Banana Bread

Recipe Ingredients

We use simple pantry staples to create a moist, flavorful loaf that’s perfect any time of day. Here’s what you’ll need to make our classic banana bread recipe.

Bananas: You’ll need 2 medium-sized bananas for this recipe. Make sure they’re nice and ripe! If yours are still a little too green, place them in a brown paper bag at room temperature for 1 to 2 days. In a rush? Try this quick hack to ripen bananas: preheat your oven to 300°F, lay the unopened bananas on parchment paper or foil, and put them in the oven for 15 to 20 minutes. They’ll be perfect for making banana bread!

Nuts: In the test kitchen, we used walnuts to add a little crunch to this recipe, but you could use pecans, too. And don’t worry if you don’t use nuts, the bread will turn out just as tasty.

Other Ingredients: We rounded out this recipe with baking staples that we had on hand, including sugar, butter, eggs, milk, vanilla, flour, baking soda, and salt.

How to Make Banana Bread

Ready to bake a loaf of homemade banana bread? This classic recipe is simple to make and packed with cozy, familiar flavors.

1. Combine the Wet Ingredients

Start by mixing together softened butter and sugar. Then, mix in eggs, mashed bananas, milk, and vanilla for a rich, moist base.

2. Add the Dry Ingredients

Stir in a blend of flour, baking soda, salt, and chopped nuts just until combined. You can also use a spoon to fold in chocolate chips or dried berries at this point. We tested this recipe with chocolate chips and found that semi-sweet or dark chocolate chips were a nice contrast to the sweetness of the banana. Once all the ingredients are combined, pour the batter into a greased loaf pan. If you want a nice split down the middle of your loaf, run a butter knife through the middle of the batter before baking.

3. Bake and Enjoy!

Bake in a 350°F oven until golden brown and a toothpick inserted into the middle of the loaf comes out clean. After a quick rest, remove the banana bread from the pan and let cool completely before slicing.

Storing and Reheating

Banana bread is wonderful to have on hand for an easy breakfast or snack. Here’s how to keep it fresh.

Room Temperature

Let the bread completely cool, then wrap in plastic wrap and store on the counter for 2 to 3 days. We found that storing it in the fridge makes the outside of the loaf too sticky and gooey.

Freezer

Wrap the whole loaf (or individual slices) in plastic wrap, then in aluminum foil. Freeze for up to 6 months.

Reheating from Room Temp

• Slices: Microwave for 10 to 15 seconds, or heat in the toaster oven for 2 minutes at 350°F. Add a dab of butter for extra goodness!
• Whole Loaf: Remove plastic wrap, wrap the loaf in foil, and warm at 300 to 325°F for 10 to 15 minutes to bring out the moisture and make it taste fresh baked.

Reheating from Frozen

• Slices: Wrap in a paper towel and microwave for 20 to 30 seconds. For the oven, place slices on a baking sheet, cover loosely with foil, and warm at 350°F for 10 to 15 minutes.
• Whole Loaf: Let thaw at room temperature for a few hours or overnight in the fridge. Remove plastic wrap, wrap in foil, and warm in a 350°F oven for about 30 minutes.