Dessert

Banana Bread

A tender, moist loaf made with overripe bananas that caramelize as they bake, creating deep sweet flavor without being cloying. Perfectly balanced between cake and bread, it's ideal for breakfast or dessert.

224calper serving 3gprotein 35gcarbs 8gfat 15min prep 60min cook 10serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Banana Bread — common questions

How do I know when it's done?

A toothpick inserted into the center should come out clean or with only a few moist crumbs, not wet batter. The loaf is done when the top is golden brown and springs back slightly when gently pressed.

Can I add nuts or chocolate chips?

Yes. Fold in ½ to 1 cup of chopped walnuts, pecans, or chocolate chips into the batter just before pouring into the pan. Don't overmix when adding them.

Can I make this ahead or freeze it?

Yes to both. The bread improves in flavor the next day when wrapped airtight at room temperature. Wrap cooled bread tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature for about 2 hours.

Why is my banana bread gummy or underbaked in the center?

Your oven may run cool; use an oven thermometer to verify it's truly at 350°F. Also, avoid opening the oven door before 50 minutes, as this lowers the temperature and extends baking time.

Can I use frozen or slightly green bananas?

Frozen bananas work perfectly when thawed—they're often even sweeter. Avoid green bananas; they have less sugar and will taste starchy. Very ripe is the key.

What should I do with leftover banana bread?

Store wrapped airtight at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. Reheat wrapped slices in a 300°F oven for 10 minutes to restore moisture.