Best Banana Bread

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The Best Banana Bread Recipe is filled with chunks of nuts, pieces of soft bananas and makes a perfect treat any time of day. It’s soft, moist and full of banana nut flavor.

We’re huge fans of quick breads! They’re so easy to make and bake up in no time. Some of our other favorites are Orange Cranberry Bread, Lemon Blueberry Bread, and Pumpkin Bread.

Best banana bread recipe sliced on a platter.

Banana Nut Bread Recipe:

Way before I started either of the blogs, I set out to make the BEST banana bread recipe. After several attempts, and lots of trial and error, this recipe is my favorite banana bread to date. We love to enjoy it for breakfast, as a snack, or grab a slice for a quick dessert. Some days, we even use the day old banana bread for French toast.

This bread is soft, dense, and moist all at the same time. It’s packed with walnuts and banana pieces and has just the right amount of sweetness. It’s just right all the way around. Did I mention that this recipe always makes some amazing banana muffins?

Banana Bread Recipe Tips and Variations:

  • Omit the walnuts if you’d rather not have nuts in the bread.
  • Toast the walnuts before adding them to the batter.
  • Use pecans, cashews, or almonds in place of walnuts.
  • Add some chocolate chips to make this an amazing chocolate chip banana bread recipe!
  • Throw in some dried blueberries, dried cranberries, raisins, dried apricots or other dried fruits.
  • If baking the bread in a glass pan, lower the temperature by 25ºF and bake for an additional 10 minutes.

FAQs

The best way to keep dessert breads fresh is to place them in a large, plastic bag that zips closed. The bread will stay fresh for 2 to 3 days when stored at room temperature.

The only exceptions are glazed breads like a lemon poppy seed bread with lemon glaze. Store those in sealed containers to stay fresh.

This banana bread recipe easily converts to banana bread muffins. Simply line a muffin pan with muffin liners. Fill muffin cups about 1/2 to 1/3 of the way full. Bake for 20 to 24 minutes at 350ºF or until a toothpick inserted in the center comes out clean.

This recipe makes about 12 to 14 muffins. The time may vary depending on how much batter is placed in the muffin cups.

Banana bread is best stored at room temperature. The cool, dry refrigerator air tends to dry out banana bread which can lead to an unpleasant texture.

In general, completely baked quick bread should not be wet in the center. However, some of the ingredients may yield a wet appearance. This is especially true if the bread contains bananas, other fresh fruit, chocolate chips, etc.

The best way to test the doneness of bread is to use a digital thermometer. Quick bread should have an internal temperature of 200°F to 205°F when it’s finished baking.

Front facing photo of a loaf of sliced banana bread on a white platter.

Storage Recommendations:

Refrigerator: This banana bread can be stored in a large, Ziploc bag and stored in the refrigerator. It will stay fresh for about 3 to 4 days.

Room Temperature: Banana bread will stay fresh in a large, plastic Ziploc bag for 2 to 3 days when stored at room temperature.

Freezer: This banana bread freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap. Next, wrap it in foil. The bread can stay frozen for up to 3 months.

Other quick bread recipes you may enjoy:

Several slices of banana bread on a platter.

Best Banana Bread

4.7 from 7 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 1 hour
Rest Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 10 Servings

Ingredients

Instructions
 

  • Preheat oven to 375ºF, and grease a 9 x 5-inch loaf pan. 
  • In a large bowl, use a hand mixer to beat together butter and sugar until light and fluffy (about 3 minutes). 
    ½ cup unsalted butter
    1 cup granulated sugar
  • Add the eggs and vanilla, and continue mixing until fully incorporated.
    2 large eggs
    1 teaspoon pure vanilla extract
  • Next, add the bananas and mix until smooth and no chunks remain.
    3 bananas
  • Last, add the baking soda, salt, cinnamon, nutmeg, and flour. Mix until everything is just combined without over mixing. 
    1 teaspoon baking soda
    ½ teaspoon salt
    ½ teaspoon ground cinnamon
    ¼ teaspoon ground nutmeg
    2 cups all-purpose flour
  • Stir in walnuts or pecans if using.
    1 cup walnuts
  • Pour the batter into the prepared loaf pan and bake for 15 minutes. Then reduce the temperature to 350ºF. Bake for an additional 45 minutes or until a toothpick inserted in the center comes out clean. If the bread appears to be browning quickly, make a foil tent to cover it during the last 20-30 minutes of baking.
  • Remove from the oven and allow to cool completely before slicing.

Suggested Equipment

Notes

*Please see the post for step-by-step photos, answers to questions, and more instructions about the recipe.
*We used a metal loaf pan for this recipe. If using a glass pan, the times and temperatures may need to be adjusted.
*To prevent over browning on the bottom of the bread, place a sheet pan underneath the loaf pan during the baking process.

Nutrition

Serving: 1slice | Calories: 372kcal | Carbohydrates: 49g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 313mg | Potassium: 222mg | Fiber: 2g | Sugar: 25g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg
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Ingredients Needed for Simple Banana Bread

  • Butter: We prefer unsalted, softened butter for this recipe.
  • Granulated Sugar: This sugar creams easily and sweetens the bread nicely.
  • Eggs: Provide structure and act as a binder in the bread.
  • Vanilla: Only a teaspoon of vanilla extract is needed to add a lovely flavor to this bread.
  • Overripe Bananas: Not only do overripe bananas add the signature banana flavor, but they add moisture and sweetness to this quick bread.
  • Salt: Enhances sweetness and seasons the bread.
  • Cinnamon and Nutmeg: Optional warm, earthy flavors that add extra layers of flavor to the bread.
  • All-purpose Flour: Used as the base flour for the bread.
  • Walnuts: Optional ingredient that adds extra flavor and texture to the bread.

How to Make The Best Banana Bread Recipe:

  1. Use a hand mixer to cream the butter and sugar until light and fluffy.
  2. Add the eggs and vanilla, and continue mixing until fully incorporated.
  3. Next, add the bananas and mix until smooth and no chunks remain.
  4. Last, add the baking soda, salt, cinnamon, nutmeg, and flour. Mix until everything is just combined without over mixing (mix until no dry patches remain then stop).
  5. Use a spatula or wooden spoon to fold in the walnuts or pecans if making banana nut bread.
  6. Pour the batter into the prepared 9 x 5-inch loaf pan, and bake at 375ºF for 15 minutes. Then, reduce the temperature to 350ºF for an additional 45 minutes or until a toothpick inserted in the center comes out clean..
  7. If the bread appears to be browning quickly, make a foil tent to cover it during the last 20-30 minutes of baking.
  8. After the bread finishes cooking, remove it from the oven, and allow it to cool completely before slicing.
Collage showing how to make banana bread.
4.72 from 7 votes (6 ratings without comment)

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Recipe Rating




2 Comments

  1. 4 stars
    This was absolutely delicious with the perfect “crumb” – just as any “quick bread” should have! To me, the texture is as important as how it tastes!
    But to make it over the top most delicious banana bread ever, I have 2 suggestions:

    1. Add at least 1 more large banana & possibly 2 more. My search for the best banana bread recipes has taught me that you need more bananas than most recipes call for. This means you may need to bake it a bit longer – 10-12 minutes longer, but check it frequently once you’ve baked it for the time called for in the recipe. And no, it doesn’t make the banana bread gummy! They key is to be sure you mash the bananas thoroughly!
    2. Use black walnuts – they make a huge difference & are worth the additional cost because you’re not using a huge amount – just 1 cup –
    1 1/2 cup total. Like you, I’ve been on the quest for the best banana bread recipe. While my banana bread always tasted really good following the recipes I found, the results just never matched up to the bread my mother & my aunts made when we were living in Texas when I was 10-11 years old. Years later, I finally learned that the difference was using BLACK WALNUTS! They weren’t expensive back then because we were living relatively near my aunts & uncles, who had large black walnut groves with gracious plenty trees on their farms or ranches!
    So many, many decades later, when I began using black walnuts in my banana bread, I finally achieved that same amazing flavor that I remembered from my childhood!
    And guess where you can buy them at a reasonable price ! On Amazon, of course!

    Reply

    1. Thank you for commenting and rating the recipe Donna! Kim and I are thrilled you like the banana bread. The suggestions you made sound really tasty, so I’ll leave them in the comments section for everyone to see as well. Thanks again and we hope you have a lovely day 🙂

      Reply