Print

Best Banana Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

This classic Best Banana Bread recipe delivers a moist, flavorful loaf packed with ripe bananas, warm cinnamon, and a hint of vanilla. Perfectly tender and lightly sweetened with a mix of brown and white sugars, it’s an ideal treat for breakfast or a cozy snack. Optional chopped walnuts add a delightful crunch, making this banana bread a crowd-pleaser for all occasions.

Ingredients

Dry Ingredients

  • 1 ½ cups all purpose flour
  • ½ cup brown sugar (packed)
  • ¼ cup white granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon

Wet Ingredients

  • 1 ¼ cup large ripe bananas (mashed, about 3 bananas)
  • ⅓ cup melted butter (slightly cooled)
  • 2 large eggs (beaten)
  • 1 tsp pure vanilla extract

Optional

  • ½ cup chopped walnuts or pecans

Instructions

  1. Combine Dry Ingredients: In a large bowl, mix together the all purpose flour, brown sugar, white granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
  2. Mash Bananas and Add Wet Ingredients: Peel and mash the ripe bananas until smooth. Add the mashed bananas, melted butter, beaten eggs, and vanilla extract to the dry ingredients and stir until just combined. If using, fold in the chopped walnuts or pecans now.
  3. Prepare the Pan: Lightly grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. Pour the batter into the pan and spread it evenly using a spoon or spatula.
  4. Bake the Banana Bread: Place the pan in a preheated oven at 350°F (175°C) and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.

Notes

  • Use ripe bananas with brown spots for the best flavor and sweetness.
  • Do not overmix the batter to keep the bread tender and moist.
  • Substitute walnuts with pecans or omit nuts for a nut-free version.
  • Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze slices wrapped tightly in plastic wrap for up to 3 months.

Find it online: https://lauracooks.com/best-banana-bread-recipe/