The Pantry
American

Banana bread

A classic one-loaf banana bread with a moist, tender crumb from ripe mashed bananas, melted butter, brown sugar, and cinnamon, plus toasted walnuts for crunch. The batter mixes quickly by hand, then bakes in a 9x5-inch loaf pan until domed, fragrant, and deeply browned. It yields 1 loaf, about 10 slices, and slices cleanly after cooling.

Prep 15 minCook 1 hr 5 minRest 40 minAdjust servings ↓
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Banana bread
Photo: Shisma · CC BY 4.0. Resized for display.
~390 calper person · ~3120 total
~$6.05meal total · ~$0.76 per person

Estimated calories and US ingredient costs.

For 2 loaves, divide the batter between two 9x5-inch loaf pans and keep the oven at 350 F. Start checking at about 50 minutes. Do not pack the batter into a single deeper pan, because the center will bake unevenly and the loaf may sink before it sets. The calorie estimate reflects the full batter ingredients as eaten in the finished loaf; there is no discarded dredging or frying oil here.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 8 people.

Step timeline

Cooking order

10 left
Step 1

Heat oven and prep pan

~4 min

Heat oven and prep pan.

Position a rack in the center of the oven and heat to 350 F.

Line a 9x5-inch loaf pan with a parchment sling, then lightly grease the parchment and the exposed pan sides.

If your walnuts are raw, toast the 2 oz chopped walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant, then let them cool.

Ingredients
  • 2 ozWalnuts
Step 2

Mix the dry ingredients

~6 min

Mix the dry ingredients.

In a medium bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp fine salt, and 1 tsp ground cinnamon until the leavener is evenly distributed.

This keeps the loaf from baking up with pale streaks or salty pockets.

Ingredients
  • 2 cupsAll-purpose flour
  • 1 tspBaking soda
  • 1/2 tspFine salt
  • 1 tspGround cinnamon
Step 3

Build the wet base

~6 min

Build the wet base.

In a large bowl, whisk the 1/2 cup melted unsalted butter with the 3/4 cup packed light brown sugar until glossy and thickened.

Whisk in the 2 large eggs one at a time, then whisk in the 1 tsp vanilla extract and the 12 oz mashed ripe bananas.

The mixture should look loose and slightly lumpy, not perfectly smooth.

Ingredients
  • 1/2 cup total for recipeUnsalted butter, melted and cooled
  • 3/4 cupPacked light brown sugar
  • 2Large eggs
  • 1 tspVanilla extract
Step 4

Combine without overmixing

~6 min

Combine without overmixing.

Add the dry ingredients to the banana mixture and fold with a spatula just until the flour disappears.

Fold in the chopped walnuts.

Stop as soon as the batter is evenly combined, because extra stirring develops toughness and can make the center bake up dense.

Ingredients
  • 2 cups total for recipeAll-purpose flour
  • 2 oz total for recipeWalnuts
Step 5

Fill the loaf pan

~6 min

Fill the loaf pan.

Scrape the batter into the prepared pan and smooth the top.

Tap the pan once on the counter to release any large air pockets, then make a shallow lengthwise groove down the center with a greased spatula or butter knife if you want a more even split on top.

Ingredients
  • 1/2 cup total for recipeUnsalted butter, melted and cooled
Step 6

Bake until set and browned

~65 min cook

Bake until set and browned.

Bake for 55 to 65 minutes, until the loaf is deeply browned, the top is domed, and a tester inserted in the center comes out with a few moist crumbs.

If the crust is coloring too quickly after about 40 minutes, lay a loose sheet of foil over the top.

For the most reliable doneness, the center should feel set rather than jiggly.

Step 7

Check the dish

After ~65 min

Check Banana bread and continue when ready.

Step 8

Cool and slice

~20 min cook

Cool and slice.

Cool the loaf in the pan for 20 minutes

Step 9

Lift it out using the parchment and cool on a…

After ~20 min

then lift it out using the parchment and cool on a rack for at least 20 more minutes before slicing.

Use a serrated knife for the cleanest cuts,

Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Banana bread: serve the slices warm or at room temperature so the crumb stays soft instead of gummy.

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Ingredients

For 8 people

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 12 oz ripe bananas, peeled and mashed
  • 2 oz walnuts, chopped

Method

  1. Heat oven and prep panPosition a rack in the center of the oven and heat to 350 F. Line a 9x5-inch loaf pan with a parchment sling, then lightly grease the parchment and the exposed pan sides. If your walnuts are raw, toast the 2 oz chopped walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant, then let them cool.
  2. Mix the dry ingredientsIn a medium bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp fine salt, and 1 tsp ground cinnamon until the leavener is evenly distributed. This keeps the loaf from baking up with pale streaks or salty pockets.
  3. Build the wet baseIn a large bowl, whisk the 1/2 cup melted unsalted butter with the 3/4 cup packed light brown sugar until glossy and thickened. Whisk in the 2 large eggs one at a time, then whisk in the 1 tsp vanilla extract and the 12 oz mashed ripe bananas. The mixture should look loose and slightly lumpy, not perfectly smooth.
  4. Combine without overmixingAdd the dry ingredients to the banana mixture and fold with a spatula just until the flour disappears. Fold in the chopped walnuts. Stop as soon as the batter is evenly combined, because extra stirring develops toughness and can make the center bake up dense.
  5. Fill the loaf panScrape the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release any large air pockets, then make a shallow lengthwise groove down the center with a greased spatula or butter knife if you want a more even split on top.
  6. Bake until set and brownedBake for 55 to 65 minutes, until the loaf is deeply browned, the top is domed, and a tester inserted in the center comes out with a few moist crumbs. If the crust is coloring too quickly after about 40 minutes, lay a loose sheet of foil over the top. For the most reliable doneness, the center should feel set rather than jiggly.
  7. Cool and sliceCool the loaf in the pan for 20 minutes, then lift it out using the parchment and cool on a rack for at least 20 more minutes before slicing. Use a serrated knife for the cleanest cuts, and serve the slices warm or at room temperature so the crumb stays soft instead of gummy.

Before you cook

What to get ready

Mixing bowls, whisk, spatula, the specified loaf or muffin pan and cooling rack.

Mash peeled bananas before measuring and cool melted butter before combining with eggs.

If something needs adjusting

Outside browns before center sets

Tent loosely with foil and continue baking; check the middle rather than a crack near the edge.

Results vary with flour measurement

Use the recipe's flour weight when supplied. Otherwise spoon flour into a measuring cup and level it rather than packing it tightly.

Store for later

Cool completely before wrapping to prevent condensation. Refrigerate moist fruit or vegetable loaves for storage, or freeze individual slices; discard any moldy portions and the affected loaf.

Make the ingredients go further

Freeze ripe peeled bananas for another loaf or baked oats.

Next use for your ingredients: Strawberry baked oats →

Calculate this meal with your own prices →

How to Measure Flour →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, mash the bananas until mostly smooth but leave a few small soft pieces. They melt into the crumb and keep the loaf moist without making it gluey. If your pan is dark metal, start checking a few minutes early because the crust will brown faster.

Make it work for you

Swap the walnuts for an equal weight of toasted pecans, or leave them out for a smoother loaf. Chocolate chips also work, but they melt into the crumb and can make the center seem softer, so rely on the full bake time and let the loaf cool completely before slicing.

Use more of your all-purpose flour and eggs in zucchini bread.

Can I use frozen bananas?

Yes. Thaw them in the refrigerator, drain off any excess liquid, then mash and measure 12 oz of peeled fruit. Frozen bananas usually make the batter looser, so if there is a lot of liquid left in the bowl, discard it before mixing to avoid a heavy, wet loaf.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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