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One-Bowl Banana Walnut Bread: Easy Homemade Recipe

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This one-bowl banana walnut bread is a simple, foolproof recipe that yields a tender, flavorful loaf with a crackly top and walnuts in every bite. Perfect for using up ripe bananas, it comes together in minutes with basic pantry ingredients.

Ingredients

  • Unsalted butter, ½ cup (113g), melted and slightly cooled
  • Ripe bananas, 3 medium (about 1½ cups mashed, 340g)
  • Granulated sugar, ¾ cup (150g)
  • Large eggs, 2, at room temperature
  • Vanilla extract, 1 teaspoon
  • Plain yogurt or sour cream, ¼ cup (60g)
  • All-purpose flour, 1½ cups (188g)
  • Baking soda, 1 teaspoon
  • Salt, ½ teaspoon
  • Walnuts, 1 cup (120g), roughly chopped
  • Turbinado sugar, 1 tablespoon (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray and line with parchment paper, leaving overhang on two sides.
  2. Spread the chopped walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant. Let cool completely.
  3. Peel the bananas and mash them in a large mixing bowl with a fork or potato masher until mostly smooth with a few lumps.
  4. Add the melted butter, granulated sugar, eggs, vanilla extract, and yogurt or sour cream to the bowl. Stir until well combined and smooth.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir just until the flour disappears—do not overmix. A few streaks of flour are okay.
  6. Gently fold in the toasted walnuts, reserving about ¼ cup for topping if desired. Fold until evenly distributed.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts and turbinado sugar on top.
  8. Bake for 55-65 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 with foil after 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 10 minutes, then lift it out using the parchment paper handles and transfer to the rack to cool completely.
  10. Slice with a serrated knife into 1-inch thick slices. Serve warm or at room temperature.

Notes

For best results, use very ripe bananas with brown spots. Toast walnuts before adding for deeper flavor. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on the second day.

Nutrition

Keywords: banana bread, walnut bread, one-bowl recipe, easy banana bread, homemade banana bread, crackly top banana bread

Find it online: https://clunkcook.com/one-bowl-banana-walnut-bread-easy-homemade-recipe/