Easy one-bowl banana bread recipe

The food processor does all the work for this speedy banana bread.

By The Good Housekeeping Cookery TeamUpdated: 02 June 2025

We've taken an already easy bake and made it even simpler, thanks to the handy food processor. Adding a sliced banana on top is a really effortless way to elevate the decoration. Make sure you use really ripe bananas, as they'll have much more flavour. Add a drizzle of melted white chocolate to serve, if you like.

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Yields:

8 serving(s)

Prep Time:

5 mins

Cook Time:

1 hr

Total Time:

1 hr 5 mins

Ingredients

125 ml
sunflower oil, plus extra to grease
200 g
caster sugar
2
large eggs
1 tsp.
vanilla extract
3
mashed ripe bananas, plus one extra for decoration
175 g
plain flour
1 tsp.
bicarbonate of soda
1/2 tsp.
cinnamon

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with baking parchment.
2. Step 2
  In a food processor, pulse all ingredients until just combined. Scrape into the prepared loaf tin, smooth to level and lay the sliced banana on top.
3. Step 3
  Bake for 1hr until deep golden brown. Leave to cool completely in the tin before serving in slices.

Store in an airtight container at room temperature for up to 3 days.

Chocolate chips and roughly chopped nuts would also be delicious additions, stir into the batter after whizzing.

For a little twist, try our tahini banana bread.

If you like this recipe, try our Nutella banana bread.

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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