This Best Banana bread has a texture that is incredibly moist, dense, soft and fluffy with golden crusted top. It has big banana flavor that’s not overly sweet and studded with chopped walnuts. You won’t need another banana bread recipe! It’s so easy and melt in your mouth good. Just 10 minute prep and no mixer needed.
Create a vision that makes you want to jump out of your bed every morning ~ Unknown
It’s almost Valentine’s Day and Black History month! I have teamed up with 27 talented black food bloggers Black History Month Virtual Potluck. For every day of black history month, a black food blogger will showcase their very own favorite recipe. Check out the links to their recipes below!
BANANA BREAD
Who loves banana bread! I do! I can’t get enough of it. When I’m craving it, I usually hit the net for a good banana bread recipe but not this time.
This time, I wanted to make my very own so did some banana bread research and I’m sharing the most important details with you! This bread.. omg smells wonderful as it bakes. You can usually tell when something is going to be good just by the way it smells. Especially banana bread. Your home will smell like a bakery. But the taste is even better. The bread is no where near dry. It’s so moist and soft. I seriously doubt that you’ll have leftovers. You wan’t be able to eat just one slice.
My sweet son Josiah, he’s going to be 5 soon. He’s autistic. Well, he is super picky. I’m telling you he won’t eat much of anything. The food he will eat, I can probably count on one hand. No cakes, cupcakes, donuts, no desserts at ALL, but I’m shocked he LOOOOVES this banana bread. If I let him eat the whole loaf, he would probably go for it! I don’t blame him though.
But before I begin. Did you know that Feb 23rd is National Banana Bread Day? I know what I’m making on the 23rd and I hope you know too! Hint, hint 😊. I may just decide to make my cream cheese banana bread since I haven’t had it in while.
Now to the recipe. Banana bread should have LOTS of banana flavor so make sure you use VERY ripened bananas. I’m talking black bananas.
If you only have fresh bananas, you can ripened them quickly in the oven. Preheat the oven to 300 degrees F. Line a baking dish with parchment paper. Add the bananas and bake until the bananas are very very dark.
Another tip. If you have bananas that are going bad. Don’t toss them. Place them in a Ziploc bag and into the freezer. When you are ready to use them. Let them defrost for about 30 minutes at room temperature.
HOW TO MAKE MOIST BANANA BREAD?
For super moist banana bread, use a good amount of very dark bananas (about 3 bananas) and vegetable or canola oil will work. You can also sub melted butter for the oil if you like, but I love the texture of banana bread way better with oil. I talk more about why I prefer oil below.
MIX-INS
To really spruce up banana bread, use chocolate chips, or walnuts, shredded coconut which tastes AMAZING with the addition of chocolate chips. Crushed drained pineapple and shredded coconut for pina colada banana bread.
Peanut butter chips, raisins or craisins are also great additions. If you have never tried chocolate chips and shredded coconut..give it a try. Omg it’s sooooo good 🙌 . I like chocolate chips and shredded coconut in mine, but my family prefers banana bread without all the extras 😩.
Even without chocolate chips, this is still REALLY good! I honestly didn’t miss the chocolate chips!
HOW TO STORE BANANA BREAD?
If you don’t gobble it all up, you can store banana bread in saran wrap or use an air tight container for up to 3 days on the counter. Banana bread will last up to a week in the fridge.
You can also freeze it while it’s still a loaf or slice it. Wrap it tightly in saran wrap or foil then place it into a ziploc bag. When you are ready to enjoy it, let it defrost the night before in the refrigerator or place it on the counter. If you are heating up the whole defrosted loaf, bake on 325 F for 15-20 minutes.
HOW TO MAKE BANANA BREAD?
Again, make sure to use dark black bananas. Un-peel the bananas and place them into a bowl. Mash with a fork until most of the clumps are gone. Add the eggs, vegetable oil, and vanilla extract into the same bowl with the mashed bananas. Mix well. (steps 1-3).
In another bowl, add the flour, baking powder, sugar, salt. Pour the wet ingredients into the dry ingredients. Mix GENTLY to combine.
Avoid over-mixing (steps 4-6).
Add the walnuts or your choice of add-ins. Gently mix the walnuts into the banana bread batter. Pour the batter into a greased loaf pan. Bake for 55-60 minutes or when a toothpick is inserted in the center and it comes out with no crumbs. Cool for about 10-15 minutes. Slice and serve. Enjoy! (steps 7-9)
TIPS FOR BANANA BREAD:
- Bananas should be very dark.
- To ripen banana fast, preheat the oven to 300 F. Place the bananas on a parchment lined baking sheet and bake for 15-20 minutes or until darkened. FYI, baking times may vary.
- Don’t get rid of your old spotted bananas. Place the unpeeled bananas in a Ziploc bag and into the freezer. Make sure to remove excess air. They will freeze fine for up to 3 months. When you are ready to use them, defrost in the fridge overnight or on the counter.
- Mist your pan with a nonstick cooking spray .
- Mash the bananas in a small bowl. Using a fork. Mash the bananas until the chunks are gone.
- Use room temperature eggs. To quickly get room temp eggs place them in a bowl with warm water for about 10 minutes.
- Use oil instead of butter. Oil helps coat the flour which in turn keeps it from absorbing too much water. In other words, tender and moist banana bread.
- Once you pour the wet ingredients into the dry ingredient, GENTLY mix the batter just until combined. Do NOT over mix the batter.
Best Banana Bread
Ingredients
- 3 bananas mashed
- 1/2 cup canola oil vegetable oil is fine too
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 1 1/2 cup flour
- 1 tsp baking powder
- 1 cup sugar
- 1/2 plus 1/8 tsp salt
Instructions
- Preheat oven to 325 degrees F. In a small bowl add the mashed bananas, oil, eggs, and vanilla extract. Mix well.
- In a larger bowl add the flour, baking powder sugar and salt. Whisk to combine
- Pour the wet mixture into the dry mix. Gently combine. Don't over mix. Add in walnuts or your choice of add-ins. *See notes.
- Pour the batter into a misted with nonstick spray loaf pan. Bake for 50-60 minutes or when a toothpick is inserted in the center and it comes out with no crumbs. Cool for about 10-15 minutes. Slice and serve.
Notes
TIPS FOR BANANA BREAD:
- Bananas should be very dark in color (use black bananas).
- To ripen banana fast, preheat the oven to 300 F. Place the bananas on a parchment lined baking sheet and bake for 15-20 minutes or until darkened. FYI, baking times may vary.
- Don't get rid of your old spotted bananas. Place the unpeeled bananas in a Ziploc bag and into the freezer. Make sure to remove excess air. They will freeze fine for up to 3 months. When you are ready to use them, defrost in the fridge overnight or on the counter.
- Mist your pan with a nonstick cooking spray .
- Mash the bananas in a small bowl. Using a fork. Mash the bananas until the chunks are gone.
- Use room temperature eggs. To quickly get room temp eggs place them in a bowl with warm water for about 10 minutes.
- Use oil instead of butter. Oil helps coat the flour which in turn keeps it from absorbing too much water. In other words, tender and moist banana bread.
- Once you pour the wet ingredients into the dry ingredient, GENTLY mix the batter just until combined. Do NOT over mix the batter.
- Wrap the banana bread tightly in plastic wrap once it's warm to keep it from drying out overnight.
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As I promised, here’s the list of 27 other talented black food bloggers. There’s southern recipes, Caribbean recipes and more. Warning! Everything looks amazing! Which one do you want to try?
Beautiful Eats & Things | Okra, Corn, & Tomato Chicken Stew
Beyond The Bayou Blog | Mackerel Balls With Biscuits & Cane Syrup
B Sugar Mama | Red Beans and Rice
Butter Be Ready | Caribbean- Curry Goat with Rice and Peas
Cooks with Soul | Boudin balls
D.M.R. Fine Foods | Spice Roasted Chicken
Dash of Jazz | Soul Food Power Bowl
Dish it with Tisha | Jamaican Curry Chicken
Domestic Dee | Chicken Sliders
Eat.Drink.Frolic. | Bourbon + sweet potato pie
First and Full | Homemade Peach Pie
Food Fidelity | Nashville Hot Shrimp Sandwich
Food is Love Made Edible | Smothered Okra with Chicken and Smoked Sausage
Foodie In New York | Chess Pie
Immaculate Bites | Pimento Cheese
Kaluhi’s Kitchen | Pilipili & Rosemary marinated mbuzi choma with Kachumbari
Kenneth Temple | Chicken & Sausage Gumbo
Marisa Moore Nutrition | Sweet and Spicy Roasted Cabbage
Meiko And The Dish | Hot Buttered Rum Biscuits
My Life Runs On Food | Southern Style Caesar Salad
Rosalynn Daniels | Osso Bucco
Savory Thoughts | Haitian Patty
Simply LaKita | Fried Okra
Sweet Tea & Thyme | Spiced Peach Shortcakes
That Girl Cooks Healthy | Scotch Bonnet Pepper Sauce
The Hungry Hutch | Cornbread Dressing
The Seasoning Bottle | Guava Short Ribs
What a quick, easy and delicious recipe. I love that it calls for oil and not butter. This is the first recipe I’ve made from your blog, I will be making others.
Thank you so much Shoushana! 🙂
Seeing this recipe in right time..I have some ripen bananas here and love to try your banana bread…my kids would enjoy this in their snack box
The only banana bread I enjoy eating is the one that is moist, fluffy and crusty on the top. This Banana Bread recipe ticks all three so I am definitely making it very soon – fantastic result!
Mimi
I haven’t made banana bread for a while, I would love a piece of this right now with my coffee, that looks yummy!
What??? National Banana Bread Day??? Move over Christmas! Hahaha! I’m just kidding, of course, but banana bread does deserve its own day. Why not, right? I love that you expressed the fact over and over again that the bananas have to be VERY ripe. I have a very similar banana bread to this one, and it only ever works well when the bananas are super ripe.
Love this recipe for banana bread. Including walnuts is a great idea. Thanks for the tip for ripening bananas in the oven. I didn’t know it could be done!
Jacqueline Debono
I never knew you can ripen a banana in the oven! What a great tip. Thank you. And I love the BHM celebration by way of food.
Jori
Didn’t know there was a national day for banana bread. I can’t wait to make this recipe for that day.
Kelly Anthony
This recipe is so simply delicious! I love a good banana bread like this one, and freezing it is always a good option because you don’t know when you crave for a slice.
Linda
banana bread i just the best. love your tip on ripening bananas in the oven – I had no idea! the best thing about banana bread is how easy it is and quick to throw together. This sounds great!!
Banana bread is the best, and your recipe looks awesome! I’ll definitely have to celebrate National Banana Bread day with this awesome recipe. Thanks for sharing!
I’m a huge fan of banana bread and make it often, especially when the bananas on my trees come in. They usually ripen up about 100 at a time – yikes! I love your add-ins and I have to agree that the coconut really makes banana bread a tropical delight. Your son has great taste because there’s nothing better than a moist rich banana bread fresh out of the oven.
I would love a slice of that right now. It looks so moist and delicious. And if Josiah likes it, who won’t like it, right!
Stine Mari
Banana bread is such a classic. Always delicious. Always a hit. Always a great way to use up ripe bananas. Perfect for snack, dessert, or if you are like me….breakfast!!
Kids will tell you the truth. I like how in depth the recipe is. And thanks for the quick tips as well, especially the quick way to ripen the bananas. Learn something new. I often wait for days and more for the bananas to ripen. I am looking forward to trying this version with some coffee!
Kids I tell ya lol. Just bake them and you’ll have ripe bananas in no time! Thank you so much Mirlene!
April
For the banana bread receipe — is it really only 1/2 cup of flour? The picture looks like more.
Thanks for the catch Wilma. No def not 1/2 cup. It should have said 1 and 1/2 cup. I updated the recipe!