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The Best One-Bowl Banana Bread with Walnuts

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This one-bowl banana bread with walnuts is incredibly moist, tender, and packed with nutty flavor. It comes together in a single bowl with minimal cleanup, making it the perfect quick bread for any occasion.

Ingredients

Scale
  • 3 medium very ripe bananas (about 1 ½ cups mashed)
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (85g) walnuts, chopped and toasted

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides. Lightly grease exposed ends with butter or nonstick spray.
  2. Mash the bananas directly in a large mixing bowl with a fork or potato masher until mostly smooth with a few small lumps remaining (about 1 ½ cups).
  3. Add melted butter and sugar to the bananas; stir until combined. The mixture will look slightly grainy.
  4. Mix in the egg and vanilla extract until fully incorporated and the batter is smooth and glossy. Scrape the bottom of the bowl.
  5. Sprinkle flour, baking soda, salt, and cinnamon over the wet mixture. Fold gently with a spatula using broad strokes from the bottom up until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  6. Fold in the toasted walnuts with three or four turns of the spatula. Reserve a small handful for topping if desired.
  7. Scrape batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using. Tap the pan gently on the counter twice to release air bubbles.
  8. Bake for 55-65 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 40 minutes.
  9. Cool in the pan on a cooling rack for 15 minutes.
  10. Use parchment overhang to lift bread out of the pan. Transfer to cooling rack and cool completely before slicing, at least 1 hour.

Notes

Use overripe bananas with spotty brown peels for best sweetness and moisture. Measure flour correctly by spooning into the cup and leveling off. Do not overmix the batter once flour is added. Let the bread cool completely before slicing to avoid gummy texture. Toast walnuts for maximum flavor.

Nutrition

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

Find it online: https://dinadishes.com/the-best-one-bowl-banana-bread-with-walnuts/