Description
This classic banana bread recipe yields a moist, flavorful loaf packed with ripe banana goodness and enhanced with warm spices and crunchy walnuts. Easy to prepare and perfect for breakfast, snack, or dessert, it’s a comforting treat that balances sweetness and texture beautifully.
Ingredients
Scale
Wet Ingredients
- 2 cups mashed very ripe banana (about 4 large)
- ½ cup cane sugar or brown sugar
- ½ cup melted butter or vegetable oil (plus more for the pan)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Add-ins
- ½ cup chopped walnuts (plus 2 tablespoons for topping)
Instructions
- Preheat and Prepare the Pan: Start by preheating your oven to 350°F (175°C) and grease an 8×4 or 9×5-inch loaf pan well to prevent sticking and ensure easy removal of the bread once baked.
- Mix the Wet Ingredients: In a large bowl, whisk together the mashed ripe bananas, cane or brown sugar, melted butter or vegetable oil, eggs, and vanilla extract until you have a smooth, combined mixture that forms the flavor base of the bread.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, sea salt, cinnamon, and nutmeg. This mixture provides the structure and spice to your bread.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense and tough. Then fold in half a cup of chopped walnuts to add a crunchy texture throughout the loaf.
- Prepare for Baking: Pour the batter evenly into the greased loaf pan, smoothing the top with a spatula, then sprinkle the remaining 2 tablespoons of chopped walnuts evenly across the surface as a topping.
- Bake the Bread: Place the pan in the preheated oven and bake for 50 to 60 minutes. To monitor doneness, insert a toothpick into the center; it should come out clean when the bread is done. Around the 40-minute mark, if the top appears golden brown, cover it loosely with foil to prevent over-browning while the inside finishes baking.
- Cool and Serve: Once baked, remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing. This ensures clean slices and optimal texture.
Notes
- This banana bread is moist, rich, and full of banana flavor, making it the best classic recipe for all skill levels.
- Walnuts add a lovely crunch, but you can substitute them with pecans, chocolate chips, or raisins according to your preference for variety.
- Use very ripe bananas, as they provide the best sweetness and flavor.
- Do not overmix the batter; fold gently to keep the bread light and tender.
- Covering with foil partway through baking prevents excessive browning while ensuring the loaf cooks through evenly.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 250 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
