one bowl banana bread

In our home, it seems like we always have extra bananas in need of use. If they are too over ripe for a snack or to freeze for smoothies, I am more than happy to throw together a batch of banana bread. As much as I love the science of baking, for this banana bread, I love this simple recipe I have pieced together over the years, and I love it even more now that I have a pint-sized sous chef always excited to help.

one bowl banana bread

mise en place


  • 3 overripe bananas (at least has a lot of brown spots or even completely brown)
  • 1 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 of unsalted butter (one stick)
  • 1/3 cup of buttermilk*
  • 1 1/2 teaspoon of vanilla
  • 1 3/4 cup ap flour (substitute 3/4 cup for whole wheat flour if you prefer)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • optional add ins and toppings: chocolate chips, walnuts/pecans, ripe banana on top (banana as pictured- may add up to 30 minutes of bake time due to extra moisture)

suggested supplies

  • sheet pan
  • large bowl
  • measuring cups
  • saucepan
  • potato masher or whisk
  • rubber spatula
  • loaf pan
  • parchment paper
  • 2 clips: binder clips, clothespins, chip clips, etc


  1. preheat and pan: preheat oven to 325 degrees and prepare your loaf pan by greasing and making a parchment paper sling, grease the parchment as well, and hold in place with clips (see photos)
  2. brown the butter: place the butter in a medium saucepan and heat on medium high until melted. Bring to a boil, stirring occasionally, watch the butter as it boils and turns from yellow to an amber tone. Once amber toned, remove the butter from the heat.
  3. Measure all ingredients and supplies, and place them on the sheet pan. This step is especially important to me when cooking with my daughter so, we are all set up and ready to go- keeping our assembly speed fast.
  4. Place the bananas in the large bowl and mash, then add in the brown butter, applesauce, sugar, eggs, buttermilk, and vanilla. Stir/mash until incorporated.
  5. Add in your remaining dry ingredients; flour, baking soda, and salt. Stir/mash until all the flour is mixed in, scrape down the side of bowl if needed. Do not over mix. Fold in chocolate chips or nuts if desired.
  6. Pour your batter into pan and smooth with rubber spatula. Cut extra banana in half lengthwise and lightly press into top of loaf if desired.
  7. Remove clips from sides of pan and bake for 50- 60 minutes or until toothpick poked into center comes out clean or with only a few crumbs. note: if adding banana as pictured- this may add up to 30 minutes of bake time due to extra moisture.
  8. Allow to cool in pan for 30 minutes. Remove with sling. Serve warm or store in an airtight container on counter for up to 5 days.*


  • buttermilk: to have buttermilk always on hand, I buy a carton and portion it out into ziploc bags in 1 cup increments- you could also use an ice cube tray. Thaw when needed.
  • buttermilk substitute: You can make a buttermilk dupe. To make one cup of “buttermilk”: put one tablespoon of white vinegar or lemon juice in a measuring cup and fill it up the rest of the way with milk to equal one cup, stir, and leave it to sit for 5 minutes. Another option is to substitute plain yogurt for buttermilk.
  • *shelf life: if used banana on top may brown after a couple days-this preparation is best eaten within a couple days.

***this post contains affiliate links

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