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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 tender, perfectly moist, with a crackly top and just the right amount of crunch from the walnuts. It comes together with minimal fuss and simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 3 medium ripe bananas, mashed (heavily spotted, almost black)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light, fluffy, and pale in color (about 2-3 minutes with a mixer, or 4-5 minutes by hand).
  3. Add the eggs and vanilla extract, and mix until just combined. The batter may look a little separated.
  4. In a separate small bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Add the mashed bananas to the butter mixture and stir until incorporated. The batter will look curdled.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fold in the chopped walnuts with just a few strokes. Reserve a small handful for topping.
  7. Let the batter rest in the bowl for 5 minutes to allow the flour to hydrate and the baking soda to activate.
  8. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved walnuts on top, pressing them gently into the batter.
  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 quickly (after about 40 minutes), tent loosely with aluminum foil.
  10. Let the bread cool in the pan for 10 minutes, then use the parchment handles to lift it out and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Use the ripest bananas possible (heavily spotted, almost black). Toast walnuts at 350°F for 5-7 minutes before adding for deeper flavor. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://piperplate.com/perfect-one-bowl-banana-bread-easy-walnut-recipe/