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.
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?
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:
- Use a hand mixer to cream the butter and sugar until light and fluffy.
- Add the eggs and vanilla, and continue mixing until fully incorporated.
- Next, add the bananas and mix until smooth and no chunks remain.
- 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).
- Use a spatula or wooden spoon to fold in the walnuts or pecans if making banana nut bread.
- 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..
- If the bread appears to be browning quickly, make a foil tent to cover it during the last 20-30 minutes of baking.
- After the bread finishes cooking, remove it from the oven, and allow it to cool completely before slicing.
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.
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 ½ to ⅓ 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.
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.
Recipe Card with Ingredient Amounts and Instructions
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 bananas
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1 cup walnuts, or pecans, chopped (optional)
- 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 butter1 cup granulated sugar
- Add the eggs and vanilla, and continue mixing until fully incorporated.2 large eggs1 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 soda½ teaspoon kosher salt½ teaspoon ground cinnamon¼ teaspoon ground nutmeg2 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.