This easy banana bread recipe is great for an on-the-go breakfast or an afternoon snack. We'll teach you how to make it and share some of our tips. Even if you don't have a bunch of ripe bananas on your counter, you can still make banana bread—we'll show you how.
This is our best banana bread recipe ever. If you're a beginner, it's a great place to start! Follow our step-by-step instructions to make banana bread whenever a craving strikes. It's also a banana nut bread recipe, but if you're allergic to nuts or don't like them, leave the walnuts out of the batter and skip the streusel-nut topping.
Get the full recipe: Best Banana Bread
Preheat oven to 350°F. Line a 15x10-inch baking pan with foil. Arrange five bananas (peels left on) in the pan. Prick banana skins with the tines of a fork at 1-inch intervals. Bake 15 minutes. Cool bananas on the baking pan. Prepare loaf pan(s) by greasing the bottom(s) and 1/2 inch up the sides of one 9x5-inch loaf pan or two 7-1/2x3-1/2-inch loaf pans; set aside.
Tip: Ripe bananas—those soft to the touch with brown spots on the peel—are usually called for with banana bread. When you roast bananas first, it doesn't matter how ripe they are before baking.
In a large bowl combine 2 cups all-purpose flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground ginger. Using the back of a spoon, make a well in the center of the flour mixture; set aside.
In a medium bowl combine 2 eggs (lightly beaten), 1 cup sugar, and 1/2 cup vegetable oil (or melted butter); set aside. Using a small sharp knife, split the roasted banana peels. Measure 1-1/2 cups roasted bananas (gently press the roasted bananas into measuring cup); stir into egg mixture. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Fold in 1/4 cup walnuts. Spoon batter into prepared pan(s). Sprinkle Streusel-Nut Topping (below) over batter.
In a small bowl combine 3 tablespoons packed brown sugar and 2 tablespoons all-purpose flour. Using a pastry blender or two knives, cut in 4 teaspoons butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped walnuts.
Bake at 350°F for 55 to 60 minutes for one pan or 45 to 55 minutes for two pans. The bread is done when a wooden toothpick inserted near the center comes out clean. To prevent overbrowning, cover bread loosely with foil the last 15 minutes of baking. Cool in pan(s) on a wire rack 10 minutes. Remove bread from pan(s). Cool completely on rack. Wrap and store overnight before slicing. (We know it's hard to wait, but your bread will be more evenly moist and less crumbly if you let it sit overnight.)
These pointers will help you take your loaf of banana bread from good to great. Check out our tips for ripening bananas quickly, greasing your pan, and preventing your loaf from coming out uneven. No matter what recipe you're using, these tips will help you make the best banana bread.
If your bananas are still yellow, we've got an easy trick that will teach you how to ripen bananas quickly. Rather than waiting for them to turn brown on their own, give them a quick roast. Place the bananas on a baking pan lined with foil and use a fork to prick the skins at 1-inch intervals. Roast 15 minutes at 350°F. Be prepared—after roasting, the bananas become dark and ugly, but they're oh, so sweet! Roasting them caramelizes their natural sugars, giving them a rich sweetness and making them soft enough to stir into the batter without mashing.
For a picture-worthy loaf of banana bread, don't go overboard with greasing your pan. Grease the bottom of the pan just 1/2 inch up the sides for a uniform loaf with a slightly rounded top. If you grease all the way up the sides of the pan, the loaf will have a flat top.
Make sure to mix your dry ingredients in one bowl and wet ingredients in another. Add the egg mixture to the dry ingredients. Using a wooden spoon, gently stir until the flour is moistened. The batter should be thick and lumpy (don't stir until it's smooth). Mixing bread just right is important so you end up with a bread that has a delicate texture and consistent crumb. Overmixing causes gluten in the flour to develop, trapping the leavening in pockets. The result is a heavy, uneven loaf.
Prepare your banana bread as directed above, except stir 1/2 cup dark chocolate pieces into the batter with the walnuts. After spooning batter into pan(s), use the tip of a spoon to swirl in 1/4 cup raspberry preserves. (If you're using two pans, stir 2 tablespoons into each.)
After the baked bread stands overnight, in a small microwave-safe bowl combine 1/3 cup dark chocolate pieces and 1/2 teaspoon shortening. Microwave, uncovered, at 70 percent power 20 seconds; stir. Continue to microwave until melted and smooth, stirring every 15 seconds. Drizzle over bread. If you like, place 1/4 cup raspberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle over the top of the bread.
Get the full recipe: Dark Chocolate-Raspberry Banana Bread