Recipes and Cooking Banana Bread 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 19, 2022 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 55 mins Total Time: 80 mins Servings: 16 Yield: 1 loaf (16 slices) Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger 2 eggs, lightly beaten 1 ½ cup mashed banana (5 medium) 1 cup sugar ½ cup cooking oil or melted butter or margarine ¼ cup chopped walnuts ¼ cup brown sugar 3 tablespoon all-purpose flour 2 tablespoon butter ⅓ cup chopped walnuts Directions 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. Print Nutrition Facts (per serving) 215 Calories 9g Fat 32g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 215 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Cholesterol 27mg 9% Sodium 122mg 5% Total Carbohydrate 32g 12% Total Sugars 18g Protein 3g Vitamin C 3.5mg 18% Calcium 30.3mg 2% Iron 0.9mg 5% Potassium 176mg 4% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.