This post may contain affiliate links. Please read my privacy policy.
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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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.
AMAZING! We just made this and it is delicious. Thank you so much!!
Hi Maria, awesome and thanks for trying my recipe. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
I do not have a loaf pan, can i use muffin pan instead. Thank you
It should be fine.
I made this banana according to the directions using self rising flour & including the dark rum (Pappas Pilar rum)! It is one of the best banana bread recipes that I’ve ever made; light & almost cake-like in texture! Will definitely keep this one on hand. ❤️
Hi Donna, thanks for trying my best banana bread recipe. You have to try my banana cake recipe it’s so good: https://www.666630.xyz/banana-cake/
Have tried a few banana bread recipes this is by far the best.
Most definitely a keeper.
Hi Patricia, thanks for trying my banana bread recipe. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
What can you use instead of the yogurt?
You can use full milk or sour cream.
Awesome recipe!
I added raisins, It was delicious . Thanks for putting both units of measurements.
Regards Monika
Thanks for trying my recipe. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
I have not made recipe as yet have to go shopping can the banana bread be put in the freezer as I live on my own and would not eat the whole banana bread
Yes you can or you can try this recipe, which tastes even better: https://www.666630.xyz/banana-cake/
thanks you for the other recipe and getting back to me about the freezing of the banana bread as I tend to make cakes and slice slice up the uneaten protons and put them in my freezer for later
I’ve made lots of banana bread recipes. I have to say recipe was super moist. Dense and wonderful texture. I did use 4 bananas though vs just 3 that the recipe called for. I did not have the rum so that was left out. I am making it again tomorrow. I made one large pan and it spilled over in my oven. I’m going to try two pans this time and they will be smaller loaves. I added lots of walnuts to the top almost like a thick topping with brown sugar and it was delucious!!!
Hi Victoria thanks for trying this banana bread recipe. I am glad you love it. Happy baking tomorrow. I am testing out a new Banana Cake recipe, please be on the lookout. It’s different but very nice. Stay tuned.
This recipe is a keeper! Wouldn’t change a thing! Taste yummy when it’s still warm!
Hi Hema, thanks so much for trying this banana bread.
This looks delicious. Can i follow the grand measurements you have provided instead of cup?
Yes, you can but I am not 100% sure if they are accurate because I took the information from Google.