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One-Bowl Banana Bread with Walnuts (Easy, No Mixer!)

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This one-bowl banana bread with walnuts is proof that you don’t need fancy equipment or a ton of time to bake something truly satisfying. It’s the kind of recipe that becomes a regular in your rotation because it’s so easy to remember and even easier to execute.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups / 340g)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ¾ cup (85g) walnut halves or pieces, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with a strip of parchment paper, leaving some overhang on the two long sides. Lightly grease the exposed sides with butter or non-stick spray.
  2. In your large mixing bowl, add the three ripe bananas. Mash them with a fork or potato masher until they’re mostly smooth with a few small lumps.
  3. Pour the slightly cooled melted butter over the mashed bananas. Add the granulated sugar. Stir with your wooden spoon or whisk until combined.
  4. Crack the two room-temperature eggs into the bowl. Add the teaspoon of vanilla extract. Whisk or stir vigorously until the eggs are fully incorporated and the batter is smooth.
  5. Sprinkle the flour, baking soda, salt, and cinnamon (if using) over the wet mixture. Stir gently with your spoon, folding the flour into the wet ingredients. Stop as soon as you no longer see streaks of flour.
  6. Add the chopped walnuts to the batter. Fold them in with just a few strokes. Reserve a handful to sprinkle on top if desired.
  7. Scrape the batter into your prepared loaf pan. Spread it evenly. Sprinkle the reserved walnuts on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent the loaf loosely with aluminum foil.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the loaf out of the pan and transfer it directly to the rack to cool completely. Wait at least 30 minutes before slicing.

Notes

Don’t over-mix the batter to avoid tough bread. Use very ripe bananas with brown spots for best sweetness and texture. Weigh flour for accuracy if possible. Room temperature eggs prevent the melted butter from solidifying. Check for doneness starting at 50 minutes. The bread gets more moist on day two.

Nutrition

Keywords: banana bread, one bowl, easy, no mixer, walnuts, quick bread, moist banana bread

Find it online: https://evabake.com/one-bowl-banana-bread-with-walnuts-easy-no-mixer/