There’s something magical about the aroma of freshly baked banana bread filling your kitchen—warm, sweet, and comforting. This classic American treat is a perfect balance of moist, tender crumb and golden, slightly crisp edges, with bursts of banana flavor in every bite. Ready in just over an hour, it’s a quick yet rewarding bake that feels like a hug in loaf form.
Packed with wholesome ingredients, this banana bread is rich in texture and flavor, offering a delightful mix of softness and subtle crunch. Whether enjoyed warm with a pat of butter or as a grab-and-go snack, it’s a versatile treat that’s as nourishing as it is indulgent. Perfect for breakfast, dessert, or anytime in between!
Banana Bread Ingredients
- ½ cup unsalted butter (room temperature; can substitute with coconut oil for a dairy-free option)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed; adds moisture and depth of flavor)
- 2 eggs (room temperature; helps with even mixing)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (can use gluten-free flour as a substitute)
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon (optional, but adds warmth)
- 2 large ripe bananas (the riper, the sweeter; mash with a fork, leaving some chunks for texture)
- 1 cup chopped walnuts (optional; can substitute with pecans or omit for nut-free)
Step-by-Step Banana Bread Instructions
- Preheat the oven to 360°F (182°C). Line a loaf pan with parchment paper for easy removal.
- Cream the butter and sugars: In a stand mixer or large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed until fluffy and lightened in color (about 2-3 minutes).
- Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine dry ingredients: Add the flour, baking soda, salt, and cinnamon directly into the wet mixture. Mix on low speed until just combined (do not overmix).
- Mash and add bananas: In a separate bowl, mash the bananas with a fork, leaving some small chunks for texture. Fold the mashed bananas into the batter until just combined.
- Fold in walnuts: Gently fold in the chopped walnuts (if using) until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean but moist (a few crumbs are okay).
- Cool and serve: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Delicious Toppings and Serving Ideas
Take your banana bread to the next level with a drizzle of honey or a smear of cream cheese. For a sweet twist, top slices with a dollop of whipped cream or a sprinkle of powdered sugar. Pair it with a cup of coffee or tea for the perfect snack or breakfast treat!
How to Store and Reheat for Freshness
Store your banana bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a toaster oven for a crispy edge. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Fun Recipe Variations to Try
Switch things up by adding chocolate chips or dried cranberries instead of walnuts. For a healthier option, substitute whole wheat flour for half of the all-purpose flour. You can also make mini loaves or muffins by adjusting the baking time to 20-25 minutes.
Time-Saving Tips for Busy Bakers
Use a food processor to mash the bananas quickly and evenly. If you’re short on time, skip the stand mixer and mix the batter by hand—just be sure to cream the butter and sugars well. Prep your ingredients ahead of time and store them in the fridge to streamline the process.
Common Questions Answered
Can I use frozen bananas? Absolutely! Thaw them first and drain any excess liquid. What if I don’t have walnuts? Feel free to omit them or swap in pecans, almonds, or even seeds like sunflower or pumpkin. Why is my bread dry? Overmixing the batter or overbaking can lead to dryness—mix until just combined and check for doneness a few minutes early.
Banana Bread
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- 2 large ripe bananas
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 360 degrees F and line a loaf pan with parchment paper.
- In the bowl of a standup mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until fluffy and significantly lightened in color.
- Add the eggs one at a time, mixing after each addition until incorporated. Mix in the vanilla extract.
- Add the flour, baking soda, salt, and cinnamon to the bowl of the standup mixer, right on top of the wet ingredients. Mix on low speed until just incorporated.
- In a medium-sized mixing bowl, mash the bananas with a fork. I don’t like to mash them too much because I think it’s nice when you come across a chunk or two of bananas in a slice of banana bread.
- Add the bananas to the batter and mix until just combined.
- Fold in the chopped walnuts.
- Transfer the batter to the prepared baking pan and bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean but moist.