Servings
Font
Back
Homemade Banana Bread Recipe (Video)
5 from 336 votes

Homemade Banana Bread Recipe (Video)

This banana bread uses ripe mashed bananas combined with melted butter, sugar, eggs, vanilla, and a mix of baking soda and powder for leavening. The addition of cinnamon and walnuts adds warmth and crunch, giving the bread a moist texture with a nutty bite. Divided into two loaf pans and baked until golden and cooked through, it offers a tender crumb that holds together well for slicing. The optional brown sugar and walnut topping adds a caramelized finish when sprinkled before baking.

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 16
Calories: 374 kcal
Course: Dessert, Breakfast, Snacks
Cuisine: American

Ingredients

  • 2 unsalted butter sticks melted
  • 1 ¾ cup sugar
  • 4 egg
  • 1 tablespoon vanilla extract
  • ¼ cup vegetable oil
  • ¼ cup milk whole
  • 8 banana mashed
  • 1 ½ teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 4 cups all-purpose flour
  • pinch of sea salt
  • 1 ½ cups walnuts roughly chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 350°.
  2. In a large bowl whisk together the butter and sugar until completely mixed.
  3. Next, add in 1 egg at a time until mixed in.
  4. Pour in the vanilla, oil, and milk until combined and then pour in the bananas and mix them in.
  5. Now, whisk in the baking soda, baking powder, and cinnamon until completely mixed together.
  6. Whisk in the flour and salt until combined and then fold in the walnuts using a rubber spatula.
  7. Divide the batter between 2 9x5 loaf pans that have been sprayed with nonstick spray.
  8. This part is optional but mix together ¼ cup of packed light brown sugar with ¼ cup of roughly chopped walnuts and evenly sprinkle it over the top of the bread.
  9. Bake at 350° for 80-90 minutes or until browned and cooked in the center. If you press a toothpick in the center it should come out relatively clean. In addition, it will have an internal temperature of 198°.
  10. Remove from the oven and set on a rack and cool for 20 minutes before slicing and serving.

Notes

  • You can prepare this banana bread up to one day in advance for convenience.
  • Store covered at room temperature for up to three days or refrigerate for up to five days to maintain freshness.
  • The bread freezes well for up to three months; thaw in the refrigerator before serving.
  • This recipe can be made into 24 muffins instead; bake muffins for approximately 25-28 minutes.
  • Using oil, milk, or both is acceptable, as is substituting milk with full-fat yogurt for variation.
  • Add one cup of semi-sweet chocolate chips for an alternative flavor profile.

Nutrition Information

Calories 374kcal (19%) Carbohydrates 61g (20%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 42mg (14%) Sodium 122mg (5%) Potassium 364mg (8%) Fiber 3g (12%) Sugar 30g (60%) Vitamin A 103IU (2%) Vitamin C 5mg (6%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 374

% Daily Value*

Calories 374kcal 19%
Carbohydrates 61g 20%
Protein 7g 14%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 42mg 14%
Sodium 122mg 5%
Potassium 364mg 8%
Fiber 3g 12%
Sugar 30g 60%
Vitamin A 103IU 2%
Vitamin C 5mg 6%
Calcium 52mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.