Banana Bread Recipe

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!

Banana bread

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

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 flourSpoon 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.

Mashing bananas in mixing bowl

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.

Adding dry ingredients to wet ingredients

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…

Using wooden spoon to mix wet and dry ingredients

…and mix until just combined. Careful not to overmix! If you do, the bread will be dense.

Pouring walnuts into banana bread batter

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.

Sprinkling walnuts over moist banana bread batter in loaf pan

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.

Easy banana bread

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.

Best banana bread recipe

More Quick Bread Recipes

If you love this recipe, try one of these easy quick breads next:

Got more ripe bananas? Make banana pancakes, banana muffins, or a peanut butter banana smoothie next!

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Banana Bread

rate this recipe:
4.95 from 156 votes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Serves 8
The BEST banana bread recipe! This easy loaf is moist, delicious, and packed with banana flavor. I love to add walnuts for crunch, but feel free to swap in pecans, chocolate chips, or raisins if you prefer.

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
  • 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.

306 comments

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Rate this recipe (after making it)




  1. Nellie
    03.17.2024

    5 stars
    Great recipe! Used plant-based butter and substituted sunflower seeds for walnuts. Excellent results! Thank you for sharing this recipe.

    • Phoebe Moore (L&L Recipe Developer)
      03.21.2024

      Hi Nellie, I’m so glad you loved the banana bread!

  2. ZORA
    03.17.2024

    5 stars
    Wonderful recipes thank you !
    I used 2 c banana which I had not been using
    I used oil instead of butter
    Very good!

    • Phoebe Moore (L&L Recipe Developer)
      03.21.2024

      Hi, I’m so glad you loved the recipe!

  3. Lilian
    03.15.2024

    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 🙁

  4. Samantha
    03.05.2024

    5 stars
    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!

    • Phoebe Moore (L&L Recipe Developer)
      03.08.2024

      Hi Samantha, yay! I’m so glad you loved the banana bread.

  5. Stephanie
    03.03.2024

    5 stars
    Super delicious! I have made this for our weekly communal Sunday brunch. Everyone loved it.

    • Phoebe Moore (L&L Recipe Developer)
      03.08.2024

      Hi Stephanie, I’m so glad it was a hit!

  6. Simone
    03.01.2024

    5 stars
    So good and so moist. Didn’t top with walnuts but included them throughout. Devoured the whole pan.

    • Phoebe Moore (L&L Recipe Developer)
      03.08.2024

      Hi Simone, I’m so glad you loved it!

  7. Ashley Epps
    02.29.2024

    5 stars
    Love & lemon’s recipes never disappoint & this was no exception. A must try!

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Ashley, so glad you loved it!

  8. Susan Collison
    02.29.2024

    5 stars
    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! =)

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Susan, I’m so glad you loved it!

  9. Caroline Daugherty
    02.29.2024

    5 stars
    Delicious! I used pecans instead of walnuts and it came out wonderfully!

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Caroline, so glad you loved it!

  10. Christen Montgomery
    02.29.2024

    The banana bread is not super sweet. Has good flavor and is very moist. Love the addition of the walnuts.

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Christen, I’m glad you enjoyed it!

  11. Rachel Barker
    02.29.2024

    5 stars
    Wonderful banana bread and it looks lovely too!

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Rachel, so glad you loved it!

  12. Laura
    02.29.2024

    5 stars
    Such a good recipe! Will definitely be making again soon.

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Laura, I’m so glad you enjoyed!

  13. Carrie Hoey
    02.29.2024

    5 stars
    Came together so quickly and easily and was moist and flavorful. Definitely my ne go-to banana bread recipe.

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Carrie, I’m so glad you loved it!

  14. Jean Ann Reuter
    02.29.2024

    5 stars
    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 ❤️

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      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.

  15. Jane
    02.28.2024

    5 stars
    Such a great recipe! Everyone loved it. Thanks! (monthly challenge entry)

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Jane, so glad it was a hit!

  16. Rebekah
    02.28.2024

    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!

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Rebekah, I’m so glad you and your family loved it!

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Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.