Name: The World’s Best Banana Bread
Prep time: 15 min
Cook time: PT-489473H32M31S
Total time: PT-489473H32M31S
Cuisine: American
Ingredients: 3 to 4 very ripe bananas, mashed; ½ cup melted butter; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ½ cup chopped walnuts or pecans (optional)

Jump to Recipe·Print Recipe

The World’s Best Banana Bread a moist, fragrant banana bread that’s perfect for breakfast, a sweet afternoon pick-me-up, or a cozy treat any time of day. I love how it combines ripe bananas, warm spices, and a buttery richness with the option to add crunchy walnuts or pecans for an extra texture boost. This is my go-to quick bread recipe that never fails to impress.

The World’s Best Banana Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 to 4 very ripe bananas, mashed

½ cup melted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup chopped walnuts or pecans (optional)

Directions

I preheat my oven to 350°F (175°C) and either grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, I mash the ripe bananas thoroughly — the more overripe they are, the better the flavor.

I stir in the melted butter, then mix in the sugar until the mixture becomes smooth and slightly pale.

I beat in the eggs one at a time and add the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

I gently fold the dry mixture into the banana mixture, making sure not to overmix.

If I’m using chopped nuts, I fold them in at this stage.

I pour the batter into the prepared loaf pan, smooth the top, and tap the pan on the counter to release air bubbles.

I bake the loaf for 55–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Optionally, I brush the top with melted butter or give it a light cinnamon dusting once it’s out of the oven.

I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields 10 to 12 generous slices.

Prep Time: 15 minutes

Cook Time: 55–65 minutes

Total Time: About 70–80 minutes

Calories: Approximately 250 kcal per slice

Variations

Chocolate Chip Banana Bread: I sometimes swap the nuts for ½ cup of chocolate chips to satisfy a chocolate craving.

Banana Muffins: I divide the batter into a muffin tin and bake for about 20–25 minutes for portable, snackable banana muffins.

Coconut Banana Bread: A handful of shredded coconut adds a tropical twist and pairs well with the cinnamon.

Gluten-Free: I use a 1:1 gluten-free flour blend and it works beautifully without sacrificing texture.

Banana Bread with Brown Sugar: Replacing half the granulated sugar with brown sugar adds a caramel-like richness.

Storage/Reheating

I keep the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. To freeze, I wrap individual slices in plastic wrap and store them in a freezer-safe bag — they stay good for up to 3 months.

To reheat, I microwave a slice for about 15–20 seconds or toast it lightly for a warm, fresh-out-of-the-oven feel.

FAQs

How ripe should the bananas be for banana bread?

The riper, the better — I use bananas that are heavily speckled or even mostly black. They’re sweeter and more flavorful.

Can I use frozen bananas?

Yes, I thaw them first and drain any excess liquid before mashing. They work great and have intense banana flavor.

Why is my banana bread dry?

Overbaking or using too much flour can dry it out. I make sure to measure flour correctly and check for doneness around the 55-minute mark.

Can I reduce the sugar?

Yes, I sometimes use ¾ cup instead of 1 cup without a noticeable difference. For a less sweet version, I even drop it to ½ cup depending on how ripe the bananas are.

Can I add other mix-ins?

Absolutely. I’ve added chocolate chips, dried cranberries, even a swirl of peanut butter or Nutella. It’s a flexible recipe that adapts easily.

Conclusion

This banana bread recipe is a timeless classic that’s easy to make and full of comforting flavor. I love how versatile it is — whether I go with nuts, chocolate, or keep it plain, it’s always delicious. It’s the kind of loaf I bake again and again, knowing it’ll turn out just right every single time.

Recipe:

The World’s Best Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 70–80 minutes
Yield: 10 to 12 slices
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful banana bread packed with ripe bananas, warm spices, and a buttery richness. Customizable with nuts or chocolate chips, it's a simple yet impressive quick bread perfect for any time of day.

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, mash the ripe bananas thoroughly.
Stir in the melted butter, then mix in the sugar until smooth and slightly pale.
Beat in the eggs one at a time and add the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Gently fold the dry ingredients into the banana mixture, being careful not to overmix.
If using, fold in the chopped nuts.
Pour the batter into the prepared loaf pan, smooth the top, and tap the pan to release air bubbles.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Optionally, brush the top with melted butter or dust lightly with cinnamon after baking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.