The Easiest Banana Bread - one bowl, no mixer!

The Easiest Banana Bread

One bowl, no mixer, no weird ingredients, pure banana flavor, and a perfectly plush, soft texture: my favorite recipe for banana bread also happens to be the easiest banana bread recipe I’ve ever made.
Course Breakfast, Dessert
Keyword banana bread, easy, quick bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf (about 12 slices)


  • 1/4 cup unsalted butter (4 tbsp or 1/2 a stick)
  • 3 overripe bananas
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar (packed)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup plain, full-fat yogurt or sour cream (Greek yogurt works too)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon turbinado sugar (or additional granulated sugar, for sprinkling on top of the batter)


  • Preheat your oven to 350 degrees F.  Generously grease an 8.5 x 4.5" or 9 x 5" loaf pan and set aside.
  • In a large, microwave-safe bowl, melt the butter.  Add the bananas to the bowl and mash them very thoroughly into the melted butter until completely smooth, using a fork or potato masher.  
  • Whisk in the granulated sugar and brown sugar until well-combined.  Add the eggs, one at a time, and whisk in each until well-combined.  Add the yogurt, vanilla, salt, and baking soda to the mixture and stir until thoroughly combined and smooth.
  • Add the flour all at once and stir with a fork or a spatula until a batter just comes together and no big flour pockets remain.  Do not over-mix!
  • Scrape the batter into the prepared pan and smooth it out.  Sprinkle the additional tablespoon of turbinado or granulated sugar evenly over top.  Bake for 45-55 minutes, until a toothpick inserted in the center of the bread comes out clean or with just a couple crumbs attached.
  • Cool in the pan for about 10 minutes, then remove to a wire rack to cool completely (if you can stand to wait that long).


If you want to add in chocolate chips or chopped nuts, fold in about 1/2 cup of them just before scraping batter into the pan.
Banana bread will keep, well-wrapped in foil on the counter, for about 3 days.  It will also keep up to a week in the fridge, and up to 3 months in the freezer.  I like to wrap individual slices in foil and keep them in the freezer in a freezer storage bag to defrost whenever I want some.