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Wholesome Classic Banana Bread: No Mixer Needed

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This no-mixer banana bread is dense yet light, sweet but not cloying, and made with simple pantry ingredients. It’s the perfect way to use up overripe bananas for a comforting, crowd-pleasing treat.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1½ cups)
  • ⅓ cup unsalted butter, melted and slightly cooled
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional but recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the long sides for easy removal.
  2. In a large mixing bowl, mash the three ripe bananas with a fork or potato masher until mostly smooth. Leave a few small chunks—about the size of a pea—for texture.
  3. Pour the melted and slightly cooled butter over the mashed bananas. Stir until well combined.
  4. Add the granulated sugar and packed brown sugar. Stir vigorously for about 30 seconds until fully incorporated and smooth.
  5. Add the room-temperature egg and vanilla extract. Stir until the egg is fully incorporated and no streaks of white remain.
  6. In a separate small bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  7. Add the flour mixture to the banana mixture. Use a gentle folding motion—cut down through the center, scrape along the bottom, and fold over the top. Stop as soon as you no longer see streaks of flour. A few small lumps are fine.
  8. Scrape the batter into the prepared loaf pan and spread evenly. Give the pan a gentle tap on the counter to release air bubbles.
  9. Bake on the middle rack for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  10. Let the banana bread cool in the pan on a wire rack for 10 minutes.
  11. After 10 minutes, lift the bread out using the parchment paper overhang and transfer to a wire rack to cool completely. Do not slice for at least one hour.

Notes

For best results, use very ripe bananas with heavy brown speckling. Do not over-mix the batter to avoid a tough loaf. Let the bread cool completely before slicing for the best texture. The flavors deepen after a day or two.

Nutrition

Keywords: banana bread, no mixer, easy banana bread, classic banana bread, wholesome banana bread

Find it online: https://cooksyla.com/wholesome-classic-banana-bread-no-mixer-needed/