Easy Homemade Banana Bread

This ultimate banana bread recipe transforms your overripe bananas into a gloriously moist, flavorful loaf that will have everyone asking for seconds. With four whole bananas in the batter, it delivers intense banana flavor and perfect texture in every bite.

I discovered this recipe during a week when my entire bunch of bananas ripened simultaneously. Rather than making multiple loaves with my old recipe that used just two bananas, I searched for one that could use more fruit. The first time I made this version, the intense banana flavor and perfect texture made me realize I'd never need another banana bread recipe again.

Ingredients

• Ripe bananas – The star ingredient providing natural sweetness, moisture, and rich flavor. The riper they are, the sweeter and more flavorful your bread will be.
• All-purpose flour – Creates the structure while remaining tender. Properly measuring by spooning and leveling ensures a perfect texture.
• Cane sugar – Enhances the natural sweetness of the bananas while helping create that golden-brown crust. Brown sugar can be substituted for even more moisture.
• Melted butter – Adds rich flavor and tender crumb. Its melted state blends seamlessly with the mashed bananas for even distribution.
• Eggs – Provide structure, stability, and richness to help the bread rise properly and hold together beautifully.
• Vanilla, cinnamon, and nutmeg – This trio of flavorings complements the banana without overpowering it, adding warm depth and complexity.
• Walnuts – Offer delightful textural contrast with their gentle crunch. Their slightly bitter note balances the bread's sweetness perfectly.
• Baking soda – Creates the perfect rise without needing to cream butter and sugar, making this a simpler, more foolproof recipe.
• Sea salt – Enhances all the other flavors, making the banana taste more banana-y and the spices more vibrant.

Step-by-Step Instructions

Preheat and prepare –

Set your oven to 350°F and grease a 9×5-inch loaf pan. This preparation ensures a smooth baking process and easy removal of the finished loaf.

Mash the bananas –

In a large mixing bowl, thoroughly mash four ripe bananas with a fork or potato masher until smooth with just a few small lumps remaining. The mashed bananas should measure about 2 cups.

Combine the wet ingredients –

Add sugar, melted butter, eggs, and vanilla to the mashed bananas. Whisk until well combined and smooth. This wet mixture creates the moist foundation of your bread.

Mix the dry ingredients separately –

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. This separate mixing ensures even distribution of the leavening and spices.

Combine wet and dry carefully –

Add the dry ingredients to the banana mixture, stirring just until combined. Stop mixing as soon as no dry flour remains to prevent overmixing, which would develop too much gluten and make the bread dense.

Fold in the nuts –

Gently fold in the chopped walnuts, reserving a small handful for topping if desired. The folding motion preserves the air in the batter while distributing the nuts evenly.

Transfer to pan –

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle any reserved walnuts on top for visual appeal and extra crunch.

Bake with attention –

Bake for 50-60 minutes, checking at the 40-minute mark. If the top is browning too quickly, tent with foil to prevent burning while allowing the center to finish cooking.

Test for doneness –

Insert a toothpick into the center – it should come out clean or with a few moist crumbs, but no wet batter. The top should spring back when gently pressed with a finger.

Cool properly –

Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This prevents the bottom from becoming soggy from condensation.

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The transformation that happens in the oven is truly magical – the batter rises into a golden, fragrant loaf with a slightly crackly top, tender interior, and those beautiful flecks of banana and spice throughout. The aroma that fills your kitchen as it bakes is almost as rewarding as the taste itself.

My grandmother always said banana bread is forgiving but rewards attention to detail. The first time I made this recipe with her, she demonstrated how to properly measure flour by spooning it into the cup rather than scooping, explaining that this simple step makes the difference between dense, dry bread and perfectly tender slices. Every time I bake this bread, I think of her wisdom and the joy of transforming "too far gone" fruit into something wonderful.

Perfect Timing

The ideal time to make banana bread is when your bananas have developed significant brown spots and the peels have darkened. These visual cues indicate that the starches have converted to sugars, creating that intense, sweet banana flavor. If your bananas aren't quite ready but you're eager to bake, place them in a paper bag with an apple for 1-2 days to speed up ripening.

Storage Wisdom

• Cool completely before storing to prevent condensation
• Wrap tightly in plastic wrap or foil, or place in an airtight container
• Keep at room temperature for up to 3 days
• For longer storage, slice the cooled loaf and freeze individual pieces wrapped in plastic and stored in a freezer bag

Creative Variations

• Swap the walnuts for pecans, chocolate chips, or dried fruit
• Add a streusel topping for extra crunch and sweetness
• Mix in a tablespoon of espresso powder to enhance the banana flavor
• Drizzle with a simple glaze of powdered sugar and milk after cooling

After countless loaves over the years, I've found this recipe to be unfailingly reliable and deeply satisfying. There's something profoundly rewarding about transforming fruit that would otherwise be wasted into something so delicious that family members eagerly await it. Whether enjoyed as a morning treat with coffee, an afternoon pick-me-up, or even a simple dessert topped with a scoop of vanilla ice cream, this banana bread represents comfort baking at its finest – simple ingredients transformed through care into something extraordinary.

Frequently Asked Questions

→ How do I know when my bananas are ripe enough?

The best bananas for banana bread are very ripe with lots of brown spots or even mostly black peels. They should be soft and sweet-smelling.

→ Can I freeze banana bread?

Yes! Wrap it tightly in plastic wrap and then foil or place in a freezer bag. It keeps well frozen for up to 3 months.

→ What can I substitute for walnuts?

You can use pecans, chocolate chips, or raisins instead. For nut allergies, simply omit them or add dried fruit.

→ Why did my banana bread sink in the middle?

This usually happens when the bread is underbaked or the oven door was opened too early during baking. Make sure to test with a toothpick before removing.

→ How do I store banana bread?

Keep it wrapped tightly at room temperature for 3-4 days or refrigerate for up to a week. Warm slices in the microwave for 10-15 seconds before serving.