As is the case with most home cooks: this is not my recipe.
To be honest, I think I got this somewhere along the way from a friend’s mom. Said friend needed to bring something to a potluck and maybe only knew how to use the oven for frozen pizza, so the recipe was requested, sent to me, and I helped bake this lovely loaf.
And to be honest? This has become my go-to banana bread recipe. It’s quick, easy, and requires hardly any cleanup. SCORE.
This recipe may or may not have been what won my husband’s heart when we were first dating. It’s powerful. And with great power, comes great responsibility.
Or…what he said.
Make sure your bowl is about medium-large and can go in the microwave. Otherwise, you can melt the butter in a microwave safe bowl and add it in. And as with any baked good that involves bananas, just make sure they are nice and ripe. Brown. Squishy. You know the profile, Jacobim.
(since not everyone remembers the beginning of Zoolander: https://youtu.be/ctXTduSUA2w?t=1m38s)
One Bowl Banana Bread
1/3 cup butter or plant-based butter substitute
3 or 4 ripe bananas
3/4 cup sugar
1 egg, lightly beaten
1 tsp vanilla extract
1 tsp baking soda
pinch of salt
1 1/2 cups all-purpose or gluten-free cup-for-cup flour
1/2 cup chocolate chips (optional)
1. Preheat the oven to 350F. Melt the butter in the microwave in a medium-large microwave safe dish, about 30-45 seconds depending on wattage. Keep an eye on it so it doesn’t get too hot.
2. Remove from the microwave and add bananas to the butter, thoroughly smashing with a wooden spoon. Add in the sugar, egg, and vanilla and mix completely.
3. Sprinkle the baking soda and salt over the mixture and combine. Add the flour and mix thoroughly. Stir in the chocolate chips, if including.
4. Pour the mixture into a greased bread loaf pan (about 4×8 or 5×9). Bake for 50-55 minutes or until a toothpick comes out clean.
5. Cool on a rack and remove the loaf from the pan. I should officially tell you to let the loaf cool entirely before slicing, but let’s be real – no one does that. Slice and serve, maybe with an extra pat of butter on top!