Banana Nut Bread Recipe
This banana bread recipe is simple, moist, and flavorful—perfect for using up ripe bananas. It comes together in one bowl with minimal clean-up.
The recipe calls for very ripe bananas, creating a naturally sweet loaf with a tender crumb. It yields a classic texture without the need for a mixer.
Star Ingredients for Banana Bread Success
Ripe bananas – The star ingredient, offering sweetness, moisture, and rich banana flavor. The riper, the better.
Melted butter – Adds richness and ensures a moist, tender crumb without needing a mixer.
Baking soda – Reacts with the bananas to create lift and lightness in the loaf.
Egg – Binds the ingredients and contributes structure and a soft, cohesive texture.
Vanilla extract – Enhances the banana’s natural sweetness with warm, aromatic depth.
Sugar – Sweetens the loaf; easily adjustable to taste preference.
All-purpose flour – Provides structure, balancing the moistness from bananas and butter.
Steps to the Perfect Banana Bread
Mash the bananas until smooth and stir in melted butter. Mix in baking soda, salt, sugar, beaten egg, and vanilla extract. Fold in flour until just combined.
Pour the batter into a greased 8×4-inch loaf pan. Bake at 350°F (175°C) for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
Cool briefly in the pan, then transfer to a wire rack. Let cool completely before slicing to preserve the loaf’s structure.
Banana Bread Tips You’ll Love
For the most flavorful banana bread, use bananas that are heavily speckled or entirely brown. If your loaf’s edges brown too fast, tent it with foil mid-bake. Reduce sugar to ½ cup for a mildly sweet version or increase to 1 cup for dessert-level sweetness.
For added texture, consider mixing in chopped nuts or chocolate chips.
Storing Your Banana Bread
Keep your banana bread wrapped tightly at room temperature for up to four days. For extended freshness, refrigerate it for up to five days. To freeze, wrap in plastic wrap and foil; thaw at room temperature or reheat slices gently.
Frequently Asked Questions
Can I use frozen bananas?
Yes, thaw them completely and drain excess liquid before mashing.
Can I make this recipe vegan?
Substitute the butter with plant-based butter and the egg with a flaxseed egg (1 tbsp ground flax + 3 tbsp water).
Why is my banana bread dry?
Overbaking or too much flour can cause dryness. Check doneness early and measure flour correctly.
Can I add mix-ins?
Yes, fold in ½ to 1 cup of chocolate chips, walnuts, or dried fruit before baking.
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Banana Bread
Ingredients
- 1 large egg beaten
- 3/4 cup 150g granulated sugar (adjust to 1/2 cup for less sweetness or 1 cup for more)
- 1 1/2 cups 205g all-purpose flour
- 1/2 teaspoon baking soda
- 1/3 cup 76g melted butter, salted or unsalted
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 2 to 3 medium very ripe bananas peeled and mashed (approx. 1 1/4 to 1 1/2 cups)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8×4-inch loaf pan.
- Using a fork, thoroughly mash the bananas in a large mixing bowl until smooth. Stir in the melted butter to incorporate.
- Blend in the baking soda and salt, followed by the sugar, beaten egg, and vanilla extract, mixing thoroughly. Gently fold in the flour until just combined to avoid overmixing.
- Transfer the batter into the prepared loaf pan, spreading evenly.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few dry crumbs. If the top browns too quickly while the center remains underdone, tent with foil and continue baking until fully set.
- Remove from the oven and let the loaf rest in the pan briefly before transferring to a wire rack to cool completely. Once cooled, slice with a bread knife to prevent crumbling.
