World’s Best Banana Bread Recipe

Introduction

This World’s Best Banana Bread is moist, flavorful, and perfectly spiced—a comforting treat that’s ideal for breakfast or an anytime snack. Made with ripe bananas and a hint of warm spices, it’s easy to bake and sure to become a family favorite.

Ingredients

• 3 to 4 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
3. Step 3: Stir the melted butter into the mashed bananas. Add the granulated sugar and mix until well combined and slightly lighter in color.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
6. Step 6: Gradually fold the dry ingredients into the banana mixture using a gentle motion. Mix just until no streaks of flour remain.
7. Step 7: Fold in the chopped walnuts or pecans, if using, to distribute them evenly through the batter.
8. Step 8: Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan on the countertop once or twice to remove large air bubbles.
9. Step 9: Bake in the preheated oven for 55 to 65 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Tips & Variations

• Use very ripe bananas with brown spots for the best natural sweetness and moisture.
• Add 1/2 cup of chocolate chips or dried fruit for extra flavor and texture.
• Swap walnuts for pecans or omit nuts entirely if preferred.
• For a dairy-free version, substitute melted butter with coconut oil or a neutral vegetable oil.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread for up to 3 months; thaw at room temperature before serving. Reheat slices gently in a toaster or microwave for a warm, fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Allow them to thaw completely and drain any excess liquid before mashing to avoid a soggy batter.

How can I tell when the banana bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the toothpick is wet with batter, bake for a few more minutes and test again.

World’s Best Banana Bread Recipe

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★★★★★

4.6 from 77 reviews

This World’s Best Banana Bread recipe offers a moist, flavorful loaf perfect for breakfast, snacks, or dessert. Made with ripe bananas, warm spices, and optional nuts, it bakes to golden perfection with a tender crumb and rich aroma that will make it a household favorite.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 55 to 65 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Banana Bread Ingredients

• 3 to 4 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper to ensure easy removal of the bread after baking.
2. Mash Bananas: In a large mixing bowl, use a fork or potato masher to thoroughly mash the ripe bananas until smooth, ensuring no large lumps remain for an even texture.
3. Combine Wet Ingredients: Stir the melted butter into the mashed bananas until well incorporated. Add the granulated sugar and mix thoroughly until the mixture is lighter in color and smooth.
4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully combined before adding the next. Stir in the vanilla extract to enhance the flavor profile.
5. Mix Dry Ingredients Separately: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well distributed to avoid clumps.
6. Combine Mixtures: Gradually fold the dry ingredients into the wet banana mixture using gentle motions. Mix only until the flour streaks disappear to prevent overmixing, resulting in a tender crumb.
7. Add Nuts: If using, fold in the chopped walnuts or pecans evenly through the batter to add texture and nuttiness.
8. Transfer and Level Batter: Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the countertop once or twice to release any large air bubbles trapped in the batter.
9. Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. The banana bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
10. Cool: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps retain moisture and develops the final texture.

Notes

• Use ripe bananas with brown spots for maximum sweetness and flavor.
• Do not overmix the batter after adding the dry ingredients to avoid tough bread.
• Optional nuts can be omitted or substituted with chocolate chips for variation.
• Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.
• This recipe can be doubled and baked in a larger pan or two loaf pans if desired.

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