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.
Made this with whole wheat flour and left out the nutmeg and walnuts. My family enjoyed it. It was a bit on the sweet side for me, but I’m glad we tried it. Thanks for giving us a reason to make banana bread!
I forgot to mention we made this as muffins. They were baked to perfection at 20 minutes!
This was so yummy! I loved the addition of nuts on too! So simple, yet I never thought of it?!
Can’t wait to try next month’s selection!
So good! Used coconut sugar, and pecans instead of walnuts and added chocolate chips. Topped it with coffee ice cream.
Always love a great banana bread recipe! This was yummy! I did flax eggs and used olive oil instead of butter. My family ate it up!
YUM!! This recipe is spot on — quick and easy, and such well-balanced flavors. Definitely my new favorite banana bread recipe, and it’s the perfect cozy treat for a cold day! <3
This banana bread recipe is delicious! The nuts sprinkled on top (didn’t burn!) are a game changer! I used pecans which I toasted first. It is easy to make and so moist and flavorful to eat!
Hi Mary, pecans would be so good here! I’m so glad you loved the banana bread.
WOW. What a difference extra bananas make! We made 4 mini loaves and my family of four devoured all of them within an hour of them coming out of the oven. I will never make banana bread any other way.
Hi Michelle, I’m so glad the recipe was a hit!
This recipe was so good and so easy to make! The bread came out incredibly moist and had the perfect amount of sweetness. I had such a fun time making it and even a better time eating it ?.
Hi Ruby, I’m so glad you loved the banana bread! 🙂
The vegan Healthy Bana Bread recipe was magic! The coconut sugar gave the bananas a deep flavor, nut just sweetness!
Hi Phyl, I’m so glad you loved it!
This is the BEST banana bread ?!! I have spent years trying different recipes, and this is the winner. I made a chocolate chip version and the kids devoured it.
Hi Brooklynn, I’m so glad it was a hit!
My bananas were finally ripe enough to use in this recipe. It smells and tastes delicious. Swapped out chocolate chunks for the nuts, it’s moist and not too sweet!
Hi Marisa, so glad you loved it! Chocolate chunks would be delicious here.
Just made this as part of the February Challenge. We both thought this was excellent and I like the fact the sweetness is primarily from the bananas. I did use the walnuts and added a handful of dark chocolate chips. This is a keeper definitely make again.
Hi Wendy, I’m so glad you loved it!
Loved this recipe! I think my bananas might have been too big because my bread was pretty moist and not as light and airy as I would’ve liked. I added some cinnamon sugar on top with the walnuts and it was a nice added touch!
Hi Emma, I’m glad you enjoyed the recipe! The cinnamon sugar sounds delicious. If you’re concerned about the size of the bananas in the future, I recommend measuring the mashed banana. 2 cups works well here.
Loved making this recipe, however I am still unsuccessful in making a banana bread that is completely done in the middle. The tooth pick came out clean and the top bounced back but it was still soggy in the very top center. Any other tips on how to be sure it is done all the way through?
Loved making this recipe! I still have never successfully cooked a banana bread where the middle wasn’t somewhat soggy. The toothpick came out clean and the top bounced back. Any other indicators on how to be sure the middle is done as well?
Hi Lacy, yes, this can be tricky with banana bread! I find that a toothpick is generally pretty reliable, but if you’re still struggling with an underdone center, I think the appearance of the bread can be a helpful indicator. If it’s underdone, it can still look a little gooey or translucent where the bread splits open at the top. Hope this helps!
Thank you! Will give it another go!
Made this delicious banana bread recipe. Easy to make.
Hi Ashley, I’m so glad you enjoyed it!
Delicious recipe! My family loved all the walnuts!
Hi Heather, yay! So glad it was a hit.
Yum! I’m so happy this recipe was recipe of the month! Just in time for all the ripe bananas. It tasted so healthy yet moist and delish. Not too sweet either.
Hi Julianne, I’m so glad you loved it!
I can’t leave a picture because our neighbors devoured the whole loaf when they came over for coffee! I followed the directions exactly and oh, my…delicious!
Hi Nancy, aww amazing! So glad the banana bread was a hit.
So moist and delicious! I added walnuts and chocolate chips, and it was perfection!
Hi Janna, so glad you loved it!