Banana Bread

Nothing beats the aroma of banana bread baking in the oven. Well, maybe that first barely-cooled bite. Our straightforward recipe, with equal parts brown sugar and granulated sugar and pecans for a bit of crunch turns out perfectly moist every time. Ripe—or even slightly over-ripe—bananas work best; ideally, you’re going for a fully yellow piece of fruit with equal brown spots all over the peel. (As bananas ripen, the flavor deepens and more starch is converted into sugar.) Serve the bread with spreadable butter or cream cheese. And it’s worth noting that whole loaves, wrapped well, freeze nicely, too.

bananabread
Photo by Kana Okada
Banana Bread 3.4 239 5 1
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  • Makes 1 loaf
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    Nutritional Information

    Per Serving

    • Calories 358 calories
    • Calories 169 calories from fat
    • Fat 19 g
    • Sat Fat 7 g
    • Cholesterol 68 mg
    • Sodium 203 mg
    • Protein 5 g
    • Carbohydrate 45 g
    • Sugar 26 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 40 mg
Nothing beats the aroma of banana bread baking in the oven. Well, maybe that first barely-cooled bite. Our straightforward recipe, with equal parts brown sugar and granulated sugar and pecans for a bit of crunch turns out perfectly moist every time. Ripe—or even slightly over-ripe—bananas work best; ideally, you’re going for a fully yellow piece of fruit with equal brown spots all over the peel. (As bananas ripen, the flavor deepens and more starch is converted into sugar.) Serve the bread with spreadable butter or cream cheese. And it’s worth noting that whole loaves, wrapped well, freeze nicely, too.

Ingredients

  1. Check ½ cup (1 stick) unsalted butter, melted and cooled, plus more for the pan
  2. Check cups all-purpose flour, spooned and leveled
  3. Check 1 teaspoon baking powder
  4. Check ½ teaspoon kosher salt
  5. Check ¼ teaspoon baking soda
  6. Check 3 ripe bananas, mashed (about 1¼ cups)
  7. Check ½ cup granulated sugar
  8. Check ½ cup light brown sugar
  9. Check 2 large eggs
  10. Check 1 teaspoon pure vanilla extract
  11. Check 1 cup pecans, chopped

Directions

  1. Heat oven to 350° F. Butter an 8½-by-4½-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
  2. In a large bowl, mix together the butter, bananas, granulated and light brown sugars, eggs, and vanilla. Add the flour mixture and mix until just combined (do not overmix); fold in the pecans.
  3. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes (tent with foil if top browns too quickly). Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.