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The World’s Best Banana Bread Recipe

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4.8 from 136 reviews

This classic banana bread recipe transforms ripe bananas into a moist, flavorful loaf packed with warm spices and a tender crumb. With a perfect balance of sweetness and a hint of cinnamon and nutmeg, this banana bread is enhanced by optional chopped nuts for added texture. It’s an easy, crowd-pleasing treat ideal for breakfast, snack time, or dessert.

Ingredients

Banana Bread Base

  • 3 to 4 ripe bananas, mashed
  • ½ cup melted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat and Prepare Pan: Begin by preheating your oven to 350°F. Prepare a 9×5-inch loaf pan by greasing it thoroughly or lining with parchment paper for easy removal after baking.
  2. Mash Bananas: In a large mixing bowl, mash 3 to 4 ripe bananas thoroughly using a fork or potato masher. The riper the bananas, the sweeter and more flavorful the bread will be.
  3. Combine Wet Ingredients: Add the melted butter to the mashed bananas and mix well to distribute flavor evenly. Then stir in the granulated sugar until the mixture is smooth and slightly lighter in color.
  4. Add Eggs and Vanilla: Crack the eggs into the mixture one at a time, beating well after each addition to incorporate air and structure. Stir in the vanilla extract to enrich the flavor.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening and spices.
  6. Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the banana mixture gently. Mix just until the flour disappears to avoid overmixing, which could lead to toughness.
  7. Add Nuts (Optional): Fold in the chopped walnuts or pecans if using, ideally toasted for extra crunch and flavor, but this can be omitted for a smoother bread texture.
  8. Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula and tapping the pan gently on the counter to remove large air bubbles.
  9. Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.

Notes

  • Use very ripe bananas with brown spots for maximum sweetness and flavor.
  • To toast nuts, spread them on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant.
  • Be careful not to overmix the batter after adding flour to keep the bread tender.
  • Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, which aids slicing.
  • Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://dishesbydaisy.com/the-worlds-best-banana-bread-recipe/