One batter makes two banana breads: one classic plain loaf and one banana walnut loaf.
Prep: 20 minutes | Bake: 55–65 minutes | Total: 1 hour 15 minutes–1 hour 25 minutes, plus cooling | Yield: two 8×4-inch loaves | Oven: 350°F
Ingredients
- 4 very ripe bananas (about 2 cups mashed)
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup chopped walnuts (for ONE loaf only)
Instructions
- Peel and mash bananas in a large mixing bowl. You should have about 2 cups mashed.
- Add melted butter, granulated sugar, and brown sugar. Whisk until combined.
- Add eggs and vanilla extract. Whisk until smooth and glossy.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
- Add dry ingredients to wet ingredients. Gently fold together just until no flour streaks remain.
- Divide batter evenly into two bowls.
- Stir chopped walnuts into ONE bowl only; leave the other plain.
- Pour batters into two greased 8×4-inch loaf pans. Smooth tops.
- Bake at 350°F for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Baking Tips
- Use overripe bananas with plenty of brown spots.
- Do not overmix the batter.
- If tops brown too quickly, tent loosely with foil for the last 15 minutes of baking.
- Let bread cool completely for the best texture and easiest slicing.
Serving Suggestions
- Warm a slice with butter.
- Enjoy with a cup of coffee.
- Toast with a little honey.
Storage
- Room temperature: Up to 3 days, tightly wrapped.
- Refrigerator: Up to 1 week.
- Freezer: Up to 3 months.
