This one-bowl banana walnut bread is my new favorite! Never look for a banana bread recipe again, THIS IS IT! So moist, soft, and absolutely delicious, plus it’s oil-free! I love the addition of walnuts, which give an extra texture, a nutty flavor, and healthy fats. The crunchy sugar and walnut toppings add an extra layer of sweetness and texture.
If you want to try more banana bread recipes, this Chocolate banana bread is the perfect chocolate/banana combo.
Reasons to make this Banana walnut bread?
- First of all – It’s DELICIOUS!!! It’s not fancy, but it tastes like it is. You need simple ingredients and a little bit of time. It can be a dessert, a snack, or a breakfast. Perfect on the go, or when going for a hike, or a picnic. It pairs perfectly with a cup of tea or coffee. Kids and adults love it. There is just no reason not to make it.
- We all have ripped bananas laying around ever so often. And what better way to use them than in this Banana bread recipe!? Bananas add great flavor and moisture to the bread. They pair well with different foods like chocolate, cinnamon, dry fruits, coconut, and even herbs. So don’t throw away those soft brown ugly-looking bananas, but instead, use them to make this super awesome Banana walnut bread.
- It has no oil or butter added. The soft and moist texture comes from the bananas and the yogurt. I often use yogurt or sour cream to substitute for the oil or butter. It adds the fat needed but also it’s a healthier option. If you’d like to use oil or thass what you have, go for it, it will still be delicious.
How to make Banana bread?
Making this recipe couldn’t be any easier!
Mash the bananas. I use a fork.
Add the eggs, cinnamon, yogurt, sugar, baking soda, baking powder, and salt. Mix everything, then sift the flour into the bowl. Gently fold the flour with the wet ingredients. Before the flour is completely mixed in, add the chopped walnuts. Mix until no dry flour remains.
Transfer the batter to a parchment-lined loaf pan. Top it off with more chopped walnuts and sprinkle brown sugar.
Bake in a preheated oven at 350°F (180°C) for about 50 minutes, or until a toothpick comes out clean.
How to store it?
You can keep it covered at room temperature for up to 4 days, or you can freeze it wrapped in plastic for up to 3 months. To defrost it, take the plastic off and transfer it to a baking tray. Preheat the oven to 350°F (180°C) and warm up the banana bread for about 10–15 minutes, or until soft.
More banana recipes
THE BEST EASY CHOCOLATE BANANA BREAD RECIPE – One more banana bread recipe. This one is also super good, it has chocolate, and banana and chocolate are made for each other. So if you want one more banana bread recipe, this one is a must. Give it a try, and let me know which one you prefer.
THE BEST CHOCOLATE BANANA CREAM PIE – This pie is amazing! I love how creamy the filling is, and the crumbly crust adds a nice contrast. It’s such a great combination of flavor and texture.
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ONE BOWL BANANA WALNUT BREAD RECIPE: EASY, MOIST, DELICIOUS
- Bread Pan
- 3 Bananas 250g-300g
- 2 Eggs
- 200 g Yogurt 3/4 cup
- 100 g Walnuts + more for topping 1 cup
- 195 g AP Flour 1½ cup
- 1/4 t Salt
- 1/2 t Baking soda
- 1 t Baking Powder
- 1 t Cinnamon
- 150 g Raw cane sugar 2/3 cup
- Preheat the oven to 350F(180C)
- In a large bowl mash the bananas, I like to use a fork.
- Add the eggs, cinnamon, yogurt, sugar, baking soda, baking powder, and salt. Mix everything, then sift the flour into the bowl. Gently fold the flour with the wet ingredients. Before the flour is completely mixed in, add the chopped walnuts. Mix until no dry flour remains.
- Transfer the batter to a parchment-lined loaf pan. Top it off with more chopped walnuts and sprinkle brown sugar.
- Bake on the middle rack in a preheated oven at 350F(180C) for about 50 minutes, or till a toothpick comes out clean. Let it cool for a few minutes in the pan then transfer to a cooling rack or a plate. Slice and enjoy.Note! Baking time may vary from oven to oven. Start checking after 50 minutes. If the toothpick is still wet, bake a little longer.
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