One Bowl Banana Nut Bread has honestly saved my mornings more times than I can count. You know those days where there are three spotty bananas on the counter (they’re practically screaming “use me!”), but the whole idea of washing, like, five different bowls just makes you want to hide?
Yeah, I get it. Here’s the good news: you don’t need a bunch of equipment or fancy techniques for a banana bread that tastes straight up like it came from a five-star restaurant.
If you’re hunting for more sweet breakfast ideas, by the way, check out this unreal homemade cinnamon swirl banana bread for next-level inspiration.
Why This Recipe Works
There are probably a million banana bread recipes floating around the internet, so why even bother with this one bowl banana nut bread? Let me put it simply—less mess, less fuss, big flavor. You toss everything in one bowl.
Mix it up (by hand is totally fine), pour it in a loaf pan, and that’s basically it. Honestly, this recipe has become my lazy weekend go-to. The nuts add an epic crunch. The bananas make it sweet enough without dumping in a cup of sugar. Plus, cleanup is easy since you’re only washing the one bowl (not including the spoon you’re definitely licking).
I’ve handed this recipe off to family and friends—everyone puts their own spin on it. My cousin adds chocolate. My neighbor uses pecans. Me? I’m a walnut loyalist forever. It always turns out moist, full of banana flavor, and just nuts enough if you ask me.
“I have tried so many banana bread recipes. This is by far the simplest and tastiest. My husband started requesting it every week after the first loaf. Love that it’s all in one bowl and out of the oven in under an hour!”
One Bowl Banana Nut Bread
What Bananas to Choose
Choosing the right bananas seriously makes all the difference. You want those bananas that are way past their prime—the darker, the better. If your bananas still have a bit too much yellow, let them sit for a couple more days. Honestly, the best banana breads I’ve made came from bananas I was this close to tossing in the trash. The brown spots mean more natural sugars, and that’s what gives your one bowl banana nut bread that classic sweet flavor.
Trick for when you’re in a rush? Pop those bananas (peels on) in the oven at 300°F for about 15 minutes until they’re brown all over, and let them cool a bit. Then just mush them right into your bowl. You want them soft and squishy, but they’re still gold even if they’re borderline prehistoric.
I have to admit, I once used bananas that were almost completely black… worked like a charm! Didn’t even tell my kids that, and they gobbled it up.
One Bowl Banana Nut Bread
Tips for Best Results
There are a few little things you can do to get perfect one bowl banana nut bread every time.
First up—don’t overmix. Just combine until you don’t see flour anymore. Overmixing can make your bread kinda tough instead of melt-in-your-mouth soft.
Also, room-temperature eggs work best—they blend in smoother. If your butter’s not soft, zap it for a few seconds in the microwave (just don’t make it liquid).
Love a crunchy top? Scatter a few extra chopped nuts over the batter before baking. Nice, huh?
And, always test your loaf with a toothpick before you pull it out of the oven. You want a few moist crumbs, no wet batter.
When you really nail it, the bread stays moist for days… if it even lasts that long!
One Bowl Banana Nut Bread
Options and Substitutions
One of my favorite things about one bowl banana nut bread? It’s pretty darn forgiving. No walnuts? Swap in pecans or even hazelnuts for a little twist. Not eating dairy? Coconut oil or vegan butter works well in place of regular butter. I’ve tried half whole-wheat, half white flour, and it’s still great (a bit denser, but nobody complained). Want it extra rich? Add a handful of chocolate chips—kids think I’m a magician when I do that.
You can toss in things like shredded coconut, a few blueberries, or dried cranberries if that’s your jam. Cinnamon or cardamom powder? Go for it. There’s no rulebook here, just what you love or what’s leftover in the pantry.
If you sneak in some ground flax seeds, nobody will notice, but you’ll know you’ve amped up the nutrition a notch.
One Bowl Banana Nut Bread
How Our Readers Adapt This Banana Bread Recipe
People love tweaking this basic one bowl banana nut bread to fit their own cravings. So, if you’re feeling like a kitchen renegade, here’s what other bakers are doing:
- Swapping in almond flour for extra tender texture.
- Using maple syrup or honey instead of plain sugar.
- Adding a generous handful of dark chocolate chunks for dessert vibes.
- Slicing up the cooled bread and toasting it (a little spread of butter—absolutely delish).
Gets me excited just reading those ideas, honestly.
So that’s my honest-to-goodness take on the one bowl banana nut bread that keeps me coming back—whether I’m running late, clearing out the fruit bowl, or just craving the world’s best comfort food.
If you want a step-by-step breakdown with a handy video, the Banana Bread Recipe (With Video) over at Simply Recipes is a great one to follow, too. Oh, and if you ever feel like trying a wild twist on banana treats, those 2 ingredient banana donut holes are quick, weirdly addictive, and use up ripe bananas like nobody’s business. Happy baking, folks!
One Bowl Banana Nut Bread
Print
One Bowl Banana Nut Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 1 loaf (8 servings) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple, delicious banana nut bread made in one bowl, perfect for busy mornings.
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Add in baking soda and salt, stir to combine.
- Add the sugar, beaten egg, and vanilla extract; mix well.
- Gradually add the flour, stirring until just incorporated.
- Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before removing from the pan.
Notes
For extra flavor, scatter some chopped nuts on top before baking. You can substitute walnuts with pecans or hazelnuts.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
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