Banana Bread - One Bowl, No Mixer - Helen's Fuss Free Flavours (2024)

This fuss free one-bowl banana bread with self–raising flour is the sweet bake you can eat with a clear conscience. Moist and sweet, it is perfect for a burst of energy without too much added sugar.

Banana bread

Banana bread is that rare thing, a cake you are allowed to eat without feeling guilty. What’s more, the recipe couldn’t be easier. With self-raising flour, just one jug or bowl and no need for a mixer, this banana bread couldn’t be easier.

See also

• self-raising flour bread is a quick and easy no-yeast loaf
• for another loaf cake try this marmalade cake
• banana chutney is easy to make and delicious with curry

In fact, the hardest thing about this recipe is finding really ripe bananas or having to wait for your bananas to go soft. More on how to get around that later.

The method for this recipe is very similar to that for my easy blondie recipes. You simply melt the butter and throw everything else in to make a deliciously easy and wholesome cake.

This banana bread recipe uses self-raising flour and produces a pure banana bread with no vine fruit or spices, though you can add these in. It is moist and dense but not heavy, and there is not too much added sugar.

Enjoy it with your coffee, for a lunch time energy boost, or toasted for breakfast.

Why make one-bowl banana bread

• Bananas are good for you!

• It’s delicious.

• One bowl, one spoon and no mixer needed

• Not too much sugar.

• A sustaining, portable snack for breakfast or lunch.

Banana bread ingredients

• Bananas – ripe and soft

• Self-raising flour – If you don’t have self raising, use plain and add two teaspoons of baking powder.

• Egg – one medium to large egg

• Butter

• Sugar – I like a light brown soft sugar for flavour as well as sweetness.You could use some dark brown soft sugar in a mix but I think it would be too intense for the bananas if you used only dark sugar.

• Baking soda – helps the rise and cuts through the sweetness

• Vanilla – I love vanilla bean paste. Always buy this or natural extract rather than artificial ‘essence’.

Helen’s Pro Tip – Vanilla

The flavour of different types of vanilla varies wildly and I think is probably the single most important thing that makes a bake great. Get to know your vanilla and adjust the quantities accordingly.

It is worth paying the extra for a good one.I have found most supermarket and cheaper big brands a false economy, as they either don’t taste good, or are so dilute you need to use loads to get any intensity of flavour.

My current favourite, which I have been using happily for well over 5 years, is Taylor and Colledge Vanilla Bean Paste (they also do bottled extract and pods).

How to get ripe bananas

You need very ripe bananas for this recipe, preferably with a black skin.

You can either just leave them for a week or so to ripen (I am not convinced that the paper bag trick works) or let them get a bit ripe, peel and then freeze them. This softens but does not sweeten them.

I went to a local convenience store which has a less than perfect selection of fresh produce (somewhere where you would never usually buy anything fresh) and found two perfectly overripe bananas, which they gave to me!

So if you want ripe bananas and don’t want to have to wait, it is worth shopping around.

How to make banana bread – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Preheat the oven to Gas Mark 3/ 160–170°C/ 325°F, and line a 2lb (about 21cm / 8″ long) loaf tin with baking paper.

Put the butter in a microwave-proof jug or bowl, and melt it in short bursts. You want to melt but not heat the butter, so go gently.

Step Two – Break up the bananas into the jug. Then mash them against the side of the jug with a fork and mix in.

Step Three – Add the egg, vanilla and sugar. Mix in well. There will be lumps and this is OK. You don’t need a very smooth batter and you want some identifiable pieces of banana.

Step Four – Add the flour and baking soda. Beat it in to form a batter. Again, there will be some lumps and this is fine.

See Also

Our Best Banana Bread RecipeSix-Banana Banana BreadSimple 6-Ingredient Banana Bread (With Shortening)Sugar Free Banana Bread (Diabetic-Friendly)

Step Five – Transfer the batter to a loaf tin lined with baking parchment. Bake in the oven for around 50 minute until risen and golden.

You can check if the cake is done by gently pressing down the top. I find that the co*cktail stick test is not that reliable as this is a dense sticky cake, so the stick will come out with some cooked batter stuck to it, but not a crumb.

Step Six – Allow to cool before slicing and serving.

Serving suggestion

This banana bread is perfect with your mid morning or mid afternoon coffee, at tea time, supper time or for breakfast, Australian style. Enjoy it as it comes or toast it and spread with a little butter.

For an easy family-friendly pudding, serve it warm with custard.

Variations

• Add a few raisins or sultanas to the mix.

• Add some chocolate drops or chopped chocolate

• Add some chopped walnuts

• Use a pinch of your favourite sweet spice mix for an earthier banana bread.

Storage

Store in a sealable cake tin and use within 5 days.

Freezer – You can freeze your banana bread but if you do, use it within 48 hours once defrosted.

Hints and tips

• Melt the butter carefully. You don’t want hot butter or your egg will cook in the heat before it is combined with the other ingredients. if it gets too hot add in the sugar then the egg after.

• You want properly ripe, blackening soft bananas here. If they are not properly ripe then add a little more sugar.

FAQs

More loaf cake recipes

• Vegan tea loaf – a wholesome and delicious fruit cake

• Sticky orange marmalade loaf cake – indulgent but easy

• Lemon and berry yogurt loaf cake – light and full of flavour

• More cake recipes