🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 121 (from laksa153)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa121.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.bhg.com/recipe/quickbreads/banana-bread/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.bhg.com/recipe/quickbreads/banana-bread/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.bhg.com\/recipe\/quickbreads\/banana-bread\/","crawl_time":1776282297,"first_indexed_time":1515796973,"http_code":200,"src_unparsed":"com,bhg!www,\/recipe\/quickbreads\/banana-bread\/ s443","src_root_hash":"9287969274374029321","history_drop_reason":null,"meta_title":"Banana Bread Recipe","meta_descriptions":["Here's our best banana bread recipe. We'll show you how to make banana bread step-by-step and give you tips to make your bread more flavorful. Plus we'll give you three variations that are additional easy banana bread recipes. We'll even show you how to store banana bread to keep it moist and less crumbly."],"attrs_boilerpipe_text":"Prep Time:\n25 mins\nBake Time:\n55 mins\nTotal Time:\n1 hr 20 mins\nServings:\n16\nYield:\n1 loaf (16 slices)\nSave your favorite Better Homes & Gardens recipes in one place using\nMyRecipes\n. Just click the save icon (with a heart!).\nIf you're looking for a moist banana bread recipe, look no further because this is our best banana bread recipe. It's easy to make and includes tips from our Test Kitchen pros on how to make banana bread more flavorful—the secret is roasting the bananas before you add them to your batter. Once you've mastered this banana bread, try making the included recipe variations (dark chocolate-raspberry, mango-ginger, and PB&J ). A streusel-nut topping jazzes up this banana nut bread recipe but if you're not a fan of nuts, skipping the topping and leaving the walnuts out of the batter still makes this a\ndelicious banana bread\nthat's great for an on-the-go breakfast or an afternoon snack.\nCredit:\nBlaine Moats\nKeep Screen Awake\nIngredients\nBanana Bread\n2\ncups\nall-purpose flour\n1 1\/2\ntsp.\nbaking powder\n1\/2\ntsp.\nbaking soda\n1\/4\ntsp.\nsalt\n1\ntsp.\nground cinnamon\n¼\ntsp.\nground nutmeg\n¼\ntsp.\nground ginger\n2\nlarge\neggs\n, lightly beaten\n1 1\/2\ncups\nmashed bananas\n(\n5\nmedium\n)\n1\ncup\ngranulated sugar\n1\/2\ncup\nvegetable oil\n1\/2\ncup\nchopped walnuts\nStreusel-Nut Topping (optional)\n3\nTbsp.\npacked brown sugar\n2\nTbsp.\nall-purpose flour\n4\ntsp.\nbutter\n1\/4\ncup\nchopped walnuts\nDirections\nBanana Bread\nCredit:\nBHG \/ Cara Cormack\nPreheat oven to 350°F. Grease bottom and 1\/2 inch up the sides of one 9x5x3-inch loaf pan or two 7-1\/2x3-1\/2x2-inch loaf pans; set aside.\nCredit:\nBHG \/ Cara Cormack\nIn a large bowl stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make a well in center of flour mixture; set aside.\nCredit:\nBHG \/ Cara Cormack\nIn a medium bowl combine eggs, banana, sugar, and oil.\nCredit:\nBHG \/ Cara Cormack\nAdd egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts.\nCredit:\nBHG \/ Cara Cormack\nSpoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.\nCredit:\nBHG \/ Cara Cormack\nBake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1\/2x3-1\/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning).\nCredit:\nBHG \/ Cara Cormack\nCool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 slices) banana bread.\nTest Kitchen Tip:\nWe recommend wrapping cooled quick bread in plastic wrap and letting it stand at room temperature overnight before serving. The loaf's texture will be more evenly moist and less crumbly.\nStreusel-Nut Topping\nIn a small bowl combine brown sugar and flour.\nUsing a pastry blender, cut in butter until mixture resembles coarse crumbs.\nStir in walnuts.\nRoasted Banana Bread Variation\nThe\nflavor of bananas\ngets deeper when you roast them first. Arrange the bananas, unpeeled, on a foil-lined baking pan. Prick banana skins with a fork at 1-inch intervals. Bake in a 350°F oven for 15 minutes (banana skins will get very dark); cool bananas in pan. Split banana peels. Measure 1-1\/2 cups of roasted bananas, pressing gently into measuring cups.\nDark Chocolate-Raspberry Banana Bread Variation\nPrepare banana bread as directed, except stir 1\/2 cup dark chocolate pieces into the batter with the walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1\/4 cup raspberry preserves. After bread stands overnight, in a small microwave-safe bowl combine 1\/3 cup dark chocolate pieces and 1\/2 teaspoon shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place 1\/4 cup raspberry preserves in another small microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.\nNutrition Facts per 1 slice:\n293 calories, 4 g protein, 45 g carbohydrate, 12 g total fat (3 g sat. fat), 23 mg cholesterol, 2 g fiber, 25 g total sugar, 1% Vitamin A, 7% Vitamin C, 123 mg sodium, 5% calcium, 10% iron\nMango-Ginger Banana Bread Variation\nUse the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except omit cinnamon and nutmeg, increase ginger to 1 teaspoon, and substitute 1\/4 cup snipped dates for the chopped walnuts. Toss 1\/2 cup chopped fresh mango with 1 tablespoon all-purpose flour; fold into the batter with the dates. If using the topping, omit walnuts and add 1\/4 cup chopped pistachios and 1 tablespoon chopped crystallized ginger. Bake about 70 minutes or until wooden pick inserted near the center comes out clean.\nNutrition Facts per 1 slice:\n221 calories, 3 g protein, 36 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 2% Vitamin A, 8% Vitamin C, 120 mg sodium, 4% calcium, 6% iron\nPB&J Banana Bread Variation\nUse the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except add 1\/4 cup creamy peanut butter with the bananas and substitute 1\/4 cup chopped dry roasted peanuts for the chopped walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1\/4 cup strawberry preserves. If using the topping, omit walnuts and add 1\/4 cup chopped dry roasted peanuts. Bake about 70 minutes or until wooden pick inserted near the center comes out clean. After bread stands overnight, place 2 tablespoons strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.\nNutrition Facts per 1 slice:\n259 calories, 4 g protein, 38 g carbohydrate, 11 g total fat (2 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 1% Vitamin A, 6% Vitamin C, 140 mg sodium, 4% calcium, 6% iron\nNutrition Facts\n(per serving)\n215\nCalories\n9g\nFat\n32g\nCarbs\n3g\nProtein\nNutrition Facts\nServings Per Recipe\n16\nCalories\n215\n% Daily Value *\nTotal Fat\n9g\n12%\nSaturated Fat\n1g\n5%\nCholesterol\n27mg\n9%\nSodium\n122mg\n5%\nTotal Carbohydrate\n32g\n12%\nTotal Sugars\n18g\nProtein\n3g\n6%\nVitamin C\n3.5mg\n4%\nCalcium\n30.3mg\n2%\nIron\n0.9mg\n5%\nPotassium\n176mg\n4%\nFolate, total\n16.1mcg\nVitamin B-12\n0.1mcg\nVitamin B-6\n0.2mg\n*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.bhg.com\/recipe\/quickbreads\/banana-bread\/#main)\n\n[Better Homes & Gardens](https:\/\/www.bhg.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n- Magazine\n  - 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She enjoys writing about garden, food, and home topics. Her bylines have appeared in Better Homes and Gardens, Allrecipes, Martha Stewart Living, and several other publications.\n\n[Learn about BHG's Editorial Process](https:\/\/www.bhg.com\/better-homes-and-gardens-editorial-policy-and-standards-5537160)\n\nUpdated on October 11, 2022\n\nSave\n\nRate\n\nShare\n\nPrep Time:\n\n25 mins\n\nBake Time:\n\n55 mins\n\nTotal Time:\n\n1 hr 20 mins\n\nServings:\n\n16\n\nYield:\n\n1 loaf (16 slices)\n\nJump to Nutrition Facts\n\nJump to recipe\n\nSave your favorite Better Homes & Gardens recipes in one place using [MyRecipes](https:\/\/auth.myrecipes.com\/realms\/myrecipes\/protocol\/openid-connect\/auth?client_id=myrecipes&response_type=code&redirect_uri=https%3A%2F%2Fwww.myrecipes.com%2Fauthentication%2Fcode-exchange%3FisMyrecipes%3Dtrue&state=eyJ0eXAiOiJKV1QiLCJhbGciOiJIUzI1NiJ9.eyJzdWIiOiJ5RFU4M3VZRFZuRXRSdUZneEV6Z1RIUS9tQ3FlcTBDbm0xUjdNd244ek1ZPSIsInJlZGlyZWN0VXJsIjoiaHR0cHM6Ly93d3cubXlyZWNpcGVzLmNvbSIsImlzcyI6IkRvdGRhc2ggTWVyZWRpdGgiLCJleHAiOjE3NTkyOTM0ODYsImlhdCI6MTc1OTI5MDc4NiwiaGlkZUNvbmZpcm1hdGlvbkJhbm5lciI6ZmFsc2V9.SyAbba5aGeBnE2eacJMg7krhaPuh3GQ844aRh7q_36A&scope=openid&reg_source=lljpcj). Just click the save icon (with a heart!).\n\nIf you're looking for a moist banana bread recipe, look no further because this is our best banana bread recipe. It's easy to make and includes tips from our Test Kitchen pros on how to make banana bread more flavorful—the secret is roasting the bananas before you add them to your batter. Once you've mastered this banana bread, try making the included recipe variations (dark chocolate-raspberry, mango-ginger, and PB\\&J ). A streusel-nut topping jazzes up this banana nut bread recipe but if you're not a fan of nuts, skipping the topping and leaving the walnuts out of the batter still makes this a [delicious banana bread](https:\/\/www.bhg.com\/worcestershire-sauce-banana-bread-8657543) that's great for an on-the-go breakfast or an afternoon snack.\n\n![Slices of banana bread on a stone cutting board]()\n\n![Slices of banana bread on a stone cutting board](https:\/\/www.bhg.com\/thmb\/3AvU1eu2nFeSO4XD114BgZrGIhg=\/4000x0\/filters:no_upscale\\(\\):strip_icc\\(\\)\/BHG-Banana-Bread-on-Cutting-Board-ETEcdOaE4wzBgg11g26-wr-8cfce94a4e48404f8fab65e5c7ab841a.jpg)\n\nCredit:\n\nBlaine Moats\n\n[Banana Bread Meets Coffee Cake to Become Your New Favorite Breakfast](https:\/\/www.bhg.com\/banana-bread-coffee-cake-11793173)\n\nKeep Screen Awake\n\n## Ingredients\nBanana Bread\n\n- 2 cups all-purpose flour\n- 1 1\/2 tsp. baking powder\n- 1\/2 tsp. baking soda\n- 1\/4 tsp. salt\n- 1 tsp. ground cinnamon\n- ¼ tsp. ground nutmeg\n- ¼ tsp. ground ginger\n- 2 large eggs, lightly beaten\n- 1 1\/2 cups mashed bananas (5 medium)\n- 1 cup granulated sugar\n- 1\/2 cup vegetable oil\n- 1\/2 cup chopped walnuts\n\nStreusel-Nut Topping (optional)\n\n- 3 Tbsp. packed brown sugar\n- 2 Tbsp. all-purpose flour\n- 4 tsp. butter\n- 1\/4 cup chopped walnuts\n\n## Directions\n### Banana Bread\n1. ![greased loaf pan for banana bread ]()\n   \n   ![greased loaf pan for banana bread ](https:\/\/www.bhg.com\/thmb\/i8ncnmdT27iRv9hQc4A-QDgN-xg=\/4000x0\/filters:no_upscale\\(\\):strip_icc\\(\\)\/BHG-recipe-banana-bread-step-01-b52376a8f6214d1ebbe59a7f923a8e5c.jpg)\n   \n   Credit:\n   \n   BHG \/ Cara Cormack\n   Preheat oven to 350°F. Grease bottom and 1\/2 inch up the sides of one 9x5x3-inch loaf pan or two 7-1\/2x3-1\/2x2-inch loaf pans; set aside.\n2. ![mixing bowl with flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.]()\n   \n   ![mixing bowl with flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.](https:\/\/www.bhg.com\/thmb\/zbl_gUkyTX8UPVxKaWt8XVl_9WQ=\/4000x0\/filters:no_upscale\\(\\):strip_icc\\(\\)\/BHG-recipe-banana-bread-step-02-179fdb8396b842c999a322414d5c19ae.jpg)\n   \n   Credit:\n   \n   BHG \/ Cara Cormack\n   In a large bowl stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make a well in center of flour mixture; set aside.\n3. ![banana, eggs and vanilla in bowl for banana bread ]()\n   \n   ![banana, eggs and vanilla in bowl for banana bread ](https:\/\/www.bhg.com\/thmb\/XfSTCvDPgEU6_sGVtY-Rb1uGwSU=\/4000x0\/filters:no_upscale\\(\\):strip_icc\\(\\)\/BHG-recipe-banana-bread-step-03-8014722976084e8d86bf905e791a39fe.jpg)\n   \n   Credit:\n   \n   BHG \/ Cara Cormack\n   In a medium bowl combine eggs, banana, sugar, and oil.\n4. ![combining banana and flour mixtures for banana bread]()\n   \n   ![combining banana and flour mixtures for banana bread](https:\/\/www.bhg.com\/thmb\/ZALnXBXiH5sjglsHf6WfcwubjjE=\/4000x0\/filters:no_upscale\\(\\):strip_icc\\(\\)\/BHG-recipe-banana-bread-step-04-0ab5c786a93e4158aff88d966cab699c.jpg)\n   \n   Credit:\n   \n   BHG \/ Cara Cormack\n   Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts.\n5. ![unbaked banana bread in loaf pan]()\n   \n   ![unbaked banana bread in loaf pan](https:\/\/www.bhg.com\/thmb\/OXVED3hIqtSUx82Veh1F5V15v7Q=\/4000x0\/filters:no_upscale\\(\\):strip_icc\\(\\)\/BHG-recipe-banana-bread-step-05-866d68bf862549bd801baa4c6b08dac4.jpg)\n   \n   Credit:\n   \n   BHG \/ Cara Cormack\n   Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.\n6. ![baked banana bread in loaf pan]()\n   \n   ![baked banana bread in loaf pan](https:\/\/www.bhg.com\/thmb\/0dMeO-TLgjKJiPntv621dqfIQX4=\/4000x0\/filters:no_upscale\\(\\):strip_icc\\(\\)\/BHG-recipe-banana-bread-step-06-95e8bbeaf4514df5bd55a4628b6ff1f5.jpg)\n   \n   Credit:\n   \n   BHG \/ Cara Cormack\n   Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1\/2x3-1\/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning).\n7. ![banana bread on wire rack]()\n   \n   ![banana bread on wire rack](https:\/\/www.bhg.com\/thmb\/iP9Bx6hJ7KUjInT85O70Y-MTwHg=\/4000x0\/filters:no_upscale\\(\\):strip_icc\\(\\)\/BHG-recipe-banana-bread-step-07-4931f4ff4a3441eb9ebd71f210d82b66.jpg)\n   \n   Credit:\n   \n   BHG \/ Cara Cormack\n   Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 slices) banana bread.\n   **Test Kitchen Tip:** We recommend wrapping cooled quick bread in plastic wrap and letting it stand at room temperature overnight before serving. The loaf's texture will be more evenly moist and less crumbly.\n### Streusel-Nut Topping\n1. In a small bowl combine brown sugar and flour.\n2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.\n3. Stir in walnuts.\n## Roasted Banana Bread Variation\nThe [flavor of bananas](https:\/\/www.bhg.com\/banana-bread-dump-cake-11768136) gets deeper when you roast them first. Arrange the bananas, unpeeled, on a foil-lined baking pan. Prick banana skins with a fork at 1-inch intervals. Bake in a 350°F oven for 15 minutes (banana skins will get very dark); cool bananas in pan. Split banana peels. Measure 1-1\/2 cups of roasted bananas, pressing gently into measuring cups.\n\n## Dark Chocolate-Raspberry Banana Bread Variation\nPrepare banana bread as directed, except stir 1\/2 cup dark chocolate pieces into the batter with the walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1\/4 cup raspberry preserves. After bread stands overnight, in a small microwave-safe bowl combine 1\/3 cup dark chocolate pieces and 1\/2 teaspoon shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place 1\/4 cup raspberry preserves in another small microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.\n\nNutrition Facts per 1 slice: *293 calories, 4 g protein, 45 g carbohydrate, 12 g total fat (3 g sat. fat), 23 mg cholesterol, 2 g fiber, 25 g total sugar, 1% Vitamin A, 7% Vitamin C, 123 mg sodium, 5% calcium, 10% iron*\n\n## Mango-Ginger Banana Bread Variation\nUse the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except omit cinnamon and nutmeg, increase ginger to 1 teaspoon, and substitute 1\/4 cup snipped dates for the chopped walnuts. Toss 1\/2 cup chopped fresh mango with 1 tablespoon all-purpose flour; fold into the batter with the dates. If using the topping, omit walnuts and add 1\/4 cup chopped pistachios and 1 tablespoon chopped crystallized ginger. Bake about 70 minutes or until wooden pick inserted near the center comes out clean.\n\nNutrition Facts per 1 slice: *221 calories, 3 g protein, 36 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 2% Vitamin A, 8% Vitamin C, 120 mg sodium, 4% calcium, 6% iron*\n\n## PB\\&J Banana Bread Variation\nUse the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except add 1\/4 cup creamy peanut butter with the bananas and substitute 1\/4 cup chopped dry roasted peanuts for the chopped walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1\/4 cup strawberry preserves. If using the topping, omit walnuts and add 1\/4 cup chopped dry roasted peanuts. Bake about 70 minutes or until wooden pick inserted near the center comes out clean. After bread stands overnight, place 2 tablespoons strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.\n\nNutrition Facts per 1 slice: *259 calories, 4 g protein, 38 g carbohydrate, 11 g total fat (2 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 1% Vitamin A, 6% Vitamin C, 140 mg sodium, 4% calcium, 6% iron*\n\nSave\n\nRate\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 215 | Calories |\n| 9g | Fat |\n| 32g | Carbs |\n| 3g | Protein |\n\nShow Full Nutrition Label Hide Full Nutrition Label\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 16 |   |\n| Calories 215 |   |\n| % Daily Value \\* |   |\n| Total Fat  9g | 12% |\n| Saturated Fat  1g | 5% |\n| Cholesterol  27mg | 9% |\n| Sodium  122mg | 5% |\n| Total Carbohydrate  32g | 12% |\n| Total Sugars  18g |   |\n| Protein  3g | 6% |\n| Vitamin C  3.5mg | 4% |\n| Calcium  30.3mg | 2% |\n| Iron  0.9mg | 5% |\n| Potassium  176mg | 4% |\n| Folate, total  16.1mcg |   |\n| Vitamin B-12  0.1mcg |   |\n| Vitamin B-6  0.2mg |   |\n\n\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.\n\n## Related Articles\n[![slices of Hummingbird Bread]() ![slices of Hummingbird Bread](https:\/\/www.bhg.com\/thmb\/7G2vATmFRn4E0jdeqcTF-7yM0Dw=\/282x188\/filters:no_upscale\\(\\):strip_icc\\(\\)\/hummingbird-bread-RU338167-1-3f761d6f2dfc4138ab3d49f831589a18.jpg) Hummingbird Bread Is a Tropical-Inspired Breakfast 1 hr 20 mins](https:\/\/www.bhg.com\/recipe\/hummingbird-bread\/)\n\n[![Slices of banana bread on a cutting board with butter]() ![Slices of banana bread on a cutting board with butter](https:\/\/www.bhg.com\/thmb\/Z1eeG6DYAt7kfY5rFi-D70EcG7Q=\/282x188\/filters:no_upscale\\(\\):strip_icc\\(\\)\/BHG-Banana-Bread-Slices-0_E4azL3qsQ8AkkcxiMWh--1225a1e1b81b46008540e3b71e86d7df.jpg) How to Make Classic Banana Bread 1 hr 5 mins](https:\/\/www.bhg.com\/recipe\/breads\/banana-bread\/)\n\n[![Air-Fryer Banana Bread]() ![Air-Fryer Banana 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Time:\n\n55 mins\n\nTotal Time:\n\n1 hr 20 mins\n\nServings:\n\n16\n\nYield:\n\n1 loaf (16 slices)\n\nSave your favorite Better Homes & Gardens recipes in one place using [MyRecipes](https:\/\/auth.myrecipes.com\/realms\/myrecipes\/protocol\/openid-connect\/auth?client_id=myrecipes&response_type=code&redirect_uri=https%3A%2F%2Fwww.myrecipes.com%2Fauthentication%2Fcode-exchange%3FisMyrecipes%3Dtrue&state=eyJ0eXAiOiJKV1QiLCJhbGciOiJIUzI1NiJ9.eyJzdWIiOiJ5RFU4M3VZRFZuRXRSdUZneEV6Z1RIUS9tQ3FlcTBDbm0xUjdNd244ek1ZPSIsInJlZGlyZWN0VXJsIjoiaHR0cHM6Ly93d3cubXlyZWNpcGVzLmNvbSIsImlzcyI6IkRvdGRhc2ggTWVyZWRpdGgiLCJleHAiOjE3NTkyOTM0ODYsImlhdCI6MTc1OTI5MDc4NiwiaGlkZUNvbmZpcm1hdGlvbkJhbm5lciI6ZmFsc2V9.SyAbba5aGeBnE2eacJMg7krhaPuh3GQ844aRh7q_36A&scope=openid&reg_source=lljpcj). Just click the save icon (with a heart!).\n\nIf you're looking for a moist banana bread recipe, look no further because this is our best banana bread recipe. It's easy to make and includes tips from our Test Kitchen pros on how to make banana bread more flavorful—the secret is roasting the bananas before you add them to your batter. Once you've mastered this banana bread, try making the included recipe variations (dark chocolate-raspberry, mango-ginger, and PB\\&J ). A streusel-nut topping jazzes up this banana nut bread recipe but if you're not a fan of nuts, skipping the topping and leaving the walnuts out of the batter still makes this a [delicious banana bread](https:\/\/www.bhg.com\/worcestershire-sauce-banana-bread-8657543) that's great for an on-the-go breakfast or an afternoon snack.\n\nCredit:\n\nBlaine Moats\n\nKeep Screen Awake\n\nIngredients\n\nBanana Bread\n\n- 2 cups all-purpose flour\n- 1 1\/2 tsp. baking powder\n- 1\/2 tsp. baking soda\n- 1\/4 tsp. salt\n- 1 tsp. ground cinnamon\n- ¼ tsp. ground nutmeg\n- ¼ tsp. ground ginger\n- 2 large eggs, lightly beaten\n- 1 1\/2 cups mashed bananas (5 medium)\n- 1 cup granulated sugar\n- 1\/2 cup vegetable oil\n- 1\/2 cup chopped walnuts\n\nStreusel-Nut Topping (optional)\n\n- 3 Tbsp. packed brown sugar\n- 2 Tbsp. all-purpose flour\n- 4 tsp. butter\n- 1\/4 cup chopped walnuts\n\n## Directions\n### Banana Bread\n1. Credit:\n   \n   BHG \/ Cara Cormack\n   Preheat oven to 350°F. Grease bottom and 1\/2 inch up the sides of one 9x5x3-inch loaf pan or two 7-1\/2x3-1\/2x2-inch loaf pans; set aside.\n2. Credit:\n   \n   BHG \/ Cara Cormack\n   In a large bowl stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make a well in center of flour mixture; set aside.\n3. Credit:\n   \n   BHG \/ Cara Cormack\n   In a medium bowl combine eggs, banana, sugar, and oil.\n4. Credit:\n   \n   BHG \/ Cara Cormack\n   Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts.\n5. Credit:\n   \n   BHG \/ Cara Cormack\n   Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.\n6. Credit:\n   \n   BHG \/ Cara Cormack\n   Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1\/2x3-1\/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning).\n7. Credit:\n   \n   BHG \/ Cara Cormack\n   Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 slices) banana bread.\n   **Test Kitchen Tip:** We recommend wrapping cooled quick bread in plastic wrap and letting it stand at room temperature overnight before serving. The loaf's texture will be more evenly moist and less crumbly.\n### Streusel-Nut Topping\n1. In a small bowl combine brown sugar and flour.\n2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.\n3. Stir in walnuts.\n## Roasted Banana Bread Variation\nThe [flavor of bananas](https:\/\/www.bhg.com\/banana-bread-dump-cake-11768136) gets deeper when you roast them first. Arrange the bananas, unpeeled, on a foil-lined baking pan. Prick banana skins with a fork at 1-inch intervals. Bake in a 350°F oven for 15 minutes (banana skins will get very dark); cool bananas in pan. Split banana peels. Measure 1-1\/2 cups of roasted bananas, pressing gently into measuring cups.\n\n## Dark Chocolate-Raspberry Banana Bread Variation\nPrepare banana bread as directed, except stir 1\/2 cup dark chocolate pieces into the batter with the walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1\/4 cup raspberry preserves. After bread stands overnight, in a small microwave-safe bowl combine 1\/3 cup dark chocolate pieces and 1\/2 teaspoon shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place 1\/4 cup raspberry preserves in another small microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.\n\nNutrition Facts per 1 slice: *293 calories, 4 g protein, 45 g carbohydrate, 12 g total fat (3 g sat. fat), 23 mg cholesterol, 2 g fiber, 25 g total sugar, 1% Vitamin A, 7% Vitamin C, 123 mg sodium, 5% calcium, 10% iron*\n\n## Mango-Ginger Banana Bread Variation\nUse the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except omit cinnamon and nutmeg, increase ginger to 1 teaspoon, and substitute 1\/4 cup snipped dates for the chopped walnuts. Toss 1\/2 cup chopped fresh mango with 1 tablespoon all-purpose flour; fold into the batter with the dates. If using the topping, omit walnuts and add 1\/4 cup chopped pistachios and 1 tablespoon chopped crystallized ginger. Bake about 70 minutes or until wooden pick inserted near the center comes out clean.\n\nNutrition Facts per 1 slice: *221 calories, 3 g protein, 36 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 2% Vitamin A, 8% Vitamin C, 120 mg sodium, 4% calcium, 6% iron*\n\n## PB\\&J Banana Bread Variation\nUse the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except add 1\/4 cup creamy peanut butter with the bananas and substitute 1\/4 cup chopped dry roasted peanuts for the chopped walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1\/4 cup strawberry preserves. If using the topping, omit walnuts and add 1\/4 cup chopped dry roasted peanuts. Bake about 70 minutes or until wooden pick inserted near the center comes out clean. After bread stands overnight, place 2 tablespoons strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.\n\nNutrition Facts per 1 slice: *259 calories, 4 g protein, 38 g carbohydrate, 11 g total fat (2 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 1% Vitamin A, 6% Vitamin C, 140 mg sodium, 4% calcium, 6% iron*\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 215 | Calories |\n| 9g | Fat |\n| 32g | Carbs |\n| 3g | Protein |\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 16 |   |\n| Calories 215 |   |\n| % Daily Value \\* |   |\n| Total Fat  9g | 12% |\n| Saturated Fat  1g | 5% |\n| Cholesterol  27mg | 9% |\n| Sodium  122mg | 5% |\n| Total Carbohydrate  32g | 12% |\n| Total Sugars  18g |   |\n| Protein  3g | 6% |\n| Vitamin C  3.5mg | 4% |\n| Calcium  30.3mg | 2% |\n| Iron  0.9mg | 5% |\n| Potassium  176mg | 4% |\n| Folate, total  16.1mcg |   |\n| Vitamin B-12  0.1mcg |   |\n| Vitamin B-6  0.2mg |   |\n\n\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.","meta_canonical":null}

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Meta Title	Banana Bread Recipe
Meta Description	Here's our best banana bread recipe. We'll show you how to make banana bread step-by-step and give you tips to make your bread more flavorful. Plus we'll give you three variations that are additional easy banana bread recipes. We'll even show you how to store banana bread to keep it moist and less crumbly.
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Boilerpipe Text	Prep Time: 25 mins Bake Time: 55 mins Total Time: 1 hr 20 mins Servings: 16 Yield: 1 loaf (16 slices) Save your favorite Better Homes & Gardens recipes in one place using MyRecipes . Just click the save icon (with a heart!). If you're looking for a moist banana bread recipe, look no further because this is our best banana bread recipe. It's easy to make and includes tips from our Test Kitchen pros on how to make banana bread more flavorful—the secret is roasting the bananas before you add them to your batter. Once you've mastered this banana bread, try making the included recipe variations (dark chocolate-raspberry, mango-ginger, and PB&J ). A streusel-nut topping jazzes up this banana nut bread recipe but if you're not a fan of nuts, skipping the topping and leaving the walnuts out of the batter still makes this a delicious banana bread that's great for an on-the-go breakfast or an afternoon snack. Credit: Blaine Moats Keep Screen Awake Ingredients Banana Bread 2 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. ground cinnamon ¼ tsp. ground nutmeg ¼ tsp. ground ginger 2 large eggs , lightly beaten 1 1/2 cups mashed bananas ( 5 medium ) 1 cup granulated sugar 1/2 cup vegetable oil 1/2 cup chopped walnuts Streusel-Nut Topping (optional) 3 Tbsp. packed brown sugar 2 Tbsp. all-purpose flour 4 tsp. butter 1/4 cup chopped walnuts Directions Banana Bread Credit: BHG / Cara Cormack Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan or two 7-1/2x3-1/2x2-inch loaf pans; set aside. Credit: BHG / Cara Cormack In a large bowl stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make a well in center of flour mixture; set aside. Credit: BHG / Cara Cormack In a medium bowl combine eggs, banana, sugar, and oil. Credit: BHG / Cara Cormack Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Credit: BHG / Cara Cormack Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter. Credit: BHG / Cara Cormack Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Credit: BHG / Cara Cormack Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 slices) banana bread. Test Kitchen Tip: We recommend wrapping cooled quick bread in plastic wrap and letting it stand at room temperature overnight before serving. The loaf's texture will be more evenly moist and less crumbly. Streusel-Nut Topping In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Roasted Banana Bread Variation The flavor of bananas gets deeper when you roast them first. Arrange the bananas, unpeeled, on a foil-lined baking pan. Prick banana skins with a fork at 1-inch intervals. Bake in a 350°F oven for 15 minutes (banana skins will get very dark); cool bananas in pan. Split banana peels. Measure 1-1/2 cups of roasted bananas, pressing gently into measuring cups. Dark Chocolate-Raspberry Banana Bread Variation Prepare banana bread as directed, except stir 1/2 cup dark chocolate pieces into the batter with the walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1/4 cup raspberry preserves. After bread stands overnight, in a small microwave-safe bowl combine 1/3 cup dark chocolate pieces and 1/2 teaspoon shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place 1/4 cup raspberry preserves in another small microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread. Nutrition Facts per 1 slice: 293 calories, 4 g protein, 45 g carbohydrate, 12 g total fat (3 g sat. fat), 23 mg cholesterol, 2 g fiber, 25 g total sugar, 1% Vitamin A, 7% Vitamin C, 123 mg sodium, 5% calcium, 10% iron Mango-Ginger Banana Bread Variation Use the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except omit cinnamon and nutmeg, increase ginger to 1 teaspoon, and substitute 1/4 cup snipped dates for the chopped walnuts. Toss 1/2 cup chopped fresh mango with 1 tablespoon all-purpose flour; fold into the batter with the dates. If using the topping, omit walnuts and add 1/4 cup chopped pistachios and 1 tablespoon chopped crystallized ginger. Bake about 70 minutes or until wooden pick inserted near the center comes out clean. Nutrition Facts per 1 slice: 221 calories, 3 g protein, 36 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 2% Vitamin A, 8% Vitamin C, 120 mg sodium, 4% calcium, 6% iron PB&J Banana Bread Variation Use the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except add 1/4 cup creamy peanut butter with the bananas and substitute 1/4 cup chopped dry roasted peanuts for the chopped walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1/4 cup strawberry preserves. If using the topping, omit walnuts and add 1/4 cup chopped dry roasted peanuts. Bake about 70 minutes or until wooden pick inserted near the center comes out clean. After bread stands overnight, place 2 tablespoons strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread. Nutrition Facts per 1 slice: 259 calories, 4 g protein, 38 g carbohydrate, 11 g total fat (2 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 1% Vitamin A, 6% Vitamin C, 140 mg sodium, 4% calcium, 6% iron Nutrition Facts (per serving) 215 Calories 9g Fat 32g Carbs 3g Protein Nutrition Facts Servings Per Recipe 16 Calories 215 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Cholesterol 27mg 9% Sodium 122mg 5% Total Carbohydrate 32g 12% Total Sugars 18g Protein 3g 6% Vitamin C 3.5mg 4% Calcium 30.3mg 2% Iron 0.9mg 5% Potassium 176mg 4% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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[Bread](https://www.bhg.com/bread-recipes-5652508) - [Quick Breads & Rolls](https://www.bhg.com/quick-bread-and-roll-recipes-8385716) # Banana Bread 4\.6 (10) 10 Reviews This banana bread recipe is our tried-and-true, best recipe that is perfect for using up those ripe bananas on your counter. By [Sheryl Geerts](https://www.bhg.com/author/sheryl-geerts/) ![Sheryl-Geerts headshot]() ![Sheryl-Geerts headshot](https://www.bhg.com/thmb/WzbwZpG9L_4Ji-X_P-MDyeTpX1E=/75x75/filters:no_upscale\(\):strip_icc\(\)/Sheryl-Geerts-Author-Photo-2ca82de5c98240b78111d57ff8832267.jpg) [Sheryl Geerts](https://www.bhg.com/author/sheryl-geerts/) Sheryl Geerts is an editor and author who has nearly three decades of writing and editing experience. She enjoys writing about garden, food, and home topics. Her bylines have appeared in Better Homes and Gardens, Allrecipes, Martha Stewart Living, and several other publications. [Learn about BHG's Editorial Process](https://www.bhg.com/better-homes-and-gardens-editorial-policy-and-standards-5537160) Updated on October 11, 2022 Save Rate Share Prep Time: 25 mins Bake Time: 55 mins Total Time: 1 hr 20 mins Servings: 16 Yield: 1 loaf (16 slices) Jump to Nutrition Facts Jump to recipe Save your favorite Better Homes & Gardens recipes in one place using [MyRecipes](https://auth.myrecipes.com/realms/myrecipes/protocol/openid-connect/auth?client_id=myrecipes&response_type=code&redirect_uri=https%3A%2F%2Fwww.myrecipes.com%2Fauthentication%2Fcode-exchange%3FisMyrecipes%3Dtrue&state=eyJ0eXAiOiJKV1QiLCJhbGciOiJIUzI1NiJ9.eyJzdWIiOiJ5RFU4M3VZRFZuRXRSdUZneEV6Z1RIUS9tQ3FlcTBDbm0xUjdNd244ek1ZPSIsInJlZGlyZWN0VXJsIjoiaHR0cHM6Ly93d3cubXlyZWNpcGVzLmNvbSIsImlzcyI6IkRvdGRhc2ggTWVyZWRpdGgiLCJleHAiOjE3NTkyOTM0ODYsImlhdCI6MTc1OTI5MDc4NiwiaGlkZUNvbmZpcm1hdGlvbkJhbm5lciI6ZmFsc2V9.SyAbba5aGeBnE2eacJMg7krhaPuh3GQ844aRh7q_36A&scope=openid&reg_source=lljpcj). Just click the save icon (with a heart!). If you're looking for a moist banana bread recipe, look no further because this is our best banana bread recipe. It's easy to make and includes tips from our Test Kitchen pros on how to make banana bread more flavorful—the secret is roasting the bananas before you add them to your batter. Once you've mastered this banana bread, try making the included recipe variations (dark chocolate-raspberry, mango-ginger, and PB\&J ). A streusel-nut topping jazzes up this banana nut bread recipe but if you're not a fan of nuts, skipping the topping and leaving the walnuts out of the batter still makes this a [delicious banana bread](https://www.bhg.com/worcestershire-sauce-banana-bread-8657543) that's great for an on-the-go breakfast or an afternoon snack. ![Slices of banana bread on a stone cutting board]() ![Slices of banana bread on a stone cutting board](https://www.bhg.com/thmb/3AvU1eu2nFeSO4XD114BgZrGIhg=/4000x0/filters:no_upscale\(\):strip_icc\(\)/BHG-Banana-Bread-on-Cutting-Board-ETEcdOaE4wzBgg11g26-wr-8cfce94a4e48404f8fab65e5c7ab841a.jpg) Credit: Blaine Moats [Banana Bread Meets Coffee Cake to Become Your New Favorite Breakfast](https://www.bhg.com/banana-bread-coffee-cake-11793173) Keep Screen Awake ## Ingredients Banana Bread - 2 cups all-purpose flour - 1 1/2 tsp. baking powder - 1/2 tsp. baking soda - 1/4 tsp. salt - 1 tsp. ground cinnamon - ¼ tsp. ground nutmeg - ¼ tsp. ground ginger - 2 large eggs, lightly beaten - 1 1/2 cups mashed bananas (5 medium) - 1 cup granulated sugar - 1/2 cup vegetable oil - 1/2 cup chopped walnuts Streusel-Nut Topping (optional) - 3 Tbsp. packed brown sugar - 2 Tbsp. all-purpose flour - 4 tsp. butter - 1/4 cup chopped walnuts ## Directions ### Banana Bread 1. ![greased loaf pan for banana bread ]() ![greased loaf pan for banana bread ](https://www.bhg.com/thmb/i8ncnmdT27iRv9hQc4A-QDgN-xg=/4000x0/filters:no_upscale\(\):strip_icc\(\)/BHG-recipe-banana-bread-step-01-b52376a8f6214d1ebbe59a7f923a8e5c.jpg) Credit: BHG / Cara Cormack Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan or two 7-1/2x3-1/2x2-inch loaf pans; set aside. 2. ![mixing bowl with flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.]() ![mixing bowl with flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.](https://www.bhg.com/thmb/zbl_gUkyTX8UPVxKaWt8XVl_9WQ=/4000x0/filters:no_upscale\(\):strip_icc\(\)/BHG-recipe-banana-bread-step-02-179fdb8396b842c999a322414d5c19ae.jpg) Credit: BHG / Cara Cormack In a large bowl stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make a well in center of flour mixture; set aside. 3. ![banana, eggs and vanilla in bowl for banana bread ]() ![banana, eggs and vanilla in bowl for banana bread ](https://www.bhg.com/thmb/XfSTCvDPgEU6_sGVtY-Rb1uGwSU=/4000x0/filters:no_upscale\(\):strip_icc\(\)/BHG-recipe-banana-bread-step-03-8014722976084e8d86bf905e791a39fe.jpg) Credit: BHG / Cara Cormack In a medium bowl combine eggs, banana, sugar, and oil. 4. ![combining banana and flour mixtures for banana bread]() ![combining banana and flour mixtures for banana bread](https://www.bhg.com/thmb/ZALnXBXiH5sjglsHf6WfcwubjjE=/4000x0/filters:no_upscale\(\):strip_icc\(\)/BHG-recipe-banana-bread-step-04-0ab5c786a93e4158aff88d966cab699c.jpg) Credit: BHG / Cara Cormack Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. 5. ![unbaked banana bread in loaf pan]() ![unbaked banana bread in loaf pan](https://www.bhg.com/thmb/OXVED3hIqtSUx82Veh1F5V15v7Q=/4000x0/filters:no_upscale\(\):strip_icc\(\)/BHG-recipe-banana-bread-step-05-866d68bf862549bd801baa4c6b08dac4.jpg) Credit: BHG / Cara Cormack Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter. 6. ![baked banana bread in loaf pan]() ![baked banana bread in loaf pan](https://www.bhg.com/thmb/0dMeO-TLgjKJiPntv621dqfIQX4=/4000x0/filters:no_upscale\(\):strip_icc\(\)/BHG-recipe-banana-bread-step-06-95e8bbeaf4514df5bd55a4628b6ff1f5.jpg) Credit: BHG / Cara Cormack Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). 7. ![banana bread on wire rack]() ![banana bread on wire rack](https://www.bhg.com/thmb/iP9Bx6hJ7KUjInT85O70Y-MTwHg=/4000x0/filters:no_upscale\(\):strip_icc\(\)/BHG-recipe-banana-bread-step-07-4931f4ff4a3441eb9ebd71f210d82b66.jpg) Credit: BHG / Cara Cormack Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 slices) banana bread. Test Kitchen Tip: We recommend wrapping cooled quick bread in plastic wrap and letting it stand at room temperature overnight before serving. The loaf's texture will be more evenly moist and less crumbly. ### Streusel-Nut Topping 1. In a small bowl combine brown sugar and flour. 2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. 3. Stir in walnuts. ## Roasted Banana Bread Variation The [flavor of bananas](https://www.bhg.com/banana-bread-dump-cake-11768136) gets deeper when you roast them first. Arrange the bananas, unpeeled, on a foil-lined baking pan. Prick banana skins with a fork at 1-inch intervals. Bake in a 350°F oven for 15 minutes (banana skins will get very dark); cool bananas in pan. Split banana peels. Measure 1-1/2 cups of roasted bananas, pressing gently into measuring cups. ## Dark Chocolate-Raspberry Banana Bread Variation Prepare banana bread as directed, except stir 1/2 cup dark chocolate pieces into the batter with the walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1/4 cup raspberry preserves. After bread stands overnight, in a small microwave-safe bowl combine 1/3 cup dark chocolate pieces and 1/2 teaspoon shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place 1/4 cup raspberry preserves in another small microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread. Nutrition Facts per 1 slice: 293 calories, 4 g protein, 45 g carbohydrate, 12 g total fat (3 g sat. fat), 23 mg cholesterol, 2 g fiber, 25 g total sugar, 1% Vitamin A, 7% Vitamin C, 123 mg sodium, 5% calcium, 10% iron ## Mango-Ginger Banana Bread Variation Use the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except omit cinnamon and nutmeg, increase ginger to 1 teaspoon, and substitute 1/4 cup snipped dates for the chopped walnuts. Toss 1/2 cup chopped fresh mango with 1 tablespoon all-purpose flour; fold into the batter with the dates. If using the topping, omit walnuts and add 1/4 cup chopped pistachios and 1 tablespoon chopped crystallized ginger. Bake about 70 minutes or until wooden pick inserted near the center comes out clean. Nutrition Facts per 1 slice: 221 calories, 3 g protein, 36 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 2% Vitamin A, 8% Vitamin C, 120 mg sodium, 4% calcium, 6% iron ## PB\&J Banana Bread Variation Use the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except add 1/4 cup creamy peanut butter with the bananas and substitute 1/4 cup chopped dry roasted peanuts for the chopped walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1/4 cup strawberry preserves. If using the topping, omit walnuts and add 1/4 cup chopped dry roasted peanuts. Bake about 70 minutes or until wooden pick inserted near the center comes out clean. After bread stands overnight, place 2 tablespoons strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread. Nutrition Facts per 1 slice: 259 calories, 4 g protein, 38 g carbohydrate, 11 g total fat (2 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 1% Vitamin A, 6% Vitamin C, 140 mg sodium, 4% calcium, 6% iron Save Rate ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 215 \| Calories \| \| 9g \| Fat \| \| 32g \| Carbs \| \| 3g \| Protein \| Show Full Nutrition Label Hide Full Nutrition Label \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 16 \| \| \| Calories 215 \| \| \| % Daily Value \* \| \| \| Total Fat 9g \| 12% \| \| Saturated Fat 1g \| 5% \| \| Cholesterol 27mg \| 9% \| \| Sodium 122mg \| 5% \| \| Total Carbohydrate 32g \| 12% \| \| Total Sugars 18g \| \| \| Protein 3g \| 6% \| \| Vitamin C 3.5mg \| 4% \| \| Calcium 30.3mg \| 2% \| \| Iron 0.9mg \| 5% \| \| Potassium 176mg \| 4% \| \| Folate, total 16.1mcg \| \| \| Vitamin B-12 0.1mcg \| \| \| Vitamin B-6 0.2mg \| \| \*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. ## Related Articles [![slices of Hummingbird Bread]() ![slices of Hummingbird Bread](https://www.bhg.com/thmb/7G2vATmFRn4E0jdeqcTF-7yM0Dw=/282x188/filters:no_upscale\(\):strip_icc\(\)/hummingbird-bread-RU338167-1-3f761d6f2dfc4138ab3d49f831589a18.jpg) Hummingbird Bread Is a Tropical-Inspired Breakfast 1 hr 20 mins](https://www.bhg.com/recipe/hummingbird-bread/) [![Slices of banana bread on a cutting board with butter]() ![Slices of banana bread on a cutting board with butter](https://www.bhg.com/thmb/Z1eeG6DYAt7kfY5rFi-D70EcG7Q=/282x188/filters:no_upscale\(\):strip_icc\(\)/BHG-Banana-Bread-Slices-0_E4azL3qsQ8AkkcxiMWh--1225a1e1b81b46008540e3b71e86d7df.jpg) How to Make Classic Banana Bread 1 hr 5 mins](https://www.bhg.com/recipe/breads/banana-bread/) [![Air-Fryer Banana Bread]() ![Air-Fryer Banana 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Readable Markdown	Prep Time: 25 mins Bake Time: 55 mins Total Time: 1 hr 20 mins Servings: 16 Yield: 1 loaf (16 slices) Save your favorite Better Homes & Gardens recipes in one place using [MyRecipes](https://auth.myrecipes.com/realms/myrecipes/protocol/openid-connect/auth?client_id=myrecipes&response_type=code&redirect_uri=https%3A%2F%2Fwww.myrecipes.com%2Fauthentication%2Fcode-exchange%3FisMyrecipes%3Dtrue&state=eyJ0eXAiOiJKV1QiLCJhbGciOiJIUzI1NiJ9.eyJzdWIiOiJ5RFU4M3VZRFZuRXRSdUZneEV6Z1RIUS9tQ3FlcTBDbm0xUjdNd244ek1ZPSIsInJlZGlyZWN0VXJsIjoiaHR0cHM6Ly93d3cubXlyZWNpcGVzLmNvbSIsImlzcyI6IkRvdGRhc2ggTWVyZWRpdGgiLCJleHAiOjE3NTkyOTM0ODYsImlhdCI6MTc1OTI5MDc4NiwiaGlkZUNvbmZpcm1hdGlvbkJhbm5lciI6ZmFsc2V9.SyAbba5aGeBnE2eacJMg7krhaPuh3GQ844aRh7q_36A&scope=openid&reg_source=lljpcj). Just click the save icon (with a heart!). If you're looking for a moist banana bread recipe, look no further because this is our best banana bread recipe. It's easy to make and includes tips from our Test Kitchen pros on how to make banana bread more flavorful—the secret is roasting the bananas before you add them to your batter. Once you've mastered this banana bread, try making the included recipe variations (dark chocolate-raspberry, mango-ginger, and PB\&J ). A streusel-nut topping jazzes up this banana nut bread recipe but if you're not a fan of nuts, skipping the topping and leaving the walnuts out of the batter still makes this a [delicious banana bread](https://www.bhg.com/worcestershire-sauce-banana-bread-8657543) that's great for an on-the-go breakfast or an afternoon snack. Credit: Blaine Moats Keep Screen Awake Ingredients Banana Bread - 2 cups all-purpose flour - 1 1/2 tsp. baking powder - 1/2 tsp. baking soda - 1/4 tsp. salt - 1 tsp. ground cinnamon - ¼ tsp. ground nutmeg - ¼ tsp. ground ginger - 2 large eggs, lightly beaten - 1 1/2 cups mashed bananas (5 medium) - 1 cup granulated sugar - 1/2 cup vegetable oil - 1/2 cup chopped walnuts Streusel-Nut Topping (optional) - 3 Tbsp. packed brown sugar - 2 Tbsp. all-purpose flour - 4 tsp. butter - 1/4 cup chopped walnuts ## Directions ### Banana Bread 1. Credit: BHG / Cara Cormack Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan or two 7-1/2x3-1/2x2-inch loaf pans; set aside. 2. Credit: BHG / Cara Cormack In a large bowl stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make a well in center of flour mixture; set aside. 3. Credit: BHG / Cara Cormack In a medium bowl combine eggs, banana, sugar, and oil. 4. Credit: BHG / Cara Cormack Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. 5. Credit: BHG / Cara Cormack Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter. 6. Credit: BHG / Cara Cormack Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). 7. Credit: BHG / Cara Cormack Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 slices) banana bread. Test Kitchen Tip: We recommend wrapping cooled quick bread in plastic wrap and letting it stand at room temperature overnight before serving. The loaf's texture will be more evenly moist and less crumbly. ### Streusel-Nut Topping 1. In a small bowl combine brown sugar and flour. 2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. 3. Stir in walnuts. ## Roasted Banana Bread Variation The [flavor of bananas](https://www.bhg.com/banana-bread-dump-cake-11768136) gets deeper when you roast them first. Arrange the bananas, unpeeled, on a foil-lined baking pan. Prick banana skins with a fork at 1-inch intervals. Bake in a 350°F oven for 15 minutes (banana skins will get very dark); cool bananas in pan. Split banana peels. Measure 1-1/2 cups of roasted bananas, pressing gently into measuring cups. ## Dark Chocolate-Raspberry Banana Bread Variation Prepare banana bread as directed, except stir 1/2 cup dark chocolate pieces into the batter with the walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1/4 cup raspberry preserves. After bread stands overnight, in a small microwave-safe bowl combine 1/3 cup dark chocolate pieces and 1/2 teaspoon shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place 1/4 cup raspberry preserves in another small microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread. Nutrition Facts per 1 slice: 293 calories, 4 g protein, 45 g carbohydrate, 12 g total fat (3 g sat. fat), 23 mg cholesterol, 2 g fiber, 25 g total sugar, 1% Vitamin A, 7% Vitamin C, 123 mg sodium, 5% calcium, 10% iron ## Mango-Ginger Banana Bread Variation Use the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except omit cinnamon and nutmeg, increase ginger to 1 teaspoon, and substitute 1/4 cup snipped dates for the chopped walnuts. Toss 1/2 cup chopped fresh mango with 1 tablespoon all-purpose flour; fold into the batter with the dates. If using the topping, omit walnuts and add 1/4 cup chopped pistachios and 1 tablespoon chopped crystallized ginger. Bake about 70 minutes or until wooden pick inserted near the center comes out clean. Nutrition Facts per 1 slice: 221 calories, 3 g protein, 36 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 2% Vitamin A, 8% Vitamin C, 120 mg sodium, 4% calcium, 6% iron ## PB\&J Banana Bread Variation Use the 9x5x3-inch loaf pan for this variation. Prepare banana bread as directed, except add 1/4 cup creamy peanut butter with the bananas and substitute 1/4 cup chopped dry roasted peanuts for the chopped walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1/4 cup strawberry preserves. If using the topping, omit walnuts and add 1/4 cup chopped dry roasted peanuts. Bake about 70 minutes or until wooden pick inserted near the center comes out clean. After bread stands overnight, place 2 tablespoons strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread. Nutrition Facts per 1 slice: 259 calories, 4 g protein, 38 g carbohydrate, 11 g total fat (2 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 1% Vitamin A, 6% Vitamin C, 140 mg sodium, 4% calcium, 6% iron ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 215 \| Calories \| \| 9g \| Fat \| \| 32g \| Carbs \| \| 3g \| Protein \| \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 16 \| \| \| Calories 215 \| \| \| % Daily Value \* \| \| \| Total Fat 9g \| 12% \| \| Saturated Fat 1g \| 5% \| \| Cholesterol 27mg \| 9% \| \| Sodium 122mg \| 5% \| \| Total Carbohydrate 32g \| 12% \| \| Total Sugars 18g \| \| \| Protein 3g \| 6% \| \| Vitamin C 3.5mg \| 4% \| \| Calcium 30.3mg \| 2% \| \| Iron 0.9mg \| 5% \| \| Potassium 176mg \| 4% \| \| Folate, total 16.1mcg \| \| \| Vitamin B-12 0.1mcg \| \| \| Vitamin B-6 0.2mg \| \| \*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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