One-Bowl Banana Bread
Moist, deeply banana-y, and mixed in a single bowl. The blackest bananas make the best loaf.
Method
- Heat the oven to 350°F (175°C) and grease a 9x5 loaf pan.
- Mash the bananas in a large bowl, then stir in the melted butter.
- Mix in the sugar, egg and vanilla, then the baking soda and salt.
- Fold in the flour until just combined — don't overmix.
- Pour into the pan and bake 50–60 minutes, until a skewer comes out clean.
- Cool in the pan 10 minutes, then turn out onto a rack.
Cook's notes
- The riper (blacker) the bananas, the sweeter and more flavorful the loaf.
- Fold in 1/2 cup chocolate chips or walnuts if you like.
- Overmixing makes it tough — stop as soon as the flour disappears.
What this costs to make
$0.14 per serving · $1.40 for the whole recipe (10 servings)
| Butter, stick | $0.65 |
|---|---|
| Sugar, white | $0.34 |
| Flour, all-purpose | $0.23 |
| Eggs, grade A large | $0.18 |
| Total (priced items) | $1.40 |
Priced 4 of 8 ingredients using U.S. average retail prices for 2026-07, published by the Bureau of Labor Statistics via FRED. Not included: very ripe bananas, vanilla, baking soda, salt. These are national averages — not what you will pay. Store, region and week all move them.
Why this works
Very ripe bananas matter for two reasons: their starch has converted to sugar, so the loaf is sweeter without more sugar, and they're wet enough to keep it tender. One bowl works because there's no creaming step — the fat is melted, so nothing needs aerating.
If it goes wrong
A dense, gummy center means over-mixing after the flour went in, or an oven running cool. A cracked top is normal and correct. Sinking in the middle usually means it came out too early — test at the center, not the edge.
Make it your own
Walnuts and dark chocolate are the classic additions. Brown butter instead of melted adds real depth for two extra minutes of work. A swirl of tahini or peanut butter through the batter is excellent.
Storing and reheating
Keeps 4 days wrapped at room temperature and improves on day two as the flavour settles. Freezes for 3 months whole or sliced. Don't refrigerate — it goes stale faster than at room temperature.
More breakfast ideas
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Classic French Toast
Custardy in the middle, caramelized at the edges. Day-old bread is the move, and a splash of vanilla makes it sing.
The Perfect Cheese Omelette
Soft, just-set, and folded around a melty middle. Low heat and constant motion turn three eggs into something French-bistro good.