What To Bake Easy is my go-to answer when I'm staring at overripe bananas and need a quick win. It's a simple, one-bowl banana bread that comes together in minutes and fills your kitchen with that cozy, warm smell.
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I first made this on my tiny balcony with a hand mixer and a prayer. Now, I've simplified it to just a whisk and a spoon – no fuss, no complicated steps. It's the kind of recipe that makes you feel like a pro even on a Tuesday.
Whether you're a seasoned baker or just starting out, this banana bread is forgiving, flexible, and always delicious. Plus, it's a great way to use up those spotty bananas sitting on your counter.
Why You'll Love This Recipe
About the Ingredients
3 ripe bananas, mashed (about 1 1/2 cups / 340g)
The riper, the better – they should be heavily spotted. If you only have firm bananas, roast them in a 300°F (150°C) oven for 15 minutes to sweeten.
1/2 cup (115g) unsalted butter, melted
Use salted butter if that's all you have – just reduce the added salt to 1/4 tsp. Coconut oil works too for a dairy-free swap.
3/4 cup (150g) granulated sugar
You can use brown sugar for a deeper flavor, or reduce to 1/2 cup for a less sweet loaf.
1 large egg, at room temperature
Cold egg can seize the batter. If you forgot to take it out, place it in a bowl of warm water for 5 minutes.
1/4 cup (60g) plain Greek yogurt
Sour cream or buttermilk also work. This adds moisture and a slight tang – don't skip it!
1 teaspoon vanilla extract
Pure vanilla is best, but imitation works fine. You can also use almond extract for a different twist.
1 1/2 cups (190g) all-purpose flour
For a whole-grain version, swap half with whole wheat flour – the texture will be denser but still tasty.
1 teaspoon baking soda
Make sure it's fresh – test by dropping a little into vinegar; it should fizz immediately.
1/2 teaspoon salt
If using salted butter, omit this or use only 1/4 teaspoon.
Optional: 1/2 cup (85g) chocolate chips or chopped walnuts
Add-ins are totally up to you. I love a handful of dark chocolate chips for a treat.
Tips & Tricks
- Use a fork to mash the bananas – leave some small chunks for texture.
- Don't overmix the batter; stir just until the flour disappears to keep the crumb tender.
- Check for doneness at 50 minutes – a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely – this prevents it from crumbling.
Pro Tips
Step-by-Step Instructions
1. Preheat oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
2. Mash bananas
In a large bowl, mash the bananas with a fork until smooth, but leave a few small lumps for texture.
3. Add wet ingredients
Stir in the melted butter, sugar, egg, yogurt, and vanilla. Mix until well combined – it will be slightly lumpy, that's fine.
4. Add dry ingredients
Sprinkle the flour, baking soda, and salt over the wet mixture. Fold gently with a spatula until just combined – do not overmix. Fold in the chocolate chips or nuts if using.
5. Pour batter
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The top should be golden brown and the edges should start pulling away from the pan.
7. Cool and serve
Let the bread cool in the pan on a wire rack for 10 minutes, then remove and cool completely. Slice and serve – it's delicious warm with a pat of butter.
Delicious Variations
- Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg for a spiced version.
- Swap the chocolate chips for dried cranberries and orange zest for a fruity twist.
- Make it vegan by using a flax egg (1 tbsp ground flax + 3 tbsp water) and coconut oil instead of butter, and dairy-free yogurt.
How to Store What To Bake Easy
Refrigerator
Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
Freezer
Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Reheating
Warm individual slices in the microwave for 15-20 seconds, or toast them for a crispy edge.
Frequently Asked Questions
Q: Can I use frozen bananas?
Yes, frozen bananas work great. Thaw them completely and drain off any excess liquid before mashing. They'll be even sweeter and softer.
Q: How do I know when banana bread is done?
Insert a toothpick into the center – it should come out with a few moist crumbs, not wet batter. The top should be golden brown and the internal temperature should read 200-205°F (93-96°C).
Q: Why is my banana bread dense and heavy?
Overmixing the batter develops gluten, which makes it tough. Mix just until the flour disappears. Also, make sure your baking soda is fresh and your bananas are ripe.
Q: Can I reduce the sugar?
Yes, you can reduce it to 1/2 cup without affecting the texture much. The bread will be less sweet, but the bananas add natural sweetness.
Q: Can I make this into muffins?
Absolutely! Pour the batter into a greased muffin tin and bake at 350°F (175°C) for 18-22 minutes until a toothpick comes out clean.
I'd love to see your bake! Tag me when you try it, and share your favorite add-ins in the comments below. Happy baking!
What To Bake Easy
What To Bake Easy: a moist, one-bowl banana bread that's ready in 25 minutes and perfect for beginners.
🧂 Ingredients
- 3 ripe bananas, mashed (about 1 1/2 cups / 340g)
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (60g) plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup (85g) chocolate chips or chopped walnuts
📋 Instructions
- 1Preheat oven — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
- 2Mash bananas — In a large bowl, mash the bananas with a fork until smooth, but leave a few small lumps for texture.
- 3Add wet ingredients — Stir in the melted butter, sugar, egg, yogurt, and vanilla. Mix until well combined – it will be slightly lumpy, that's fine.
- 4Add dry ingredients — Sprinkle the flour, baking soda, and salt over the wet mixture. Fold gently with a spatula until just combined – do not overmix. Fold in the chocolate chips or nuts if using.
- 5Pour batter — Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 6Bake — Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The top should be golden brown and the edges should start pulling away from the pan.
- 7Cool and serve — Let the bread cool in the pan on a wire rack for 10 minutes, then remove and cool completely. Slice and serve – it's delicious warm with a pat of butter.
