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Easy Banana Bread with Toasted Walnuts – Perfect No-Mixer Recipe

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This no-mixer banana bread with toasted walnuts is incredibly moist, tender, and packed with nutty flavor. Made with simple pantry ingredients and mixed by hand, it’s the perfect comfort food for breakfast, snacks, or dessert.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 1/2 cups)
  • 1/3 cup unsalted butter, melted and cooled slightly
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup walnut halves or pieces, toasted and roughly chopped
  • Pinch of salt for walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spread walnuts on a small baking sheet and toast for 6-8 minutes until fragrant. Let cool completely, then roughly chop.
  2. In a large bowl, mash bananas with a fork or potato masher until smooth with a few small lumps.
  3. Add melted butter and sugar to the bananas; stir until well combined and glossy.
  4. Mix in the egg and vanilla extract until fully incorporated and smooth.
  5. In a separate small bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
  6. Add dry ingredients to wet ingredients; fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  7. Fold in most of the toasted walnuts, reserving about 2 tablespoons for the top.
  8. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Pour batter into pan and spread evenly. Sprinkle reserved walnuts on top, pressing in slightly.
  9. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  10. Cool in pan for 10 minutes, then lift out using parchment and transfer to a wire rack to cool completely (about 1 hour) before slicing.

Notes

Use very ripe (brown-spotted) bananas for best sweetness and moisture. Toasting walnuts before adding is crucial for crunch. Do not overmix batter to keep bread tender. Let bread cool completely before slicing to avoid crumbling. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: banana bread, easy banana bread, no mixer banana bread, toasted walnut banana bread, moist banana bread, homemade banana bread

Find it online: https://prismtaste.com/easy-banana-bread-with-toasted-walnuts-perfect-no-mixer-recipe/