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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!
Preheat oven to 350F.
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!
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.
Peel and mash banaans until you get 2 packed cups. Measureand set aside.
If you are using nuts, roughly chop and set aside.
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.
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.
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.
Stir in chopped nuts and chocolate (if using).
Pour the batter into the greased loaf pan. Decorate the top if desired.
Place in a preheated oven on the center rack. Bake undisturbed for 75 minutes or until a tester comes out clean (from the middle).
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!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.