the classic recipe
American banana bread
Banana bread is American home baking at its most generous and forgiving — born of Depression-era thrift (use up those black-spotted bananas), perfected as a classic of weekend baking. The deeper the brown of the banana skins, the deeper the flavor of the loaf. Should be tender-moist, just sweet enough, with the perfume of cinnamon-vanilla-banana filling the kitchen for hours after baking. The simplest pleasure: warm slice spread with butter, cup of coffee. The COVID-19 quarantine of 2020 reminded the entire world that this loaf is universal comfort.
yields 11 servings·319 kcal per serving·cuisine American
The traditional recipe
Instructions
Preheat the oven to 325°F (160°C). Grease a 9" × 5" loaf pan.
In a large bowl, combine the butter, brown sugar, vanilla extract, cinnamon, nutmeg, baking soda, baking powder, and salt. Beat vigorously by hand for 2–3 minutes (or 1 minute with a stand mixer) until the mixture is smooth and slightly fluffy.
Add the mashed ripe bananas, apricot jam (or orange marmalade), honey, and eggs. Stir until fully incorporated and smooth.
Add the all-purpose flour and chopped walnuts or pecans (if using). Fold in gently just until no dry flour remains — do not overmix.
Spoon the batter into the prepared loaf pan and smooth the top. Let it rest for 10 minutes before placing in the oven.
Bake for 45 minutes, then tent the pan loosely with aluminum foil to prevent the top from over-browning.
Continue baking for another 25 minutes (total ~70 minutes) until a toothpick inserted in the center comes out clean with only a few moist crumbs. Add 5 minutes if needed.
Remove from the oven and cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely before slicing — cutting too soon makes the crumb gummy.