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Sliced golden banana bread loaf with walnuts and butter on a wooden board
American · Snacks

Banana Bread

A moist, tender loaf made with very ripe bananas, brown sugar and a hint of cinnamon. It is an easy one-bowl bake that turns spotty bananas into tea-time slices.

Published 1 Oct 2026Tested by Hina Ikram

Prep15 min
Cook1 h
Total1 h 15 min
Serves10
DifficultyEasy
CuisineAmerican
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Ingredients

10 servings

Equipment: 900 g (2 lb) loaf tin, mixing bowls, whisk, spatula, wire rack, oven

Method

  1. Heat the oven to 175°C (350°F) with the rack in the middle. Grease the loaf tin with butter and line the base and long sides with baking paper.

  2. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.

  3. Whisk the melted butter, brown sugar, eggs, vanilla and yogurt into the bananas until well combined and glossy.

  4. In a separate bowl, whisk the flour, baking soda, baking powder, salt and cinnamon together.

  5. Tip the dry mixture into the banana mixture and fold with a spatula just until no dry flour is visible. Fold in the walnuts. Do not overmix, or the loaf will turn dense.

  6. Scrape the batter into the tin and level the top. Bake for 55–60 minutes, until the top is deep golden and a skewer in the centre comes out clean or with a few dry crumbs. If the top browns too fast after 35 minutes, cover loosely with foil.

  7. Cool the loaf in the tin for 10 minutes, then lift it out using the paper and place on a wire rack. Let it cool for at least 30 minutes before slicing so the crumb sets.

Cooking tips

  • Use bananas with plenty of brown spots or black skins. They are sweeter and give a moister loaf.
  • Measure the flour by spooning it into the cup or, better, weighing it. Packed flour makes a dry loaf.
  • Mix the batter by hand and stop as soon as the flour disappears for a tender crumb.
  • Ovens vary, so start checking at 50 minutes. A knife should come out without wet batter.

Substitutions

  • Replace the butter with 80 ml of neutral oil for an even softer crumb.
  • Use white sugar with 1 tbsp of honey or molasses if brown sugar is unavailable.
  • Swap the walnuts for pecans, chocolate chips or raisins, or leave them out.
  • Use 120 g of wholemeal (atta) flour and 120 g of plain flour for a nuttier loaf.

Serve with

="Serve warm slices with a smear of butter alongside chai or coffee. It also works for breakfast with yogurt or as an after-school snack."

Storage

Wrap well or keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Slices freeze well for up to 3 months.

Reheating

Warm a slice in a toaster oven or oven at 160°C for 5–8 minutes, or microwave for 10–15 seconds. Thaw frozen slices first.

Nutrition per serving, estimated

280kcal
4 gProtein
40 gCarbs
12 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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