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Classic Southern Banana Bread: Easy No-Mixer Recipe

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This classic Southern banana bread is made without a mixer, using simple ingredients and a gentle hand-mixing method for a tender, moist crumb. It’s the perfect quick bread for busy mornings and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1½ cups)
  • ⅓ cup unsalted butter, melted (75 grams)
  • ¾ cup granulated sugar (150 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour (190 grams)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional but recommended)
  • ½ cup chopped pecans or walnuts (optional)
  • ½ cup chocolate chips (optional)
  • ¼ cup shredded coconut (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or cooking spray. For extra insurance, line it with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Mash the bananas: Place three ripe bananas in a large mixing bowl. Using a fork or potato masher, mash them until mostly smooth with a few small lumps remaining.
  3. Add the melted butter: Pour the melted butter over the mashed bananas and stir with a wooden spoon until combined. Let cool for a minute if needed.
  4. Mix in the sugar, egg, and vanilla: Add the granulated sugar and stir until well incorporated. Then add the room-temperature egg and vanilla extract. Stir until smooth and glossy.
  5. Combine the dry ingredients separately: In a small bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
  6. Fold the dry ingredients into the wet ingredients: Add the flour mixture to the banana mixture. Use a gentle folding motion until just combined. Do not overmix.
  7. Fold in any add-ins: If using pecans, chocolate chips, or coconut, gently fold them in now. Reserve a handful to sprinkle on top if desired.
  8. Pour the batter into the prepared pan. Smooth the top with a spatula. Sprinkle reserved add-ins on top if using.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after about 40 minutes.
  10. Cool in the pan for 10 minutes, then use the parchment paper to lift the bread out of the pan. Transfer to a cooling rack to cool completely, at least 1 hour.

Notes

For best results, use very ripe bananas with brown spots. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. Banana bread tastes even better the next day. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: banana bread, Southern banana bread, easy banana bread, no mixer banana bread, classic banana bread, moist banana bread

Find it online: https://yumbelle.com/classic-southern-banana-bread-easy-no-mixer-recipe/