Description
An easy, moist banana bread made in one bowl with a crunchy walnut streusel topping. Perfect for breakfast, snacks, or dessert with minimal cleanup.
Ingredients
Scale
- 3 medium to large ripe bananas (about 300g peeled)
- 1 ¾ cups all-purpose flour (220g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted (115g)
- ¾ cup packed brown sugar (150g)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup buttermilk (60ml)
- 1 cup chopped walnuts, divided (120g)
- For the Walnut Streusel:
- ¼ cup packed brown sugar (50g)
- 2 tablespoons all-purpose flour (16g)
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter, cubed (40g)
- ½ cup chopped walnuts (60g)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth but still a little chunky.
- Add melted butter, brown sugar, egg, vanilla extract, and buttermilk to the mashed bananas. Stir until combined and glossy.
- Sprinkle flour, baking soda, salt, and cinnamon over the wet mixture. Stir gently until just combined. Fold in half of the chopped walnuts.
- In a small bowl, mix brown sugar, flour, and cinnamon for the streusel. Add cold cubed butter and rub into dry ingredients until coarse crumbs form. Stir in remaining walnuts.
- Pour batter into prepared loaf pan and spread evenly. Sprinkle walnut streusel topping generously over the batter.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if streusel browns too fast.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use overripe bananas for best sweetness and moisture. Do not overmix the batter to avoid dense bread. Toast walnuts before chopping for enhanced flavor. Buttermilk can be substituted with ¼ cup milk plus 1 teaspoon lemon juice or vinegar, let sit 5 minutes. Tent bread with foil if streusel browns too quickly. Store wrapped tightly at room temperature for 3 days or refrigerate up to a week. Freeze slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 60-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 220
- Sugar: 14
- Sodium: 150
- Fat: 9
- Saturated Fat: 4.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: banana bread, walnut streusel, one-bowl recipe, easy banana bread, moist banana bread, quick banana bread, walnut topping