Banana Bread Recipe
This homemade banana bread recipe is light, fluffy, and incredibly delicious. I prep it in just 15 minutes using baking staples, crunchy walnuts, and ripe bananas to create a tender and moist banana bread that pairs perfectly with a cup of coffee.
Ingredients
- 2 sticks melted unsalted butter
- 1 ¾ cup sugar
- 4 eggs
- 1 tablespoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup whole milk
- 8 mashed bananas
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 4 cups all-purpose flour
- pinch of sea salt
- 1 ½ cups roughly chopped walnuts
Instructions
- Preheat the oven to 350°.
- In a large bowl whisk together the butter and sugar until completely mixed.
- Next, add in 1 egg at a time until mixed in.
- Pour in the vanilla, oil, and milk until combined and then pour in the bananas and mix them in.
- Now, whisk in the baking soda, baking powder, and cinnamon until completely mixed together.
- Whisk in the flour and salt until combined and then fold in the walnuts using a rubber spatula.
- Divide the batter between 2 9x5 loaf pans that have been sprayed with nonstick spray.
- This part is optional but mix together ¼ cup of packed light brown sugar with ¼ cup of roughly chopped walnuts and evenly sprinkle it over the top of the bread.
- Bake at 350° for 80-90 minutes or until browned and cooked in the center. If you press a toothpick in the center it should come out relatively clean. In addition, it will have an internal temperature of 198°.
- Remove from the oven and set on a rack and cool for 20 minutes before slicing and serving.
Notes
I see this happen often with baked goods: They stay in the oven a little too long and dry out fast. After making this banana bread recipe many times, I recommend baking it until the center reaches about 197° to 198°. I pull it out right at that point and let it rest in the pan as it cools. The bread finishes setting on its own and stays soft and moist inside, which is exactly how we like it and I know you will too.
Make banana muffins: You can easily turn this recipe into 24 banana muffins if you prefer. I bake them for 25 to 28 minutes until the centers are fully baked.
Use ripe bananas: I choose bananas that are soft and fragrant because they add better flavor and moisture to the bread. Slightly spotted bananas work perfectly for this recipe.
Mix carefully: I stop mixing as soon as the flour disappears to keep the loaf soft. Too much mixing can make the bread dense.
Rest before slicing: I let the bread cool in the pan for about 20 minutes so it sets properly. This makes slicing easier and cleaner.
Toast the walnuts: I toast the walnuts lightly before adding them when I want extra flavor.
Use two pans: I divide the batter between two loaf pans so the bread bakes through more consistently. This helps avoid an underbaked center.
Make-Ahead: You can make this recipe up to 1 day ahead of time.
How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.
Nutrition
Calories: 374kcalCarbohydrates: 61gProtein: 7gFat: 12gSaturated Fat: 4gCholesterol: 42mgSodium: 122mgPotassium: 364mgFiber: 3gSugar: 30gVitamin A: 103IUVitamin C: 5mgCalcium: 52mgIron: 2mg