• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Work With Me
    • Contact
  • Healthy Home

EverydayMaven™

Whole Food, Half the Time

  • Facebook
  • Instagram
  • Pinterest
  • Recipe Index
  • Gluten Free
  • Dairy Free
  • Whole30
  • 30 Minute Meals
  • Soups, Stews, + Chili
You are here: Home / Course / Dessert / Two Bowl Banana Bread

Published August 5, 2020. By Alyssa Brantley 6 Comments

Two Bowl Banana Bread

  • Share
  • Yum
  • Tweet
  • Email
Jump to Recipe Print Recipe
collage of banana bread images with text for pinterest
close up of banana bread

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! Recipe created in partnership with Bob’s Red Mill.

sliced banana bread loaf with stack of slices on a cutting board

I know that there are about 1,703,878,293 banana bread recipes out there, but I am telling you right now, this is the only one you need.

I most definitely consider myself a banana bread connoisseur. Growing up, I never wanted a traditional birthday cake. For me, it was always banana bread or banana cake. Period. End of story. It had to be amazing. My Mom always made the most delicious banana bread and banana cake. Sadly, somehow, over the years, she lost her treasured recipe.

When the quarantine started, I decided to take on the challenge of creating the ultimate banana bread recipe. One that was easy (hello two bowls and no mixer needed), that had a true banana flavor, and that was reminiscent of the version my Mom made growing up.

I tested dozens of recipes (if you follow my Instagram stories then you saw all kinds of banana bread recipes happening week after week) and after many successes and failures, I finally created this recipe.

A banana bread that is easy, has a deep banana flavor, a terrific texture, and freezes and reheats perfectly!

loaf pan, melted butter and mashed bananas to make banana bread

As part of my ongoing partnership with Bob’s Red Mill, I decided to test this banana bread using a variety of Bob’s Red Mill flours to offer you both a gluten version and a gluten-free version.

I’m proud to tell you that the ONLY difference between the two is the flour. No other special ingredients or tweaks of any kind. I included side by side photos (the gluten-free version is on the left in the photos below) so you can see the rise difference, texture, and size so you know what to expect when making this recipe!

Banana Bread Ingredients

ingredients to make two bowl banana bread recipe

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

gluten free and all-purpose flour banana bread side by side to show height difference

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 batter with chocolate and nuts about to go in the oven

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.

two loaves of banana bread sliced for comparison

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
close of of banana bread sliced to see the inside
Print
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.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

More Banana Recipes:

Campfire Baked Bananas

Mini Maple Pecan Banana Muffins

Frozen Banana-Caramel Bites {Paleo, Vegan}

sliced banana bread with a serrated knife and linen

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.

Filed Under: Breakfast, By Diet, By Occasion, Course, Dessert, Easter, Fall, Family Friendly, Freezer Meals, Fruit, Gluten Free, Grains, Kid Friendly, Party Food, Potluck + Picnic, Season, Special Ingredients, Spring, Summer, Winter

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Nick says

    September 7, 2020 at 4:04 pm

    Thank you for this recipe! I made it with sunflower seeds and white chocolate Chips . It is by far the best banana bread banana bread I have ever tasted.

    Reply
    • Alyssa Brantley says

      September 16, 2020 at 9:42 am

      Thanks Nick!! What a great compliment and I love the idea of white chocolate chips – I am most definitely trying that next!

      Reply
  2. Kristine says

    August 13, 2020 at 11:44 am

    Very delicious with the 1:1 gf flour! Thanks!!!

    Reply
    • Alyssa Brantley says

      August 14, 2020 at 12:35 pm

      Yay! So happy to hear it Kristine!

      Reply
  3. Kelly says

    August 13, 2020 at 11:43 am

    5 stars for sure! We made this twice already – both times with chocolate and candied pecans. We are currently ripening bananas for our next loaf!

    Reply
    • Alyssa Brantley says

      August 14, 2020 at 12:35 pm

      Candied Pecans?? What!? I neeeeeeed to do this.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Notify me of followup comments via e-mail. You can also subscribe without commenting.

Primary Sidebar

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

  • 30 minmeal
  • Dairy free
  • Egg free
  • Gluten free
  • Grain free
  • Nut free
  • Low carb
  • Nut free
  • Paleo
  • Primal
  • Primal
  • Shellfish
  • Vegan
  • Vegetarian
  • Whole 30

Comforting Soups

large round green pot with soup and a green kitchen towel

Italian Sausage and Cabbage Soup

white bowl of turkey barley soup with colorful autumn linen and wood spoon

Turkey Barley Soup

large pot of turmeric chicken soup with ladle in it ready to serve

Turmeric Chicken Noodle Soup

bowl of cooked lentil soup with brown wood spoon

Crockpot Lentil Soup

Turkey Black Bean Chili

two bowls of butternut squash chili with wood spoons and an orange napkin

Butternut Squash Chili

Reader Favorites

jar of ghee with a blue and yellow linen on a wood cutting board

How to Make Ghee

cooked cabbage steaks on a baking sheet

Garlic Rubbed Roasted Cabbage Steaks

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables

Instant Pot Hummus

white plate with cooked cube steak topped with chopped parsley

How To Cook Cube Steak

close up overhead shot of cooked old bay shrimp topped with extra old bay seasoning with wood bowl filled with cocktail sauce

Old Bay Shrimp

maple glazed smoked ham on a large serving platter

How To Cook A Smoked Ham

Philly Cheese steak Sandwich cut in half and stacked on top of eachother

Authentic Philly Cheese Steak Recipe

Buffalo Chicken Salad from www.EverydayMaven.com

Buffalo Chicken Salad

platter of cooked wild salmon with red curry sauce, lime and sliced scallions

5 Ingredient Red Curry Salmon

close up of white serving bowl with arugula salad

Arugula Salad with Lemon Balsamic Dressing

Categories

Healthy 30 Minute Meals

Lightened Up Desserts

Healthy Snacks for Kids

Footer

About Everyday Maven

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

Easy Instant Pot Recipes

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables
bowl of cooked instant pot rice with star anise on top in front of instant pot
white plate with bed of mixed greens, cooked salmon topped with sliced lemon and ball of white rice topped with spinach seasoning. balsamic dressing drizzled on top of salmon and salad

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2021 EverydayMaven™ | Privacy Policy