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Perfect One-Bowl Banana Bread with Walnuts

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This impossibly moist, tender banana bread with crunchy walnuts comes together in one bowl with no mixer required. It’s the reliable, comforting loaf you’ll make again and again.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups)
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup (90g) chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. If you don’t have parchment, grease the pan well with butter or non-stick spray.
  2. In your large mixing bowl, add the three ripe bananas. Use a fork or a potato masher to mash them until they’re mostly smooth with a few small lumps.
  3. Pour the slightly cooled melted butter over the bananas. Add the granulated sugar. Whisk everything together until well combined and slightly glossy.
  4. Crack the two eggs into the bowl. Add the vanilla extract. Whisk vigorously until the eggs are fully incorporated and the mixture is smooth and pale yellow.
  5. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Use a spatula or wooden spoon to fold everything together gently. Stir just until you no longer see streaks of flour. A few lumps are fine.
  6. Reserve about 2 tablespoons of the chopped walnuts for the top. Gently fold the remaining walnuts into the batter with a few quick strokes.
  7. Scrape the batter into your prepared loaf pan. Use the spatula to spread it evenly. Sprinkle the reserved walnuts on top, pressing them in gently so they stick.
  8. Bake for 50-60 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  9. Place the loaf pan on a wire rack and let it cool for 15 minutes.
  10. Use the parchment paper overhang to lift the bread out of the pan. Place it directly on the wire rack to cool completely before slicing (at least 30 minutes).

Notes

For best results, use very ripe bananas (heavily speckled with brown spots). Toast the walnuts before adding for extra flavor. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better the next day.

Nutrition

Keywords: banana bread, one-bowl banana bread, banana bread with walnuts, easy banana bread, moist banana bread

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