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The Best One Bowl Banana Bread Recipe

One-bowl banana bread is made with very ripe mashed bananas and yogurt.Honey or maple syrup provides sweetness while butter or coconut oil adds moisture.Bake at 350°F for 55–65 minutes until golden and cooked through.

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Prep Time 15 minutes
Course Breakfast, Snack, Quick Bread
Cuisine American

Ingredients
  

  • 3 very ripe bananas about 1 to 1 1/4 cups mashed (300g)
  • 1/3 cup melted coconut oil or melted butter 75g
  • 1/2 cup honey or maple syrup 160g
  • 2 large eggs beaten
  • 1/4 cup Greek yogurt or sour cream 60g
  • 1 teaspoon alcohol-free vanilla extract or vanilla flavoring
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour 180g or whole wheat flour (195g)
  • 1/2 teaspoon ground cinnamon optional

Optional Add-Ins

  • 1/2 cup chocolate chips 90g
  • 1/2 cup chopped walnuts or pecans 60g
  • 1 tablespoon flax seeds or chia seeds

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  • Place the peeled ripe bananas in a large mixing bowl. Mash them with a fork until mostly smooth. A few small lumps are perfectly fine.
  • Stir the melted coconut oil or butter into the mashed bananas.
  • Add the honey or maple syrup, beaten eggs, Greek yogurt or sour cream, and alcohol-free vanilla. Whisk until smooth and thoroughly combined.
  • Sprinkle the baking soda, salt, and cinnamon evenly over the wet mixture and whisk briefly to distribute them.
  • Add the flour and gently fold it into the wet ingredients with a spatula or wooden spoon.
  • Stop mixing as soon as the flour is incorporated. The batter for The Best One-Bowl Banana Bread Recipe should be thick and slightly lumpy rather than smooth or runny.
  • If desired, gently fold in chocolate chips, chopped walnuts or pecans, flax seeds, or chia seeds. Reserve a small amount of chocolate or nuts for the top.
  • Transfer the batter to the prepared loaf pan and spread the top evenly.
  • Sprinkle the reserved chocolate chips or nuts over the batter, if using.
  • Bake for 55–65 minutes. The banana bread is ready when the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs rather than wet batter.
  • If the top becomes too dark before the center is finished, loosely cover the loaf with aluminum foil during the final portion of baking.
  • Remove the loaf from the oven and allow it to cool in the pan for approximately 10–15 minutes.
  • Carefully transfer it to a wire rack and allow it to cool further before slicing. Cooling helps the crumb set and produces cleaner slices.

Notes

All-purpose and whole wheat flour both work, but their weights differ slightly. For the most reliable results, use the gram measurements when possible.
Greek yogurt can be replaced with sour cream for a similarly moist, tender texture.
Maple syrup can replace honey for a slightly different flavor. Either option works well with cinnamon and ripe bananas.