Blender Banana Bread
A quick and easy banana bread recipe made entirely in the blender. This method creates a smooth, airy batter and results in a moist, bakery-quality loaf with minimal cleanup. Perfect for using up ripe bananas and ready in just minutes of prep time.
Equipment
- blender for blending wet ingredients
- Mixing bowl for dry ingredients
- spatula for folding batter
- 9×5-inch loaf pan
- parchment paper
- Oven
Ingredients
- 2–3 very ripe bananas (270–300 g)
- 2 large eggs, room temperature
- 1/3 cup neutral oil (vegetable, avocado, or melted coconut)
- 1/4 cup milk (dairy or non-dairy)
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
- 1 cup chocolate chips, chopped nuts, or dried fruit (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper with overhang for easy removal.
- Add bananas, eggs, oil, milk, maple syrup, and vanilla to blender in order. Blend on high for 15–20 seconds until smooth.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- Pour blended mixture into the dry ingredients. Fold gently with a spatula until flour disappears. Do not overmix.
- Fold in chocolate chips, nuts, or dried fruit if desired.
- Pour batter into prepared loaf pan. Bake 50–60 minutes until toothpick comes out clean or with moist crumbs.
Notes
Do not add flour to the blender—always fold it in by hand to prevent a gummy texture. Use room temperature ingredients and limit blending to 15–20 seconds for best results. Customize with mix-ins like chocolate chips, nuts, or dried fruit for variety.