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Banana Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Banana Bread Recipe Banana Bread Recipe

Banana bread is oh-so-simple... yet like many simple recipes, requires a few out of the ordinary ingredients to bring it from potentially boring to memorable. A hint of spice, honey for sweetness and moist texture, and one final touch—a few spoonfuls of jam—distinguish this tasty bread from run-of-the-mill versions.

Our guarantee: This moist, dense banana bread is a deep golden brown, with mild-to-medium banana flavor and a light touch of spice.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

From amaranth to teff, ancient grains offer a world of baking possibilities. Find out how to make this recipe using ancient grains in our complete guide to baking with ancient grains.

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At a glance

Prep
Bake
Total
Yield
1 loaf, 18 servings
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup unsalted butter, at cool room temperature
  • 2/3 cup brown sugar, light or dark, firmly packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups mashed ripe bananas (about 3 medium or 2 large bananas)
  • 3 tablespoons apricot jam or orange marmalade, optional but tasty
  • 1/4 cup honey
  • 2 large eggs
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
  • 1/2 cup chopped walnuts, optional

Instructions

  1. Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan.
  2. In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.
  3. Add the mashed bananas, jam, honey, and eggs, again beating until smooth.
  4. Add the flour, then the walnuts, stirring just until smooth.
  5. Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
  6. Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
  7. Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan). Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with at most a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
  8. Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.

Nutrition Information

  • Serving Size 1 slice (60g)
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 170
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 3.5g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 230mg
  • Total Carbohydrate 27g
  • Dietary Fiber 1g
  • Sugars 14g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.