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

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This cozy one-bowl banana bread is the result of a DMV conversation and fifteen test loaves. No mixer needed, just one bowl, a fork, and batter that comes together in under ten minutes for a tender, moist loaf that feels like a hug.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas (about 1 cup or 240g mashed)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (85g) chocolate chips, chopped walnuts, or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Set aside.
  2. In a large mixing bowl, mash the three ripe bananas with a fork until mostly smooth with a few small lumps remaining (about 1 cup).
  3. Pour the cooled melted butter over the mashed bananas and stir with a fork until combined.
  4. Add the granulated sugar and stir until fully incorporated. The mixture should look glossy and slightly thicker.
  5. Crack in the two eggs and add the vanilla extract. Stir until everything is well combined and the batter is smooth and pale yellow.
  6. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir with a fork or spatula until just combined, with a few streaks of flour still visible. Do not over-mix.
  7. If using mix-ins, gently fold them in with a spatula using about 10 strokes.
  8. Scrape the batter into the prepared loaf pan and spread it evenly into the corners.
  9. Bake for 50-60 minutes. At the 45-minute mark, start checking for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil for the last 10-15 minutes.
  10. Let the bread cool in the pan for 10 minutes, then use the parchment handles to lift it out and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Don’t over-mix the batter; lumps are good for tenderness. Use overripe, spotty bananas for best sweetness and flavor. Let melted butter cool for 2-3 minutes before adding to eggs to avoid scrambling. Use room temperature eggs. Check baking soda freshness by dropping a spoonful into vinegar; it should fizz vigorously. Rotate the pan halfway through baking for even browning. The flavor improves on day two. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, easy banana bread, one-bowl banana bread, no-mixer banana bread, moist banana bread, cozy banana bread

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