This post may contain affiliate links. Please read our disclosure policy.
This easy banana bread recipe is melt in your mouth good! Ripe bananas and walnuts make it sweet and nutty. You only need one bowl too!
Did you know? Banana bread was popularized in cookbooks during the 1930's. Ingredients like baking powder and baking soda were manufactured in large quantities and widely available at stores in North America.
Why you'll love this banana bread recipe
- Easy classic banana bread recipe for any baking level.
- Slightly sweet with a perfectly tender crumb.
- One mixing bowl means less dishes to wash.
- An electric mixer is optional – you only need a stirring utensil.
- Bananas can be barely ripe, overripe, or even black.
- This banana bread is super moist, fluffy, and delicious.
- Serve for special occasions or breakfast on the go.
- unsalted butter - If using salted butter, you may wish to reduce the salt in the recipe by ¼ teaspoon.
- sugar - This recipe uses about ⅔ less sugar than many classic banana bread recipes, which makes it perfect for breakfast or a snack.
- overripe bananas - Bananas with spotty skin are usually considered overripe. But, the darker the skin, the sweeter the banana.
- buttermilk - Use store bought or make your own buttermilk by combining 1 cup milk and 1 tablespoon white vinegar or lemon juice. It thickens as it rests. You can also substitute equal amount of whole milk Greek yogurt.
- all purpose flour - Feel free to use a blend of whole wheat flour and all purpose flour for this recipe – it's forgiving.
- baking soda - Don't confuse this with baking powder.
- walnuts - These add nutty flavor and texture to banana bread. Of course, they're optional or can be substituted with other nuts.
How to make moist banana bread
Preheat oven to 350 degrees Fahrenheit and coat a loaf pan with cooking spray.
Step 1. Cream together butter and sugar in a large bowl. Add bananas and mash ingredients together until the mixture is creamy or lumpy to your liking.
Step 2. Add beaten eggs, buttermilk, vanilla, and salt. Stir until well-combined. Add flour and baking soda. Stir just until the flour is halfway moistened. A silicone spatula or even this dough whisk work wonders for stirring batter.
Step 3. Fold in walnuts and stir batter just until flour is fully moistened, so you don't over mix. This lumpy batter turns into a delicious banana bread loaf, I promise!
Step 4. Transfer batter to prepared loaf pan, sprinkle the top with walnut crumbs, and bake 50-65 minutes until a toothpick inserted in the center comes out clean.
Pro tip: Allow banana bread to cool completely to prevent it falling apart.
Recipe tips and variations
- If using frozen bananas for banana bread, thaw the bananas completely and add ¼ cup flour to offset any extra moisture.
- Use bananas with dark spots or dark streaks on the skin. The more spots, the softer, riper, and sweeter the banana will be. Black bananas are wonderful in this recipe!
- Walnuts can be substituted with other nuts or omitted entirely.
- Use room temperature dairy ingredients to help the batter mix more efficiently.
- When combining the wet and dry ingredients into batter, don't over mix, especially if you like fluffy banana bread.
- You'll know when banana bread has finished baking if 1) a toothpick inserted in the center comes out clean or 2) when the internal temperature reaches 200 degrees Fahrenheit on an instant-read thermometer.
- Allow banana bread to cool completely before slicing, otherwise it falls apart. To enjoy it warm, I recommend toasting it just before serving.
It's important to store banana bread in a way that keeps it moist, yet prevents molding. To do this, allow it to cool completely, then store in an airtight container up to 5 days. I recommend refrigerating banana bread in a humid environment.
Can I freeze banana bread?
Yes! To freeze banana bread, allow it to cool completely. Place individual slices or whole loaf in an airtight container and freeze up to 90 days. Thaw for several hours in the refrigerator or for a few hours at room temperature.
More bread recipes
- Chocolate banana bread is for chocolate lovers. It's rich, fluffy, and so comforting.
- Banana bread muffins are the compact version of banana bread. They bake and cool in half the time!
- This ultra moist zucchini bread with blueberries is perfect for when summer produce is going strong.
- Cranberry walnut bread is a semi-sweet yeast bread that's perfect around the holidays and all through baking season.
Ultra Moist Banana Bread Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
- ½ cup Unsalted Butter softened
- ½ cup Sugar
- 3 Overripe Bananas about 1 cup mashed
- 2 Eggs room temperature, beaten
- ¼ cup Buttermilk or Milk room temperature
- 1 teaspoon Vanilla
- ½ teaspoon Sea Salt
- 2 cups Unbleached All Purpose Flour
- 1 teaspoon Baking Soda
- ¾ cup Walnuts chopped
- Preheat oven to 350 degrees Fahrenheit. Coat loaf pan with cooking spray.
- In a large mixing bowl, cream together BUTTER and SUGAR.
- Add BANANAS and mash until ingredients are incorporated. You can make it smooth or lumpy.
- Add EGGS, BUTTERMILK, VANILLA, and SALT. Stir to combine.
- Add FLOUR and BAKING SODA, stir until flour is about halfway absorbed into batter.
- Add WALNUTS and gently stir until flour is fully absorbed. Don't over-mix.
- Pour batter into prepared loaf pan. Bake 50-65 minutes until a toothpick inserted in the center comes out clean.
- Allow banana bread to cool in the pan for 10 minutes on a cooling rack. Transfer it out of the pan onto a cooling rack and cool completely.
- To store, allow banana bread to cool completely. Store at room temperature in an airtight container up to 5 days. I recommend refrigerating it in humid environment.
Click stars to vote. Please visit 'Comments' below for reviews.