Crunchy One-Bowl Walnut Banana Bread
This Crunchy One-Bowl Walnut Banana Bread is moist, dense and packed with generous amounts of banana. Lightly flavoured with a touch of warming cinnamon and vanilla then topped with lots of nutrient-rich walnuts, this is your next cozy weekend bake!
Ingredients
- 2 large eggs room temperature
- ½ cup butter, melted and cooled
- 1 cup dark brown sugar
- 1 teaspoon vanilla
- 3 overripe medium bananas mashed
- 1¾ cups bread or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch kosher or fine sea salt
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F (177ºC) and prepare parchment-lined loaf pan.
- In a large mixing bowl, whisk together eggs, butter, dark brown sugar and vanilla. Add mashed banana to egg mixture and continue whisking until the banana starts to break down.
- Stir in flour, baking soda, cinnamon and salt plus half (¼ cup) of the chopped walnuts just until combined (still lumpy!).
- Pour banana bread batter into loaf pan and sprinkle the remaining walnuts across the top of the loaf. Bake for 50-55 minutes until golden and a tester comes out dry. Transfer to a wiring cooling rack and let sit until the top cools (about 30 minutes). To remove from pan, lift using parchment edges and place on cutting surface. Slice with a sharp knife and serve warm with lots of melty butter!
Notes
Make it dairy free: Substitute a dairy free baking stick.
Make it gluten free: Use an equal amount of your favourite 1:1 gluten free flour blend.
Walnuts: Chopped almonds, pecans and cashews are all wonderful substitutes. Want to make this loaf nut free? Check out this One-Bowl Chocolate Chip Banana Bread recipe for a delicious alternative or substitute an equal amount of your favourite seeds.
Storage: This banana bread stays nice and moist and tastes even better the next day. To store, wrap tightly and keep on the counter for 2-3 days, in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, bring to room temperature then warm in a microwave for a few seconds or serve toasted (our favourite!) with a pat of butter.