The smell hits you first sweet, warm, with just a hint of cinnamon cutting through the air. I pulled this loaf out of the oven yesterday and my neighbor Hannah knocked on the door before it had even cooled. "What are you baking?" she asked, leaning in through the doorway. That's what banana bread does. It pulls people in.
I've been making this banana bread for years now, ever since I realized those spotty brown bananas sitting on my counter weren't trash, they were an opportunity. The loaf comes out golden on top, impossibly soft inside, and stays that way for days. If you're looking for more easy recipes that feel like home, try my Healthy Naan Bread Recipe for Breakfast tonight, or balance out the sweetness with my Easy Onion Rings Recipe. And when you're feeding a crowd, Best Babka Recipe makes the perfect savory spread alongside a thick slice of this bread.
Why You'll Love This Banana Bread
Rich banana flavor. Using two full cups of mashed banana bread means every slice is loaded with that natural sweetness and moisture.
Perfectly spiced. The cinnamon and nutmeg add warmth without making it taste like a spice cake.
Customizable. Swap the walnuts for chocolate chips, pecans, or leave them out entirely if you're not a nut person.
Beginner-friendly. You don't need any fancy equipment or techniques. Just two bowls, a whisk, and about an hour of your time.
Stays moist for days. This loaf keeps beautifully wrapped on the counter, and honestly, it tastes even better the next day.
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Banana Bread Ingredients
Here's everything you need to make one beautiful loaf of homemade banana bread.
See Recipe Card Below This Post For Ingredient Quantities
Mashed very ripe banana: The riper, the better. Those brown-spotted bananas have more sugar and flavor, which makes your bread naturally sweet and moist.
Cane sugar or brown sugar: Brown sugar adds a deeper, almost caramel-like flavor, while cane sugar keeps it lighter. Either works perfectly.
Melted butter or vegetable oil: Butter gives you a richer taste, but oil makes the texture even softer. I usually use butter because I love the flavor.
Eggs: They bind everything together and add structure to the loaf.
Vanilla extract: Just a touch enhances all the other flavors.
All-purpose flour: Forms the base and gives the bread its tender crumb. Make sure to spoon and level it so you don't pack in too much.
Baking soda: This is what makes the bread rise and gives it that fluffy texture.
Sea salt: Balances the sweetness and brings out the banana flavor.
Cinnamon: Adds warmth and a cozy flavor that pairs beautifully with banana.
Nutmeg: A small amount goes a long way and adds a little something special.
Chopped walnuts: They add crunch and a slight bitterness that balances the sweetness. Save a couple tablespoons for sprinkling on top.
How To Make Banana Bread
Follow these simple steps for the best banana bread you've ever made.
Preheat oven: Preheat your oven to 350°F (175°C). Grease an 8x4 or 9x5-inch loaf pan with butter or cooking spray so the bread releases easily after baking.
Mix wet ingredients: In a large bowl, whisk together the mashed banana, sugar, melted butter or oil, eggs, and vanilla extract until everything is fully combined and smooth.
Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, sea salt, cinnamon, and nutmeg until evenly distributed.
Fold together: Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula until just combined. You'll still see a few streaks of flour, and that's okay. Overmixing makes the bread tough and dense.
Add walnuts: Fold in the ½ cup chopped walnuts, mixing just until they're evenly distributed through the batter.
Transfer to pan: Pour the batter into your prepared loaf pan and spread it evenly with a spatula. Sprinkle the remaining 2 tablespoons of walnuts on top for extra crunch and a prettier presentation.
Bake: Bake for 52-58 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts browning too quickly, cover it loosely with foil around the 40-minute mark and continue baking.
Cool: Let the bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing. This helps it set and makes slicing so much easier.
Easy Substitutions
No walnuts? Use pecans, almonds, or skip the nuts entirely. You can also add chocolate chips or raisins instead.
Dairy-free? Use vegetable oil instead of butter and it'll still turn out beautifully moist.
Less sugar? You can reduce the sugar to ⅓ cup if your bananas are super ripe and sweet, though the bread won't be quite as sweet.
Whole wheat flour? Swap half the all-purpose flour for whole wheat. It'll be slightly denser but still delicious.
No eggs? Try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes). The texture will be a little different but it works.
Expert Tips
Use really ripe bananas. The more brown spots, the better. If your bananas aren't ripe enough, the bread won't be as sweet or flavorful.
Don't overmix. Stir just until the flour disappears. A few lumps are totally fine and will bake out.
Check early. Ovens vary, so start checking your bread around the 50-minute mark. If the toothpick comes out clean, it's done.
Let it cool. I know it's tempting to slice right away, but letting it cool helps the texture set properly.
Measure flour correctly. Spoon it into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour and makes the bread dry.
Equipment For Banana Bread
Loaf pan: An 8x4 or 9x5-inch pan works perfectly. If you use a larger pan, the bread will be flatter and cook faster.
Large bowl: For mixing the wet ingredients.
Medium bowl: For whisking together the dry ingredients.
Whisk: Gets everything combined smoothly.
Spatula: For folding and scraping down the sides of your bowl.
Storage Tips
This banana bread keeps beautifully, which is why I love making it ahead.
Room temperature: Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container. It'll stay moist for 3-4 days on your counter.
Refrigerator: If you want it to last longer, store it in the fridge for up to a week. Just know it might dry out a little, so warm it up before serving.
Freezer: Wrap individual slices in plastic wrap and then place them in a freezer bag. They'll keep for up to 3 months. Thaw at room temperature or pop a slice in the microwave for 20 seconds.
A Little Kitchen Story
Last week, my daughter Lina came home from school and immediately asked if we could bake something together. She spotted the bananas on the counter, the ones that had gone way past their prime, and wrinkled her nose. "Mom, those look gross," she said, poking one with her finger.
I laughed and told her those were actually perfect for banana bread. We mashed them together, and she loved squishing them through her fingers even though it got a little messy. When the bread came out of the oven, she grabbed a piece while it was still warm and took a huge bite. "Wait, this is so good! Can we make this every week?"
Now it's become our little Saturday tradition.
FAQ
What is the number one mistake when making banana bread?
Overmixing the batter is the biggest mistake. When you stir too much, you develop the gluten in the flour, which makes the bread tough and dense instead of tender. Mix just until the dry ingredients disappear, even if you see a few small lumps. Lina always wants to keep stirring, but I remind her that a little mess in the bowl makes for better bread.
How long does banana bread need to sit?
Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This usually takes another 30-40 minutes. If you slice it too early, it might fall apart or feel gummy in the middle.
How to make banana bread step by step?
Start by preheating your oven and greasing your pan. Mash your ripe bananas and mix them with sugar, butter, eggs, and vanilla. In another bowl, whisk together your flour, baking soda, salt, and spices. Gently fold the dry ingredients into the wet ingredients, add your mix-ins like walnuts, pour into the pan, and bake until a toothpick comes out clean.
What is the secret to moist banana bread?
Using lots of very ripe bananas is the main secret. They add natural moisture and sweetness. Also, don't overbake it. Take it out when a toothpick has just a few moist crumbs, not when it's completely dry. Using oil instead of butter also keeps it extra moist, though I prefer the flavor of butter.
Related
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Pairing
These are my favorite dishes to serve with Banana Bread
Banana Bread
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the mashed bananas, sugar, melted butter, eggs, and vanilla.
- In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg.
- Add the dry mixture to the wet ingredients and stir until just combined. Do not overmix. Fold in ¾ cup walnuts.
- Pour the batter into the prepared loaf pan and sprinkle with the remaining 2 tablespoons of walnuts.
- Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. If the top browns too quickly, cover it with foil after 40 minutes.
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