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Sliced banana bread stacked
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5 from 1 vote

Easy One Bowl Banana Bread

A deliciously easy one bowl banana bread, perfect for using up those overripe bananas.
Prep Time30 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: banana bread
Servings: 12 slices


  • Bowl
  • Loaf pan
  • Utensils (whisk and spoon)


  • 3 Bananas (large, overripe)
  • 1 Egg
  • 1/2 cup oil
  • 1/2 cup buttermilk
  • 1 cup brown sugar
  • 1 1/2 cups all purpose flour
  • 1 tsp bicarb soda
  • 1.5 tsp baking powder
  • pinch salt


  • Preheat oven to 180c/350F.
  • Line the loaf pan with parchment/baking paper and a light spray of spray oil.
  • Peel bananas and place in bowl. Use a fork or whisk to mash the bananas well until there are no large chunks.
  • Add in the egg, oil, buttermilk and brown sugar. Whisk well.
  • Add in the rest of the ingredients (flour, bicarb soda, baking powder, salt).
  • Mix well until the mixture just comes together and there are no longer any clumps.
  • Pour the banana bread batter into the loaf pan and place in the oven for 50-55 minutes.
  • Banana bread is done when it is nicely browned on top. Place a skewer or knife in the highest part in the centre, if it comes out with wet batter, continue to bake for 5 minutes until the skewer comes out clean.
  • Allow to cool down a bit and remove from the pan, when completely cool slice and serve.


Storage: Banana bread can be stored in an airtight container for 3-4 days at room temperature. Banana bread can also be stored in the freezer for 3 months. Wrap it well and place in an air tight freezer safe container.