World’s Best Banana Bread Recipe

Introduction

Golden banana bread with ripe bananas, buttery flavor, and a hint of spice—delicious warm or cool. This classic treat is easy to make and perfect for breakfast, snacks, or dessert anytime.

Ingredients

• 3 to 4 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 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
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
3. Step 3: Stir the melted butter into the mashed bananas. Add the granulated sugar and mix until well combined and slightly lighter in color.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly mixed.
6. Step 6: Gradually fold the dry ingredients into the banana mixture gently, mixing just until no streaks of flour remain.
7. Step 7: Fold in the chopped walnuts or pecans if using, distributing them evenly in the batter.
8. Step 8: Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan once or twice on the countertop to remove large air bubbles.
9. Step 9: Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Step 10: Let the loaf cool completely before slicing to avoid crumbling.

Tips & Variations

• Use overripe bananas with lots of brown speckles for the richest flavor and moist texture.
• Avoid overmixing to keep the bread tender and prevent it from becoming dense or dry.
• Swap butter for coconut oil to make it dairy free.
• Replace half or all the white sugar with brown sugar for a deeper caramel note.
• Try almond flour instead of all-purpose flour for a gluten lighter but more crumbly texture.
• Add diced apple in autumn or a handful of blueberries in summer for seasonal twists.
• Top the batter with turbinado sugar before baking for a sparkly crust.

Storage

Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the cooled loaf, wrap individual slices in plastic or foil, and freeze for up to three months. Defrost slices at room temperature or gently warm in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What bananas are best for banana bread?

Use very ripe bananas with heavy brown speckles or blackened skin for the sweetest, richest flavor and moist results.

How do I prevent dense or dry bread?

Gently fold ingredients just until combined. Overmixing develops gluten that makes the bread dense and dry.

Are nuts essential for banana bread?

Nuts are optional. Add chopped walnuts or pecans for texture and flavor, or omit if you prefer a smoother crumb.

How do I check if banana bread is done?

Insert a toothpick into the center; it should come out clean or with moist crumbs, but not wet or sticky batter.

Can I freeze leftover slices?

Yes. Wrap cooled slices tightly and freeze individually. Thaw at room temperature or warm before eating.

World’s Best Banana Bread Recipe

Print Recipe

★★★★★

4.9 from 399 reviews

Golden banana bread made with overripe bananas, buttery flavor, and warm spices such as cinnamon and nutmeg. This moist and tender quick bread is perfect for breakfast or dessert and can be enjoyed warm or cooled. It’s easy to make, beginner-friendly, and features optional nuts for added texture and flavor.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 10 to 12 slices (12 portions) 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal of the bread.
2. Mash Bananas: In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher until smooth, creating the base of your batter.
3. Mix Butter and Sugar: Stir the melted butter into the mashed bananas. Add the granulated sugar and mix until well combined and the mixture lightens slightly in color.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly distributed.
6. Fold Dry Ingredients Into Wet: Gradually fold the dry ingredients into the banana mixture using a gentle motion. Mix just until no streaks of flour remain to avoid overmixing and keep the bread tender.
7. Add Nuts (Optional): Fold in the chopped walnuts or pecans if using, distributing them evenly throughout the batter for added texture and flavor.
8. Prepare to Bake: Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan on the countertop once or twice to release any large air bubbles.
9. Bake: Bake in the preheated oven for 55 to 65 minutes. The banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.
10. Cool and Serve: Remove from the oven and allow the loaf to cool completely in the pan before slicing to prevent crumbling. Serve warm or at room temperature.

Notes

• Use overripe bananas with brown speckles for the best flavor and moistness.
• Avoid overmixing the batter to keep the bread tender and prevent it from becoming dense.
• You can substitute butter with coconut oil to make this recipe dairy-free.
• For a gluten-lighter version, substitute almond flour, though the bread will be more crumbly.
• Brown sugar can replace part or all of the granulated sugar for a deeper caramel flavor.
• Toast nuts before adding to enhance their flavor.
• This banana bread freezes well; slice and wrap individual pieces for up to three months.
• Let the bread cool completely before slicing to minimize crumbling.

Keywords: banana bread, quick bread, overripe bananas, moist banana bread, homemade banana bread, easy banana bread recipe, nut bread, cinnamon, nutmeg, American dessert, vegetarian dessert