Classic Banana Bread

Got one or two overripe bananas? Throw them into a resealable plastic bag and freeze them. (They'll keep up to a month.) When you have enough[, use them to make this easy banana bread. Just bring them to room temperature, then peel and mash. The bread is even better the next day.]

Total Time:
2 hr 20 min
20 min
1 hr
1 hr

1 loaf

  • 1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
  • 1 3/4 cups all-purpose flour
  • 1 cup toasted pecans, chopped
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Fine salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs, lightly beaten
  • 1/4 cup buttermilk, sour cream or yogurt
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon pure vanilla extract
  • 4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)
  • Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.

  • Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).

  • Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

  • Copyright 2013 Television Food Network, G. P. All rights reserved.

To make this banana bread nut-free, just leave out the pecans and follow the rest of the recipe as written.

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