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This classic banana bread recipe is the perfect way to use up overripe bananas. It’s incredibly moist, packed with natural sweetness, and has the perfect balance of soft texture and crunchy toasted walnuts. With simple ingredients and easy-to-follow steps, this beginner-friendly recipe comes together quickly—no mixer required.
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Cuisine: American
Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10
Why You’ll Love Making It
- Beginner-Friendly – Simple ingredients and step-by-step instructions make this a no-fail recipe.
- Perfectly Moist & Flavorful – Overripe bananas ensure natural sweetness and a soft, tender crumb.
- Versatile & Customizable – Add chocolate chips, swap walnuts for pecans, or omit nuts entirely.
- Great for Meal Prep – Stays fresh for days and freezes beautifully for future snacks.
- No Mixer Required – Everything comes together with just a whisk and a mixing bowl.
Ingredients
- 3 very ripe bananas (medium/large, mashed until smooth with some small lumps for texture)
- ½ cup unsalted butter (8 Tbsp), softened (ensures a rich, moist crumb)
- ¾ cup granulated sugar (or substitute with honey for a slightly different sweetness)
- 2 large eggs, lightly beaten (helps bind ingredients together for structure)
- ½ tsp vanilla extract (enhances overall flavor)
- 1 ½ cups all-purpose flour (sifted for a light, even texture)
- 1 tsp baking soda (leavens the bread, making it rise)
- ½ tsp salt (balances the sweetness and enhances flavor)
- 1 cup walnuts, toasted and chopped (optional but adds crunch and a nutty depth)
- ½ cup raisins (adds a chewy, natural sweetness; can substitute with chocolate chips or omit)
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Instructions
Step 1: Prep the Oven & Pan
Preheat the oven to 350°F (175°C). Grease and flour a 9.25-inch x 5.25-inch x 2.75-inch loaf pan to prevent sticking.
Step 2: Toast the Walnuts (Optional, but Recommended)
In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring frequently until they become fragrant. Transfer to a cutting board, chop coarsely, and allow to cool.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together softened butter and sugar until smooth and fluffy. Mash the bananas until they resemble chunky applesauce and add them to the mixture. Stir in the eggs and vanilla extract, mixing until fully combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumping.
Step 5: Mix the Batter
Gradually fold the dry ingredients into the wet mixture using a spatula. Stir until just combined—avoid overmixing, as this can make the bread dense.
Step 6: Add the Mix-Ins
Gently fold in the toasted walnuts and raisins until evenly distributed throughout the batter.
Step 7: Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake at 350°F (175°C) for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool & Serve
Let the banana bread rest in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Slice and enjoy.
FAQs
Can I make banana bread ahead of time?
Yes! It stays fresh for 3–4 days at room temperature in an airtight container. You can also refrigerate it for up to a week or freeze slices for up to 3 months.
Can I make this banana bread without nuts?
Absolutely. Simply omit the walnuts, or swap them for pecans, almonds, or even chocolate chips for a different twist.
