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.
Subbed the sugar and butter/oil with equal amounts of honey and applesauce. Had to increase cooking time slightly but just checked it until toothpick inserted in the center came out clean. Turned out SO good – sweet and moist!
Hi Jill, thanks for sharing your substitutions! I’m so glad you enjoyed the banana bread.
This is so good! So moist and perfectly sweet.
Hi Liahna, I’m so glad you loved it!
So good!
Hi Laura, so glad you loved it!
This banana bread recipe got rave reviews from my 7 year old who is a tough critic! I like that it stays moist even though it calls for less sugar than other similar recipes. Sprinkling chocolate chips on top is a great addition! Will be making this one again for sure.
Hi Marisa, I’m glad the bread was a hit!
I made this with about 1/3 c walnuts and 1/3 mini chocolate chips- topped the loaf with a little more otlf both, and added cardomom to the list of dry spices, and did half brown sugar/half cane sugar. It was delicious but i think it could have used more spice still. I’m sucker for bold flavors though. Will probably try to remake with double or triple the amount of nutmeg next time, but over all very happy with the texture and flavor of the whole loaf.
Hi Ellen, I’m glad you enjoyed the recipe! Thanks for sharing your variation.
Delicious and not too sweet. Perfect for breakfast or afternoon tea. Thank you for another great recipe.
Hi Susan, I’m so glad you enjoyed the banana bread!
I really liked the addition of cinnamon and nutmeg to this recipe. It made the flavor a bit more complex. I cut the sugar in half as super ripe bananas are like candy to me to begin with. Instead of eggs, I made flax ‘egg’ by adding 2 tablespoons of ground flax seeds to 5 tablespoons of water, mixing and letting them sit until it thickens. I have used the Betty Crocker banana bread recipe all of my adult life but have found a new favorite. Cinnamon and nutmeg….who knew?!
Hi Rebekah, I’m so glad you loved the recipe! Thanks for sharing your variation.
Made this today. Very excellent. Great crumb. Good texture. Flavor outstanding.
Hi Roe, I’m so glad you enjoyed it!
Perfect flavors and texture. Shared with neighbors. We all loved it!
Hi Markie, I’m so glad everyone loved it!
Made combination version of this one with the vegan banana bread. I’m sure if I had kept the eggs it would have been fine, but the favor was still good! It turned out nice and moist.
I have been enjoying slices of it for breakfast or afternoon snack!
Hi Jennifer, so glad you’ve been enjoying it!
This is a banana bread recipe to keep coming back to! The four bananas give this loaf perfect flavor and texture, and the cinnamon and nutmeg give that hint of spice that I love.
Two questions:
1) For bread like this when you “mix until just combined” do you want to make sure there are no hidden pockets of flour or is it okay if you miss some of that?
2) When using frozen bananas I always find that I get less volume than fresh, should you compensate and add more frozen banana to make up the difference?
Hi Melissa, I’m so glad you loved the recipe! To answer your questions, 1) you should mix the batter until no streaks of flour remain. A few little pockets are ok, but for the most part, you want to get them out so that you don’t end up with floury pockets in the bread. 2) I’d go by the total mashed banana measurement (2 cups) over the number of bananas, so with the frozen bananas, you might need more to get to 2 cups.
All makes sense – thanks so much for your response!
Had a neighbor over for coffee today so I made this, she loved it and asked for the recipe! So moist and yummy!
Hi Ruth, I’m so glad it was a hit!
The banana bread is delicious!
Hi Diane, I’m so glad you loved it!
Deliciously moist and easy to make! I skipped the sugar and the banana sweetness still makes for a delicious bread!
Hi Ali, I’m so glad you enjoyed the recipe!
Terrific! Definitely try this recipe if you’re looking for great banana bread that doesn’t require buttermilk or yogurt (which I almost never have on hand). Adding extra nuts on top makes the bread beautiful and a little bit crunchy. Delicious.
Hi Linda, I’m so glad you loved it!
This was the best banana bread recipe I have ever tried, and at 70 years old, that’s a lot of banana bread! I’m guessing the number of bananas used was the key – very moist and delicious. And even at 7,000 feet, the amount of leavening made it rise beautifully! I used Hu chocolate chips instead of nuts, since my daughter isn’t a nut fan. I recommend it highly!
Hi Holly, Amazing! So glad you loved the recipe.
Delicious and cozy!
Hi Lindsay, so glad you loved it!
5 stars all around! This was definitely worth the wait for my bananas to ripen. Moist, not too sweet, and bursting with flavor! Next time I will add chocolate chips to the batter for a little sweet bitterness.
Hi Natalie, so glad the wait was worth it!!
Made it today! Smells fantastic! I love walnuts and I added extra. Substitute butter for coconut oil. Definitely will do it again. Thank you for your delicious recipe.
Hi Natalie, I’m so glad you loved the banana bread!
I made the healthy banana bread. Thank you for the easy-to-follow recipe. I substitute the walnut with pistachio, and it turns out delicious. Hubby loves it.
Hi, I’m so glad you love the recipe!