Two Bowl Banana Bread

Banana Bread Ingredients

Bowl #1

1. Bob’s Red Mill Unbleached White All-Purpose Flour OR 1:1 Gluten-Free Baking Flour
2. Baking Powder
3. Baking Soda
4. Salt
5. Cinnamon
6. Cardamom

Bowl #2

1. Melted Butter
2. Sugar
3. Eggs
4. Milk (any kind)
5. pure Vanilla extract
6. Mashed Bananas

Tips to make Banana Bread

• The single most important TIP to nail this banana bread recipe is to let your bananas ripen past the point that you think they are ripe. I am talking mostly black skin with a smell of banana that is so strong you catch a whiff when you walk by. To achieve this, I usually ripen my bananas in the pantry or on the counter in a brown paper bag (to avoid or minimize fruit flies). Another way to save some time is to find the ripest bananas possible in the store so that you get a headstart.
• Your eggs NEED to be room temperature. This is not negotiable and will dramatically impact the rise and final texture. Set them on the counter the night before or early in the AM.
• I used a glass 1.5 Quart loaf pan for the loaves pictured.
• Any type of plain, unsweetened milk will work. I have tested this recipe with almond milk, cashew milk, coconut milk, walnut milk, and cows milk. Use whatever you have on hand.
• If you use the microwave to melt the butter, allow to cool for a few minutes before combing with the remaining wet bowl ingredients so that the hot butter doesn’t begin to scramble or cook the eggs.
• The Add-In’s are optional. I have tested this banana bread recipe with sliced almonds, pecans, macadamia nuts (that was very good!), and pumpkin seeds. They all work but our family preference is chopped walnuts and dark chocolate chunks. If you only want chocolate, omit the nuts and double the chocolate. Same thing if you don’t want chocolate, omit and double the nuts. On this note, if you want to decorate the top, set aside some nuts and/or chocolate chunks to place on the bread right before it goes into the oven.
• It is difficult, but this truly needs to cool completely before you slice it to achieve the right texture. I promise you, it’s worth the wait!

Banana Bread Storage

Once baked and completely cooled, it’s time to slice up the banana bread. If you are planning on eating it over a few days, I recommend slicing as you serve it. This way, the inside will stay tender and moist. After the bread is completely cooled, I like to keep it on a cutting board with the cut side down or with a very loose tinfoil tent. Another great option is on a covered cake plate (like the kind with a dome) or in a travel cake carrier.

You do not need to refrigerate the banana bread unless it’s VERY (above 80F) warm in your kitchen.

To freeze:

Allow to bread to completely cool (for a few hours). Slice and place each slice on a baking sheet (single layer). Pop in the freezer. Once slices of banana bread are completely frozen, transfer to a freezer bag or other freezer-safe container. Defrost as needed by setting on a plate on the counter or placing in the oven (or a toaster oven) at 275F for 12 to 15 minutes.

Did you make this recipe? Please give it a star rating below!

Two Bowl Banana Bread

Prep Time: 15 mins

Cook Time: 1 hr 15 mins

Cooling Time: 2 hrs

 

Easy Banana Bread made in just two bowls. No mixer needed! This tried and true recipe was tested over 20 times and includes a comparison showing this recipe with both All-Purpose Flour and Gluten Free 1:1 Flour. Freezes and reheats great!

Course: Breakfast, Dessert

Cuisine: American

Keyword: banana bread recipe, easy banana bread recipe, gluten free banana bread, how to make banana bread, two bowl banana bread

Servings: 12 Slices

Calories: 336 kcal

Author: Alyssa Brantley

5 from 3 votes

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Ingredients

Bowl #1 (DRY)

• 2 cups Bob's Red Mill Unbleached White All-Purpose Flour OR Bob's Red Mill 1:1 Gluten-Free Baking Flour
• 2 teaspoons baking powder
• 1 teaspoon finely ground sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cardamom

Bowl #2 (WET)

• 1/2 cup melted butter (standard stick of butter)
• 1/2 cup sugar
• 2 large eggs room temperature
• 1/3 cup milk any type
• 1 teaspoon pure Vanilla extract
• 2 cups mashed super ripe bananas

Optional Add-Ins

• 3/4 cup chopped nuts walnuts, pecans, almonds, peanuts, macadamia nuts, etc.
• 3/4 cup dark chocolate chunks or chips

Other:

• 2 teaspoons butter for greasing the loaf pan

Instructions

PREP:

1. Preheat oven to 350F.

2. Grab a loaf pan and use a knob (about 2 teaspoons) of butter and grease the loaf pan until completely coated on the bottom and the inside of the pan. Don't forget the corners!

3. Melt butter. You can use the microwave (30 to 45 seconds) or a small saucepan. Either way, set aside to cool for a bit so it's not super hot when you pour it in the bowl with the eggs.

4. Peel and mash banaans until you get 2 packed cups. Measureand set aside.

5. If you are using nuts, roughly chop and set aside.

BAKE:

1. Grab two medium mixing bowls. In the first bowl, combine flour, baking powder, baking soda, salt, cinnamon and cardamom. Use a whisk or a fork to combine.

2. In the second mixing bowl, combine melted butter, sugar, eggs, milk, vanilla extract and mashed bananas. Use a whisk to combine ingredients until completely incorporated.

3. Slowly add the flour mixture from Bowl #1 into Bowl #2 (with the banana mixture). Use a spatula or whisk to mix together until just incorporated. You do not want any dry pockets of flour mixture and you also do NOT want to overmix the dough. I like to say when you see the last pocket of flour fold in, you are done.

4. Stir in chopped nuts and chocolate (if using).

5. Pour the batter into the greased loaf pan. Decorate the top if desired.

6. Place in a preheated oven on the center rack. Bake undisturbed for 75 minutes or until a tester comes out clean (from the middle).

7. Transfer loaf pan to a cooling rack and allow the banana bread to cool in the loaf pan on a cooling rack for 20 to 30 minutes. After that, turn the loaf pan over and gently tip out the banana bread. Place back on the cooling rack and allow to cool completely before slicing and serving. Enjoy!

NOTES:

• The single most important TIP to nail this banana bread recipe is to let your bananas ripen past the point that you think they are ripe. I am talking mostly black skin with a smell of banana that is so strong you catch a whiff when you walk by. To achieve this, I usually ripen my bananas in the pantry or on the counter in a brown paper bag (to avoid or minimize fruit flies). Another way to save some time is to find the ripest bananas possible in the store so that you get a headstart.
• Your eggs NEED to be room temperature. This is not negotiable and will dramatically impact the rise and final texture. Set them on the counter the night before or early in the AM.
• I used a glass 1.5 Quart loaf pan for the loaves pictured.
• Any type of plain, unsweetened milk will work. I have tested this recipe with almond milk, cashew milk, coconut milk, walnut milk, and cows milk. Use whatever you have on hand.
• If you use the microwave to melt the butter, allow to cool for a few minutes before combing with the remaining wet bowl ingredients so that the hot butter doesn't begin to scramble or cook the eggs.
• The Add-In's are optional. I have tested this banana bread recipe with sliced almonds, pecans, macadamia nuts (that was very good!), and pumpkin seeds. They all work but our family preference is chopped walnuts and dark chocolate chunks. If you only want chocolate, omit the nuts and double the chocolate. Same thing if you don't want chocolate, omit and double the nuts. 
• On this note, if you want to decorate the top, set aside some nuts and/or chocolate chunks to place on the bread right before it goes into the oven.
• It is difficult, but this truly needs to cool completely before you slice it to achieve the right texture. I promise you, it's worth the wait!
• Please note that the Nutrition Information is calculated using All-Purpose Flour and the Add-Ins. If you change any ingredient or use the Gluten-Free 1:1 Flour, the nutritional information will change.

Nutrition Facts

Two Bowl Banana Bread

Amount Per Serving (1 slice)

Calories 336 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Cholesterol 52mg17%

Sodium 335mg15%

Potassium 348mg10%

Carbohydrates 41g14%

Fiber 3g13%

Sugar 17g19%

Protein 6g12%

Vitamin A 316IU6%

Vitamin C 3mg4%

Calcium 91mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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DISCLOSURE:  This post is part of a series of posts sponsored by Bob’s Red Mill. Bob’s Red Mill has compensated me for my time to develop this recipe and share my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.