This easy one bowl banana bread recipe is super simple and can be whipped up in just minutes! It uses just 6 ingredients (or 7 if you need to use the substitution) and it all gets mixed in the one bowl for a super easy clean up! It’s definitely a go to recipe in our house! Having exactly the right number of bananas going ripe at the same time can be tricky sometimes so I’ve also included a sneaky substitution to help if you’re a banana short too!
The Easiest and Best Banana Bread Recipe!
This recipe is quick, it’s simple and it minimises the washing up! I love my banana bread filled with just that- bananas– so this recipe really lets them shine. Sometimes, depending on my mood, I’ll add in some walnuts or chocolate chips, so definitely feel free to do so if you wish too!
What if I’m a Banana Short?
We don’t often plan to make banana bread in advance, instead we usually only make it when we notice that our bananas are a little too brown for anyone to want to eat. And so often we won’t have the exact number we need for this recipe. Rather than not making banana bread, I use Greek or natural yoghurt as a substitute for the missing amount of banana! As a minimum, you’ll want to have at least half the amount of banana called for in the recipe (so at least 2 ripe bananas), but the rest can be substituted for yoghurt. The banana taste will become less distinct the less banana you use, but it will still give you a moist delicious cake (that lets no banana go to waste!).
Other Recipes For Too-Ripe Bananas
If you’re looking for something a little different, try our Banana Slice recipe!
If you try this recipe, please let us know how you went in the comments below!
Easy One Bowl Banana Bread
- 500 g (approx. 4) overripe bananas (see note 1 for yoghurt substitution)
- 2 eggs
- 1/2 cup / 115 g butter melted
- 3/4 cup / 115 g brown sugar packed and levelled
- 2 cups / 250 g flour
- 1 tsp baking soda
Optional Add Ins
- 1/2 – 1 cup chopped walnuts, dates or chocolate chips
- Preheat the oven to 180°C / 350°F (160°C / 320°F Fan) and line a loaf pan with baking/parchment paper (I usually just get one sheet and just press it down into the tin, letting the edges fold up roughly into the corners of the pan)
- In a large mixing bowl, mash the bananas until soft (I use a potato masher, but a fork will do too).
- Add the eggs, melted butter and brown sugar into the bowl and stir to combine.
- Sift in the flour and baking soda and add in any optional add-ins (if using) and combine well. Make sure to stir well to ensure no clumps of flour or baking soda remain.
- Pour the mix into the prepared loaf pan and bake in the oven for 60 minutes, or until a skewer put through the middle of the loaf comes out clean.
- Let the banana bread cool in the pan for 10 minutes before turning out and serving.
- Use the same amount of Greek or natural yoghurt to substitute for banana if you don’t have enough- i.e. if you have 400g of banana, use 100g of yoghurt to make up the remainder. 100g of yoghurt is about a 1/3 cup. I would substitute a maximum of half the amount of banana (so, depending on the size of your bananas, you will need at least 2-3 overripe bananas for this recipe)
- Adapted from All Recipes Very Banana Bread Recipe
- Storage Instructions: Store covered at room temperature for 3-4 days
- Nutritional information has been calculated without any add ins or substitutions and is an estimation only and will depend on your individual ingredients