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Perfect One Bowl Walnut Banana Bread: Easy Homemade Recipe

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This perfect one bowl walnut banana bread delivers a crackly, sugar-crusted top every single time, with a tender center and nutty crunch. Made in a single bowl with simple pantry ingredients, it’s the ultimate comfort food.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup walnuts, roughly chopped
  • 1 tablespoon turbinado or demerara sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps (about 1 ½ cups).
  3. Add the melted butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Stir with a wooden spoon or spatula until well combined.
  4. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Stir gently until just combined (a few streaks of flour are okay). Fold in the chopped walnuts.
  5. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the turbinado or demerara sugar generously over the top.
  6. 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, tent with foil after about 40 minutes.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper handles and transfer to the rack to cool completely (about 1-2 hours) before slicing.

Notes

Don’t overmix the batter to avoid tough bread. Use very ripe bananas (heavily speckled or black) for best sweetness and moisture. Toast walnuts lightly before adding for deeper flavor. Let bread cool completely before slicing to prevent crumbling. For a taller loaf, let batter rest in pan for 10-15 minutes before baking. Store wrapped at room temperature for up to 4 days; do not refrigerate. Freezes well for up to 3 months.

Nutrition

Keywords: banana bread, walnut banana bread, one bowl banana bread, easy banana bread, homemade banana bread, crackly top banana bread

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