Easy, 1-Bowl Banana Bread

To me, there are certain smells that go hand-in-hand with the start of autumn – wet leaves (yes, we live in Vancouver), anything related to apples and cinnamon, and banana bread. Sometimes I feel like I hoard blackened bananas in the freezer all summer, just to make sure I have enough to bake up a loaf when the weather starts to turn.

Everyone needs an easy, go-to banana bread recipe, preferably one that uses one bowl and one utensil, in order to minimize the washing require. This is that recipe 🙂

ClimbEatCycleRepeat.com | Easy banana-bread

This banana bread will happily take any substitution you throw at it. A mix of whole wheat and all-purpose flour? No problem. Chocolate or nuts or flakes of coconut or a dollop of peanut butter? You’re the boss. A little less oil and a little more banana? Why not!

ClimbEatCycleRepeat.com | Easy banana-bread

I feel like banana bread is one of those quick breads that’s difficult to mess up. As long as you use a decent amount of those glorious black bananas, the bread always stays nice and moist and is really the perfect anytime food. There’s a few things that this banana bread does not have: one is a whack-load of added sugar (over-ripe bananas are sweet enough on their own, so there’s no need to go overboard on the added sugar); the second is an excess amount of oil. Have you ever had a piece of banana bread (probably at a chain coffee-house) that requires a wet napkin to get all the oil off your fingers after eating it? Again, that’s the benefit of those wonderful black bananas – they will provide all the moisture the bread needs!

ClimbEatCycleRepeat.com | Easy banana-bread

I suggest baking this in the evening, then slicing up a nice thick piece to tuck into your lunch bag the next day, for a mid-morning coffee break. Your colleagues will be jealous 😉


5.0 from 1 reviews
Easy Banana Bread
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
You need only 1 bowl, 1 whisk and 1 loaf pan to make this easy banana bread!
  • 3 very ripe medium bananas
  • ½ cup packed brown sugar
  • 2 large eggs
  • 2 tbsp melted coconut oil (or butter or other neutral oil)
  • 1 tsp vanilla
  • 180 g (1½ cups) flour (all-purpose, spelt, whole wheat, a combo)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • ¼ cup dark chocolate chips (optional)
  • ¼ cup chopped, toasted walnut pieces (optional)
  1. Pre-heat the oven to 350 F and line a 8 x 4-inch loaf pan with parchment paper.
  2. In a large bowl, mix together the very ripe banana, brown sugar, egg, coconut oil and vanilla.
  3. Add in the flour, baking soda, cinnamon and salt. Gently mix until almost all of the flour is incorporated.
  4. Add in the chocolate chips and walnuts, if using, and gently mix until just combined.
  5. Pour the batter into the parchment-lined loaf pan. Bake for 50 to 60 minutes, rotating half-way through the baking time, until the loaf is golden brown on top and a toothpick inserted into the centre comes out clean.
  6. Let the loaf pan cool on a rack for a few minutes before removing the banana bread from the pan, to cool on the rack completely.
This banana bread freezes really well. Slice up the loaf before placing it into a freezer bag, in order to make it easier to eat one slice at a time!

ClimbEatCycleRepeat.com | Easy banana-bread


  1. I love all of your photos. I plan on making this soon and I know for sure that I won’t be leaving out the chocolate chips. I’ll let you know how it turns out 🙂

    1. Thanks for the complement! It’s always a work in progress. And I agree. I think chocolate chips are a necessity in banana bread ? Hopefully this will fuel you in all your awesome treks!

      1. I made it and it was great! Everyone at home is so in love with it that I don’t have anymore to take on my treks haha. Want to know something funny, though? I totally forgot the chocolate chips (face palm).

        1. That’s awesome! It’s such a great packable snack, hey? Hopefully you’ve got another stash of black bananas in the freezer. You gotta do the choc chips!! 😉

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