Can't get enough banana bread? Looking for new ways to use up overripe bananas beyond your go-to recipe? Have we got the ultimate list of banana bread recipes for you! Try our tried-and-true classic recipes that bake up to perfectly moist banana bread every time. And new adaptations that go a more creative route by adding fruits, nuts, chocolate, or peanut butter. We even have a delicious gluten-free banana bread and a recipe to make healthy banana bread in your air fryer.
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Banana Bread with Streusel Topping
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A quick and crunchy brown sugar-walnut streusel topping jazzes up our top-rated (200+ ratings!) banana bread recipe. It will only take you 25 minutes of prep time before your house is filled with aromas of bread and your mouth starts watering.
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Best Banana Bread
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If you want to know how to make flavorful banana bread, try starting with this recipe. With the addition of one simple step, this banana bread recipe becomes unlike any other. Roasting the bananas before mashing adds a rich, caramelized flavor to classic banana bread. Try it and you'll never go back.
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Coffee Banana Bread
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The only thing better than paring your morning cup of joe with banana bread is actually putting freshly ground coffee beans in your banana bread. It tastes best after letting it rest overnight. Plan on baking your banana bread up the night before so breakfast will be ready. All you'll have to do is put on the coffee.
Once you try this banana bread recipe, you might just toss out your old recipe. The crunchy toasted walnuts make every bite even more satisfying. If you have a lot of bananas to use, this is a great freezer recipe. Make an extra loaf or two and freeze for up to 1 month.
10 Ways to Use Ripe Bananas (That Aren't Bread!)
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Air-Fryer Banana Bread
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Utilize your air-fryer for more than lightened-up meals and whip up some banana bread! Healthier whole wheat flour is used instead of all-purpose flour, and probiotic-rich Greek yogurt gives the bread extra moisture.
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Dark Chocolate-Raspberry Banana Bread
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Swirls of raspberry and chunks of chocolate are baked in this banana bread recipe before topped with an additional drizzle of melted chocolate and raspberry preserves. Now that's a sweet treat we'll devour for breakfast or dessert.
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Banana Bread with Walnuts
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A classic banana bread just like Mom used to make, this recipe is a quick and easy recipe you can always rely on for the best results. Try toasting your walnuts first to develop the deep, nutty taste.
Fruit lovers will definitely enjoy this banana bread makeover thanks to a bunch of blueberries and a smattering of coconut in this crispy-topped treat. Make sure to stir your batter until just moistened (lumps are ok!) to ensure airy and tender-crumbed bread.
25 Healthy Blueberry Recipes
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Peanut Butter and Jelly Banana Bread
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The classic peanut butter and jelly combo doesn't always have to be between two slices of bread to prove it's delicious. All the great banana bread flavors combine with PB&J for the ultimate breakfast treat or anytime snack.
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Apple Butter Banana Bread
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Ripe bananas and a little apple butter keep this banana bread extra-sweet and moist. If you don't have any apple butter in stock, try making your own with our oh-so-easy recipe using your slow cooker.
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Mango-Ginger Banana Bread
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Sometimes the most unexpected ingredients make a recipe shine. For a tropical twist on banana bread, dates and mangoes get added to the mix along with a crunchy topping of salty pistachios and spicy crystallized ginger.
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Chocolate-Cherry Banana Bread
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With luscious chocolate pieces and tangy maraschino cherries, this banana bread recipe is so good, you'll also want to enjoy it as a delicious dessert. Fat-free sour cream and milk are used to make it a bit lighter.
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Gluten-Free Banana Bread
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Whether you need to accommodate to an allergy, this gluten-free banana bread recipe will satisfy anyone lucky enough to grab a slice. If you're missing purchased gluten-free flour, use our recipe for a homemade mix.
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Chocolate-Cherry Banana Bread
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Perfect for food gifting, this fruit-studded banana bread is filled with dried cherries and a handful of toasty pecans. The recipe makes enough batter for two loaves, so you'll have one for enjoying now and one to give a friend.
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Peanut Butter 'n' Banana Bread
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Chocolate, peanut butter, and banana combine in this upgrade to traditional banana bread. The loaf gets all dressed up with our homemade chunky peanut butter frosting and a sprinkling of miniature milk chocolate chips.
Why does this extra step have such a huge impact on your banana bread and its overall texture? Aluminum foil's superpower is that it is designed to reflect heat. This stops overcooking or baking in its tracks, which is exactly what happens when your banana bread turns out to have a hard, overly dark, burnt top.
To keep it fresh, place a paper towel in the bottom of an airtight container.Place the loaf of banana bread on top, add another paper towel, and put the lid on the container. You can also use this method with an airtight storage bag.
Using too much or too little baking powder or baking soda in proportion to the other ingredients in your recipe could be the reason your banana bread collapses when cooling. To measure correctly, Quaker Oats recommends spooning the powder into the measuring spoon instead of scooping it.
While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten. Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.
As it sits at room temperature, starches convert to sugars, making the fruit sweeter and softer. These brown spots, often seen as a sign of spoilage, are actually a dead giveaway of peak banana bread potential. But, there is a limit. Black bananas or rotten bananas are a no-go.
Le recommends both plastic wrap and storing in a glass container or bread box. Wrapped tightly and stored at room temperature, banana bread will last three to four days, says Amidor.
Not only does the parchment prevent the outer edges from getting too dark and overcooked, but it also makes it easier to remove the cooked banana bread from the pan! PIN THIS RECIPE NOW! What is this? Another tip – and this is true with any quick bread – is to make sure you don't over mix the batter.
You should remove the bread from the pan fairly soon after it comes out of the oven. The longer it sits in the pan, the soggier the bottom will become. Allow the bread to cool completely on a cooling rack before wrapping it in plastic wrap or transferring it to an airtight container.
The best way to store banana bread is at room temperature in an airtight container. Though it will only stay fresh for about four days on the counter, this will keep your banana bread tasting the freshest.
Too much baking soda in banana bread will inevitably lead to too much browning. Baking soda will increase the pH of your banana bread batter, making it more basic or alkaline. At higher pH, Maillard browning reactions occur, leading to a darker colour much faster.
Yes, banana bread can be stored in a Ziploc bag. Place a sheet of paper towel under the loaf and another sheet on top inside the bag to absorb any extra moisture. Alternatively, you can store banana bread is a sealed (not airtight) container.
Even sight or smell of food triggers a response in the brain's reward system. All foods are not equal, however, with the strongest hedonic response for the combination of sugar and fat. We have innate preference for sweet foods, which elicit a response as potent as that triggered by cocaine.
But if you try to use up all your bananas without paying attention to the ratio of other ingredients, your bread can turn out damp, soggy, and mushy. Contrary to what one may think, there is such a thing as using too many bananas in a banana bread.
Although the bananas are going to look quite black when you take them out — a bit different than the spotty brown coloring you're used to on very ripe bananas — they are safe to eat. Beyond that, they'll be perfect for making the sweet banana bread you're craving.
Let the bananas ripen (and overripen) at room temperature. Depending on the weather, this could take a few days, or up to a week. The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem.
A banana that is perfectly ripe for eating is not at the same stage in its ripening process as one that is perfect for making into a banana cake. For baking, you need the sweetness that comes from an overripe banana – this means it will be very yellow with a few brown spots and feel soft.
According to a research article published in the Global Journal of Nutrition & Food Science in 2022, this starch-to-sugar conversion is responsible for softening the fruit and increasing its sweetness as it ripens.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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