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Best One Bowl Banana Walnut Bread: Easy Recipe

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This one-bowl banana walnut bread is tender, moist, and packed with crunchy toasted walnuts. It requires no mixer, just a fork and a bowl, and comes together in about 10 minutes of active time.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups or 340g)
  • ⅓ cup (75g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • 1 cup (120g) walnut halves or pieces, toasted and chopped
  • Optional: extra walnuts for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends of the pan with butter or nonstick spray.
  2. Toast the walnuts: Spread the walnut halves or pieces on a small baking sheet. Bake for 6-8 minutes, until they smell nutty and are slightly darkened. Watch them closely—they can burn quickly. Remove from the oven and let them cool completely. Once cool, roughly chop them into small pieces. Set aside about 2 tablespoons for topping the loaf if desired.
  3. Mash the bananas: In your large mixing bowl, add the three ripe bananas. Mash them with a fork until they are mostly smooth with a few small lumps remaining. You should have about 1 ½ cups of mashed banana.
  4. Add the wet ingredients: To the mashed bananas, add the melted butter, granulated sugar, egg, and vanilla extract. Stir with your fork or a whisk until everything is well combined. The mixture should look smooth and slightly glossy.
  5. Add the dry ingredients: Sprinkle the flour, baking soda, salt, and cinnamon (if using) over the wet mixture. Stir gently with your fork or a spatula, using a folding motion. Mix only until you no longer see streaks of flour. A few small lumps are perfectly fine.
  6. Fold in the walnuts: Add the cooled, chopped walnuts to the batter. Fold them in gently with a spatula, just until evenly distributed. Do not overmix. The batter will be thick and slightly lumpy.
  7. Transfer to the pan: Scrape the batter into your prepared loaf pan. Spread it evenly with the spatula. If you saved some walnut pieces for the top, sprinkle them over the batter now, pressing them in very lightly so they stick.
  8. Bake: Place the pan in the preheated oven. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly after 40 minutes, tent the loaf loosely with aluminum foil.
  9. Cool in the pan: Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for 10-15 minutes.
  10. Remove and cool completely: Use the parchment overhang to lift the bread out of the pan and onto the cooling rack. Peel away the parchment paper. Let the bread cool completely before slicing—about 1 hour.

Notes

Use really ripe bananas for best sweetness and moisture. Do not overmix the batter. Toast the walnuts for best flavor. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better on the second day.

Nutrition

Keywords: banana bread, walnut bread, one bowl banana bread, easy banana bread, moist banana bread, banana walnut bread

Find it online: https://twinkletaste.com/best-one-bowl-banana-walnut-bread-easy-recipe/