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Easy Banana Bread Recipe

Easy Banana Bread Recipe
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★★★★★

4.9 from 29 reviews

This easy banana bread recipe yields a moist, flavorful loaf bursting with ripe banana goodness and a hint of warm cinnamon. Perfect for breakfast, snack, or dessert, it combines simple pantry staples with optional toasted walnuts for added texture. Ideal for bakers of any skill level, this classic quick bread comes together quickly and bakes into a tender, comforting treat that everyone will love.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups (195g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 teaspoon ground cinnamon

Wet Ingredients

  • 3 medium bananas or 1 ½ cups mashed, very ripe bananas are best
  • 8 tablespoons (115g) butter, melted and cooled
  • 3/4 cup (150g) light brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 1/2 cup (60g) walnuts, toasted and chopped

Instructions

  1. Preheat oven and prep pan: Position an oven rack in the middle and preheat the oven to 350°F (176°C). Grease and flour an 8 ½” x 4 ½” (1-pound) loaf pan, or grease it and line it with parchment paper to prevent sticking.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, sea salt, and cinnamon until evenly combined. Set aside for later.
  3. Prepare the wet ingredients: In a large bowl, mash the very ripe bananas with a fork until chunky but mostly smooth. Whisk in the melted and cooled butter, light brown sugar, eggs, and vanilla extract until fully incorporated and smooth.
  4. Make the batter: Gradually add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula. Stir just until the flour disappears and the batter is smooth; avoid overmixing to keep the bread tender. If using, fold in the toasted chopped walnuts or any other desired mix-ins now.
  5. Bake the banana bread: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a thin knife or toothpick inserted into the center comes out clean without wet batter.
  6. Cool completely: Remove the pan from the oven and transfer to a wire rack. Let it cool in the pan for about 5 minutes before carefully unmolding the bread. Allow it to cool completely on the rack before slicing to ensure the best texture.

Notes

  • Use very ripe bananas with brown spots for maximum sweetness and moisture.
  • Do not overmix the batter once the flour is added to avoid a dense loaf.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F (176°C) for 5–8 minutes until fragrant.
  • You may substitute walnuts with chocolate chips or skip add-ins for a simpler bread.
  • Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freezing the bread in an airtight container for up to 3 months works well; thaw fully before serving.

Nutrition

Keywords: banana bread, easy banana bread, homemade banana bread, quick bread, moist banana bread, banana walnut bread

Find it online: https://nataliereeve.com/easy-banana-bread-recipe/