Banana Bread Recipe • 5★
Adapted by Julia Moskin
Updated December 28, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe. —Julia Moskin
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¼ pound cool butter (1 stick), more for greasing pan
¼ pound cool butter (1 stick), more for greasing pan
¾ cup dark brown sugar
¾ cup dark brown sugar
2 eggs, at room temperature
2 eggs, at room temperature
2 ⅓ cups very ripe bananas (about 5)
2 ⅓ cups very ripe bananas (about 5)
2 cups all-purpose flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking soda
3 tablespoons chopped walnuts or pecans
3 tablespoons chopped walnuts or pecans
1 tablespoon granulated or coarse sugar
1 tablespoon granulated or coarse sugar
Step 1Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
Step 2Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
Step 3Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
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If your bananas aren’t very ripe, you can place them on a foil covered baking sheet in the oven for 10-15 minutes at 300 until the skins turn black. It releases the sugar and makes them perfect for baking.
My new go to recipe. Add a teaspoon of vanilla, reduce brown sugar to half cup, and swap out half of white flour for whole wheat. Yum.
I used this metric conversion110g butter100g brown sugar2 eggs500g bananas - 3 large240g self raising flourGrind of sea salt Topping30g flaked almonds20g brown sugarShake of cinnamon
Use up those very ripe deep brown bananas!
I find that adding a tablespoon of molasses adds moisture and intensifies flavor.
Best banana bread I’ve ever made hands down
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