One-Bowl Banana Nut Bread Recipe (No Mixer)

I almost always end up with overripe bananas on the counter, which is the perfect excuse to bake. While I sometimes freeze bananas for smoothies, most of them get mashed into baked goods. This One Bowl Banana Nut Bread is one of my favorites.

This version uses whole wheat white flour, skips refined sugar, and uses minimal oil, yet it still yields a tender, moist crumb and a toasty walnut topping. It’s simple to prepare and freezes well for later.

The recipe below includes ingredient notes, straightforward instructions, and tips to ensure a great loaf every time.

Why you’ll love this recipe:

• Moist, tender loaf with pronounced banana flavor and a crunchy walnut topping.
• Made with whole wheat white flour for extra fiber without a dense texture.
• No refined sugar and minimal oil for a lighter quick bread.
• Simple one-bowl method and freezer-friendly for easy make-ahead.

Recipe ingredients

• Bananas – Use very ripe, brown-spotted bananas for the best flavor. Two large or three medium bananas yield about 1 cup mashed.
• Whole wheat white flour – Gives whole-grain nutrition without a heavy texture. Substitute equal parts all-purpose flour if preferred, or 1 cup all-purpose + 3/4 cup whole wheat if you only have regular whole wheat.
• Coconut sugar – Provides richness and a brown-sugar flavor. You can substitute granulated or packed brown sugar.
• Coconut oil – Use any neutral oil if you prefer.
• Milk – Any dairy or non-dairy milk works.
• Walnuts – Toasted walnuts add texture. Replace with pecans or omit for a nut-free bread.

How to make banana walnut bread

This one-bowl recipe is quick and forgiving. Use very ripe bananas for best sweetness and flavor.

Pro tip: The riper and more spotted the bananas, the sweeter and more flavorful the bread will be.

See the recipe card below for precise measurements and cook times.

1. Preheat the oven to 350°F (175°C). Grease a standard loaf pan or spray with cooking spray.
2. In a large bowl, whisk 2 large eggs, 3/4 cup coconut sugar, and 1/3 cup coconut oil vigorously until slightly frothy. Add 3/4 cup milk, 1 teaspoon vanilla, and 1 cup mashed bananas; whisk until combined.
3. Add 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon (optional), and 1/4 teaspoon salt; whisk to combine. Stir in 1 3/4 cups whole wheat white flour until just incorporated—do not overmix.
4. Pour batter into the prepared loaf pan and smooth the top. Scatter 1/2 cup walnut pieces on top and press them in slightly.
5. Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Cool on a wire rack before slicing.

Recipe FAQs

Recipe notes

• Pro tip: Use the ripest bananas you have for maximum sweetness and flavor.
• Oven temperatures vary. Start checking for doneness at 50 minutes.
• Whole wheat white flour keeps the loaf light while adding fiber. Substitute equal parts all-purpose if needed, or combine 1 cup all-purpose with 3/4 cup whole wheat if using regular whole wheat flour.
• Customize by swapping nuts, adding blueberries, or stirring in chocolate chips.
• Store at room temperature for up to 5 days, or freeze for up to 3 months.

More banana recipes you’ll love!

• Banana chia pudding
• Blueberry banana baked oatmeal
• Gluten-free banana bread
• Healthy banana muffins
• Blueberry banana oatmeal bread
• Oat flour pancakes
• Overnight steel-cut oats with banana cream
• Peanut butter banana oat bars
• Peanut butter banana muffins