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: 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.
Really great recipe! You can never have too many banana bread recipes!
Delicious and healthier choice for February’s cooking club amongst all the chocolate recipes for Valentine’s Day.
This was delicious!
Just made this, and can’t wait to have for dessert tonight and breakfast tomorrow!
😉
This was so tasty! I added a handful of cocoa nibs in at the end. Would definitely make this again. Thank you!
I haven’t made banana bread for awhile and was pleasantly surprised tonight when I had my first slice of this freshly baked delicious banana bread. I subbed pecans for the walnuts, but otherwise followed the recipe. Really delicious and super moist. Thank you!
I have tried so many different banana bread recipes over the years and this one is at the top! I swapped sliced almonds for the walnuts as we prefer almonds and used brown and white sugar. Very tasty! Thanks,Shannon
Looks beautiful! Just removed from the oven. I usually make banana bread without nuts, my family prefers that, but chose to include them when I made this. Looking forward to trying my first slice when cooled!
Delicious! Super moist and not too sweet. Swapped out walnuts with maple glazed pumpkins seeds to make it nut free. It comes together so quickly which is always a bonus. Definite keeper.
I love the melted butter in here (versus oil in similar recipes). I confess that I made this gluten free (buckwheat and almond flour) and used maple syrup instead of sugar. Serve with butter chai tea for a lovely afternoon snack
This bread is sweet and savory all at the same time! It was easy to make and so delicious for a snack or breakfast 🙂
It turned out moist and delicious. I don’t believe I’ve ever had banana bread with nutmeg in it, but I loved it and will definitely be making this recipe more often!
I am a huge fan of all things “banana”, and this banana bread takes the cake! Just as great warmed up as it is fresh from the oven. I love the walnut layer on top for an added crunch and fancy look.
Wow! I added chocolate chips and extra cinnamon, and love this. Great for breakfast or a snack with tea.
Marvelous banana bread recipe! I made this on a snow day for a warm and comforting sweet treat, and couldn’t be more pleased. So delicious, especially with a little butter on top!
I made this today using pecans instead of walnuts. It’s delicious!
This is an easy recipe that comes together super fast and bakes up beautifully. I added a half cup of chocolate chips and used coconut oil in place of the butter. Since I ended up using a pan where I invert the loaf out of the pan at the end, I missed out on the 2 tablespoons of walnuts for a topping (I should have put that in the bottom of my pan for it to end up as a topping), but I’ll remember next time—and there will definitely be a next time! The other thing I’ll do is to look up the measurements’ weights so that I can just measure the flour, sugar, and oil via a food scale instead, which I find to be more efficient and accurate.
It was a very moist banana bread. I made it for a work party and it was loved. It felt like a very standard but moist bread. I didn’t add the walnuts as it is not my favorite and would probably next time opt out the sugar for maple syrup.
The banana bread smelled heavenly while baking & tastes fabulous too! I had to leave the nuts out for a family member- it delicious anyway
This was perfect with my coffee on a gloomy Saturday morning.