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Perfect Small-Batch Banana Bread with Walnuts

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This small-batch banana bread with walnuts is proof that good things come in small packages. It started as a kitchen accident and became a go-to recipe for those moments when you need something warm, sweet, and comforting without the commitment of a full-sized loaf.

Ingredients

Scale
  • 2 large ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup walnuts, roughly chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 8×4-inch loaf pan with parchment paper or grease it thoroughly with butter.
  2. Toast the walnuts: Spread the chopped walnuts on a small baking sheet and toast for 5-7 minutes, shaking the pan halfway through. Set aside to cool.
  3. Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth. A few small lumps are fine.
  4. Mix the wet ingredients: Add the melted butter, granulated sugar, egg, and vanilla extract to the mashed bananas. Whisk together until smooth and well combined.
  5. Combine the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Fold the dry ingredients into the wet: Add the dry mixture to the wet mixture and fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fold in the toasted walnuts: Reserve a small handful for the top, then fold the rest into the batter with just a few strokes.
  8. Transfer to the pan: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved walnuts on top, pressing them in gently.
  9. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 35 minutes, tent loosely with foil.
  10. Cool properly: Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely before slicing, about 1 hour.

Notes

For the bananas, wait until they’re practically black. If your bananas aren’t ripe enough, bake them at 300°F for 15 minutes, then let them cool. Toast walnuts yourself for best flavor. Do not overmix the batter. Room temperature ingredients matter. The bread freezes beautifully for up to 3 months.

Nutrition

Keywords: small-batch banana bread, banana bread with walnuts, easy banana bread, quick banana bread, small loaf banana bread

Find it online: https://oracooks.com/perfect-small-batch-banana-bread-with-walnuts/