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How to Make Banana Bread

How to Make Banana Bread

Photography: John Autry and Randy Mayor

America's favorite quick bread gets a nutritional makeover. Follow these steps to get perfect banana bread every time.

4 Steps to the Best Banana Bread

Photography: John Autry and Randy Mayor

We're not kidding when we say the peanut butter–glazed banana bread pictured here is one of the tastier treats to come out of our kitchen. And despite the rich flavor, our recipes don't use a cup of oil or butter, as many others do; we use less than half that without sacrificing the moist texture that makes banana bread a treat. Baking consistently good loaves—especially lightened versions—does require some attention. Follow our steps for perfect results. Banana bread freezes well, but for a glazed version, slather on the gooey goodness after you've thawed the loaf.

  • See More: Best Banana Bread Recipes

1. Combine Wet Ingredients

Photography: John Autry and Randy Mayor

This is a hybrid between a muffin method (combining wet and dry ingredients separately by hand) and a cake method (whipping butter and sugar with a mixer).

2. Add the Sugar

Photography: John Autry and Randy Mayor

Next, add the sugars and beat to incorporate air into the batter. The recipes use a mix of granulated and brown sugars to add straight sweetness and caramel notes.

3. Add the Dry Ingredients

Photography: John Autry and Randy Mayor

Weighing flour is the most accurate way to measure. If you don't have a scale, lightly spoon flour into dry measuring cups and level with a knife. Then add the remaining dry ingredients; stir into the sugar mixture.

4. Stir in Your Flavoring Additions

Photography: John Autry and Randy Mayor

Besides the requisite bananas, you can add lots of tasty ingredients to the batter—chopped nuts, chocolate chips, spices, dried fruit, and alcohol, to name a few.


Best-Ever Banana Bread

There are thousands of banana bread recipes out there&mdashthis is the only one you'll ever need.

What makes this recipe so good?

For starters, we swap in full-fat sour cream (don't even think about reaching for low-fat) instead of milk, which we find gives the banana bread a subtle tangy flavor and richer texture.

Instead of adding two eggs (traditional in most banana breads), we use one whole egg plus one egg yolk, which helps make the banana bread extra moist.

How many bananas do I need for banana bread?

Typically 3, unless your bananas are super small, in which case we recommend 4.

Is there a trick to mashing bananas?

Using a fork will do just fine, especially if your bananas are ripe. But, if you want to go the extra mile for extra smooth texture, mash the bananas in a stand mixer with the whisk attachment or a hand mixer.

My bananas aren't totally ripe&mdashhow do I get them to ripen faster?

Place them in a brown paper bag on the counter to help speed up ripening.

Can I use frozen bananas?

For sure! Just make sure that when you freeze them, you do so in an air tight freezer bag and they are roughly chopped. Also ensure they are fully thawed before baking.

What mix-ins can I add to this recipe?

There was much debate in the test kitchen over what constitutes classic mix-ins. In the end, it came down to team walnuts vs. team chocolate chips. So, like any true diplomat, we added both. That way, you've got the crunchiness of toasted walnuts and the meltiness of the chocolate going on. If you feel strongly either way, omit one and double the other. Or, skip them both for unadulterated banana goodness. We love folding unsweetened coconut flakes, sesame seeds, pecans, sliced almonds, or dried fruit into the batter, too. Aim for 1 cup of mix-ins total.

How long does banana bread last?

Wrapped tightly in foil or plastic wrap, banana bread will last up to 5 days. You can freeze banana bread, too, and it will last up to 3 months in the freezer.

Have you made this recipe? Let us know how you like it in the comments below, and don't forget to leave us a rating!


Bread Machine Banana Bread

Using a bread machine makes baking banana bread easier than ever. The bread machine helps make soft, delicious banana bread and allows it to stay perfectly moist throughout the process. It's also an excellent way to use up ripe bananas without turning on the oven, perfect when you want homemade banana bread in the heat of summer.

Using the bread machine makes for an almost completely hands-off process with very little mess: almost everything gets mixed right in the pan you bake it in. But it's important to remember that all bread machines are different, so follow the manufacturer's instructions for the model you own in order to ensure success. Also, make sure the bread machine is ready to go before you start mixing once the wet and dry ingredients are combined in the pan, it needs to be mixed and baked right away. Many machines have a setting for quick bread if not, you can use the machine's rapid bread program or manual settings. At the end of the cycle, use a toothpick to check the doneness of your bread and bake it a little longer if it's not done.


15 Incredibly Delicious Ways to Make Banana Bread

These inventive twists on the classic (including gluten-free and peanut butter-topped) will give you the perfect excuse to bake an extra loaf or two!

Related To:

Photo By: Stephen Johnson ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2016, Television Food Network, G.P. All Rights Reserved

Our Essential Banana Bread Guide

When you've got a bunch of overripe bananas, there's only one logical course of action: Make banana bread. The quintessential quick bread, banana bread is what many choose to make when craving a homemade sweet. But there's far more than one way to make it we have 14 varieties here to suit every baker's needs and tastes, each recipe irresistible in its own way.

Classic Banana Bread

Cheesecake-Stuffed Banana Bread

For an extra indulgence (and a to-die-for flavor and texture combo), swirl some cream cheese filling into the banana bread batter just before baking.

Brown-Butter Banana Bread

Tahini Banana Bread

Tahini helps keep this bread moist and adds a nutty flavor that pairs perfectly with bananas.

Strawberry-Banana Bread

Gluten-Free Banana Bread

Peanut Butter Banana Bread

Choco-Chunky Banana Bread

Nutella-Stuffed Banana Bread

The top of this hazelnut-adorned banana bread is a sneak peek: There's a layer of creamy chocolate-hazelnut spread in the center too.

Chocolate-Avocado Banana Bread

Fruit-Sweetened Banana Bread

Banana Bread Lava Cake

Ice cream bars (really!) are the secret ingredient in this gooey cake. Buried in the center of a traditional banana bread batter, they melt as the cake bakes to form a molten core.

Banana Bread Napoleon

The four bananas in this extra-fancy banana bread ensure a light texture and pronounced flavor. A tangy cream cheese-sour cream frosting complements the sweetness. Both bread and filling can be made ahead and held, or just assemble right before serving.

Air Fryer Banana Bread

Baking banana bread is much quicker in an air fryer, thanks to the convection-like heat and the need for less batter. Make this round loaf your everyday breakfast go-to: The wheat germ adds a little extra fiber and whole-grain toastiness to your morning.

3-Ingredient Banana Bread

This beautiful yet simple banana bread comes together with just three basic, easy-to-find ingredients&mdash bananas, eggs and store-bought cake mix! The bananas make this quick bread moist and sweet, while the spice cake mix adds a hint of cinnamon and nutmeg. Cut the banana bread into thick slices and serve for breakfast, dessert or even an indulgent snack.


Banana Bread with Oil (No Butter Banana Bread)

This banana bread with oil recipe is tasty and simple to make. Your family will love this moist & delicious no butter banana bread. Our easy recipe simply replaces the butter used in most banana bread recipes with vegetable oil. It is the perfect solution if you have run out of butter late at night (&#[email protected]&%! No more butter in the fridge. How do I make banana bread now?”), can’t get to the store (due to snow, rainstorms, etc.) and/or want to reduce the saturated fat associated with butter. Moreover, this no butter banana bread tastes just like a traditional old fashioned banana bread.

Moist & Delicious – Banana Bread with Oil (No Butter Banana Bread)

You can also “tweak” this recipe to make no butter chocolate chip banana bread, no butter banana nut bread, etc. See the tips section below for more information on how to tweak this recipe. However, if you are looking for a banana bread that does not use butter, milk and/or eggs, you should try our easy Vegan Banana Bread recipe.

Key Ingredients – Vegetable Oil & Ripe Bananas

This no butter banana bread recipe should take you roughly only 10 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. You will find a printable and “pin-able” recipe at the bottom of this page.

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Ingredients – Banana Bread with Oil Recipe (No Butter Banana Bread)

  • 1/2 Cup – Vegetable Oil (use a neutral tasting vegetable oil such as corn or canola)
  • 2 – Large Eggs
  • 3 – Bananas (ripe & large sized)
  • 2 Cups – Flour (all purpose flour)
  • 1 Cup – White Granulated Sugar
  • 1 Teaspoon – Vanilla Extract
  • 1 Teaspoon – Baking Soda
  • 1 Teaspoon – Baking Powder (aluminum free)
  • 1/2 Teaspoon – Salt
  • Optional – Add 1 Cup of Chocolate Chips, Cranberries, Chopped Walnuts, etc.

Servings – Roughly 12 slices

  • Equipment used for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven. If you are missing anything, visit Amazon’s baking equipment or baking books sections.

You Can Also Make Variations such as Chocolate Chip No Butter Banana Bread

Instructions – Banana Bread with Oil Recipe (No Butter Banana Bread)

  • Preheat oven to 325 degrees F.
  • Mash bananas with a fork.
  • Lightly beat eggs.
  • Stir eggs, bananas and vegetable oil together.
  • Mix in remaining ingredients. Stir until the batter is fully mixed.
  • Optional – If you want to enhance this “basic” no butter banana bread, you can stir in a cup of your family’s favorite dessert ingredient (i.e. chocolate chips or chopped walnuts) after you have mixed the batter.
  • Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
  • Bake in the oven for 65-70 minutes or until golden brown.
  • Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Or join Bread Dad’s free email newsletter to learn about our latest recipes. It is sent out once every 2 or 3 weeks.

Tips – Vegetable Oil Banana Bread Recipe

  • The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
  • You should use a NEUTRAL flavored vegetable oil (i.e. corn or canola oil) in order to make this no butter banana bread recipe. Stronger flavored oils (i.e. peanut oil or olive oil) may negatively impact the banana bread taste.
  • When selecting a vegetable oil for this no butter banana bread, please read the label on the vegetable oil container if you are trying to reduce the saturated fat in your diet. Be aware that some vegetable oils (such as coconut oil) may contain a lot of saturated fat. For information on the levels of saturated fat in various vegetable oils, you might like to read this Wikipedia article.
  • Use RIPE bananas for the best results. If you use unripe green or hard yellow bananas, your banana bread will not be as tasty. Unripe bananas have more starch and less sugar than ripe bananas. The natural sweetness of ripe bananas works best when making banana bread recipes. Ripe bananas are soft and have small brown & black spots on the exterior of the yellow banana peel.
  • Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, the banana bread might turn out to be a little dry.
  • In case, you like to use cups versus banana “sizes”… 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours!
  • Use FRESH ingredients (i.e. baking soda and flour) for the best results. For example, if you use stale baking soda and/or baking powder, your banana bread will not rise properly and will be too dense. Baking soda & powder is best if used within 6 months of opening the container.
  • Optional – This recipe helps you to create a delicious “basic” moist banana bread. However, if you want to “enhance” this banana bread recipe, you can add 1 cup of your family’s favorite dessert ingredient (i.e. chocolate chips, chopped walnuts, blueberries, etc.) after you have completely mixed all of the other ingredients. Stir in the extra ingredient (i.e. chocolate chips) until it is even spread throughout the batter.
  • Optional – For a slightly richer & mild “molasses” taste, you can substitute light brown sugar for the white granulated sugar. Our thanks to Melissa & Stefanie for this tip!
  • A few people have asked (thanks Stefanie!) if you can replace the all purpose flour with bread flour when making this banana bread recipe. I wouldn’t. For the best results, I would stick with all purpose flour in order to make a banana bread. Bread flour will work but it is likely to change the taste and texture of the banana bread. For example, since bread flour has more gluten than all purpose flour, you will get a tougher and chewier banana bread.
  • If you are looking for a fun project for kids, you can turn this recipe into No Butter Banana Bread Muffins. Your kids can help you to make the no butter banana bread batter and pour/scoop the batter into the muffin trays. They will enjoy making (and eating!!) these muffins.
  • Optional – If you want to make this banana bread even more unique, you can add homemade whipped cream & sliced fruit (i.e. sliced strawberries or banana slices) on top of the banana bread (after it has cooled down). See our Blueberry Bread Recipe or Strawberry Bread Recipe for instructions on how to make homemade whipped cream and for pictures of sweet “quick breads” with whipped cream & sliced fruit on top.
  • This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a wooden toothpick or wooden skewer into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 3 to 5 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 3 to 5 minutes, remove the bread pan and test the banana bread again with a toothpick.
  • If your banana breads are sticking to the bottom of your bread pan, you should consider either “greasing” the bottom of the pan with butter or vegetable oil, using a cooking spray, using a nonstick pan or lining the interior of the bread pan with baking parchment paper.
  • Since this banana bread recipe uses eggs, it is not a vegan recipe. If you are looking for a completely vegan dessert (that does not contain butter, milk or eggs), you should try out our Easy Vegan Banana Bread Recipe.
  • If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • In addition, you should always try to use fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread.
  • You can also visit our instructional videos section if you want to watch videos that review common banana bread problems & solutions.
  • Always wear oven mitts/gloves when dealing with a hot oven and bread pan.
  • For more banana bread ideas (i.e. chocolate chip banana bread, vegan banana bread or blueberry banana bread), please visit Bread Dad’s main Banana Bread Recipes section.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Reference Sources

No Butter Banana Bread Questions

Can I use olive oil to make banana bread?

Yes. If you really love olive oil, you can use olive oil as a substitute for butter in order to make banana bread. However, I would suggest using a more neutral flavored vegetable oil such as canola oil or corn oil. Vegetables oils with more distinctive flavors (i.e. olive oil and peanut oil) can interfere with the sweet taste of bananas in the banana bread… and your guests might not like these more “unique” tasting banana breads!

Can I make no butter banana bread with other ingredients such as chocolate chips?

Yes. You can make almost any variety of banana bread since you are just substituting vegetable oil for butter. For example, you can create no butter versions of chocolate chip banana bread, blueberry banana bread, cranberry banana bread and many more.

Why do people make banana bread without butter?

There are many reasons that people like to make banana bread without butter. For example, they don’t have any butter at home (i.e. ran out of butter), want to reduce the saturated fat in their diet, don’t want to eat animal-sourced ingredients, have allergies, don’t like the taste of butter, etc. Many people think that vegetable oil banana breads taste similar to butter-based banana breads.

Can I make banana muffins from this banana bread with oil recipe?

Yes! It is easy to turn this banana bread with oil recipe into banana muffins. You are basically just pouring/scooping this recipe’s banana bread batter into a muffin tray in order to create banana muffins. However, be aware that muffins bake more quickly than banana bread (due to their smaller size). Please see our No Butter Banana Muffins recipe for more information on how to make no butter banana bread muffins.


Recipe Summary

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup white sugar
  • 2 eggs
  • ⅓ cup unsweetened applesauce
  • 4 ripe bananas, mashed
  • 1 tablespoon vanilla extract
  • 1 cup raisins (Optional)
  • 1 cup chopped walnuts (Optional)

Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch loaf pan.

In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and white sugar. Stir in eggs, applesauce, bananas and vanilla extract. Fold in raisins and nuts if desired. Pour batter into prepared pan.

Bake in preheated oven for 45 to 60 minutes, until a knife inserted into center of the loaf comes out clean.


Banana Bread: 4 Delicious recipes to make it and the history about its origination

Bread is a staple food made with flour dough and water. This makes a great breakfast item as well. It's one of the oldest man-made foods with great importance in the history of agriculture. There are different types of bread like pita bread, white bread, brown bread, sourdough, baguette, rye bread, brioche, bagel, bun etc. Among all these variations, Banana bread is also a popular type of bread that is made with mashed bananas.

It has a soft, moist texture. But nowadays, there are many variations in banana bread recipes like banana raisin bread, chocolate chip banana bread, banana bread muffins, etc. So, here’s how to make the original banana bread and its different variations.

Banana bread recipes and its history:

Original banana bread

Original banana bread looks like a cake and the method of preparing it is also similar to that of a cake. The only difference is that you have to add mashed bananas to the mixture. So, here’s how to prepare a delicious banana bread. Check the recipe below.

Banana bread with raisin

In this recipe, you get the goodness of both banana and raisins. Banana raisin bread is a slightly different recipe with the flavour of raisins. Here’s the video of the recipe.

Chocolate banana bread

If you want to add some different flavour to your banana bread, then this recipe is right for you. Here, you can give the taste of chocolate flavour if you are fond of chocolate.

Banana bread muffins

Muffins are small spongy cakes. So, if you are planning to make banana bread, then instead of making a large one, turn it into small muffins. Check the recipe below.

History of banana bread

Banana bread first became popular through American cookery books along with baking soda and powder in the 1930s. Bananas appeared in the US during the 1870s and took some time to be considered as an item for desserts. National Banana Bread Day is celebrated on February 23.


2 Banana Bread Recipe Ingredients

  • 2 overripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda

These are all the ingredients you need. Nothing fancy or special. Just baking staples.

As you can see this recipe is completely dairy-free. It’s without butter or milk but you won’t miss either of them.

Since this bread would obviously be lacking a little in banana flavor I bumped up the vanilla and added cinnamon to make up for it. Absolutely delicious. You can add more or less spice depending on your personal preference. Feel free to add nuts as well.


Get the 5-star recipe for The Best Banana Bread at http://allrecipes.com/recipe/the-best-banana-bread/detail.aspx

In this video, you'll see how to make a top-rated banana bread recipe. This one's for the banana bread purists! It's flavored only with bananas and a bit of sugar. Adjust it as you like, adding applesauce, chocolate chips, or pumpkin puree.

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Get the 5-star recipe for The Best Banana Bread at http://allrecipes.com/recipe/the-best-banana-bread/detail.aspx

In this video, you’ll see how to make a top-rated banana bread recipe. This one’s for the banana bread purists! It’s flavored only with bananas and a bit of sugar. Adjust it as you like, adding applesauce, chocolate chips, or pumpkin puree.


Our tips for making the best banana bread

Use ripe bananas. There is no point in baking up a batch of banana bread unless you are using ripe bananas. In fact, if you can wait a day for browned, overripe and speckled bananas, it’s even better (I really don’t think bananas can be too ripe for this). If your bananas are still green, wait a day or two. You won’t regret it.

Quick tip: How to quickly ripen bananas

If you’re sitting there with unripe bananas and absolutely need to bake banana bread, there are a couple of tricks for speeding up the ripening process:

  • Add to a paper bag. If you can wait a day or two, throw the bananas into a brown paper bag. Bananas release ethylene (a ripening hormone). If you can place the bag in a warmer area of your home, the process will go even quicker.
  • Bake them. For a really quick option, you can bake bananas in their peel to ripen them. This trick works best when the bananas aren’t completely green and instead are already starting to ripen. To do it, line unpeeled bananas on a baking sheet and bake in a 300F oven until they look shiny and black (15 to 30 minutes). Don’t worry if some banana or juices leak out while they bake.

It’s the bananas that make the bread so moist, sweet and flavorful. Once you’re ready with your bananas, the rest of the recipe comes together quickly.

Ingredients you will need

Other than ripe bananas, you need a few more simple ingredients:

We use all-purpose flour, but you can use 100% whole wheat flour or a combination of whole wheat and all-purpose flour. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the bread slightly.

Baking soda is our go-to leavener for banana bread. Since posting this recipe, quite a few of our readers have asked if you can make the bread without baking soda and instead use baking powder. While baking powder and baking soda are both excellent leaveners in baking, they are not always interchangeable. While I don’t consider baking powder a perfect substitute in this case, if you are in a pinch, you can try substituting 2 teaspoons of baking powder for the 1/2 teaspoon of baking soda we call for in the recipe below. The bread may not brown as well and the texture will be slightly different.

Salt, vanilla extract, and cinnamon add flavor to the bread and make it taste amazing.

Butter is my favorite fat to use when making banana bread since it adds a luscious, buttery flavor to the baked bread. That being said, olive oil is an excellent substitute, take a look at our healthier banana bread that calls for olive oil instead of butter.

Brown sugar helps to make the bread flavorful and extra moist. You can swap other sugars (white granulated sugar or coconut sugar, for example), but the texture of the bread will change slightly.

Eggs provide structure and stability to the bread. We use two eggs. If you do not eat eggs, you can try using two flax eggs instead.

How to mash the bananas

You don’t need a mixer to mash bananas — a fork works perfectly fine.

Mixing the batter

You only need a whisk or spatula for the batter. Treat the bread batter like muffin or pancake batter and try not to over mix. You’re only looking to mix everything together until you no longer see streaks of flour. This way, the banana bread stays on the lighter, moister side instead of heavy and flat.

How long does it take to bake?

The bread bakes for about one hour. Even though that seems like a long time to wait, the smell of banana bread baking in the oven is to die for. Definitely top 10 on our list of best kitchen smells!

Even more tips

When I’m baking banana bread, I expect it to come out perfectly (and I’m sure you do, too). Here are our best tips for baking quick breads:

  • Grease the loaf panand place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other. This is a trick we picked up years ago. The insulated sheet (which two baking sheets on top of each other replicates), helps the bottom of the bread bake evenly so it doesn’t over brown.
  • For glass pans, reduce the temperature. If you are using a glass loaf pan, reduce the oven temperature by 25 degrees Fahrenheit.
  • How can I tell when it’s done? You can tell when banana bread is done when you can pierce the bread with a long cake tester and it comes out clean (you can also use a long toothpick or knife).
  • What if the bread is browning too quickly? If, during baking, the top of the bread looks like it is getting too brown, cover loosely with aluminum foil and continue to bake until done.
  • Cool to room temperature. Since the loaf continues to cook as it cools, it is best to allow it to cool to room temperature. I cool the bread in the pan for 5 to 10 minutes before turning it out onto a wire rack where it can cool completely.

Storing banana bread

Banana bread actually tastes better on day two — this is also the case with our easy spiced apple bread! Here are our tips for storing it:

  • Store at room temperature up to two days.
  • Store, wrapped, in the refrigerator up to a week.
  • Freeze tightly wrapped slices in freezer bags for two to three months.

How to Make Banana Bread

If you&aposre a beginner, our tried-and-true banana bread recipe is a great place to start. Follow our step-by-step instructions to make banana bread whenever a craving strikes. It&aposs also a banana nut bread recipe, but if you&aposre allergic to nuts or don&apost like them, leave the walnuts out of the batter and skip the streusel-nut topping.

Step 1: Roast Bananas and Prepare Pan

Preheat oven to 350ଏ. Line a 15x10-inch baking pan with foil. Arrange five bananas (peels left on) in the pan. Prick banana skins with the tines of a fork at 1-inch intervals. Bake 15 minutes. Cool bananas on the baking pan. After roasting, the bananas become dark and ugly, but no need to panic. They&aposre oh, so sweet! Roasting them caramelizes their natural sugars, giving them a rich sweetness and making them soft enough to stir into the batter without mashing. Prepare loaf pan(s) by greasing the bottom(s) and ½ inch up the sides of one 9x5-inch loaf pan ($15, Crate & Barrel) or two 7½x3½-inch loaf pans set aside.

Test Kitchen Tip: Ripe bananas (those soft to the touch with brown spots on the peel) are usually called for with banana bread. When you roast bananas first, it doesn&apost matter how ripe they are before baking.

Step 2: Combine Dry Ingredients

In a large bowl combine 2 cups all-purpose flour, 1½ tsp. baking powder, ½ tsp. baking soda, ½ tsp. ground cinnamon, ¼ tsp. salt, ¼ tsp. ground nutmeg, and ⅛ tsp. ground ginger. Using the back of a spoon, make a well in the center of the flour mixture set aside.