Learn how to make your best-ever banana bread from scratch in just a few simple steps.
This easy banana bread recipe is great for an on-the-go breakfast or an afternoon snack.
We’ll fill you in on how to make it using ourBetter Homes & GardensTest Kitchen must-know tips.
Credit:Kritsada Panichgul
Line a 15x10-inch baking pan with foil.
Arrange five bananas (peels left on) in the pan.
Prick banana skins with the tines of a fork at 1-inch intervals.
Bake for 15 minutes.
Cool bananas on the baking pan.
After roasting, the bananas become dark and ugly, but no need to panic.
They’re oh, so sweet!
When you roast bananas first, it doesn’t matter how ripe they are before baking.
baking powder, 12 tsp.
Credit:Kritsada Panichgul
baking soda, 12 tsp.
ground cinnamon, 14 tsp.
salt, 14 tsp.
Credit:Jason Donnelly
ground nutmeg, and 18 tsp.
Using a small sharp knife, split the roasted banana peels.
Add egg mixture all at once to the flour mixture.
Credit: Kritsada Panichgul
Stir until just moistened (batter should be lumpy).
Fold in 14 cup walnuts.
Spoon batter into prepared pan.
Sprinkle Streusel-Nut Topping over batter.
Streusel-Nut Topping:
In a small bowl combine 3 Tbsp.
packed brown sugar and 2 Tbsp.
Using a pastry blender or two knives, cut in 4 tsp.
butter until the mixture resembles coarse crumbs.
Stir in 14 cup chopped walnuts.
Step 4: Bake and Enjoy!
Ever wondered how long to cook banana bread?
The bread is done when a wooden toothpick inserted near the center comes out clean.
To prevent overbrowning, cover bread loosely with foil during the last 15 minutes of baking.
Cool in pan(s) on a wire rack for 10 minutes.
Remove bread from pan(s).
Cool completely on rack.
Wrap and store at room temperature overnight before slicing.
No matter what recipe you’re using, these tips will help you make thebest banana bread.
Roast 15 minutes at 350F.
Mix It Right
confirm to mix your dry ingredients in one bowl and wet ingredients in another.
Add the egg mixture to the dry ingredients.
Using a wooden spoon, gently stir until the flour is moistened.
The batter should be thick and lumpy (don’t stir until it’s smooth).
Overmixing causes gluten in the flour to develop, trapping the leavening in pockets.
The result is a heavy, uneven loaf.
Or you’re able to try making other quick breads such aspumpkin breadorcinnamon-swirl bread.
