Banana Bread Recipe

Preheat and pan prep

Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with butter or nonstick spray and line with parchment if desired, leaving a 1-inch overhang for easy removal. Set aside.

Coarsely chop the walnuts and pecans so they measure the indicated amounts. Set about 2 tablespoons of the mixed nuts aside for sprinkling on top if you want extra crunch.

Mash bananas

In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining (about 1 to 1 1/2 cups mashed; equals 3 medium bananas).

Whisk in the eggs until combined. Add the granulated sugar and brown sugar and whisk until the mixture is smooth. Stir in the melted cooled butter and vanilla extract until fully incorporated.

Whisk dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon (if using) until evenly combined.

Add the dry ingredients to the banana mixture in two additions, folding gently with a spatula after each addition just until no large streaks of flour remain. Do not overmix; batter should be thick and slightly lumpy.

Fold in 3/4 of the chopped walnuts and pecans, reserving the rest for the top.

Transfer to pan

Spoon the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved nuts over the top and, if using, lightly sprinkle the turbinado sugar for a crunchy top.

Bake

Bake in the preheated oven for 50–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Start checking at 50 minutes to avoid overbaking; oven times vary.

If the top is browning too quickly but the center is not done, tent the loaf loosely with foil for the remaining baking time.

Remove the loaf from the oven and set on a wire rack. Let the bread cool in the pan for 10–15 minutes, then use the parchment overhang or run a knife around the edges and invert onto the rack to finish cooling.

Allow to cool at least 30 minutes before slicing for cleaner slices. Serve at room temperature. Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerated for up to 7 days; freeze up to 3 months.