Go Back
World's Banana Bread
Caroline

World's Banana Bread

This classic banana bread recipe delivers moist, tender slices packed with rich banana flavor, a hint of warm cinnamon and nutmeg, and an optional crunch of toasted nuts. Perfect for breakfast, snacks, or as a comforting dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans (optional)

Equipment

  • 9x5-inch loaf pan
  • large mixing bowl
  • whisk or wooden spoon
  • measuring cups and spoons
  • spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
  2. In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
  3. Stir in melted butter and sugar until combined. Beat in eggs one at a time, then mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gently fold the dry ingredients into the banana mixture until just combined—don’t overmix.
  6. Fold in chopped walnuts or pecans if using.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the bread in the pan for 10 minutes before transferring to a cooling rack. Slice when fully cooled.

Notes

  • Always use very ripe bananas for maximum sweetness and flavor.
  • To reheat slices, microwave for 10–15 seconds or toast lightly.
  • For a bakery-style finish, sprinkle a little sugar or cinnamon sugar on top before baking.