Recipe 03: Easy One-Bowl Banana Bread

Every time I see ripe bananas sitting on my kitchen counter, I know exactly what I’m going to make.

Banana bread.

I hate wasting food, especially when the bananas are perfectly good but simply look a little too ripe. In fact, the riper they are, the sweeter and more flavourful the banana bread becomes.

Most of the time, I bake a loaf, let it cool completely, slice it, and freeze it. That way, whenever I feel like having something sweet with a cup of coffee or tea, I already have homemade banana bread waiting for me.

One of the reasons I love this recipe is because it’s incredibly simple.

Everything goes into one bowl.

Less washing up.

Less time in the kitchen.

More time enjoying a warm slice of banana bread.

What You’ll Need

• 3 ripe bananas

• ¾ stick melted butter

• 1 teaspoon baking soda

• A pinch of salt

• ⅓ cup sugar (adjust to taste or substitute with your preferred sweetener)

• 1 large egg

• 1 teaspoon vanilla extract or vanilla powder

• 1½ cups all-purpose flour

Let’s Bake

Preheat your oven to 175°C (350°F).

Mash the bananas in a large mixing bowl using a fork.

Add the melted butter, baking soda, salt, sugar, vanilla and egg. Mix everything together until well combined.

Gradually fold in the flour, about half a cup at a time. I like using a spatula because it helps scrape everything from the sides of the bowl and keeps the mixture nice and smooth.

Lightly grease a loaf tin and pour in the batter.

Bake for 40–50 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the bread to cool before slicing.

(As tempting as it is, trust me—it slices much better once it’s cooled!)

A Few Tips

Want a fluffier banana bread?

Simply add an extra egg.

The texture becomes lighter and more cake-like.

If you prefer a denser, more traditional banana bread, one egg is perfect.

Want individual portions?

Bake the batter in a muffin tin instead.

It’s perfect for breakfast, afternoon tea, lunch boxes, or freezing individual servings.

Again, adding an extra egg will give the muffins a softer, fluffier texture.

Can You Freeze Banana Bread?

Absolutely.

In fact, that’s exactly what I do.

Let the loaf cool completely before slicing it.

Wrap individual slices well and freeze them.

Whenever you feel like having one, simply:

• microwave it,

• toast it,

• or leave it on the counter to thaw naturally.

It’s like having homemade cake ready whenever you need it.

How Do I Keep It Moist?

If the banana bread has been in the refrigerator or freezer, I like warming it in the microwave with a slightly damp paper towel placed over the top.

It helps restore some of the moisture and makes the bread taste freshly baked again.

For freezing, wrap the loaf (or individual slices) in baking paper first, then cover it with cling film or place it in a freezer-safe bag.

This helps prevent freezer burn while keeping the bread moist.

A Simple Favourite

Sometimes the best recipes aren’t the most complicated ones.

They’re the recipes that help us waste less, save a little money, and make the most of the ingredients we already have at home.

This banana bread has become one of those recipes in my kitchen.

Simple.

Reliable.

And always worth making whenever those bananas start turning brown.

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Be Inspired. Be Creative. Cook with Heart.
And enjoy every bite!