Delicious sliced banana bread on a wooden cutting board

Banana Bread

BySavannah Brooks
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Why Make This Recipe

This banana bread recipe stands out as one of the best for a few reasons. First, it is incredibly easy to make, even for beginners. Second, it uses ripe bananas that might otherwise go to waste, turning them into a delicious treat. Plus, the warm spices and optional nuts add extra flavor and texture to the bread, making it a perfect snack or breakfast option. Whether you enjoy it fresh from the oven or toasted with a bit of butter, this banana bread will surely become a favorite in your home.

How to Make The World’s Best Banana Bread

Ingredients

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

Directions

Begin your baking adventure by preheating the oven to 350°F. Take a 9×5-inch loaf pan and prepare it carefully. Grease the pan thoroughly or line it with parchment paper to ensure easy removal.

In a large mixing bowl, select your ripest bananas. Mash them thoroughly with a fork or potato masher. The riper the bananas, the sweeter and more flavorful your bread will be.

Add the melted butter to the mashed bananas. The warm butter will help distribute flavor evenly throughout the batter. Next, incorporate the sugar, mixing until the mixture becomes smooth and slightly lighter in color.

Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. These ingredients will provide structure and rich flavor to your banana bread.

In a separate bowl, whisk together the dry ingredients. Combine the flour, baking soda, salt, cinnamon, and nutmeg. Take your time to ensure even distribution of the spices and leavening agent.

Gradually add the dry ingredient mixture to the banana mixture. Use a gentle folding motion to combine. The key is to mix just until the flour disappears – overmixing can lead to a tough, dense bread.

If you’re using nuts, now’s the time to fold them in. Toasted nuts can add an extra layer of flavor and crunch. However, feel free to skip them if you prefer a smoother texture.

Pour the batter into your prepared loaf pan. Use a spatula to spread it evenly, ensuring it reaches all corners. Tap the pan gently on the counter to remove any large air bubbles.

Place the pan in the preheated oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

How to Serve The World’s Best Banana Bread

Once your banana bread is baked and cooled, slice it thick or thin, depending on your preference. Serve it plain or spread with butter, cream cheese, or nut butter for an extra treat. You can also enjoy it warm or at room temperature, making it a versatile option for any time of day.

How to Store The World’s Best Banana Bread

To store your banana bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, slice it and freeze the pieces for up to 3 months. Thaw slices as needed for a quick, delicious snack.

Tips to Make The World’s Best Banana Bread

  • The riper the bananas, the better your banana bread will taste. Look for bananas with lots of brown spots.
  • For extra moistness, you can add a tablespoon of yogurt or sour cream to the batter.
  • Keep an eye on your bread during baking. Ovens vary, so check it a few minutes before the suggested baking time.

Variation

Feel free to get creative with your banana bread! You can add chocolate chips for a sweeter twist or substitute some of the all-purpose flour with whole wheat flour for a healthier option. Try different spices like ginger or add dried fruit for a unique flavor profile.

FAQs

1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing.

2. How can I make banana bread without eggs?
You can replace each egg with 1/4 cup of unsweetened applesauce or a mashed banana to make it egg-free.

3. Why is my banana bread dense?
Dense banana bread is usually the result of overmixing the batter or using bananas that are not quite ripe enough. Mix just until combined for the best texture.

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The World’s Best Banana Bread

  • Author: admin
  • Total Time: 80 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
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Description

An easy and delicious banana bread recipe that turns ripe bananas into a flavorful treat.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
  2. Mash the ripe bananas in a large mixing bowl.
  3. Add melted butter to the mashed bananas and mix until smooth.
  4. Incorporate sugar, then add eggs one at a time and stir in vanilla.
  5. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  6. Gradually mix the dry ingredients into the banana mixture until just combined.
  7. Fold in nuts if using.
  8. Pour the batter into the prepared loaf pan and tap gently to remove air bubbles.
  9. Bake for 55 to 65 minutes, or until a toothpick comes out clean.

Notes

For extra moistness, add a tablespoon of yogurt or sour cream. Store wrapped at room temperature for up to 3 days, or in the fridge for a week.

  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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