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Best Easy One-Bowl Banana Bread with Walnuts

one-bowl banana bread with walnuts - featured image
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This one-bowl banana bread with walnuts is the easiest, most reliable recipe you’ll ever make. It comes together with a fork in a single bowl, no mixer needed, and delivers a tender, moist loaf with crunchy walnuts every time.

Ingredients

Scale
  • 3 large very ripe bananas (about 1 ½ cups mashed)
  • ½ cup (113 grams) unsalted butter, melted and slightly cooled
  • ¾ cup (150 grams) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (60 grams) walnuts, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides. Lightly spray the inside with non-stick cooking spray.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps (about 1 ½ cups).
  3. Pour the melted butter over the mashed bananas and stir with a fork until combined.
  4. Add the sugar and mix until fully incorporated. The mixture will become smoother and slightly glossy.
  5. Add the egg and vanilla extract. Stir vigorously until the egg is completely mixed in. The batter should look uniform and slightly thick.
  6. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with a fork or spatula just until the flour disappears. Do not over-mix. The batter will be thick and a little lumpy.
  7. Fold in the chopped walnuts with a few gentle strokes. Reserve a handful to sprinkle on top if desired.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too fast after 40 minutes, tent loosely with aluminum foil.
  10. Cool in the pan on a wire rack for 10 minutes.
  11. Use the parchment overhang to lift the bread out of the pan and onto the wire rack. Cool completely before slicing, about 1 hour.

Notes

For best results, use very ripe (spotty) bananas. Do not over-mix once flour is added. Toasting the walnuts in a dry skillet for 3-4 minutes enhances their flavor. Let the bread cool completely before slicing to avoid crumbling. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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