Banana Bread Recipe

There’s something magical about the aroma of freshly baked banana bread wafting through your kitchen. This classic recipe combines the natural sweetness of ripe bananas with a moist, tender crumb that’s simply irresistible. In just 15 minutes of prep, you’ll have a batter ready to transform into a golden, fragrant loaf. The 55-minute bake time is worth every second as the edges crisp up and the center stays soft and buttery.

Each slice offers a perfect balance of flavors—hints of caramelized banana, warm cinnamon, and a touch of vanilla. Whether enjoyed warm with a pat of butter or as a quick snack, this banana bread is a comforting treat that feels like a hug in every bite. It’s a simple yet satisfying bake that’s sure to become a staple in your kitchen.

What You’ll Need for Banana Bread?

What You'll Need for Banana Bread?
  • 2 cups mashed very ripe banana (about 4 large bananas)
  • ½ cup cane sugar or brown sugar
  • ½ cup melted butter or vegetable oil, plus more for greasing the pan
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup chopped walnuts, plus 2 tablespoons for topping

How to Make Banana Bread

  1. Preheat the oven to 350°F (175°C). Grease an 8×4 or 9×5-inch loaf pan with butter or oil.
  2. In a large bowl, whisk together the mashed banana, sugar, melted butter (or oil), eggs, and vanilla extract until smooth.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing. Gently fold in the ½ cup of chopped walnuts.
  5. Pour the batter into the prepared loaf pan. Sprinkle the remaining 2 tablespoons of walnuts evenly over the top.
  6. Bake for 50 to 60 minutes. Check after 40 minutes—if the top is golden brown, cover it loosely with foil to prevent over-browning. The bread is done when a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
  7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Perfect Pairings: Serving Suggestions

Enjoy your banana bread warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. For breakfast, pair it with a smear of peanut butter or almond butter and a side of fresh fruit. A cup of coffee or tea makes it even cozier!

Keep It Fresh: Storage and Reheating Tips

Store your banana bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. To reheat, slice and warm it in the microwave for 10-15 seconds or toast it lightly for a crispy edge. For longer storage, wrap it tightly and freeze for up to 3 months.

Mix It Up: Recipe Variations

Swap walnuts for pecans, chocolate chips, or dried cranberries for a fun twist. For a healthier version, use whole wheat flour and reduce the sugar to ⅓ cup. You can also add a mashed avocado for extra moisture or a tablespoon of chia seeds for a nutrient boost.

Quick Tips: Time-Saving Hacks

Use a food processor to mash bananas quickly and evenly. If you’re short on time, bake the batter in muffin tins for 20-25 minutes instead of a loaf. Pre-measure your dry ingredients the night before to streamline your prep.

Baking Essentials: Equipment Guidance

A sturdy 8×4 or 9×5-inch loaf pan is key for even baking. Use a silicone spatula to fold in ingredients gently and avoid overmixing. A toothpick or cake tester ensures your bread is perfectly baked—clean and crumb-free!

Banana Bread Recipe

Banana Bread Recipe

Amy
There’s something magical about the aroma of freshly baked banana bread wafting through your kitchen. In just 15 minutes of prep, you’ll have a batter ready to transform into a golden, fragrant loaf.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings

Ingredients
  

  • 2 cups mashed very ripe banana, about 4 large
  • ½ cup cane sugar or brown sugar
  • ½ cup melted butter or vegetable oil, plus more for the pan
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup chopped walnuts, plus 2 tablespoons for topping

Instructions
 

  • Preheat the oven to 350°F and grease an 8×4 or 9×5-inch loaf pan.
  • In a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the ½ cup walnuts.
  • Pour the batter into the prepared pan and top with the remaining 2 tablespoons walnuts.
  • Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. I like to check the loaf after 40 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning.
Keyword baking recipe, banana bread, easy dessert, homemade bread, moist banana bread
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