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Super Moist One Bowl Banana Bread

This Super Moist One Bowl Banana Bread is a simple, comforting recipe made with ripe bananas, bringing a cake-like loaf that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half with whole wheat flour for a nuttier, healthy option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional) Toast whole cinnamon sticks and grind for more depth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and cooled slightly For dairy-free, use melted coconut oil.
  • 2/3 cup granulated sugar Swap 1:1 with coconut sugar for a richer flavor or use 1/2 cup honey for a healthier option (reduce other liquids).
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 very ripe bananas mashed (about 1 1/2 cups) The riper, the sweeter and moister the loaf.
  • 1/2 cup sour cream or plain yogurt Optional, but it boosts tenderness.
Add-ins
  • 1/2 cup chopped walnuts, pecans, or chocolate chips Optional mix-ins for an indulgent dessert twist.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a bit of overhang to lift the loaf out easily.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly distributed.
  3. Add the melted butter and sugar to the dry ingredients. Stir until the mixture looks like damp sand.
  4. Crack in the eggs, pour in the vanilla, and fold gently until combined.
  5. Mash the bananas in a separate small bowl until mostly smooth, then add them and the sour cream (if using) to the batter.
  6. Fold the wet ingredients into the dry just until combined, being careful not to overmix.
  7. Fold in the nuts or chocolate chips if using them.
  8. Pour the batter into the prepared loaf pan, smooth the top, and sprinkle extra banana slices or chopped nuts on top.
Baking
  1. Bake for 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Let the loaf cool in the pan for 10 minutes, then lift it out and cool on a wire rack.

Notes

This is a great make-ahead loaf to slice for breakfasts or refrigerate for weeknight dessert. Use ripe bananas for maximum sweetness.