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Classic One-Bowl Banana Bread with Walnuts

one-bowl banana bread with walnuts - featured image
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This classic one-bowl banana bread with walnuts features a beautifully crackled top, tender crumb, and crunchy walnuts in every bite. Made with simple pantry ingredients and no mixer required, it’s the perfect comfort food for using up overripe bananas.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 3 medium ripe bananas, mashed (about 1 1/2 cups or 340g)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (120g) walnuts, chopped (divided: 3/4 cup for batter, 1/4 cup for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, melt the butter in the microwave in 20-second bursts. Let cool slightly.
  3. Stir in the sugar with a fork until combined.
  4. Add the eggs and stir vigorously until smooth and slightly lighter in color, about 30 seconds.
  5. Add the mashed bananas and stir until mostly smooth with a few small chunks.
  6. Stir in the vanilla extract.
  7. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Stir just until the flour disappears (a few streaks of flour are okay). Do not overmix.
  8. Fold in 3/4 cup of the chopped walnuts gently.
  9. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining 1/4 cup walnuts on top, pressing them in slightly.
  10. Bake for 55-65 minutes. At 50 minutes, start checking by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done.
  11. Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer to a wire rack. Cool completely before slicing.

Notes

For best results, use heavily spotted (almost black) bananas for maximum sweetness and flavor. Toast the walnuts in a dry pan for 3-4 minutes before using to enhance their flavor. Do not overmix the batter to keep the bread tender. Let the bread cool completely before slicing to prevent it from falling apart. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, walnut banana bread, one bowl banana bread, easy banana bread, classic banana bread, crackled top banana bread

Find it online: https://flurpchef.com/classic-one-bowl-banana-bread-with-walnuts/