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.
Excellent recipe! Yummy but not overly sweet and incredibly moist even with only 3 ripe bananas on hand.
I made a few small changes:
– 3 bananas instead of 4
– flax eggs instead of real eggs
– muffins instead of loaf
– chocolate chips because duh!
Will absolutely make it again!
Hi Alisha, amazing! So glad you loved the banana bread.
We love this bread! It is a nice change from our usual go to. It is delicious!
Hi Beth, I’m so glad you love it!
I don’t qualify for the contest b/c I’m in Canada, but I wanted to join in anyway. I made this banana bread a few months ago and now accidently buy too many bananas so we can have it on a regular basis. Prefer with nuts but chocolate chips make a real coffee shop type treat!
Hi Heather, thank you for your comment. You actually are eligible for the cooking club as a Canadian resident! I’m glad you joined in, and I’m so glad this recipe has been such a hit!
I happened to have a load of bananas from the garden that were quickly going very black when this recipe came into my inbox.
I had so many and the recipe is so delicious that I made two batches and put some in the freezer.
I forgot to say that I used raisins instead of walnuts and i think they added to how moist and delicious the bread was.
Hi Josie, I’m so glad you loved the banana bread! It’s a great treat to keep on hand in the freezer.
I’m sure this will be delicious, like every other recipe I’ve tried here! Love your site.
So glad you love the site! Enjoy the banana bread!
Best banana bread ever ! Should be named Marry Me Banana Bread.
Hahaha, so glad you loved it!
I just made this yesterday. So happy I had all the ingredients on hand.
It truly is the BEST banana bread recipe.
I immediately posted it on Instagram even before I knew about the club.
I adore your recipes!
Hi Ellen, amazing! I’m so glad you loved the banana bread. 🙂
I greatly appreciate you sharing your great recipes with the hole world. As a novice baker, I have taken to heart many chef’s recommendations to always use scales to measure quantities. So, I always convert the recipes before I start to grams – for both wet and dry ingredients (except the tsp and Tbs items). Bananas especially should be weighed in grams, I feel, as I have screwed up some batches by counting bananas.
So, it would be most helpful if you could include the equivalent weight in grams for those items you measure in cups. I can never figure out if a recipe is intended using US, Canadian or British measures, and whether it’s straight from the bag or after sifting. All of these will yield different amounts (of flour, at least).
Hi Arnie, Thanks for your comment! We appreciate the feedback. It’s a great point for baking recipes.
With its moist and soft crumb speckled with sweet banana puree and warm spice hints, this recipe is a timeless classic that brings warmth to the kitchen and joy to the table. Whether you enjoy it as a cozy breakfast accompanied by a cup of coffee or as a relaxing snack at any time of the day, banana bread can never be tasted with its relaxing aroma and delicious taste. Completely simple, but infinitely satisfying, this recipe is a must-have in any baker’s repertoire. Pamper yourself with the comforting goodness of homemade banana bread and experience the simple pleasure it brings to your palate and Junkie.
Could I use flax eggs instead? Has anyone tried this? Looks delicious.
Hi Lisa, I’d recommend making this healthy banana bread if you’re looking for an egg-free banana bread recipe!
Looks great EXCEPT for the cane sugar!
Hi dies anyone know how many calories are in this please
Hi Toni, I’m sorry, we don’t post nutrition facts but you could plug the ingredients into an online nutrition calculator.
I made four small loaves which baked about 45 minutes. I added chocolate chips and walnuts. The bread was delicious!
I love the way the bread turned out. Thank You! I will share recipe..
Made this today!! Absolutely fantastic 👏! I added cranberries to it for the holidays! I will be making this again and again! Thank you 😊 💓
Best banana bread ever !!! And I used GF flour.
I’m so glad you loved it!
what brand or GF flour did you use?
Made it Saturday. But used pecans instead of walnuts. Today. Monday, only crumbs left.
Husband said best banana bread I’ve ever made.
Hi Cheri, I’m so glad you both loved the banana bread!
thank you, haven’t had banana bread in a long time!
Hi Sabrina, hope you enjoy!
instead of flour, could you use black beans instead?
Hi Susan, no, you should definitely use flour.
What type of vegetable oil do you use?
Hi Karen, just regular vegetable oil (it’s labeled that way at the store). You could also use another neutral oil like canola oil or avocado oil.