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Wholesome One-Bowl Banana Bread with Walnuts (No Mixer)

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This wholesome one-bowl banana bread with walnuts is the exact replica of a café memory, made with simple ingredients and no mixer. It’s the kind you make on a Sunday afternoon when the kitchen feels warm and you’ve got nothing but time and a bunch of spotty bananas staring at you from the counter.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups or 360 ml)
  • ⅓ cup (65 grams) coconut sugar
  • ¼ cup (60 ml) unsalted butter, melted
  • 2 large eggs, at room temperature
  • ¼ cup (60 ml) plain Greek yogurt
  • 1 teaspoon (5 ml) vanilla extract
  • 1 ½ cups (180 grams) whole wheat flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (2.6 grams) cinnamon
  • ½ teaspoon (3 grams) fine sea salt
  • ½ cup (60 grams) walnuts, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides.
  2. In your large mixing bowl, add the three ripe bananas. Mash them with a fork until mostly smooth, but leave a few small chunks for texture. You want about 1 ½ cups of mashed banana.
  3. To the mashed bananas, add the melted butter, coconut sugar, eggs, Greek yogurt, and vanilla extract. Stir with your wooden spoon until everything is combined.
  4. Sprinkle the whole wheat flour, baking soda, cinnamon, and salt over the wet mixture. Stir gently until just combined—about 15 strokes. You’ll still see a few streaks of flour.
  5. Add the chopped walnuts and fold them in with 5-6 turns of your spatula. Reserve about 2 tablespoons for the top.
  6. Scrape the batter into your prepared loaf pan. Spread it evenly with your spatula. Sprinkle the reserved walnuts on top, pressing them gently into the batter so they stick.
  7. Bake for 50-60 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. If the top is browning too quickly around the 40-minute mark, tent loosely with foil.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and let it cool completely on the rack.

Notes

Banana ripeness is everything—the bananas should be so spotty that you’re almost embarrassed to buy them. Measure flour correctly by spooning it into your measuring cup and leveling it with a knife. Don’t overmix the batter; stir until the flour disappears. Let the bread cool completely before slicing—at least an hour. For a dairy-free version, use melted coconut oil instead of butter and dairy-free yogurt. For a gluten-free option, swap the whole wheat flour with a good 1:1 gluten-free baking blend.

Nutrition

Keywords: banana bread, one bowl, no mixer, whole wheat, walnuts, wholesome, easy banana bread

Find it online: https://goldensimmer.com/wholesome-one-bowl-banana-bread-with-walnuts-no-mixer/