Banana Bread
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This one-bowl banana bread delivers maximum banana flavor from 4 large bananas and adds walnuts for crunch, requiring no mixer and taking just 50 to 60 minutes to bake.
CookOS may earn a commission from Instacart orders.
This one-bowl banana bread delivers maximum banana flavor from 4 large bananas and adds walnuts for crunch, requiring no mixer and taking just 50 to 60 minutes to bake.
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Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
Mash the bananas with a potato masher or fork and place them in a large mixing bowl.
Add the sugar, melted butter, eggs, and vanilla to the bananas and whisk until well combined.
In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients to the banana mixture and mix until just combined. Do not overmix or the bread will be dense.
Fold the walnuts into the batter.
Transfer the batter to the prepared loaf pan and sprinkle additional walnuts on top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top springs back to the touch.
Tip: Check the bread at 40 minutes. If the top is well browned but the loaf still needs more time, tent it with foil to prevent further browning.
Allow the bread to cool in the pan to room temperature before slicing and serving.
Written automatically by CookOS, not by the creator.
Cool completely, wrap tightly in plastic wrap or foil, and store at room temperature for up to 2 days or refrigerate for up to 5 days; freeze wrapped slices for up to 3 months and thaw at room temperature.
Written automatically by CookOS, not by the creator.
Yes. Simply omit the walnuts or replace them with chocolate chips, pecans, or nothing at all. The bread will bake in the same 50-60 minutes.
Overmixing develops gluten and makes the bread dense and tough. Mix the dry and wet ingredients until just combined, no more.
Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean and the top springs back when touched. If the top browns too early, tent with foil at the 40-minute mark.
Yes. Use 3/4 cup brown sugar (packed) in place of cane sugar. The bread will be slightly moister and have a deeper flavor.
Cool completely, wrap tightly, and store at room temperature for 2 days or refrigerate for up to 5 days. Slice and freeze individual pieces for up to 3 months.
