One-Bowl Banana Bread
A moist, flavorful banana bread with walnuts and optional dates, easy to prepare in one bowl, perfect for breakfast or snack, appealing to all banana lovers.
Ingredients
Instructions
- Put all ingredients except the last two (walnuts and dates) in a mixer bowl and beat until creamy.
- Add chopped walnuts and dates to the mixture and stir to combine.
- Pour the batter into prepared loaf pans.
- Bake at 375°F for 45 minutes for small loaves, or at 350°F for 55 minutes for a single loaf.
- Allow to cool before slicing and serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you're out of brown sugar, you can use an equal amount of white sugar mixed with a tablespoon of molasses. Ensure your bananas are very ripe for the best sweetness and moisture. If you prefer a nut-free version, simply omit the walnuts and add more dates or chocolate chips.
Serving Suggestions
This banana bread is delicious on its own but pairs beautifully with a smear of cream cheese or a pat of butter. Serve it alongside a fresh fruit salad or a cup of coffee for a delightful breakfast. For a sweet twist, try it with a scoop of vanilla ice cream for dessert or enjoy it with a slice of Joyce'S Blueberry Dream Dessert for a flavor combination.
Storage & Reheating
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week, or freeze for up to 3 months. To reheat, simply slice and warm in a toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of One-Bowl Banana Bread contains roughly 566 calories, with 7g protein, 98g carbohydrates, and 17g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 970mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, which will add a nuttier flavor and more fiber. However, the bread may be denser, so consider adding an extra tablespoon of water to the batter to keep it moist.
How can I tell when the banana bread is done baking?
To check if the banana bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. If it has wet batter on it, continue baking for an additional 5-10 minutes, checking periodically to avoid overbaking.
Can I add other mix-ins to the batter?
Absolutely! Feel free to experiment with mix-ins like chocolate chips, dried fruit, or even shredded coconut. Just remember to keep the total amount of mix-ins around 1 cup to maintain the right batter consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).