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Easy One-Bowl Banana Bread: Best Kid-Approved Recipe

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This easy one-bowl banana bread is incredibly moist, tender, and simple to make. Perfect for busy families, it uses basic ingredients and comes together in about 55 minutes.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups / 360 ml)
  • ⅓ cup melted butter (75 g / 5 ⅓ tablespoons)
  • ¾ cup granulated sugar (150 g)
  • 1 large egg
  • 1 teaspoon vanilla extract (5 ml)
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking soda (5 g)
  • ½ teaspoon salt (3 g)
  • Optional mix-ins: ½ cup chocolate chips, chopped walnuts, or dried fruit

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper leaving some overhang on the long sides for easy lifting.
  2. Peel your three ripe bananas and place them in your large mixing bowl. Mash them with a fork until mostly smooth, leaving a few small chunks if you like. You want about 1 ½ cups of mashed banana.
  3. Add the melted butter, granulated sugar, egg, and vanilla extract to the bowl with the mashed bananas. Stir everything together with your wooden spoon or spatula until well combined. The mixture will look a little lumpy and that’s fine. Don’t overmix here — just make sure there are no streaks of egg or pockets of sugar.
  4. Sprinkle the flour, baking soda, and salt evenly over the wet mixture. Stir gently until just combined. You’ll see some streaks of flour at first — keep stirring, but stop as soon as you don’t see any more dry flour. A few small lumps are okay. Overmixing at this stage will make your bread tough and dense.
  5. If you’re adding chocolate chips, nuts, or dried fruit, gently fold them in now with a few quick strokes. Don’t stir vigorously or you’ll deflate the batter.
  6. Pour the batter into your prepared loaf pan and spread it evenly with your spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 30 minutes, tent loosely with aluminum foil.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If you used parchment paper, just lift it out. Slice and serve warm or at room temperature.

Notes

Don’t overmix the batter once flour is added. Use very ripe bananas (brown or black skins) for best sweetness and moisture. Measure flour correctly by spooning into the cup and leveling off. Let the bread cool before slicing to avoid a gummy texture. The bread tastes even better the next day.

Nutrition

Keywords: banana bread, easy banana bread, one-bowl banana bread, kid-friendly banana bread, moist banana bread

Find it online: https://cookluma.com/easy-one-bowl-banana-bread-best-kid-approved-recipe/