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Best Easy One-Bowl Banana Walnut Bread Recipe

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This easy one-bowl banana walnut bread is incredibly tender and moist, with a perfect crunch from walnuts. It comes together in under 15 minutes with minimal cleanup, making it the perfect weeknight treat.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups or 360ml)
  • 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)
  • ¾ cup (90g) walnuts, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the long sides for easy lifting.
  2. Mash the Bananas: Peel the bananas and place them directly into your large mixing bowl. Mash them thoroughly with a fork until they’re mostly smooth with just a few small lumps remaining. You want about 1 ½ cups of mashed banana.
  3. Add the Wet Ingredients: Add the melted butter, granulated sugar, egg, and vanilla extract to the bowl with the mashed bananas. Stir everything together with your wooden spoon or spatula until well combined.
  4. Add the Dry Ingredients: Add the flour, baking soda, salt, and cinnamon directly to the bowl. Stir gently until just combined. Stop mixing as soon as you no longer see streaks of flour. A few small lumps are fine.
  5. Fold in the Walnuts: Add the chopped walnuts to the batter and fold them in with just a few strokes until evenly distributed.
  6. Transfer to the Pan: Pour the batter into your prepared loaf pan and spread it into an even layer. Tap the pan gently on the counter a few times to release any air bubbles.
  7. Bake: 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, tent the pan loosely with aluminum foil after about 40 minutes.
  8. Cool: Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper overhang and transfer it to a cooling rack. Let it cool completely before slicing—about 1 hour.

Notes

For the best flavor, use very ripe bananas with brown spots. Toast the walnuts before adding for extra crunch and flavor. Do not overmix the batter to avoid tough bread. Store wrapped tightly at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, walnut bread, one-bowl banana bread, easy banana bread, banana walnut bread, quick bread, homemade banana bread

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