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The Best Banana Bread 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.
To date, we only have 3 recipes on this entire site with the word “best” in the title. Those are our Best Ever Homemade Cheese Sauce, The Best Chewy Chocolate Chip Cookies, and The Best Chocolate Cake.
The word “best” is so subjective, so we tend to steer clear of it when talking about recipes. However, I decided to use it today to describe this banana bread.
I’ve been making this banana bread recipe for years and years, but each time I tweak it a little bit. It’s never been exactly like I wanted.
Finally, after many, many years of eating good banana nut bread, I made the best banana bread!
How to Make Banana Nut Bread
Start by preheating the oven to 375 degrees and greasing 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. This usually takes about 3 minutes on low speed.
Add the eggs and vanilla, and continue mixing until fully incorporated.
Next, add the bananas and mix until smooth and no chunks remain. The mixture should be mostly smooth but will look watery and like it separated. (See photo number 4 below.)
The batter will come together after the remaining ingredients are added.
Last, add the baking soda, salt, cinnamon, nutmeg, and flour. Mix until everything is just combined without over mixing.
Use a spatula or wooden spoon to fold in the walnuts or pecans if making banana nut bread.
Pour the batter into the prepared loaf pan, and bake for 15 minutes. Then reduce the temperature to 350 degrees.
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.
After the bread finishes cooking, remove it from the oven, and allow it to cool completely before slicing.
How Do You Keep Dessert Bread Moist?
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 or about 4 days when placed in the refrigerator.
The only exceptions are glazed breads like a lemon poppy seed bread with lemon glaze. Store those in sealed containers to stay fresh.
Can You Freeze Banana Bread?
Yes, you can! 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.
How Do I Make Banana Bread Muffins?
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 350 degrees 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.
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- ½ Cup Unsalted Butter, softened
- 1 Cup Granulated Sugar
- 2 Eggs
- 1 Teaspoon Vanilla
- 3 Large, Overripe Bananas
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Teaspoon Cinnamon, Optional
- ½ Teaspoon Nutmeg, Optional
- 2 Cups All-Purpose Flour
- 1 Cup Walnuts or Pecans, optional
- Preheat oven to 375 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).
- 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 overmixing.
- Stir in walnuts or pecans if using.
- Pour the batter into the prepared loaf pan and bake for 15 minutes. Then reduce the temperature to 350 degrees. 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.
*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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 10 Serving Size: 1 Slice
Amount Per Serving: Calories: 372Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 62mgSodium: 248mgCarbohydrates: 50gFiber: 3gSugar: 25gProtein: 6g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.