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The Best Banana Bread (+Video)

This homemade banana bread truly is the best banana nut bread recipe out there. It is easy to make, incredibly moist and has a delicious streusel topping!

A MOIST AND SWEET BANANA BREAD RECIPE

This really is the best banana nut bread recipe I have ever made. Who can resist the aroma of freshly baked banana bread? Mmm mmm, so good! Whether you’re looking for a delicious breakfast, an afternoon snack, or a sweet dessert, you just cannot go wrong with banana bread. Today I am going to share with you my tried-and-true banana bread recipe that is sure to become your new favorite too. So, grab your mixing bowl and let’s get baking!

overhead photo of two slices of banana bread on a blue and white plate with a glass of milk in the background.

FREQUENTLY ASKED QUESTIONS:

Do I have to make the streusel topping?

No this is totally optional. The bread will still be moist and delicious without it.

Why is my banana bread so gooey?

It didn’t bake long enough and isn’t done. Keep in mind, with all baking recipes, oven times vary. Many ovens have hot and cool spots. Some older ovens often lose their ability to keep a consistent temperature while baking or if you open the oven door too many times, it also decreases oven temperature. So to know when your bread is actually done, stick a toothpick into the center. If it comes out clean then your bread is ready.

What makes banana bread moist?

The overly ripe bananas. You want bananas that have black spots or streaks on the peel. The more dark spots on the banana, the more ripe (and therefore, sweeter) the banana. You don’t want green or all yellow bananas.

Can this recipe be made into muffins?

Yes, it sure can. It will probably make about 8-10 regular sized muffins. Baking time will be slightly shortened so you’ll have to play that timing by ear.

Can banana bread be frozen?

Yes. It actually freezes really well. Just wrap bread in plastic wrap then wrap it in aluminum foil and it will keep in the freezer for up to 3 months. Just defrost in the refrigerator when ready to eat.

two slices of banana bread on a blue and white plate with scattered walnuts around and a glass of milk in the background.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • very ripe bananas – this is important, they should have some brown spots on them, if they are still too yellow or even green, they will not be soft enough or sweet enough for this bread
  • large egg
  • salted butter – you can use unsalted butter but you’ll need to add about a teaspoon of salt to the batter
  • sugar
  • vanilla extract – if you really want to increase the banana flavor, try adding banana extract
  • all-purpose flour – you could use self-rising flour, just leave out the baking powder in the recipe
  • baking powder – most baked goods do not turn out properly because of expired or old baking powder so make sure to check yours before baking
  • cinnamon
  • walnuts – this is optional if you don’t like nuts or maybe try using pecans if that is what you have on hand
ripe bananas, flour, butter, eggs, cinnamon, vanilla extract, walnuts, baking powder.

HOW TO BAKE BANANA BREAD:

Preheat oven to 325F degrees. Spray a 9×5-inch loaf pan loaf with nonstick spray. In a medium bowl, combine mashed bananas, eggs, melted butter, sugar and vanilla extract.

mashed bananas, eggs, sugar, vanilla extract in a large mixing bowl.

Mix thoroughly, then add dry ingredients; flour, baking powder and cinnamon.

flour, baking powder and ground cinnamon added to the bowl with the liquid ingredients.

Mix until combined then stir in chopped walnuts.

chopped walnuts added on top of banana bread batter in a clear bowl.

Pour batter into prepared baking dish.

banana bread batter shown spread into a metal loaf pan.

To make optional streusel topping:  Combine flour, butter and sugar until crumbly.

flour, butter and sugar shown in a small clear bowl.

Sprinkle on top of batter.

crumble topping shown sprinkled evenly on top of banana bread batter in a loaf pan.

Bake bread for about an hour. Bread should spring back to the touch. Or you can insert a toothpick in the middle. It should come out clean (no batter sticking to it.)

fully baked banana bread shown in a metal baking loaf.

Allow to cool before slicing.

loaf of banana bread shown on a white platter with four pieces cut and laid out.

CRAVING MORE RECIPES?

Originally published: January 2011
Updated and republished: May 2023

two slices of banana nut bread on a blue and white plate.

The Best Banana Bread (+Video)

This homemade banana bread truly is the best banana nut bread recipe out there. It uses melted butter to make it truly unique (and moist!)
4.73 from 99 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6

Ingredients

For the bread:

  • 3 very ripe bananas, mashed
  • 2 large eggs
  • cup salted butter, melted and cooled slightly
  • ½ cup granulated sugar
  • 1 teaspoon banana extract (optional) (or vanilla extract)
  • 1 ¾ cup all-purpose flour
  • 2 ¾ teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • ½ cup chopped walnuts

For the (optional) Streusel Topping:

  • ¼ cup flour
  • 2 Tablespoons salted butter
  • 2 Tablespoons sugar

Instructions

  • Preheat oven to 325F degrees. Spray 9×5-inch loaf pan with nonstick spray or line with parchment paper.
  • In a medium bowl, combine mashed bananas, eggs, butter and sugar and vanilla extract.
  • Mix thoroughly, then add dry ingredients; flour, baking powder and cinnamon.
  • Mix until combined then stir in chopped walnuts.
  • Pour batter into prepared loaf pan.
  • Make streusel topping. Combine flour, butter and sugar until crumbly.
  • Sprinkle evenly on top of batter in loaf pan.
  • Bake for 1 hour to 1 hour and 10 minutes or until a toothpick comes out clean.
  • Allow to cool before slicing.

Video

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions. 
  • This bread can be frozen, see my notes above.
 
Course: Dessert
Cuisine: American

Nutrition

Calories: 497kcal | Carbohydrates: 68g | Protein: 8g | Fat: 22g | Sodium: 341mg | Fiber: 3g | Sugar: 28g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




122 Comments

  1. 5 stars
    made this yesterday
    absolutely delicious and quick and easy. I will definitely be making this again. thank you so much for sharing.

  2. Made this recipe for a group of young ladies at a bachelorette party weekend, and my daughter tells me it was a hit! I did not do the streusel topping, but the loaf looked lovely and smelled wonderful while baking and transporting it! Thank you, Brandie. You are my go-to gal for quick and yummy recipes! 🙂

  3. Very very good but not quite sweet enough! That said, i did not use banana or vanilla extract. I will be trying this again bc I love the idea of a streusel topping on banana bread. Wonderful idea!!

  4. 5 stars
    I’m very leery of trying recipes on Pinterest. You never know for sure if their really good, but this is truly the BEST banana bread recipe I’ve ever eaten!!! I use 1/2 cup of yogurt instead of eggs(just didn’t have any) & it was still delicious!!! I also didn’t have baking powder so I used 1 & 1/2 teaspoons of baking soda instead. Thank u for a great recipe!!!