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Classic One-Bowl Banana Bread with Walnuts: Easy & Moist

one-bowl banana bread with walnuts - featured image
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This one-bowl banana bread with walnuts is incredibly moist, tender, and easy to make. It’s the perfect crowd-pleaser for brunch, potlucks, or a simple weekday treat, using simple ingredients and minimal cleanup.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • ⅓ cup vegetable oil (or canola/avocado oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ¾ cup chopped walnuts (toasted if desired)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps (about 1 ½ cups).
  3. Add the granulated sugar, brown sugar, and vegetable oil to the mashed bananas. Stir with a spatula until well combined (mixture will look grainy).
  4. Add the eggs and vanilla extract. Stir until fully incorporated and the batter is smooth and glossy (about 30 seconds).
  5. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Stir gently until just combined—do not over-mix. A few small lumps are fine.
  6. Fold in the chopped walnuts with a few gentle strokes. Reserve a handful to sprinkle on top if desired.
  7. Pour the batter into the prepared loaf pan and spread evenly. If using, sprinkle reserved walnuts on top and press in slightly.
  8. 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 foil for the last 15 minutes.
  9. Cool in the pan for 10 minutes on a cooling rack.
  10. Lift the bread out using the parchment overhang and transfer to the cooling rack. Cool completely before slicing (about 1 hour).

Notes

Use very ripe bananas (brown spots or black skins) for best flavor and moisture. Toast walnuts at 350°F for 5-7 minutes for deeper flavor. Do not open the oven door for the first 40 minutes to prevent sinking. For best texture, let cool completely before slicing. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://willarecipes.com/classic-one-bowl-banana-bread-with-walnuts-easy-and-moist/