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Perfect Banana Bread with Walnuts – Easy No Mixer Recipe

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This easy no-mixer banana bread with walnuts is moist, tender, and packed with flavor. Made with simple ingredients and a fork, it’s the perfect comfort food for any occasion.

Ingredients

Scale
  • 1/2 cup (113 grams) unsalted butter, melted
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 medium or 2 large ripe bananas, mashed (about 1 1/2 cups or 340 grams)
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup (100 grams) walnuts, roughly chopped

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 some overhang on the long sides. Lightly grease the parchment with butter or cooking spray.
  2. Melt the butter. Place the 1/2 cup of butter in a microwave-safe bowl and heat in 20-second intervals until melted. Alternatively, melt it in a small saucepan over low heat. Set aside to cool slightly.
  3. Mash the bananas. In a large bowl, add the ripe bananas and mash them with a fork until mostly smooth. A few small lumps are fine. You should have about 1 1/2 cups of mashed banana.
  4. Add the wet ingredients. To the mashed bananas, add the melted butter, granulated sugar, eggs (one at a time), and vanilla extract. Stir with a fork or whisk until well combined and smooth.
  5. Mix the dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
  6. Combine wet and dry ingredients. Pour the dry ingredients into the wet mixture. Use a spatula or fork to fold together gently, stirring just until no streaks of flour remain (about 10 to 12 strokes). Do not overmix.
  7. Fold in the walnuts. Add the chopped walnuts and fold in with a few gentle strokes. Reserve a small handful to sprinkle on top if desired.
  8. Pour the batter into the prepared pan. Spread it evenly with the back of a spoon or spatula. Sprinkle reserved walnuts on top, pressing them gently into the batter.
  9. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  10. Cool in the pan for 10 minutes. Remove the pan from the oven and place on a cooling rack.
  11. Remove and cool completely. Use the parchment paper handles to lift the bread out of the pan. Place directly on the cooling rack and let cool completely before slicing (about 1 to 2 hours).

Notes

Use very ripe bananas with lots of brown spots for best sweetness and flavor. Toast walnuts at 350°F for 5-7 minutes before adding for extra flavor. Do not overmix the batter to avoid tough bread. Let the bread cool completely before slicing to prevent crumbling. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, easy banana bread, no mixer banana bread, walnut banana bread, moist banana bread, homemade banana bread

Find it online: https://twinkletaste.com/perfect-banana-bread-with-walnuts-easy-no-mixer-recipe/