This easy banana bread recipe is the BEST way to use ripe bananas! It's moist, delicious, and packed with banana flavor. You're going to love it!
This banana bread recipe is the best way to use overripe bananas. Now that we have a little one in the house, we’ve been buying a LOT more bananas than we used to. Sometimes (ok, often), we don’t get to all of them before they ripen, and I end up with a heap of dark brown, spotty bananas on my counter. Banana bread to the rescue!
But not just any banana bread.
While some popular recipes call for 2 or 3 bananas, this banana bread recipe calls for 4. I love that it lets me use up lots of ripe bananas in one go, but that’s not the only benefit of adding so much fruit. It gives the banana bread an amazing moist texture and rich, sweet banana flavor.
Even if you already have a go-to banana bread recipe, I hope you’ll try this one. Easy to make and SO delicious, it’s my new favorite. It could be yours too!
Banana Bread Recipe Ingredients
Here’s what you’ll need to make this recipe:
- Bananas, of course! The riper, the better. You’ll need 2 cups mashed, about 4 large bananas. Tip: To quickly ripen bananas for this recipe (within 1 to 2 days instead of 3+), store them in a paper bag.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Cane sugar – It sweetens the bread, bringing out the banana flavor. Brown sugar is fantastic here too—it makes the loaf extra-moist.
- Melted butter – It perfects the moist texture and adds buttery flavor. Sub vegetable oil to make this recipe dairy-free!
- Eggs and baking soda – They help the loaf puff up as it bakes.
- Vanilla, cinnamon, and nutmeg – For warm depth of flavor.
- Walnuts – For crunch! If you’d rather not add nuts, omit them, or replace them with an equal amount of raisins or chocolate chips.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Banana Bread
This recipe is easy to make—no mixer required! Here’s how it goes:
First, combine the wet ingredients. Mash the bananas with a potato masher or fork, and place them in a large mixing bowl. Add the sugar, melted butter, eggs, and vanilla and whisk until well combined.
Can you use thawed frozen bananas for banana bread?
Yes! Previously frozen thawed bananas work well here.
To freeze bananas, peel them and place them in an airtight container or freezer bag. Freeze for up to 3 months. Allow to thaw overnight in the fridge before making this recipe.
- Tip:Â Freeze bananas when they are ripe and spotty for the sweetest flavor.
Next, whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients to the banana mixture…
…and mix until just combined. Careful not to overmix! If you do, the bread will be dense.
Fold the walnuts into the batter.
Variations
Not a walnut person? Here are some other mix-ins that would be great:
- Chopped pecans
- Chocolate chips
- Dried cranberries
- Raisins
Or skip the mix-ins! The recipe is still delicious without them.
Finally, bake! Transfer the batter to a greased loaf pan and sprinkle more walnuts on top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch.
- Tip: Check the bread at 40 minutes. If the top is well browned but the loaf still needs more time, tent it with foil to prevent further browning as it continues to bake.
How to Make Banana Bread Moist
The best way to ensure that the bread comes out moist is to use the full amount of mashed bananas, 2 cups.
If you come up short on the banana, with 1 1/2 or 1 3/4 cups mashed, substitute plain yogurt or sour cream for the missing quantity to keep the loaf moist.
How to Store Banana Bread
Proper storage will keep your quick bread moist after baking.
Allow it to cool to room temperature in the loaf pan. Then, transfer the loaf to an airtight container, or tightly wrap it in foil or plastic wrap. Store at room temperature for up to 3 days.
Can you freeze banana bread?
YES! This banana nut bread freezes perfectly.
If you’d like to keep it on hand for more than 3 days, slice the cooled loaf and seal it in an airtight container or freezer bag. Freeze for up to 3 months.
Transfer slices to the fridge to thaw overnight, or quickly defrost them in the microwave.
More Quick Bread Recipes
If you love this recipe, try one of these easy quick breads next:
- Healthy Banana Bread
- Gluten-Free Banana Bread
- Pumpkin Bread
- Zucchini Bread
- Chocolate Zucchini Bread
- Lemon Blueberry Bread
- Lemon Yogurt Cake
Got more ripe bananas? Make banana pancakes, banana muffins, or a peanut butter banana smoothie next!
Banana Bread
Equipment
Ingredients
- 2 cups mashed very ripe banana, about 4 large
- ½ cup cane sugar or brown sugar
- ½ cup melted butter or vegetable oil, plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup chopped walnuts, plus 2 tablespoons for topping
Instructions
- Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.
- In a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the ½ cup walnuts.
- Pour the batter into the prepared pan and top with the remaining 2 tablespoons walnuts.
- Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. I like to check the loaf after 40 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning.
This was delicious! I did not have nutmeg but it still came out yummy! Definitely moist and a perfect fit with my morning coffee!
Followed as written and it was perfect. Delicious and perfectly moist. I used pecans instead because it is what I had on hand. I had a slice while the loaf was still warm with peanut butter. This is my new banana bread recipe for sure.
I think I have seen a recipe for keeps. We loved this banana bread so much. I think the brown sugar/cane sugar brought out the spark for this bread. It’s moist and fluffy at the same time. Used the exact recipe. For the nuts I used walnuts, cranberries and coconut flakes.
So yummy!! I added a 1/4 cup ground flax and one scoop of whey protein powder to boost the nutrition a bit… it turned out great!
Hi Susan, I’m so glad you loved it!
I made this recipe exactly as instructed. It came out super delicious and moist. I would not change a thing! The cinnamon and nutmeg were a good balance of spices. I know the nutmeg may not seem like a necessity, but it makes a flavorful difference. Thanks for helping me use up my overripe bananas.
I’m so glad you loved it!
Good recipe. Easy to make substitutions. Today half cooked apricots half bananas. Twice as much spice, used pumpkin pie. Twice as much extract, used butterscotch and almond. Pecans instead of walnuts. Baked 22 minutes at 350 in 8 cup mini loaf pan. Just delicious! I’ve also added 1-2 whole zucchini shreds with peel and not squeezed in the past. No other adjustments needed. I’m at high altitude and the basic recipe is always a success.
I forgot to add that I used half unsalted butter and half neutral oil. Kosher salt instead of sea salt. Half truvia brown sugar and half white sugar. Most importantly I throw all the wet ingredients in the blender, add to the dry ( only flour, baking soda, salt, and nuts). This step cuts way down on the time and extra bowls. This was the most tender crumb little bread, the banana flavor still dominates but is more subtle, the apricots added tenderness but the flavor was very muted.
Really good bababa bread! Has lots of flavor and is not dry. My new go to recipe.
Hi Julia, I’m so glad you loved it!
Great recipe. Friends and family love it. I’ve made it a few times and tried it with freshly ground cloves. Gave it a nice pop.
I’m so glad you enjoyed it!
This bread is delicious! I just took it out of the oven and my daughter and I ate almost half of it already! lol. Delicious! Thank you for sharing!
This recipe is on repeat at our Inn! It is so easy and comes out perfectly every time. I have doubled and tripled the recipe and always have 100% success. The only thing I do differently from the exact recipe is the sprinkle of sunflower seeds on top along with the walnuts or pecans.
Great taste but I found it a bit too wet. Certainly moist!! Could be I mixed in dry to much.
I’m so glad you loved it!
Love love love this recipe. I followed it exactly, with the exception of substituting gf flour blend. I was concerned it might be too sweet, so used coconut sugar. It was the perfect balance of banana and spice, great texture, and super delicious. Thanks Janine!
I’m so glad you loved it!
I meant 5*
What are the Nutrition Facts ?
Thanks
My new go-to banana bread recipe! So easy and SOOOO good. It’s a quick bake for gift-giving that always pleases.
Hi Amy, I’m glad you love the recipe!
Perfect choice
Hi Tatjana, so glad you enjoyed the banana bread!
Delish. I didn’t have enough bananas so I subbed with 1/4 cup strawberries. Skipped the add ins.
super easy and delicious. used coconut oil to make it dairy-free, and added dark chocolate chips in addition to the walnuts.
I added peanut butter chips to mine. I will be adding a peanut butter whiskey (it’s a thing) glaze over top after it cools.
That’s brilliant! I’m going to try this asap!