Banana Bread Recipe: Moist Classic Loaf with Browned Butter and Walnuts

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Banana bread depends on three things: bananas that are truly overripe, a batter that is barely mixed, and a bake that goes long enough to set the center without drying the crust. This recipe gets the moist, tender crumb and caramel-like flavor that people want from a bakery slice, and it takes about 15 minutes of active work. It makes one 9 by 5-inch loaf, roughly 10 slices.

The recipe uses melted butter, which keeps the method to one bowl and a whisk, and a small amount of sour cream for tenderness. Browning the butter is optional but adds a toasty, nutty note that stands out.

Ingredients

• 3 to 4 very ripe bananas (about 1 1/2 cups mashed, 340 g), skins heavily spotted or mostly black
• 1/2 cup (1 stick, 113 g) unsalted butter, melted (browned if desired)
• 3/4 cup (150 g) packed light or dark brown sugar
• 1 large egg, plus 1 egg yolk
• 1/4 cup (60 g) sour cream or plain yogurt
• 2 teaspoons vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup (85 g) chopped walnuts or pecans, optional
• 1 tablespoon coarse sugar for the top, optional

Instructions

1. Prepare the pan and oven. Heat the oven to 350°F (175°C) with a rack in the center. Grease a 9 by 5-inch loaf pan and line it with a strip of parchment that overhangs the long sides, so you can lift the loaf out cleanly.
2. Brown the butter, if using. Melt the butter in a saucepan over medium heat, swirling as it foams. After 4 to 5 minutes, it will smell nutty and show brown flecks. Pour into a bowl and let it cool for 10 minutes. For plain melted butter, just microwave it in 20-second bursts.
3. Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth, leaving a few small lumps for texture.
4. Mix the wet ingredients. Whisk the cooled butter and brown sugar into the bananas. Add the egg, yolk, sour cream, and vanilla and whisk until combined.
5. Add the dry ingredients. Sprinkle the baking soda, baking powder, salt, and cinnamon over the batter. Add the flour and fold with a spatula just until no dry streaks remain. Stop as soon as the flour disappears.
6. Fold in the nuts. Stir in the walnuts with two or three strokes.
7. Fill the pan. Scrape the batter into the pan, smooth the top, and sprinkle with coarse sugar. For a decorative split, lay a thin banana half lengthwise on top.
8. Bake. Bake for 55 to 65 minutes. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. If the top browns before the center sets, tent the pan loosely with foil after 35 minutes.
9. Cool. Let the loaf rest in the pan for 15 minutes, then lift it out using the parchment and cool on a wire rack for at least 30 minutes before slicing. The structure firms up as it cools.

Getting the Bananas Right

If your bananas are not ripe enough, bake them whole on a sheet pan at 300°F for 15 to 20 minutes until the peels turn black and glossy. Cool, peel, and mash. This softens them and concentrates the flavor. Frozen bananas also work well; thaw them and use all the liquid that collects.

Tips

• Fold, don’t beat. Overmixing makes a tough loaf with tunnels. Stop when the flour is just incorporated.
• Measure the mash. Too many bananas make a gummy center. Aim for about 1 1/2 cups.
• Weigh the flour. A heavy hand with the scoop packs in extra flour and dries the loaf.
• Test in the center. The middle is the last part to set; check there with a toothpick.
• Cool before slicing. Hot banana bread is fragile and looks underdone, even if it is baked.
• Keep an eye on oven temperature. Ovens vary, and a loaf at too high a heat will brown quickly and stay raw inside.

Variations

• Chocolate chip: Replace the nuts with 3/4 cup semisweet chocolate chips.
• Peanut butter swirl: Drop spoonfuls of 1/4 cup warmed peanut butter on the batter and swirl once with a knife.
• Coconut and lime: Add 1/2 cup shredded coconut and 1 teaspoon lime zest.
• Muffins: Fill a lined 12-cup muffin tin about three quarters full and bake at 350°F for 20 to 25 minutes.
• Whole wheat: Replace up to half of the flour with white whole wheat flour.
• Cinnamon streusel top: Mix 1/4 cup flour, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons cold butter, then crumble over the batter.
• Bundt or mini loaves: Mini loaves bake in about 30 to 35 minutes.

Storage

Wrap the cooled loaf in plastic wrap or foil, or keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though the crumb can firm up, so warm slices briefly before serving. To freeze, slice the loaf, wrap slices individually, and keep in a freezer bag for up to 3 months. Thaw at room temperature or toast straight from the freezer. Banana bread gets moister on day two as the moisture redistributes, so it is a good make-ahead option.

FAQ

Why did my banana bread sink in the middle?

Common causes are underbaking, opening the oven door early, or too much leavening. Bake until a toothpick comes out clean in the center and keep the oven closed for the first 40 minutes.

Can I substitute oil for butter?

Yes. Use 1/3 cup of neutral oil in place of the butter. The loaf will be very moist but will lack browned-butter flavor.

Can I skip the sour cream?

You can replace it with an additional 1/4 cup of mashed banana or milk, though the crumb will be slightly less tender.

How many bananas equal one cup mashed?

Typically two medium bananas give about one cup, though sizes vary, so measure the mash for accuracy.

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