My Mom's Famous Banana Bread Is The Only Reason I Buy Bananas
One thing I made sure my mom shared with me before I moved out to live on my own was the recipe for her banana bread. The fragrant, golden-brown bread was a staple in our kitchen when I was growing up. I now know that it was her way of using up the overripe fruit that her four girls begged for in the supermarket on Sundays (and then proceeded to ignore for the next week). Ultimately, thick, toasted slices of banana bread became inextricably linked to mornings at home.
This recipe is my adaptation of mom’s original, as I couldn’t help but tinker with the ingredients and technique. This loaf is all about the bananas, and is delightful made as-is or dressed up with any number of spices or mix-ins. Banana bread is beloved in my own family now, and I think it’ll become one of your favorites too.
Why You’ll Love It
Every bite is bursting with banana flavor. Using very ripe speckled or very brown bananas maximizes their natural flavor and sweetness.
It freezes beautifully. Bake the bread when you have the time, then stash it in the freezer. Whenever you want a slice of homemade banana bread, warm up a thick slice in the toaster, then slather with salted butter.
Key Ingredients in Banana Bread
Bananas: Wait until the bananas are very ripe with speckles or dark brown coloring. This is a signal that more of the fruit’s starches have converted to sugars. If your bananas aren’t quite ripe yet, try this trick for ripening the bananas in the oven.
Unsalted butter: Make sure to soften the butter before starting so that it combines easily with the mixer. We tested several butter-softening methods and were surprised at which came out on top.
Sugar: Granulated, light brown, and dark brown sugar all work in this recipe. Banana bread made with granulated sugar has a lighter, more banana-forward flavor, while the brown sugars contribute differing degrees of molasses flavor.
Baking soda: This is the leavening agent. Make sure to sprinkle it evenly over the wet ingredients rather than in a pile so that it is well-dispersed throughout the loaf.
All-purpose flour: All-purpose flour gives the bread its structure. Use the dip and sweep method to measure the proper amount, and never pack it down. Once the flour is added to the batter, mix just until no dry spots remain, then stop and transfer to the loaf pan.
How to Make Banana Bread
Cream the butter, sugar, and spices. Beat the softened butter and sugar together with the paddle attachment until the mixture has lightened in color and has a fluffy texture. Rather than whisking cinnamon, nutmeg, and kosher salt into the flour in a separate bowl (and having to wash another bowl), they’re also added in this step to guarantee that they are evenly distributed in the batter.
Mash the bananas. Use a fork or potato masher to mash very ripe bananas until smooth with just a few lumps. Three large bananas generally yield about 1 1/2 cups mashed bananas.
Mix in the bananas, vanilla extract, and eggs. Add the mashed bananas and vanilla extract, mixing until combined. Add the eggs, beating until the egg is incorporated after each addition.
Add the baking soda, then add the flour. Sprinkle the baking soda evenly over the top of the wet ingredients so that it dissolves and mixes thoroughly into the batter. Add the all-purpose flour and mix until no dry spots remain. Fold in chopped, toasted walnuts, if using.
Bake. Transfer the batter to a greased loaf pan and bake until a tester inserted into the center of the bread comes out clean, about 1 hour.
Helpful Swaps
Frozen bananas can be used in place of fresh. Make sure the frozen bananas are completely thawed and mix any liquid that has been released back into the mashed banana mixture before adding to the batter.
Spices. Cinnamon and nutmeg add subtle warmth to the loaf while letting the bananas take center stage. Experiment with your favorite flavorings like cardamom, ground ginger, and lemon zest.
Mix-ins. Walnuts are a classic banana bread mix-in, but you can substitute an equal amount of pecans or almonds. If nuts aren’t your thing, fold in chocolate chips, peanut butter chips, or shredded coconut instead.
Storage and Make-Ahead Tips
Once the bread has fully cooled, wrap it tightly in aluminum foil, and store at room temperature for up to 5 days. For longer storage, slice the banana bread, then form it back into a loaf shape. Wrap in plastic wrap and aluminum foil before freezing for up to 3 months.
More Recipes That Use Overripe Bananas
Banana Bread Recipe
Butter, not oil, is key for the best flavor. Trust us, this is the recipe you'll make over and over again.
Prep time 10 minutes to 20 minutes
Cook time 1 hour
Makes 1 (9-inch) loaf
Serves 8 to 10
Ingredients
Cooking spray
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup granulated or packed light or dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 very ripe large bananas
2 teaspoons vanilla extract
1 teaspoon baking soda
1 1/2 cups all-purpose flour
3/4 cup chopped, toasted walnuts (optional)
Instructions
Heat the oven to 350°F. Coat a 9x5-inch loaf pan lightly with cooking spray.
Beat 1 stick room temperature unsalted butter, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon kosher salt together with the paddle attachment in a stand mixer on medium speed until lightened in color and fluffy, 3 to 5 minutes. Stop and scrape down the sides of the bowl as needed.
Peel and mash 3 large very ripe bananas in a medium bowl with a fork or potato masher until smooth with just a few lumps (about 1 1/2 cups). Add the banana and 2 teaspoons vanilla extract to the butter mixture and beat on medium speed until combined, about 20 seconds. Beat in 2 room temperature large eggs, one at a time, beating well after each addition. The batter will look curdled.
Sprinkle 1 teaspoon baking soda evenly over the batter, then add 1 1/2 cups all-purpose flour. Beat on low speed until just combined. Beat in 3/4 cup chopped, toasted walnuts if using, until just combined, about 30 seconds. Transfer the batter to the pan and spread into an even layer.
Bake until a tester inserted into the center comes out clean, about 60 minutes. Let cool for 10 minutes, then flip the bread out onto a wire rack and let cool completely, about 2 hours more.
Recipe Notes
Frozen banana substitution: Thaw 4 large frozen bananas, reserving any liquid. Mash the thawed bananas with a fork or potato masher to reincorporate the liquid. You should have about 1 1/2 cups mashed bananas.
Storage: Banana bread will keep well wrapped or in an airtight container at room temperature for up to 5 days. The bread can also be sliced, wrapped tightly in aluminum foil, and frozen for up to 3 months. Thaw at room temperature.
Further Reading
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Ball Just Dropped the Most Beautiful Mason Jars for Its 140th Anniversary ("So Iconic!")
