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Banana Bread - best homemade banana bread recipe ever! Moist, buttery, aromatic and packed with bananas and topped with walnuts.
I had gone completely bananas with this delicious homemade banana bread. I love the smell of baking, especially the smell of ripe bananas, the aromas and fragrance of banana bread wafting in my kitchen.
This banana bread recipe is tried-and-test, moist, buttery and loaded with lots of smashed ripe bananas.
Topped with sliced walnut, every bite is heavenly, especially with a cup of your favorite coffee or bread. For sure, it tastes a zillion times better than store-bought version!
The next time you have some over-ripe bananas on your kitchen countertop, try this amazing recipe. Enjoy!
Frequently Asked Questions
This recipe is only 462 calories per serving.
What To Serve With Banana Bread
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Banana Bread
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated white sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, melted and cooled
- 3 ripe large bananas, approximately 1 pound (500g), mashed well, about 1-1/2 cups
- 1 teaspoon pure vanilla extract
Garnish: (Optional)
- Walnuts
Instructions
- Preheat the oven to 350°F (176°C). Butter and flour the bottom and sides of a 9 x 5 x 3 inch (23 x 12 x 7 cm) loaf pan; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt; set aside.
- In a medium-sized bowl, combine the mashed bananas, eggs, melted butter, and vanilla. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients just until combined, creating a thick and chunky batter. (It’s important not to overmix; the batter should not be smooth. Overmixing can result in tough, rubbery bread.)
- Scrape the batter into the prepared pan and place some walnuts on top for garnish. Bake until the bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool, then remove the bread from the pan. Serve warm or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I know if the oven degrees mentioned is for fan oven or?
It’s the temp for oven regardless of whether it’s convection or not.
Hi
May I know the weight of the bananas is with skin on or without?
Hi Diana. The weight refers to the bananas without the skin.
I tried this banana recipe and it turned out good. I used refine sugar, salted butter and pecan nuts for toppings. Thank you for sharing your recipe
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