Easy One Bowl Banana Bread
Last Updated on April 17, 2026 by Kiersten James
Easy one bowl banana bread made with 3 ripe bananas. Soft, moist, and quick to throw together without making a mess.
If you’ve got ripe bananas rotting away on the counter and need something quick, banana bread is the easiest and most reliable way to use them.
This classic banana bread recipe has been floating around in our family for a few decades now, and it only uses one bowl.
It’s great if you’re wrangling little kids or running on fumes because there is no setup and no cleanup pile.
You can let the kids mash up the bananas, you mix the rest, and still get it in the oven without stopping fifty times.
It bakes up soft with that classic banana bread texture that holds up for a few days.
These are similar to morning glory muffins in that you can pack a slice for an on-the-go snack, add it to lunchboxes, or serve alongside some scrambled eggs in the morning for a homemade touch.
*The original recipe includes 1 cup of chopped walnuts, but I leave them out here to give you the option. My kids are the absolute pickiest and will not under any circumstances eat banana bread with walnuts folded in.
Why You’ll Love This Banana Bread
- Uses 3 ripe bananas, so it actually tastes like banana
- Oil plus buttermilk keeps it soft for several days and prevents it from drying out
- The one-bowl method keeps cleanup minimal
- Perfect rainy day or winter recipe to bake with kids
Ingredient Highlights:
Ripe bananas: The base of everything and where the moisture and flavor come from. The darker, the better. If they’re black, you can still use them!
Eggs: Structure and richness.
Sugar: Sweetens and helps with that soft texture.
Oil: Keeps the bread moist without needing butter. I use avocado or melted coconut oil, but you can use whatever neutral oil you keep on hand for baking.
Buttermilk: Adds tenderness and a slight tang. If you don’t have buttermilk on hand, you can make this with 1/4 cup milk + 1 tablespoon vinegar. Mix this separately in a cup and let it sit for about 5 minutes before adding to the batter.
Vanilla extract: Rounds everything out. Homemade vanilla extract is a great staple to keep on hand.
All-purpose flour: For structure.
Baking soda: Provides lift during baking.
Salt: Balances out the sweetness.
Tips for the Best Results
How to Make a One Bowl Banana Bread
Ingredients:
- 3 ripe bananas
- 2 eggs
- 1 cup sugar
- 1/2 cup neutral oil (I use avocado or melted coconut oil)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
Instructions:
Preheat your oven to 325°F and grease a loaf pan.
In a large bowl, mash the bananas until mostly smooth. I use a potato masher for this, but the kids can use their hands.
To the same bowl, add the eggs, sugar, oil, buttermilk, and vanilla. Whisk until combined.
Add the flour, baking soda, and salt directly into the same bowl.
Stir with a wooden spoon or stiff rubber spatula just until everything comes together. Fold in walnuts now, if using.
Pour the batter into the loaf pan and bake for about 60 minutes, or until a toothpick comes out clean with a few moist crumbs.
Let the banana bread cool in the pan for about 10 minutes before turning it over onto a wire rack. Allow to finish cooling on the rack before slicing.
Storage & Freezing:
Keeps on the counter, covered or wrapped in plastic wrap, for about 3 days.
Refrigerate up to 5 days if longer storage is needed. Warm each slice individually for a few seconds in the microwave to restore texture.
Freezes well – wrap slices individually, then freeze in a storage bag for quick grab-and-go. They keep well this way for about 2 months.
Easy One Bowl Banana Bread
Easy one bowl banana bread made with 3 ripe bananas. Soft, moist and quick to throw together without making a mess.
Ingredients
- 3 ripe bananas
- 2 eggs
- 1 cup sugar
- 1/2 cup neutral oil*
- 1/4 cup buttermilk*
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 325°F and grease a loaf pan.
- In a large bowl, mash the bananas until mostly smooth. I use a potato masher for this, but the kids can use their hands.
- To the same bowl, add the eggs, sugar, oil, buttermilk, and vanilla. Whisk until combined.
- Add the flour, baking soda, and salt directly into the same bowl.
- Stir with a wooden spoon or stiff rubber spatula just until everything comes together. Fold in walnuts now, if using.
- Pour the batter into the loaf pan and bake for about 60 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Let the banana bread cool in the pan for about 10 minutes before turning it over onto a wire rack. Allow to finish cooling on the rack before slicing.
Storage & Freezing:
Keeps on the counter, covered or wrapped in plastic wrap, for about 3 days.
Refrigerate up to 5 days if longer storage is needed. Warm each slice individually for a few seconds in the microwave to restore texture.
Also freezes well - wrap slices individually, then freeze in a storage bag for quick grab-and-go. They keep well this way for about 2 months.
Notes
* I use avocado oil or melted coconut oil for baking. Use whatever you have on hand.
* If you don't have buttermilk, you can make it by combining 1/4 cup milk with 1 tablespoon vinegar. Let it sit for about 5 minutes to curdle, then add it to the batter.
