One-Bowl Banana Nut Bread: Easy, Moist, & Flavorful
One-Bowl Banana Nut Bread is truly one of those recipes that feels like a warm hug, a little slice of pure comfort in every single bite. I swear, the comforting aroma of it baking instantly transports me back to my grandma’s kitchen, where a golden loaf was always ready for an afternoon snack, embodying that perfect, reliable comfort, much like baking a satisfying crusty no-knead bread from scratch. My version isn’t just about capturing that classic cozy flavor; it’s about making the entire process as joyful and mess-free as the eating itself!
I remember one particularly hectic Tuesday, staring down a mountain of overripe bananas and dreading the usual post-baking cleanup. That’s when I challenged myself: could I truly create a *one-bowl* bread that didn’t compromise on flavor or that perfectly moist texture? Spoiler alert: mission accomplished! While sometimes I love exploring bold and unique flavor combinations, like the surprisingly delicious blueberry feta flatbread for a culinary adventure, there’s nothing quite like a classic done with absolute ease.
This isn’t just a recipe; it’s become my little family secret for keeping kitchen chaos at bay while still churning out the absolute best, moist banana nut bread you’ve ever had. So, let’s get baking without the fuss and bring some effortless comfort into your home!
One-Bowl Banana Nut Bread: Easy, Moist, & Flavorful
Course: BreadsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalMy ultimate One-Bowl Banana Nut Bread recipe delivers a moist, tender crumb and rich banana flavor with crunchy walnuts, all with minimal cleanup. It’s truly a kitchen adventure!
Ingredients
2-3 very ripe medium bananas, mashed (about 1 cup)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped walnuts, plus more for topping (optional)
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal. Set aside.
- In a large bowl, mash the very ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. (This is the one and only bowl!)
- Add the melted butter, granulated sugar, brown sugar, egg, and vanilla extract to the mashed bananas in the bowl. Whisk vigorously until all ingredients are well combined and smooth.
- Sprinkle the flour, baking soda, ground cinnamon, and salt directly over the wet ingredients in the same bowl. Use a spatula or wooden spoon to mix until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine and will ensure a tender bread.
- Gently fold in the chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan. If desired, sprinkle a few extra chopped walnuts on top for a pretty finish.
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
- Let the banana bread cool in the pan for 10 minutes on a wire rack before carefully inverting it onto the rack to cool completely. This prevents it from becoming soggy.
- Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
- The Banana Secret: Don’t be afraid of *really* ripe bananas! The browner and spottier, the better. They add natural sweetness and an intense banana flavor that’s crucial for a truly delicious, moist bread. Green or firm bananas just won’t cut it here!
- No Overmixing!: For a tender, moist banana bread, it’s vital to mix the dry ingredients into the wet until *just* combined. Overmixing develops the gluten too much, which can lead to a tough, rubbery loaf. A light hand is your friend here!
- Toasting Your Nuts (Optional but Recommended): For an extra layer of deep, nutty flavor, lightly toast your chopped walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring occasionally, until fragrant. Let them cool completely before folding them into the batter. Trust me on this one – it’s a game changer!
