Banana Bread

Banana Bread

Banana Bread

Here's a simple method to use those bananas sitting on your countertop or forgotten in the back of the freezer. Avoid excessive mixing, and ensure the bananas are fully ripe. —Julia Moskin
Total Time 1 hour 15 minutes
Servings 1


For the Bread

  • 1 stick ¼ pound of chilled butter, plus extra for greasing the pan ¼ pound of chilled butter, plus extra for greasing the pan
  • ¾ cup of dark brown sugar
  • 2 eggs at room temperature
  • 2⅓ cups of very ripe bananas equivalent to about 5 bananas
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • ¼ teaspoon of salt

For the Topping

  • 3 tablespoons of chopped walnuts or pecans
  • 1 tablespoon of granulated or coarse sugar
  • teaspoon of cinnamon


  • Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9-by-5-inch loaf pan. Using an electric mixer, beat the butter until smooth and fluffy. Add the sugar and continue to beat for an additional 2 minutes. Gradually mix in the eggs, one at a time. Blend in the bananas until small lumps remain.
  • Combine the dry ingredients and gently fold them into the banana mixture until combined. Pour the mixture into the prepared pan. If preparing the topping, mix the ingredients and sprinkle over the batter.
  • Bake for approximately 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely before tightly wrapping it for storage.