The Best Banana Bread Recipe You'll Ever Make (2024)

If you're looking for a moist banana bread recipe, look no further because this is our best banana bread recipe. It's easy to make and includes tips from our Test Kitchen pros on how to make banana bread more flavorful—the secret is roasting the bananas before you add them to your batter. Once you've mastered this banana bread, try making the included recipe variations (dark chocolate-raspberry, mango-ginger, and PB&J ). A streusel-nut topping jazzes up this banana nut bread recipe but if you're not a fan of nuts, skipping the topping and leaving the walnuts out of the batter still makes this a delicious banana bread that's great for an on-the-go breakfast or an afternoon snack.

Banana Bread

1. 

   Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan or two 7-1/2x3-1/2x2-inch loaf pans; set aside.

2. 

   In a large bowl stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make a well in center of flour mixture; set aside.

3. 

   In a medium bowl combine eggs, banana, sugar, and oil.

4. 

   Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts.

5. 

   Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.

6. 

   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).

7. 

   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.

   Test Kitchen Tip: We recommend wrapping cooled quick bread in plastic wrap and letting it stand at room temperature overnight before serving. The loaf's texture will be more evenly moist and less crumbly.

Streusel-Nut Topping

1. In a small bowl combine brown sugar and flour.

2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

3. Stir in walnuts.

Roasted Banana Bread Variation

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 fork at 1-inch intervals. Bake in a 350°F oven for 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.

Dark Chocolate-Raspberry Banana Bread Variation

Prepare banana bread as directed, except stir 1/2 cup dark chocolate pieces into the batter with the walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1/4 cup raspberry preserves. After bread stands overnight, in a small microwave-safe bowl combine 1/3 cup dark chocolate pieces and 1/2 teaspoon shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place 1/4 cup raspberry preserves in another small microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.

Nutrition Facts per 1 slice: 293 calories, 4 g protein, 45 g carbohydrate, 12 g total fat (3 g sat. fat), 23 mg cholesterol, 2 g fiber, 25 g total sugar, 1% Vitamin A, 7% Vitamin C, 123 mg sodium, 5% calcium, 10% iron

Mango-Ginger Banana Bread Variation

Use the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except omit cinnamon and nutmeg, increase ginger to 1 teaspoon, and substitute 1/4 cup snipped dates for the chopped walnuts. Toss 1/2 cup chopped fresh mango with 1 tablespoon all-purpose flour; fold into the batter with the dates. If using the topping, omit walnuts and add 1/4 cup chopped pistachios and 1 tablespoon chopped crystallized ginger. Bake about 70 minutes or until wooden pick inserted near the center comes out clean.

Nutrition Facts per 1 slice: 221 calories, 3 g protein, 36 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 2% Vitamin A, 8% Vitamin C, 120 mg sodium, 4% calcium, 6% iron

PB&J Banana Bread Variation

Use the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except add 1/4 cup creamy peanut butter with the bananas and substitute 1/4 cup chopped dry roasted peanuts for the chopped walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1/4 cup strawberry preserves. If using the topping, omit walnuts and add 1/4 cup chopped dry roasted peanuts. Bake about 70 minutes or until wooden pick inserted near the center comes out clean. After bread stands overnight, place 2 tablespoons strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.

Nutrition Facts per 1 slice: 259 calories, 4 g protein, 38 g carbohydrate, 11 g total fat (2 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 1% Vitamin A, 6% Vitamin C, 140 mg sodium, 4% calcium, 6% iron

Nutrition Facts (per serving)