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Best No-Knead Banana Bread with Walnuts (Easy Recipe)

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This no-knead banana bread with walnuts is tender, moist, and has a crackly top. Made with simple ingredients and no electric mixer, it’s the perfect quick bread for busy mornings or a comforting snack.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 ½ cups or 340g)
  • 1 ¾ cups all-purpose flour (220g)
  • ¾ cup granulated sugar (150g)
  • ½ cup unsalted butter, melted and slightly cooled (113g)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup walnuts, roughly chopped (120g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides. If you don’t have parchment, grease the pan thoroughly with butter or non-stick spray.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until smooth with some small lumps remaining (about 1-2 minutes).
  3. Add the melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Stir with a wooden spoon or spatula until well combined and smooth (about 1 minute).
  4. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently until just combined—stop as soon as no streaks of flour remain. The batter should be thick and slightly lumpy (about 30 seconds).
  5. Fold in the chopped walnuts with 3-4 strokes until evenly distributed.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter 2-3 times to release air bubbles.
  7. Bake for 50-60 minutes. At the 30-minute mark, if the top is browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top is golden brown and cracked.
  8. Remove the pan from the oven and place on a cooling rack. Let cool in the pan for 10 minutes, then lift the bread out using the parchment overhang and transfer to the cooling rack. Cool completely before slicing (about 1 hour).

Notes

Do not overmix the batter to avoid tough bread. Toast walnuts in a dry pan over medium heat for 3-5 minutes for better flavor. Use a kitchen scale for accurate measurements. Let the bread cool completely before slicing to prevent a gummy texture. For high altitude, reduce sugar by 2 tablespoons and increase flour by 2 tablespoons.

Nutrition

Keywords: banana bread, no-knead, easy banana bread, walnut banana bread, quick bread, one bowl banana bread

Find it online: https://cookdella.com/best-no-knead-banana-bread-with-walnuts-easy-recipe/