blog and video for Homemade raw milk butter, I get the milk locally in TN, through a “herd Share” and it is divine using Jersey cows’ milk!

Buttermilk Substitutions

Now here is where I get “creative”. Here are my substitutions for buttermilk when I do not have any on hand:

• ½ raw milk minus 1 tablespoon-plus 1 tablespoon either lemon juice or vinegar (let sit 5 minutes)
• ¼ cup sour cream plus ¼ cup milk
• ½ cup yogurt
• ¼ cup whey plus ¼ cup yogurt
• ¼ cup yogurt plus ¼ cup milk

I am sure there are more combinations, but these are the ones I always use in place of buttermilk if I lack it. I prefer to make buttermilk from raw milk.

If you’d like to see how my two ways of making buttermilk, one with culture and one using cultured buttermilk be sure and visit the post and video; Buttermilk DIY.

What Type of Bananas for Banana Bread?

The best type of bananas for banana bread are ones that are not yellow at all, but are very brown to black in color! Obviously, you wouldn’t want to use bananas that are slimy and mushy. You can freeze bananas too and use them once they thawed.

Obviously, if you are reading about this one-bowl banana bread, you probably like bananas? Have you ever heard of banana butter? You may be interested in a blog post I have written, Banana Butter in the Instant Pot? Let me know if you have heard or made it, I would love to hear about it.

Extracts to Use for Banana Bread?

This is totally optional and not required but is oh so good. Have you ever tried making your very own vanilla bean extract? I have for several decades and once you do, you will never buy the store stuff again!

Moonshine extracts made easy is a wonder (if I do say so myself) blog and video where you can see how to make several different types of extracts including vanilla bean and cinnamon extracts. Moonshine is not required, but I find it the best over Vodka.

Pans for Baking Breads

I have very old bread pans I bought in upstate NY over 29 years ago for $1.00 each from an old general store that actually used them for making bread back in the day. You will have to adjust the cooking time if using something larger and smaller pans.

For this recipe, I will be using two long bread pans and will check the loaves of bread starting at 45 minutes. I have also made muffins out of the batter and lessened the baking time. The muffins are easier to pack individually for lunches. Adjust a lower temperature for dark-coated bread pans, including cast iron.

Banana Bread Video Tutorial

Ingredients for One-Bowl Banana Bread

• 1 1/4 cup sugar
• 1/2 cup butter room temperature
• 3-4 medium bananas ripe
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla homemade
• 2 1/2 cups all-purpose unbleached flour
• 1 teaspoon baking soda (NOT baking powder)
• 1 teaspoon salt
• 2 eggs large-room temperature
• 1/2 cup chocolate chips optional

Directions for One-Bowl Banana Bread

• Mix well, the butter and sugar
• Stir in the eggs and mix until blended
• Rice all the bananas
• Stir in the following to the butter and sugar mixture:
• Bananas
• Buttermilk
• Vanilla extract
• Beat all this until very smooth by hand, stirring vigorously
• Blend without over-stirring the following remaining ingredients (just until moistened):
• Flour
• Salt
• Baking SODA (not baking powder)

It’s perfectly ok if the mixture has a little unblended flour; just break up the lumps when adding it to the pans.

Baking Banana Bread

• Convection oven, use 325 degrees; lowest rack and in the middle
• If using a regular oven, the temperature will be 350 degrees

I do not grease the pans at all but rather put a strip of parchment or waxed paper in the bottom. If using another form of a pan, grease only the bottom if not using parchment or waxed paper. Less time will be needed for muffins.

Bake according to the bread pan size. The cooking time will vary and could take as long as an hour. Start checking for doneness at 45 minutes and 5 minutes thereafter.

My nose usually tells me when to start checking the bread. Check with a toothpick. I’d rather have the bread moister than drier and remember they will continue to cook as they are cooling down!

Once done, place on a cooling rack upside down so the bottom will cool down and the tops won’t dry out. Cool at least 10 minutes before loosening the sides and taking them out of the pans. You can either remove the paper now or wait until completely cooled.

Print the One-Bowl Banana Bread Recipe

Slicing Banana Bread

As tempting as it is, let the bread cool completely before slicing. If you just can’t wait, pull the bread apart rather than slicing for a quick fix. Always use the best butter on warm bread!

Storing Banana Bread

You may choose to store the banana bread in the refrigerator for up to a week to 10 days. I always freeze one and keep one out since it’s just the two of us. This banana bread freezes very well.

To freeze banana bread, wrap the banana bread with food-grade wax paper then with a plastic wrap or foil. Place wrapped loaves of bread inside a gallon storage bag for better storage.

Additives for Banana Bread

Enjoy and experiment, my hubby tries to get me to add chocolate chips, sometimes I do for half the recipe. Fill one pan and the other add chips, stir in gently and fill the other pan. I cannot eat nuts besides peanuts and no longer add nuts to the bread. But before I became allergic to nuts, I always added minced walnuts that gave it an awesome flavor.

Also, if you have different additives that you use? If you’d like to try another one-bowl quick recipe, try making Zucchini Bread Recipes, Cinnamon, and Chocolate for a nutritious treat! My children never knew it has zucchini in it.

Composting Banana Peels

Please don’t forget to compost the banana peels. If you are not familiar with composting, please check out my post, Making Compost Naturally into Garden Soil. It’s packed with great information on composting.

Bananas are tasty, convenient, and good for you! Making a quick dessert is all the better for using bananas that are past their prime for eating raw. Don’t forget composting those peels to the compost pile or a worm farm!

In Conclusion:

Making anything with one bowl and not having to use an appliance is a happy place for me! Using bananas past their prime is the right thing to do to prevent wasting good food.

Sourdough Waffles for Two is a great way to make a small breakfast, check that out especially if you are new to sourdough.

Measuring utensils and oven temperatures all play a huge part in the final result. I have found out over the years to use a scale in grams for better results.

If I don’t have the recipe converted or not access to a scale, I make sure to use OXO measuring cups and spoons. I have tested many brands and they all varied and have found the OXO brand to be the most accurate when I use a scale.

If you would like to read more about the benefits of bananas, visit WebMD, Bananas, A Nutritional PowerHouse

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