One-Bowl Banana Bread

Ingredients

• 3 very ripe bananas (brown and spotty)
• 1/3 cup (80g) melted butter
• 3/4 cup (150g) sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• Pinch of salt
• 1 1/2 cups (190g) plain flour
• Optional: 1/2 cup (60g) walnuts or chocolate chips

Instructions

1. Preheat oven to 175°C (350°F). Grease a 9x5 loaf pan.
2. Mash bananas in a large bowl until mostly smooth. A few lumps are fine.
3. Stir in melted butter, sugar, egg, and vanilla.
4. Add baking soda, salt, and flour. Mix until just combined. Don't overmix or the bread will be tough.
5. Fold in walnuts or chocolate chips if using.
6. Pour into the loaf pan. Bake for 50-55 minutes until a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then turn out onto a wire rack.

Notes

Critical insight: The bananas must be practically black. If they're still yellow or just spotty, they don't have enough developed sugars or moisture, leaving the bread bland and dry. Without truly overripe bananas, you're making a dense muffin, not banana bread.

Substitutions: Swap the melted butter for an equal amount of neutral oil (like canola or vegetable) for an even moister, softer crumb that stays fresh longer. Use brown sugar instead of white for deeper caramel notes.

Storage: Keeps tightly wrapped at room temperature for up to 3 days, or refrigerated for a week. Freezes brilliantly for up to 3 months. Cool completely and slice before freezing—this way you can toast individual slices straight from the freezer for a quick breakfast.

Variations: Fold in 1/2 cup (60g) of toasted pecans or walnuts for crunch. Add a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for warm spice. Swirl a tablespoon of peanut butter into the batter in the pan before baking.

Pairs with: Serve a thick slice warm with salted butter, or alongside a strong cup of coffee for the perfect mid-morning break.