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–+ servings
Close-up of two moist slices of one-pan banana bread with visible banana and nut pieces.

One-Pan Banana Bread (Minimal Cleanup)

This recipe makes a moist and delicious banana bread with minimal cleanup. It's perfect for busy parents and anyone looking for an easy dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Wet Ingredients
  • 1/2 cup unsalted butter softened to room temperature
  • 3/4 cup packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 1/3 cup plain Greek yogurt or full-fat sour cream at room temperature
  • 1.5 cups mashed bananas about 3–4 ripe bananas
  • 1 teaspoon pure vanilla extract
Optional Add-ins
  • 3/4 cup chopped pecans or walnuts
  • 1 cup semi-sweet chocolate chips

Equipment

  • 9x5 inch loaf pan
  • Medium bowl
  • large bowl
  • Handheld or stand mixer
  • Cooling rack

Method
 

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together. Set aside.
  3. In a large bowl, beat the softened butter and brown sugar together until light and creamy. Add the eggs one at a time, beating well after each addition. Beat in the yogurt, vanilla, and mashed bananas until combined.
  4. Add the dry ingredients to the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts or chocolate chips, if using.
  5. Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes. Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much.
  6. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Cool the bread in the pan on a cooling rack for 1 hour. Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.

Notes

Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.

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