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.
This recipe was fantastic all around. The perfect amount of each flavor.
I do wish I could figure out how to bake it so it is cooked all the way though without the edges getting too dark. Any tips?
Hi Katie, if the top is too dark, tent it with a piece of foil for the last 15 minutes or so of baking.
I always follow this recipe and it turns out fantastic! It’s a favourite at home!
Hi Rita, I’m so glad you’ve enjoyed it!
I only have 2 very large bananas, would this still work?
Hi Trinity, I’d mash the bananas and measure how much you have. You’re going for 2 cups. If you’re short, you can substitute plain yogurt or sour cream for the missing quantity.
In your almond flour recipe you indicate you mix that with the all purpose flour in the recipe for extra moistness. Do you mix it 1/2 almond 1/2 all purpose?
Hi Beth,
I’m so sorry, we changed links around – this banana bread recipe doesn’t use almond flour, but this other one, Healthy Banana Bread is the one we were referring to: https://www.loveandlemons.com/healthy-banana-bread-recipe/
Thank you so much!
Great recipe! Used plant-based butter and substituted sunflower seeds for walnuts. Excellent results! Thank you for sharing this recipe.
Hi Nellie, I’m so glad you loved the banana bread!
Just made this recipe for the 2nd time and Love It. Stays so moist while it lasts! I use self rising flour so I eliminate the salt and soda. When I spray my pan I give it a dusting of cinnamon and sugar for a sweet surprise on the bottom.
I’m so glad you loved it!
Wonderful recipes thank you !
I used 2 c banana which I had not been using
I used oil instead of butter
Very good!
Hi, I’m so glad you loved the recipe!
Ok so this link used to contain a slightly different banana bread recipe. And I loved it, it was without eggs and we had it in our menu list rotation and I was so happy with it. And now it’s not the same and I don’t know how to find the other 🙁
Hi Lilian, I think this is the recipe you are looking for: https://www.loveandlemons.com/healthy-banana-bread-recipe/. I hope you enjoy!
Didn’t get a chance to make this in February for the contest. But I made it anyways in March and it was so delicious!!! I love the crunchiness of the walnuts on top and the cake is perfectly moist! Thanks for another winning recipe!
Hi Samantha, yay! I’m so glad you loved the banana bread.
Super delicious! I have made this for our weekly communal Sunday brunch. Everyone loved it.
Hi Stephanie, I’m so glad it was a hit!
So good and so moist. Didn’t top with walnuts but included them throughout. Devoured the whole pan.
Hi Simone, I’m so glad you loved it!
Love & lemon’s recipes never disappoint & this was no exception. A must try!
Hi Ashley, so glad you loved it!
What a lovely loaf of bread this recipe made! I’m not a huge fan of plain ol’ bananas, but I do love banana bread! This went together quickly, made our home smell delightful, and made our tummies happy! =)
Hi Susan, I’m so glad you loved it!
Delicious! I used pecans instead of walnuts and it came out wonderfully!
Hi Caroline, so glad you loved it!
The banana bread is not super sweet. Has good flavor and is very moist. Love the addition of the walnuts.
Hi Christen, I’m glad you enjoyed it!
Wonderful banana bread and it looks lovely too!
Hi Rachel, so glad you loved it!
Such a good recipe! Will definitely be making again soon.
Hi Laura, I’m so glad you enjoyed!
Came together so quickly and easily and was moist and flavorful. Definitely my ne go-to banana bread recipe.
Hi Carrie, I’m so glad you loved it!
I made the healthy and this banana bread which are amazing and full of banana flavor – thank you for your recipes – I make at least 2 or 3 of your recipes a week ❤️
Hi Jean Ann, that’s so great to hear! I’m glad you’re loving the recipes and that you enjoyed both types of banana bread.
Such a great recipe! Everyone loved it. Thanks! (monthly challenge entry)
Hi Jane, so glad it was a hit!
I loved making and eating this recipe 🙂 So did my family! One of the best I’ve made, and I’ve tried several banana bread types. Thanks once again for such a terrific recipe!
Hi Rebekah, I’m so glad you and your family loved it!