Description
This classic banana bread recipe delivers a moist, tender loaf bursting with ripe banana flavor, warm spices, and optional nuts for added crunch. Perfect for breakfast, snacks, or comforting desserts, it uses simple pantry staples and a straightforward one-bowl mixing method for quick and easy preparation. Ideal for using overripe bananas, this bread stays fresh for several days and can be customized with nuts or chocolate chips.
Ingredients
Scale
Banana Bread Base
- 3 to 4 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Optional Add-ins
- 1/2 cup chopped walnuts or pecans (optional, toasted for best flavor)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or line it with parchment paper to ensure easy removal of the bread after baking.
- Mash Bananas: In a large mixing bowl, thoroughly mash the ripe bananas with a fork or potato masher until smooth and free of large lumps, maximizing natural sweetness and flavor.
- Combine Wet Ingredients: Stir the melted butter into the mashed bananas until well combined. Then add granulated sugar and mix until the mixture becomes lighter in color and smooth in texture.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to ensure a uniform batter. Stir in the pure vanilla extract for enhanced depth and warmth of flavor.
- Mix Dry Ingredients Separately: In a separate bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly distributed to ensure consistent flavor and proper leavening.
- Combine Mixtures: Gradually fold the dry ingredients into the wet banana mixture using a gentle spatula motion. Mix just until no streaks of flour remain to avoid overmixing and ensure a tender crumb.
- Add Nuts (Optional): If using, fold in the chopped toasted walnuts or pecans evenly throughout the batter for added texture and nutty flavor.
- Transfer and Level Batter: Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Tap the pan gently on the countertop once or twice to release any large air bubbles and ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs, but no wet batter.
- Cool and Serve: Let the banana bread cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
- Use overripe bananas with plenty of brown spots for maximum sweetness and banana flavor.
- Toast nuts before adding them to enhance their aroma and crunch.
- Do not overmix the batter; gentle folding preserves the tender crumb.
- Store banana bread in an airtight container at room temperature for up to four days or freeze slices for longer storage.
- Substitute coconut oil for butter to make a dairy-free version.
- Replace white sugar partially or fully with brown sugar for a richer, caramel-like flavor.
- Almond flour can be used for a gluten-lighter option but expect a more crumbly texture.
- Allow the loaf to cool completely before slicing to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th loaf)
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: banana bread, moist banana bread, easy banana bread recipe, quick banana bread, nut banana bread, cinnamon banana bread, classic banana bread
