Best Banana Bread

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.

This Banana Bread recipe is a no-fuss, delicious treat, perfect for breakfast or a cozy afternoon snack. It’s easy enough for beginners but tasty enough to impress anyone. Plus, who doesn’t love the classic combo of bananas, a touch of spice, and everything nice?

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Bread, Breakfast, Dessert

Cuisine: American

Keyword: banana breead

Servings:

Calories: 313kcal

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

Noisette Butter (Brown Butter): add ¾ cup of butter to a pot and heat it at medium, stirring constantly, once it starts getting a nutty smell and a golden color, remove from the heat - this way you’ll have a nice butter with a nutty flavor to give your baking preparations a twist.
Banana Ripeness: The riper the bananas, the better. Overripe bananas (think lots of brown spots) make for sweeter, moister bread.
Greek Yogurt: Sour cream is a great substitute if needed.
Mixing: When combining your wet and dry ingredients, mix just until they’re combined. Over-mixing can lead to dense bread.
Customize: Feel free to throw in chocolate chips, dried fruit, walnuts, pecans, or even a swirl of peanut butter to make your banana bread uniquely yours.
Check for Doneness: Oven temperatures can vary, so start checking your bread at around 50 minutes. It’s done when a toothpick comes out clean or with just a few crumbs.
Cooling Is Key: Let your bread cool in the pan on a wire rack for about 10 minutes before removing it. This helps it set and makes it easier to slice.
What's the best way to mash bananas? A fork will usually do the job perfectly, especially if your bananas are very ripe. For a smoother texture, you can also use a potato masher or give them a quick whip with an electric mixer or stand mixer.
Can I make banana muffins instead of a loaf with this recipe? Yes! This batter works great for muffins too. Just divide it into a muffin tin and reduce the baking time—start checking for doneness at about 20-25 minutes.

Storage Instructions

Room Temperature: Wrap your banana bread in cling film or aluminum foil and keep it at room temperature. It’ll stay fresh for about 3 to 4 days.

Refrigerator: If you like your bread a little on the moist side, you can store it in the refrigerator. Wrapped tightly, it’ll last for about a week.

Freezing: Banana bread freezes beautifully. Wrap it tightly in plastic wrap and then put it in a freezer bag. It’ll keep for a couple of months. When you're ready to enjoy, let it thaw at room temperature or give it a quick warm-up in the oven.

Slice Before Freezing: For more convenience, slice your bread before freezing. This way, you can grab and thaw just the amount you need without defrosting the whole loaf.

Nutrition