The Easiest Banana Bread Recipe Ever (No Mixing Bowls Required!)

I’m not sure if you’re like me, but I really don’t love using five different bowls just to make one loaf of banana bread. Of course, if you’re crafting something ultra-fancy or layered, multiple bowls might be necessary. But for most of our everyday baking needs, I’m all about simplicity—and this banana bread recipe is exactly that.

I don’t try to be lazy in the kitchen—just efficient. Life in our household is full, and finding ways to simplify without compromising on quality is key. This banana bread recipe is a huge favourite in our family. It’s my dad’s absolute favourite, my sister makes it all the time, and honestly, it’s probably my favourite too. It’s moist, cozy, full of flavour, and super quick to whip up (and clean up!).

A Bit Of A Backstory

I started with the classic two-bowl method—one for dry ingredients, one for wet—but as I got more comfortable with the recipe, I began simplifying. One bowl turned into a bowl and a pan. And then one day, I just thought: Why not throw everything straight into the baking pan?

And you know what? It worked. It more than worked—it was amazing. It made the whole process easier, kept my kitchen cleaner, and somehow made the banana bread taste even better just because I wasn’t stressed by a pile of dishes. It felt like a small homemaking victory.

What You’ll Need

Supplies:

• 1 Bread pan (I use a glass one)
• 1 Spatula
• 1 Fork
• 1 Small mug (for melting butter)

Ingredients:

• 2 eggs
• 1 cup of sugar (or ½ cup if you prefer it less sweet—still delicious!)
• ½ cup melted butter
• 1 tsp vanilla extract
• 4 ripe bananas
• 1¾ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ cup chocolate chips (optional but always encouraged)

The Easiest Banana Bread Recipe Ever

Once everything is brought together, here is how the easy magic is done:

1. Preheat your oven to 350°F (175°C).
2. In your bread pan, add the eggs, sugar, melted butter, vanilla, and mashed bananas. Mash and mix everything together with a fork or spatula right in the pan.
3. Sprinkle the flour over the top of the wet mixture.
4. Add the baking soda and baking powder on top of the flour. Give the dry ingredients a little mix together before folding everything into the wet batter.
5. Stir gently but thoroughly. Don’t forget the corners—flour loves to hide there!
6. Toss in the chocolate chips (if using), and give it one last stir.
7. Pop the pan into the oven and bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Let the banana bread sit for a bit once it’s out of the oven—it comes out super moist and warm, and it’s worth the wait before slicing in.

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This banana bread recipe isn’t just easy—it’s cozy, comforting, and full of love. It’s one of those recipes that gets passed around in the family. My sister makes it regularly, my dad requests it any time we’re visiting, and I never get tired of it. It’s a staple for us, and now, maybe for you too.

Whether you’re a busy mom trying to get breakfast on the table, or just looking for something sweet to enjoy with your afternoon tea, this banana bread recipe checks all the boxes.

Let me know if you try it—and if you do the whole thing in the pan like I do!

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