Description
This moist and flavorful Banana Bread recipe is perfect for using up very ripe bananas. Featuring a blend of warm spices and crunchy walnuts, it’s an easy-to-make loaf that’s great for breakfast, snacking, or dessert. The recipe uses simple ingredients and requires no fancy techniques, resulting in a tender crumb and delicious banana aroma in every bite.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1½ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Add-ins
- ½ cup chopped walnuts (plus 2 tablespoons for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4 or 9×5-inch loaf pan well with butter or oil to ensure the bread doesn’t stick after baking.
- Mix Wet Ingredients: In a large bowl, thoroughly whisk together the mashed bananas, sugar, melted butter or vegetable oil, eggs, and vanilla extract until the mixture is smooth and combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, sea salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Blend Wet and Dry Mixtures: Add the dry ingredients into the wet ingredients bowl and gently stir until just combined. Be careful not to overmix to keep the bread tender. Then fold in the ½ cup of chopped walnuts gently.
- Fill Pan and Add Topping: Pour the batter evenly into the prepared loaf pan. Sprinkle the remaining 2 tablespoons of walnuts on top for an added crunchy texture and attractive finish.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes. Around the 40-minute mark, check the loaf. If the top is golden brown, cover it loosely with foil to prevent excessive browning while allowing the bread to finish baking. The bread is done when a toothpick inserted in the center comes out clean and the top springs back lightly to touch.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely before slicing to preserve moisture and prevent crumbling.
Notes
- This is the BEST banana bread recipe that’s moist, flavorful, and simple to make.
- Walnuts add great texture, but you can substitute pecans, chocolate chips, or raisins depending on your preference.
- Be careful not to overmix the batter to avoid a dense loaf.
- Covering the loaf with foil mid-bake prevents the top from over-browning while cooking through.
- Use very ripe bananas for maximum flavor and natural sweetness.
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
