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3 slices of banana bread in a stack. The top piece has a bite taken out of it. A glass of milk and bunch of bananas can be seen in the background.

Easy One Banana Banana Bread

Samantha Erb
My incredibly simple one banana banana bread is easy to make with pantry ingredients. With a soft, moist texture and a hint of spice, it’s a quick and homemade delicious treat!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 301 kcal

Equipment

Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • ½ cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 large banana very ripe
  • ½ cup toasted walnuts chopped
  • ¾ cup whole milk

Instructions
 

  • Position the oven rack to the lower third of the oven and preheat it to 350 degrees F.
  • Grease and line a 9 x 5-inch loaf pan with parchment paper long enough to extend over the sides of the pan.
  • In a large bowl, whisk together the flour, baking soda, salt, ground nutmeg, and ground clove and set it aside.
  • In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Add the sugars and continue beating it until smooth (approximately 2 to 3 minutes).
  • Add the egg and vanilla extract and mix it until just incorporated.
  • Add the banana and mix it until it's free of chunks and well combined.
  • Add half of the flour mixture and all the walnuts. Give it a quick stir (the flour does not need to be fully incorporated at this stage).
  • Pour in half the milk and stir it until just combined.
  • Stir in the remaining flour mixture until just combined, and then add the remaining milk, stirring it until just combined.
  • Transfer the batter to the prepared baking pan, smoothing out the top.
  • Bake the bread for 40 minutes, then cover with aluminum foil and continue baking for another 15 to 20 minutes (or until a toothpick inserted comes out clean).
  • Remove the banana bread from the oven and place it on a wire rack to cool for 10 minutes before removing it from the loaf pan.
  • Let the banana bread come to room temperature before slicing (this will make for cleaner cuts).

Notes

  • Allow the banana to ripen fully for a more robust banana flavor. The more ripe (dark brown) the banana, the more intense the taste will be.
  • The longer you beat the butter/sugar mixture, the more air you whip into it, resulting in a fluffy and well-aerated banana bread.
  • It is important not to over stir the batter, as this will cause your banana bread to lose its light and airy texture when baked.
  • The lower you place the oven rack, the less the banana bread will darken during baking.
  • If adding in chocolate chips, 1/2 cup works great.
  • Store leftovers in an airtight container at room temperature for up to 3 days or wrapped in plastic wrap or foil inside the freezer for up to 3 months.

Nutrition

Calories: 301kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 303mgPotassium: 148mgFiber: 1gSugar: 24gVitamin A: 350IUVitamin C: 1mgCalcium: 47mgIron: 1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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