One-Bowl Banana Bread

August 16, 2026

Slices of banana bread on a cooling rack with walnuts and ripe bananas nearby

Result

This loaf bakes up moist and tender, with a soft crumb that slices cleanly once fully cooled.

Attachment role

The flat beater mashes bananas, creams the butter and sugar, and mixes the final batter just until the flour disappears.

Ingredients

Yield: 1 loaf, about 10 slices
3 very ripe bananas, 8 tablespoons unsalted butter, 3/4 cup brown sugar
2 eggs, 1 teaspoon vanilla, 2 cups all-purpose flour
1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon
1/2 cup sour cream, 3/4 cup toasted walnuts or chocolate chunks if desired

Mixer workflow

Start on low speed to mash the bananas, move to medium-low for 2 minutes to cream the butter and sugar, then return to low speed while adding the dry ingredients and sour cream in alternating additions.

Texture checkpoints

The finished batter should look glossy, thick, and spoonable, with a few small banana pieces but no dry flour pockets.

Method

Heat the oven to 350 F and line a 9-by-5-inch loaf pan.
Mash the bananas in the mixer bowl, then add butter and sugar and beat until lighter in color.
Add the eggs and vanilla, mixing on low until the batter looks smooth.
Whisk the flour, baking soda, salt, and cinnamon in a separate bowl.
Add the dry ingredients and sour cream in two rounds on low speed, scraping once halfway through.
Fold in walnuts or chocolate chunks by hand, then transfer to the pan and bake for 55 to 65 minutes.
Cool in the pan for 15 minutes before moving the loaf to a rack.

Troubleshooting

If the loaf tunnels, reduce the final mixing time and check that the oven is fully preheated.
If the center stays wet, tent the top loosely with foil and extend the bake in 5-minute increments.

Substitutions

Swap the sour cream for plain Greek yogurt, or replace the walnuts with pecans. A half-cup of whole-wheat flour can replace part of the all-purpose flour for a nuttier crumb.