Rating: 3.5 stars
284 Ratings
  • 5 star values: 91
  • 4 star values: 62
  • 3 star values: 64
  • 2 star values: 52
  • 1 star values: 15

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.

Kate Merker

Gallery

Credit: Kana Okada

Recipe Summary

hands-on:
15 mins
total:
2 hrs 15 mins
Yield:
Makes 1 loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

358 calories; fat 19g; saturated fat 7g; cholesterol 68mg; sodium 203mg; protein 5g; carbohydrates 45g; sugars 26g; fiber 2g; iron 2mg; calcium 40mg.
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