Meet the World’s Best Banana Bread
This banana bread is simple, moist, and full of warm flavor from cinnamon and nutmeg. It uses ripe bananas, pantry staples, and a little butter. It bakes up golden and keeps well for snacks or breakfast.
If you want another take on a moist loaf, see this deliciously moist banana bread recipe for extra ideas.
Why You’ll Want to Bake This Loaf
- It comes together fast — easy mixing and one bowl for most steps.
- The texture is moist but crumbly, not gummy.
- You can add nuts or chocolate chips to change it up.
- It’s a great use for very ripe bananas.
If you enjoy quick breads, try browsing other simple favorites like this cheesy garlic bread recipe for more baking inspiration.
How to Make World’s Best Banana Bread — The Simple Plan
You mix mashed bananas with melted butter, add sugar and eggs, then fold in dry ingredients. Fold in nuts if you like, pour into a loaf pan, and bake until a toothpick comes out clean. Follow the full ingredient list and step-by-step directions below.
What You Need (Ingredients)
- 3 to 4 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Step-by-Step Baking Directions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher until smooth.
- Stir the melted butter into the mashed bananas. Add granulated sugar and mix until well combined and slightly lighter in color.
- Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
- Gradually fold the dry ingredients into the banana mixture using a gentle motion. Mix just until no streaks of flour remain.
- Fold in chopped walnuts or pecans if using, distributing them evenly through the batter.
- Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan on the countertop once or twice to remove large air bubbles.
- Bake in the preheated oven for 55 to 65 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Best Ways to Serve This Banana Bread
Slice it warm or let it cool fully. You can serve plain, spread with butter, cream cheese, or a thin layer of peanut butter. For a sweet touch, top with a dusting of powdered sugar or a spoon of jam.
How to Store Your Banana Bread
- Room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keep wrapped for up to 1 week. Bring slices to room temp or warm briefly before serving.
- Freezer: Wrap tightly in foil or plastic and freeze for up to 3 months. Thaw overnight in the fridge or on the counter.
Helpful Tips to Nail This Bread
- Use very ripe bananas with brown spots for the best flavor and sweetness.
- Don’t overmix once you add the flour — stir until just combined to keep the bread tender.
- Check at 55 minutes; ovens vary. If the top browns too fast, cover loosely with foil.
- Swap the butter for equal vegetable oil for a slightly different texture.
- For a cinnamon twist, try ideas inspired by other loaves like this Dollywood cinnamon bread twist.
Easy Variations You Can Try
- Banana-chocolate: fold in 1/2 to 1 cup chocolate chips.
- Spiced walnut: increase cinnamon to 1 teaspoon and add walnuts.
- Blueberry banana: fold in 3/4 cup fresh or frozen blueberries.
- Gluten-free: replace flour with a 1-to-1 gluten-free baking mix.
Nutritional Information (estimate per slice, 12 slices)
- Calories: ~220
- Fat: ~10 g
- Carbohydrates: ~30 g
- Protein: ~3 g
Values vary by exact ingredients and portion size.
Simple Serving Ideas for Family
- Cut into thick slices and serve with yogurt and fruit for breakfast.
- Pack slices in lunchboxes for an easy snack.
- Offer small warmed slices with ice cream for a dessert treat.
What to Pair With This Banana Bread
- Hot coffee or a latte.
- Black tea or chai for a spiced match.
- A glass of cold milk for kids.
- Greek yogurt or ricotta for a creamy contrast.
Frequently Asked Questions
Q: Can I use brown sugar instead of granulated sugar?
A: Yes. Brown sugar adds more moisture and a deeper, caramel-like flavor. Use 1 cup packed brown sugar in place of granulated sugar.
Q: Can I make muffins instead of a loaf?
A: Yes. Bake in a lined muffin tin at 350°F for about 18–22 minutes, until a toothpick comes out clean.
Q: How do I know when bananas are ripe enough?
A: Look for bananas with lots of brown speckles and soft flesh. The darker and softer they are, the sweeter the loaf will be.
Q: Can I reduce the sugar?
A: You can reduce sugar by 1/4 cup, but the bread will be less sweet and slightly denser. Adjust to taste.
Q: Is it okay to omit the nuts?
A: Absolutely. The bread stays moist and tasty without nuts.
Conclusion
This recipe is a reliable, simple loaf that works for everyday baking and special treats. For more variations and tips you can compare methods with the Best Banana Bread Recipe – The Salty Marshmallow, watch a step-by-step video guide like this Moist Banana Bread Recipe (VIDEO) – NatashasKitchen.com, or see another popular version at The Best Banana Bread Ever.
Banana Bread
Ingredients
Main Ingredients
- 3 to 4 pieces ripe bananas, mashed Use very ripe bananas for the best flavor.
- 1/2 cup unsalted butter, melted Can be swapped for equal vegetable oil for a different texture.
- 1 cup granulated sugar Brown sugar can be used instead for added moisture.
- 2 large eggs Ensure each egg is fully combined before adding the next.
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour Can replace with 1-to-1 gluten-free baking mix.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon Increase to 1 teaspoon for a spiced walnut variation.
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans Optional ingredient.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
- Stir the melted butter into the mashed bananas. Add granulated sugar and mix well.
- Beat in the eggs one at a time, ensuring fully combined before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the banana mixture until no streaks of flour remain.
- Fold in chopped walnuts or pecans if using, ensuring even distribution in the batter.
- Pour the batter into the prepared loaf pan, tap the pan on the countertop to remove air bubbles.
- Bake for 55 to 65 minutes until a toothpick inserted into the center comes out clean.
