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Best banana bread recipe with overripe bananas, walnuts and brown sugar. This recipe is so easy and can be made by hands, without a mixer. The banana bread is crazy moist, sweet, loaded with bananas and walnut!
The Best Banana Bread
This is the best banana bread recipe ever! It is super easy to make, extremely moist and full of sweet banana flavors and aromas.
This recipe is perfect to have on hand now that kids are back in school.
I love to slice the banana bread after it has cooled completely and store slices in Ziplock bags for on the go breakfasts or snacks.
Looking for something light and fluffy? Try my Banana Cake recipe and pair it with your morning cup of coffee or tea!
For more bread recipes, check out my brioche recipe.
How To Make The Best Banana Bread
This homemade banana bread is the best because it’s so moist and made with yogurt. I used a honey/vanilla yogurt, but you can have fun experimenting with other flavors.
I combine the bananas and other wet ingredients by hand; you don’t need a mixer for this recipe!
Fold the dry ingredients into the wet and pour into a parchment lined loaf pan and bake for 55-60 minutes in a 350 degree oven.
What Kind Of Bananas To Use
You can use bananas found in grocery stores.
Be sure to use overripe bananas for this moist banana bread recipe because they incorporate smoothly into the batter.
Over-ripe bananas are sweeter because more starch has been converted to sugar.
What To Eat With Banana Bread
I love to store my banana bread slices in the refrigerator and eat them chilled. However, you can always heat them up in a toaster or microwave if you like it warm.
Banana bread can be served with hot tea or coffee for a quick breakfast.
Try spreading peanut butter on a slice for a twist on peanut butter sandwich!
Baking Tips
- Use brown sugar for a nice golden brown color and its molasses flavor.
- Toast the walnut in the oven for extra nutty flavors.
- Lining your loaf pan with parchment paper ensures your banana bread will not stick. Cut a length of parchment to fit in the bottom of your pan with extra over hang. Spray the parchment directly with cooking spray.
- This recipe is very flexible. You can add nuts, chocolate chips and even peanut butter chips. Dust any of these mix-ins with flour to suspend them in the batter.
- You can use demerara sugar on top for a sweet crust. Sprinkle on top of batter before baking in the oven.
Frequently Asked Questions
Yes, you can freeze whole, peeled bananas. Wrap individually in plastic wrap and store in a Ziplock bag for up to 6 months. Defrost frozen bananas in the fridge overnight before baking.
You can use a masher to mash bananas. If you don’t have a masher, you can use the back of a big spoon to mash bananas.
Yes, wrap tightly in foil and seal in a Ziplock bag for up to 3 months.
This recipe is only 323 calories per serving/per slice.
What To Serve With Banana Bread
Banana bread is great as breakfast or afternoon snack. It goes well with the following recipes.
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Best Banana Bread Recipe
Ingredients
- 1 1/4 cups walnuts, coarsely chopped
- 2 cups all-purpose flour
- 1 cup brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large overripe bananas , mashed
- 1/4 cup plain whole fat yogurt
- 2 large eggs, beaten lightly
- 6 tablespoons unsalted butter, melted, plus more for greasing
- 1 teaspoon vanilla extract
- 2 tablespoons rum, optional (Captain Morgan brand)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch (23×12 cm) loaf pan. Add the walnuts to a rimmed baking sheet and toast in the oven until fragrant, about 5 to 10 minutes. Let cool.
- In a large bowl, combine the flour, walnuts, brown sugar, baking soda, and salt. In a medium bowl, stir together the mashed bananas, yogurt, eggs, butter, and vanilla. If using, add the rum.
- Lightly fold the banana mixture into the dry ingredients using a rubber spatula, mixing just until combined. The batter should be thick and chunky. Scrape the batter into the prepared loaf pan.
- Bake the banana bread until the surface is golden brown and a cake tester inserted in the center comes out clean, about 55 minutes. Let the banana bread cool in the pan for 5 minutes. Then, remove it from the loaf pan, slice, and serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! Never made banana bread before, or even eaten it (not a common thing where I live), but I loved it. So did the kid. ?
Awesome, so happy that you love this best banana bread recipe.
Hi. I believe 2 cups of all purpose flour weighs more than 120g.
Christine, as I said, I updated the information based on what Google says. It’s best to use cups the original recipe.
I must try this banana bread, but definitely I know it go wrong because in England (UK) we ounces and gram to measure any ingredient for cooking or baking but yours is in CUPS, as you see I do not know many gram is in 2 cups of flour
I am sure you can buy an American measurement cup in the UK, or you can find the conversion on Google. Anyway, I updated the recipe with metric measurement using Google’s information.
Hi! Can I substitute the melted butter with canola oil instead?
I think so but I can’t guarantee results.
Are you actually using three quarter cp baking soda as expressed in your banana bread recipe?
This sounds amazing but I’m a little confused as of the amount of baking soda. That seems like a lot. Thank you for the recipe. Can’t wait to try but I’ll wait on your comment first.
It was a typo, teaspoon not cup. Fixed.
Mistake in the amount of baking soda, should it be 3/4 teaspoons not 3/4 cups?
Yes correct. Thanks and updated.
Are you sure that’s a 3/4 cup of baking soda? Isn’t too much?
Updated. It was a typo.
Do you really need that much baking soda? 3/4 cup? Or was it a typo and it should be 3/4 tsp?
Correct, 3/4 teaspoon.
3/4 CUP baking soda? I’m pretty sure that’s a typo.
Yes Albert. Updated. ;)