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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.
Just wondering, will Greek yogurt work, or is it too thick?
Yes it will be fine.
Can you use rum flavoring? Instead of captain morgan
Yes you can.
Awesome!
I’ve been making banana bread FOREVER but this recipe is just so delicious and moist. Thank you for sharing. I will be saving this recipe.
What can be used instead of yogurt? Trying to avoid a trip to the grocery if possible.
Please use yogurt to make it, it really makes a huge difference.
You can use sour cream! Using oil makes it really moist too but I don’t know how to tell you how much to add. I hope this helps.
I made some adjustments to fit my keto lifestyle…this is the best banana bread!!! Thank you for sharing ❤️
Thank you!?
Substitute for rum as kids ll b having
Trying first recipe of yours. Ingredients make it sound so good. Does it keep refrigerated? Frozen?
Yes.
This recipe is absolutely amazing! Added additional dates – tasty, moist and full of flavor.
Thanks Kerstin.
Can you use rum extract instead of liquor? If so, how much would I use in this recipe?
I think so but I am not sure how strong it is. I guess you can add some to test it out.
Lan
It turned out perfect! I’m sure it’ll taste nice toasted as well. Many thanks! Love your recipes. Nothing has failed.
Recipe is great. Adult grandchildren can’t have nuts, so I add chocolate chips. I never have used alcohol in my recipe. I like to put cream cheese on top of my slice. ?
Hola me interesa aprender sus resetas de pasteles y pa n soy chilena, no entiendo inglés
Please try using Google Translate. Good luck.
Can this be made into muffins? I love how everything is in grams
Can I use sour cream in place of the yogurt and the same amount??
Question: Can this be made into muffins? I love how everything is in grams
I had to trade the yogurt out with sour cream. Other than that, I followed ingredients to a “T”. It was so delicious and moist. Thank you for this recipe!
Thanks Kari.