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Homemade Banana Bread with Walnuts: Easy One Bowl Recipe

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This easy one-bowl banana bread with walnuts is moist, tender, and packed with crunchy walnuts. It’s a simple, forgiving recipe that tastes like it came from a cozy café, perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup walnuts, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or nonstick spray. For extra insurance, line it with parchment paper, leaving some overhang on the long sides.
  2. Mash the bananas. In your large mixing bowl, add the three ripe bananas. Mash them with a fork or potato masher until smooth with just a few small lumps left. You want about 1½ cups of mashed banana.
  3. Add the melted butter and sugar. Pour in the cooled melted butter and granulated sugar. Stir with your wooden spoon until well combined. The mixture should look glossy and slightly thickened. This takes about 30 seconds of gentle stirring.
  4. Add the eggs and vanilla. Crack both eggs into the bowl. Add the vanilla extract. Stir until everything is incorporated and the batter looks smooth. Don’t overmix here—just until you don’t see streaks of egg anymore.
  5. Add the dry ingredients. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Stir gently with your spoon, using a folding motion. Stop as soon as the flour disappears. A few small streaks of flour are okay—they’ll mix in as you add the walnuts.
  6. Fold in the walnuts. Add the chopped walnuts to the batter. Fold them in with just three or four strokes. You want them distributed evenly without overworking the batter. The batter should look thick and slightly lumpy.
  7. Pour into the prepared pan. Scrape the batter into your greased loaf pan. Spread it evenly with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
  8. Bake for 55-65 minutes. Place the pan in the preheated oven. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and cracked in the center. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  9. Cool in the pan for 10 minutes. Remove the pan from the oven and place it on a cooling rack. Let it sit for exactly 10 minutes. This allows the bread to set so it doesn’t fall apart when you remove it.
  10. Remove and cool completely. Run a knife around the edges if needed. Lift the bread out using the parchment paper handles. Place it directly on the cooling rack. Let it cool completely for at least 1 hour before slicing.

Notes

Use very ripe bananas (almost black with brown spots) for best sweetness and moisture. Toast walnuts at 350°F for 5-7 minutes before adding for extra flavor. Do not overmix the batter to avoid tough bread. For best results, let the bread rest overnight wrapped in plastic wrap—it tastes even better the next day. If the top browns too quickly, tent with foil after 40 minutes.

Nutrition

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

Find it online: https://cooksyla.com/homemade-banana-bread-with-walnuts-easy-one-bowl-recipe/