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Easy Small-Batch Banana Bread with Walnuts: Best Homemade Recipe

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This easy small-batch banana bread with walnuts is perfectly portioned for two to four people, featuring a crackly sugar-crusted top and a tender, moist crumb with toasted walnuts in every bite. It’s a simple, foolproof recipe that delivers comfort food at its most honest.

Ingredients

Scale
  • 1 very ripe medium banana (about 120g), mashed
  • 1/4 cup unsalted butter (56g), melted and slightly cooled
  • 1/3 cup granulated sugar (66g)
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (95g), spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup walnut halves and pieces (60g), toasted and roughly chopped
  • Optional: 1/4 cup chocolate chips or chopped dark chocolate
  • Optional: 1 tablespoon brown sugar (for topping)
  • Optional: 1/4 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. While it’s heating, toast the walnuts on a small baking sheet for 5-7 minutes until fragrant. Remove and let cool completely, then chop roughly.
  2. Prepare your loaf pan: Cut a piece of parchment paper about 8 inches wide and long enough to overhang the long sides by 2 inches. Press it into the pan, smoothing the corners. Lightly grease any exposed sides with butter or nonstick spray.
  3. Mash the banana: In a medium mixing bowl, mash the ripe banana with a fork until mostly smooth, leaving a few small chunks. You should have about 1/2 cup of mashed banana.
  4. Mix the wet ingredients: Add the melted and slightly cooled butter to the mashed banana and whisk until combined. Add the granulated sugar, egg, and vanilla extract. Whisk vigorously for about 30 seconds until smooth, pale, and slightly thickened.
  5. Combine the dry ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt until no lumps remain.
  6. Fold the dry into the wet: Add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently until just a few streaks of flour remain. Do not overmix.
  7. Add the walnuts: Sprinkle the toasted, chopped walnuts over the batter and fold in with just 3-4 strokes until evenly distributed.
  8. Transfer to the pan: Scrape the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle brown sugar evenly over the surface.
  9. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched. If browning too quickly after 25 minutes, tent loosely with foil.
  10. Cool: Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a cooling rack. Let cool completely before slicing, about 1 hour.

Notes

For best results, use a very ripe banana (brown-speckled or fully black). Toasting the walnuts is non-negotiable for optimal flavor and crunch. If using a metal loaf pan, reduce oven temperature by 25°F to prevent over-browning. Let the bread cool completely before slicing to avoid a gummy texture. For even more moistness, wrap the cooled loaf in plastic wrap and let it sit overnight.

Nutrition

Keywords: small-batch banana bread, banana bread with walnuts, easy banana bread, homemade banana bread, moist banana bread, single banana recipe

Find it online: https://tablemira.com/easy-small-batch-banana-bread-with-walnuts-best-homemade-recipe/