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Cozy Small-Batch Banana Bread with Walnuts: Easy & Perfect

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This small-batch banana bread with walnuts is perfectly sized for two, delivering a moist, tender loaf with a savory crunch from toasted walnuts. It’s the ideal treat for a quiet afternoon, with no waste and simple pantry ingredients.

Ingredients

Scale
  • 3 medium ripe bananas (the spotty ones—they’re sweeter and easier to mash)
  • 1/3 cup unsalted butter, melted (I use Kerrygold for richer flavor, but any unsalted works)
  • 1/2 cup granulated sugar (you can reduce to 1/3 cup if your bananas are very sweet)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure, not imitation)
  • 1 cup all-purpose flour (spooned and leveled—don’t scoop from the bag)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (toasted for extra flavor—see tip below)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your small loaf pan with parchment paper, leaving a little overhang on the sides. This makes lifting the bread out so much easier.
  2. Mash the bananas. In a large bowl, mash the three ripe bananas with a fork until smooth. A few small lumps are fine—they add texture. You should have about 1 cup of mashed banana.
  3. Mix the wet ingredients. Add the melted butter, granulated sugar, egg, and vanilla extract to the mashed bananas. Whisk until everything is well combined and smooth. The mixture should look glossy and smell amazing.
  4. Combine the dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the baking soda is evenly distributed so your bread rises evenly.
  5. Fold the dry into the wet. Pour the dry ingredients into the wet mixture. Use a spatula to fold gently—just until no streaks of flour remain. Overmixing will make the bread tough. A few lumps are okay.
  6. Add the walnuts. Gently fold in the chopped walnuts. If you want a few on top for decoration, reserve about a tablespoon and sprinkle them on the batter after pouring it into the pan.
  7. Pour and spread. Transfer the batter into your prepared loaf pan. Spread it evenly with the spatula. Tap the pan gently on the counter to release any air bubbles.
  8. Bake. Place the pan in the preheated oven and bake for 45–50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent it loosely with foil after 30 minutes.
  9. Cool. Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a wire rack. Cool completely before slicing—about 1 hour. I know it’s hard to wait, but it’s worth it for clean slices.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check for doneness early. Let it cool completely before slicing. Toast the walnuts for extra flavor.

Nutrition

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

Find it online: https://ovenmila.com/cozy-small-batch-banana-bread-with-walnuts-easy-and-perfect/