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Cozy One-Bowl Banana Bread for Perfect Fall Baking

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This one-bowl banana bread is the ultimate fall comfort food—moist, tender, and filled with warm cinnamon and vanilla. It’s easy to make with simple pantry ingredients and tastes like a cozy autumn afternoon.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups or 340g)
  • ⅓ cup (75g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) plain Greek yogurt
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ⅓ cup (50g) chocolate chips (optional)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease your 9×5-inch loaf pan with butter or line it with parchment paper, leaving some overhang on the long sides for easy lifting.
  2. In your large mixing bowl, mash the three ripe bananas with a fork or potato masher until smooth. You want a few small lumps for texture, but mostly a consistent puree. It should measure about 1 ½ cups.
  3. To the mashed bananas, add the melted butter, granulated sugar, egg, vanilla extract, and Greek yogurt. Stir with your wooden spoon or spatula until everything is well combined. The mixture should look creamy and pale yellow. Don’t overmix—just until it’s smooth.
  4. Sprinkle the flour, baking soda, salt, cinnamon, and nutmeg over the wet mixture. Stir gently, folding the flour into the wet ingredients. Stop as soon as you no longer see streaks of flour. A few small lumps are okay. Overmixing will make the bread tough.
  5. If you’re using walnuts, pecans, or chocolate chips, gently fold them in now with a few strokes. Don’t stir vigorously—you want them distributed evenly without deflating the batter.
  6. Pour the batter into the prepared pan. Use your spatula to scrape every last bit into the pan. Smooth the top gently. If you want a fancy look, sprinkle a few extra walnuts or a pinch of cinnamon sugar on top.
  7. Bake for 50-60 minutes. Place the pan in the preheated oven. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and cracked. Start checking at 50 minutes—ovens vary.
  8. Cool in the pan for 10 minutes. Set the pan on a cooling rack. Let it rest for 10 minutes. This allows the bread to set and makes it easier to remove.
  9. Transfer to the cooling rack. Lift the bread out using the parchment overhang, or carefully turn it out onto the rack. Let it cool completely before slicing—about 1 hour. I know it’s hard to wait, but slicing too early will make it crumble.

Notes

Use very ripe bananas (almost black) for the best sweetness and moisture. Don’t overmix the batter to avoid dense bread. Let the bread cool completely before slicing for clean slices. The flavors deepen after a day, making the second-day slice even better.

Nutrition

Keywords: banana bread, fall baking, one-bowl recipe, moist banana bread, easy banana bread, cinnamon banana bread

Find it online: https://recipebelle.com/cozy-one-bowl-banana-bread-for-perfect-fall-baking/