World’s Best Banana Bread Recipe

Introduction

Banana bread is a timeless comfort food that’s both moist and flavorful. This recipe uses ripe bananas and warm spices to create the world’s best banana bread, perfect for breakfast or an afternoon snack.

Ingredients

• 3 to 4 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher until smooth.
3. Step 3: Stir the melted butter into the mashed bananas. Add the granulated sugar and mix until well combined and slightly lighter in color.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
6. Step 6: Gradually fold the dry ingredients into the banana mixture using a gentle motion. Mix just until no streaks of flour remain.
7. Step 7: Fold in chopped walnuts or pecans if using, distributing them evenly through the batter.
8. Step 8: Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan on the countertop once or twice to remove large air bubbles.
9. Step 9: Bake in the preheated oven for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean.
10. Step 10: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For extra moist banana bread, use very ripe bananas with lots of brown spots.
• Swap walnuts with chocolate chips or dried fruit for a different flavor.
• To make it dairy-free, substitute the butter with coconut oil or a plant-based butter alternative.
• Adding a tablespoon of sour cream or Greek yogurt can enhance moisture and tenderness.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week or freeze sliced banana bread for up to 3 months. To reheat, warm slices in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid a soggy batter.

How can I tell when the banana bread is fully baked?

Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. Avoid opening the oven too early to prevent sinking.

World’s Best Banana Bread Recipe

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★★★★★

4.5 from 91 reviews

This World’s Best Banana Bread recipe offers a moist, flavorful loaf made with ripe bananas, warm spices, and optional crunchy nuts. Perfect for breakfast, a snack, or dessert, this classic banana bread is easy to make and baked to golden perfection with a tender crumb and subtle notes of cinnamon and nutmeg.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Banana Bread Batter

• 3 to 4 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Optional Add-ins

• 1/2 cup chopped walnuts or pecans

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or alternatively, line it with parchment paper to ensure easy removal of the banana bread after baking.
2. Mash Bananas: In a large mixing bowl, use a fork or potato masher to thoroughly mash the ripe bananas until very smooth, creating the moist base for your bread.
3. Combine Wet Ingredients: Stir the melted unsalted butter into the mashed bananas. Add the granulated sugar and mix well until the mixture lightens slightly in color, signaling that the sugar is starting to dissolve.
4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the pure vanilla extract to enhance the flavor.
5. Mix Dry Ingredients Separately: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
6. Combine Mixtures: Gradually fold the dry ingredients into the wet banana mixture using a gentle motion. Mix just until no streaks of flour remain to avoid overmixing, which can make the bread tough.
7. Add Nuts (Optional): Fold in the chopped walnuts or pecans if using, evenly distributing them throughout the batter for added texture and flavor.
8. Transfer and Level Batter: Pour the batter into the prepared loaf pan and spread it out evenly with a spatula. Tap the pan lightly on the countertop once or twice to remove large air bubbles and settle the batter.
9. Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. The banana bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
10. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Use very ripe bananas with brown spots for the best natural sweetness and flavor.
• Do not overmix the batter once the flour is added to maintain a tender texture.
• Walnuts or pecans can be omitted or replaced with chocolate chips if preferred.
• Store banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
• You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.

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