This Better Homes & Gardens banana bread is a tried-and-true classic that is perfect for using up those ripe bananas on your counter. Our Test Kitchen recommends letting your banana bread stand at room temperature overnight (wrapped in plastic wrap) before serving. The easy banana bread recipe texture will be more evenly moist and less crumbly.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
55 mins
1 hr 20 mins
1 loaf (16 slices)


Ingredient Checklist
Streusel-Nut Topping (optional)


Instructions Checklist
  • Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

  • In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.

  • Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

  • Makes 1 loaf (16 slices) banana bread.

Streusel-Nut Topping
  • In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

Roast for Flavor

The flavor of bananas gets deeper when you roast them first. Arrange the bananas, unpeeled, on a foil-lined baking pan. Prick banana skins with a for at 1-inch intervals. Bake in 350°F oven 15 minutes (banana skins will get very dark); cool bananas in pan. Split banana peels. Measure 1 1/2 cups of roasted bananas, pressing gently into measuring cups.

Nutrition Facts

215 calories; fat 9g; cholesterol 27mg; saturated fat 1g; carbohydrates 32g; mono fat 3g; poly fat 4g; insoluble fiber 1g; sugars 18g; protein 3g; vitamin a 48.6IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 122mg; potassium 176mg; calcium 30.3mg; iron 0.9mg.