One Pan Banana Bread
Indulge in the ultimate comfort food with this easy One Pan Banana Bread recipe—a fuss-free twist on the classic favorite. Perfectly blending ripe bananas, warm cinnamon, and a hint of vanilla, this recipe requires just one oven-safe mixing bowl, minimizing cleanup without compromising flavor. Melting the butter directly in the bowl unlocks richer, more intense flavors, while the moist batter, folded with a mix of granulated and brown sugar, creates a perfectly soft and tender loaf. Ready in just an hour, this quick-prep banana bread is ideal for breakfast, snack time, or dessert. Whether served warm with a pat of butter or enjoyed plain, it’s a crowd-pleasing treat that stays fresh for days. Keywords to savor: one-pan banana bread, easy banana bread recipe, simple homemade banana bread.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 75 grams unsalted butter
- 100 grams granulated sugar
- 50 grams brown sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
Instructions
Preheat your oven to 175°C (350°F).
In a large oven-safe mixing bowl, melt the butter in the preheating oven for about 2-3 minutes. Ensure it doesn't burn.
Once the butter is melted, remove the bowl from the oven (use oven mitts) and mash the ripe bananas directly in the same bowl until smooth.
Stir in the granulated sugar, brown sugar, and vanilla extract, mixing thoroughly.
Add the eggs one at a time, whisking well to combine after each addition.
Sift the flour, baking powder, baking soda, cinnamon, and salt directly into the same bowl. Gently fold the dry ingredients into the wet ingredients until no streaks of flour remain. Do not overmix.
Grease a 9x5-inch loaf pan or line it with parchment paper. Pour the batter into the prepared pan, spreading it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 389.9 g | 142% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 193.2 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 186 mg | 14% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
