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Perfect One-Bowl Banana Bread: Easy Walnut Recipe

one-bowl banana bread with walnuts - featured image
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This one-bowl banana bread with walnuts is moist, tender, and packed with banana flavor. It comes together in about 10 minutes of active prep and uses simple ingredients for a crowd-pleasing treat.

Ingredients

Scale
  • 3 medium overripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup chopped walnuts, toasted if desired

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease parchment.
  2. In a small skillet over medium heat, melt butter. Swirl occasionally until it turns golden amber and smells nutty, about 4-5 minutes. Immediately pour into a large mixing bowl to cool slightly.
  3. Mash bananas with a fork until mostly smooth (a few lumps are fine). Set aside.
  4. To the bowl with browned butter, add granulated sugar and brown sugar. Whisk until combined. Add eggs, Greek yogurt, and vanilla extract. Whisk until smooth and glossy.
  5. Fold in mashed bananas gently. Batter may look slightly curdled.
  6. In a separate small bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
  7. Add dry ingredients to wet ingredients in two additions, folding gently with a spatula after each. Mix just until no streaks of flour remain.
  8. Reserve 2 tablespoons of walnuts for topping. Gently fold remaining walnuts into batter.
  9. Pour batter into prepared loaf pan. Spread evenly. Sprinkle reserved walnuts on top, pressing gently into batter.
  10. Bake on middle rack for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  11. Cool in pan for 15 minutes. Lift out using parchment overhang and transfer to a cooling rack. Cool completely before slicing.

Notes

For best flavor, use heavily spotted bananas. Brown the butter for a nutty depth. Do not overmix once flour is added. Test doneness in three places. Bread keeps at room temperature for up to 4 days or freezes for up to 3 months.

Nutrition

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

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