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.
½ cup (1 stick) unsalted butter, melted and cooled, plus more for the pan
1½ cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
3 ripe bananas, mashed (about 1¼ cups)
½ cup granulated sugar
½ cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup pecans, chopped
Calories from fat 169
Sat fat 7g
How to Make It
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.
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.
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.