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Quick No-Mixer Banana Bread with Walnuts – Easy 1-Bowl Recipe

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This quick no-mixer banana bread with walnuts is proof that you don’t need fancy equipment or complicated techniques to make something truly special. It’s the recipe I turn to when I’m short on time, low on energy, and need a little comfort in my day.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed / 340g)
  • ⅓ cup (75g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) salt
  • ½ cup (60g) chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. While it’s heating, line your loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the exposed ends with butter or cooking spray.
  2. Mash the bananas in your large mixing bowl. Peel them first, then use a fork or potato masher until they’re mostly smooth with a few small lumps. You want some texture—over-mashing makes the bread gummy. Aim for a consistency like thick applesauce. This should take about 1 minute.
  3. Add the melted butter and stir. Pour the slightly cooled melted butter over the mashed bananas. Stir with your wooden spoon or spatula until combined. The mixture will look a little separated at first—that’s normal. Keep stirring until it comes together.
  4. Add the sugar, egg, and vanilla. Sprinkle the sugar over the mixture, then crack in the egg and add the vanilla. Stir vigorously for about 30 seconds until everything is well combined and slightly lighter in color. Don’t worry if you see tiny sugar granules—they’ll dissolve during baking.
  5. Sprinkle the flour, baking soda, and salt over the wet mixture. Don’t dump it all in one spot—spread it out so it’s easier to fold. Use a spatula to gently fold the dry ingredients into the wet. Use a cutting motion: down through the center, across the bottom, and up the side. Repeat until just a few streaks of flour remain. This should take about 10-15 folds. Overmixing at this stage will make your bread tough.
  6. Fold in the chopped walnuts. Reserve about 2 tablespoons for the top if you want a pretty finish. Gently fold the walnuts into the batter with 3-4 strokes. Stop as soon as they’re evenly distributed.
  7. Pour the batter into the prepared loaf pan. Use your spatula to scrape every bit out of the bowl. Spread the batter evenly, then tap the pan on the counter 3-4 times to release any air bubbles. Sprinkle the reserved walnuts on top if you’re using them.
  8. Bake for 45-55 minutes. Start checking at 45 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked. If the top is browning too quickly, tent it loosely with aluminum foil after 30 minutes.
  9. Cool in the pan for 10 minutes. Place the pan on a cooling rack. After 10 minutes, use the parchment paper overhangs to lift the bread out. Transfer it directly to the cooling rack to cool completely—at least 30 minutes. Slicing it warm is tempting, but it will fall apart. Trust me on this one.

Notes

Don’t overmix the batter. Use bananas that are actually ripe—brown spots, soft to the touch. Measure your flour correctly by spooning and leveling. Let it cool completely before slicing. Toast your walnuts for extra flavor. This bread freezes beautifully for up to 3 months.

Nutrition

Keywords: banana bread, no mixer, one bowl, easy banana bread, walnut banana bread, quick bread, homemade banana bread

Find it online: https://perkypan.com/quick-no-mixer-banana-bread-with-walnuts-easy-1-bowl-recipe/