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Easy No-Knead Banana Bread Ready in 1 Hour

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This easy no-knead banana bread is proof that the best recipes don’t need to be complicated. It’s forgiving, adaptable, and always delivers that perfect moist crumb and crackly top.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 cup mashed)
  • ¾ cup granulated sugar
  • ⅓ cup vegetable oil (canola or avocado oil recommended)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup optional mix-ins (chocolate chips, walnuts, or blueberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or oil, or line it with parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining (about 1 cup).
  3. Add the granulated sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
  4. In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula or wooden spoon until just combined (about 10 to 15 strokes). Do not overmix.
  6. If using, gently fold in optional mix-ins (chocolate chips, nuts, or berries).
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50 to 60 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Check at 45 minutes and tent with foil if browning too quickly.
  9. Let the bread cool in the pan on a wire rack for 10 minutes.
  10. Use the parchment paper overhang to lift the bread out of the pan. Transfer to a wire rack and cool completely before slicing (at least 30 minutes).

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature eggs for smoother batter. Let the bread cool completely before slicing for clean slices. For a crackly top, let the batter rest in the pan for 10 minutes before baking. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: banana bread, easy banana bread, no-knead banana bread, quick banana bread, moist banana bread, dairy-free banana bread

Find it online: https://siennaspoon.com/easy-no-knead-banana-bread-ready-in-1-hour/