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Cozy One-Bowl Banana Bread: Easy No-Mixer Recipe

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This cozy one-bowl banana bread is incredibly moist and tender, with a dense, almost pudding-like crumb. Made without a mixer, it comes together in under an hour with simple pantry ingredients.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • 1 ½ cups all-purpose flour (190 grams)
  • ½ cup granulated sugar (100 grams)
  • ¼ cup light brown sugar, packed (50 grams)
  • ⅓ cup unsalted butter, melted (75 grams)
  • ¼ cup Greek yogurt (60 grams)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup optional mix-ins (chocolate chips, chopped walnuts, pecans, or dried cranberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps (about 1 ½ cups).
  3. Add the melted butter (cooled slightly), Greek yogurt, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and glossy.
  4. In a separate small bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Add the dry ingredients to the wet mixture. Fold gently with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are fine.
  6. If using mix-ins, fold them in gently, reserving a handful for the top.
  7. Pour the batter into the prepared pan. Spread evenly and tap the pan on the counter to release air bubbles. Sprinkle reserved mix-ins on top.
  8. Bake for 50-55 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly after 35 minutes, tent loosely with foil.
  9. Cool in the pan for 10 minutes, then lift out using the parchment paper and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Don’t overmix the batter to avoid a dense bread. Use room-temperature ingredients for best results. Check doneness with an instant-read thermometer (internal temperature should reach 200-205°F). Let the bread cool completely before slicing to prevent crumbling. Leftover slices can be toasted for extra flavor.

Nutrition

Keywords: banana bread, one-bowl banana bread, easy banana bread, no-mixer banana bread, moist banana bread, homemade banana bread

Find it online: https://ovenmila.com/cozy-one-bowl-banana-bread-easy-no-mixer-recipe/