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Sliced loaf of banana bread with nuts on a wooden cutting board, with a bowl of nuts and a white baking dish in the background.

Best Banana Bread

Author: Mandy Applegate
Best Banana Bread made with browned butter, overripe bananas, and chopped nuts. A beginner-friendly loaf that uses up spotty fruit and freezes well.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: banana breead
Servings: 8
Calories: 470kcal

Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar lightly packed
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon nutmeg
  • ½ cup melted browned butter * see notes
  • 2 large eggs lightly beaten
  • ¼ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 3 small overripe bananas mashed
  • 1 cup nuts chopped, divided
US Customary - Metric

Instructions

  • Preheat the oven to 180ºC (350°F). Line a loaf pan with parchment paper.
  • In a big bowl, combine the flour, sugars, cinnamon, baking soda, and nutmeg.
    1 ¾ cups all-purpose flour, ½ cup granulated sugar, ½ cup light brown sugar, 1 ½ teaspoons ground cinnamon, 1 teaspoon baking soda, ¼ teaspoon nutmeg
  • In another bowl, combine the browned butter, eggs, Greek yogurt, vanilla extract and bananas. Mix until creamy and completely combined.
    ½ cup melted browned butter , 2 large eggs, ¼ cup Greek yogurt, 1 teaspoon vanilla extract, 3 small overripe bananas
  • Add the wet ingredients to the dry ingredient mixture and combine. Add half of the nuts and fully combine.
    1 cup nuts
  • Transfer the mixture to the prepared loaf pan and top with the rest of the nuts. Bake for around 60 minutes, or until a toothpick comes out dry.
  • Serve warm and enjoy!

Notes

  • Brown the butter until it smells nutty and turns golden, then take it off the heat right away so it does not burn.
  • Use bananas with plenty of brown spots; the riper they are, the sweeter and moister the loaf.
  • Mix the wet and dry just until combined, since overmixing makes the bread dense.
  • Start checking at 50 minutes; the loaf is done when a toothpick comes out clean or with a few crumbs.
  • Cool in the pan for 10 minutes before turning out, so the loaf sets and slices cleanly.
  • Sour cream works in place of the Greek yogurt.
  • Wrapped in foil or plastic at room temperature, the loaf stays fresh for 3 to 4 days.

Nutrition

Calories: 470kcal | Carbohydrates: 62g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 253mg | Potassium: 344mg | Fiber: 4g | Sugar: 32g | Vitamin A: 446IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg
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