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Cozy One-Bowl Banana Bread with Walnuts

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This easy one-bowl banana bread with toasted walnuts is impossibly moist, perfectly golden, and full of nutty, caramelized flavor. A simple, comforting recipe that wins over even the biggest walnut skeptics.

Ingredients

Scale
  • 3 to 4 ripe bananas, mashed (about 1 ½ cups)
  • ½ cup unsalted butter, melted and slightly cooled (1 stick)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper leaving overhang on the two long sides.
  2. Toast the walnuts: Place the chopped walnuts in a dry skillet over medium heat. Stir constantly for 3-5 minutes, until fragrant and lightly golden. Immediately transfer to a plate to cool.
  3. Brown the butter (optional but highly recommended): In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the milk solids turn golden brown and smell nutty (about 3-4 minutes). Remove from heat and pour into a heatproof bowl to stop cooking. Let cool for 5 minutes.
  4. Mash the bananas in a large mixing bowl with a fork until mostly smooth with a few small lumps.
  5. Add the melted (or browned) butter, sugar, eggs, and vanilla extract to the mashed bananas. Whisk vigorously until smooth and well combined.
  6. Sprinkle the flour, baking soda, and salt over the wet mixture. Use a rubber spatula to fold together gently just until no streaks of flour remain. Do not overmix.
  7. Fold in the toasted walnuts, reserving a handful to sprinkle on top.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing them in slightly.
  9. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be deep golden brown and cracked.
  10. Let the bread cool in the pan on a wire rack for 10 minutes. Then lift it out using the parchment overhang and let it cool completely on the rack.

Notes

For best results, use very ripe bananas with brown spots. Toasting the walnuts is non-negotiable for optimal flavor. The bread is even better the next day—wrap tightly and let rest overnight. Do not refrigerate; store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: banana bread, walnut banana bread, one-bowl banana bread, easy banana bread, moist banana bread, comfort food, quick bread

Find it online: https://zorbmeal.com/cozy-one-bowl-banana-bread-with-walnuts-best-easy-recipe/