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?
- 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
- Preheat the oven to 350°F (175°C). Grease an 8×4 or 9×5-inch loaf pan with butter or oil.
- In a large bowl, whisk together the mashed banana, sugar, melted butter (or oil), eggs, and vanilla extract until smooth.
- 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. Avoid overmixing. Gently fold in the ½ cup of chopped walnuts.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining 2 tablespoons of walnuts evenly over the top.
- 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.
- 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
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
- 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
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.