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Moist One-Bowl Banana Walnut Bread

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This moist one-bowl banana walnut bread is the perfect easy homemade recipe. Made with ripe bananas, toasted walnuts, and simple pantry ingredients, it delivers a tender, nutty loaf that tastes like a warm hug.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • 1 ¾ cups all-purpose flour (210g)
  • ½ cup granulated sugar (100g)
  • ½ cup light brown sugar (100g, packed)
  • ½ cup unsalted butter (113g, melted and slightly cooled)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup walnuts (120g, roughly chopped and toasted)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving an overhang on the two long sides. Set aside.
  2. Spread the chopped walnuts on a baking sheet in a single layer. Toast in the preheated oven for 5-7 minutes, shaking the pan halfway through, until fragrant and slightly darker. Let cool completely.
  3. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps (about 1 ½ cups).
  4. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  5. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Stir gently with a spatula or wooden spoon until just combined—do not over-mix. A few small lumps are fine.
  6. Fold in the cooled toasted walnuts with 4-5 gentle strokes until evenly distributed.
  7. Pour the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter 2-3 times to release air bubbles.
  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 after 40 minutes, tent loosely with aluminum foil.
  9. Remove from the oven and place the pan on a cooling rack. Cool in the pan for 15 minutes, then lift the bread out using the parchment handles and transfer to the rack to cool completely (about 1 to 1 ½ hours) before slicing.

Notes

Use overripe bananas (heavily spotted or black) for best sweetness and moisture. Do not over-mix the batter once flour is added to avoid a tough loaf. Toasting the walnuts is essential for flavor. Let the bread cool completely before slicing to prevent a gummy texture. The bread tastes even better on the second day as flavors meld.

Nutrition

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

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