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Easy One-Bowl Banana Walnut Bread Recipe

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This incredibly moist and tender banana walnut bread comes together in one bowl with simple pantry staples. It’s the perfect way to use overripe bananas and creates a comforting, crowd-pleasing treat that’s ideal for breakfast, snack, or dessert.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 to 1 1/4 cups)
  • 1/3 cup unsalted butter, melted
  • 3/4 cup granulated sugar (can reduce to 1/2 cup if bananas are very sweet)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure vanilla recommended)
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup walnuts, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. For easy removal, line with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining.
  3. Pour in the melted butter and stir until combined. Ensure the butter is warm but not hot.
  4. Add the sugar, egg, and vanilla extract. Whisk until smooth and well combined, about 20-30 seconds.
  5. Sprinkle the baking soda and salt over the wet mixture and stir to combine.
  6. Gently fold in the flour using a folding motion, mixing just until no dry flour remains. Do not overmix; a few streaks of flour are okay.
  7. Gently fold in the chopped walnuts until evenly distributed.
  8. Pour the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles. Optionally, sprinkle extra walnuts on top.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  10. Cool the bread in the pan on a wire rack for 10 minutes. Then, using the parchment paper, lift the bread out and transfer to the rack to cool completely before slicing.

Notes

For best flavor, use very ripe bananas with brown spots. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better the next day as flavors meld. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

Keywords: banana bread, banana walnut bread, easy banana bread, one bowl banana bread, moist banana bread, quick bread, bake sale recipe

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