🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 15 (from laksa062)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa015.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.loveandlemons.com/banana-bread/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.loveandlemons.com/banana-bread/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.loveandlemons.com\/banana-bread\/","crawl_time":1775566469,"first_indexed_time":1557411094,"http_code":200,"src_unparsed":"com,loveandlemons!www,\/banana-bread\/ s443","src_root_hash":"15605248172212625615","history_drop_reason":null,"meta_title":"Banana Bread Recipe - Love and Lemons","meta_descriptions":["This easy banana bread recipe is the BEST way to use ripe bananas! It's super moist, delicious, and packed with banana flavor."],"attrs_boilerpipe_text":"This easy banana bread recipe is the BEST way to use ripe bananas! It's moist, delicious, and packed with banana flavor. You're going to love it!\nPublished Feb 6, 2024\nThis banana bread recipe is the best way to use overripe bananas.\nNow that we have a little one in the house, we’ve been buying a LOT more bananas than we used to. Sometimes (ok, often), we don’t get to all of them before they ripen, and I end up with a heap of dark brown, spotty bananas on my counter. Banana bread to the rescue!\nBut not just any banana bread.\nWhile some popular recipes call for 2 or 3 bananas,\nthis\nbanana bread recipe calls for 4. I love that it lets me use up lots of ripe bananas in one go, but that’s not the only benefit of adding so much fruit.\nIt gives the banana bread an amazing moist texture and rich, sweet banana flavor.\nEven if you already have a go-to banana bread recipe, I hope you’ll try this one. Easy to make and SO delicious, it’s my new favorite. It could be yours too!\nBanana Bread Recipe Ingredients\nHere’s what you’ll need to make this recipe:\nBananas,\nof course! The riper, the better. You’ll need 2 cups mashed, about 4 large bananas. \nTip: \nTo quickly ripen bananas for this recipe (within 1 to 2 days instead of 3+), store them in a paper bag.\nAll-purpose flour\n–\nSpoon and level it\nto avoid packing too much into your measuring cup.\nCane sugar\n– It sweetens the bread, bringing out the banana flavor. Brown sugar is fantastic here too—it makes the loaf extra-moist.\nMelted butter\n– It perfects the moist texture and adds buttery flavor. Sub vegetable oil to make this recipe dairy-free!\nEggs and baking soda\n– They help the loaf puff up as it bakes.\nVanilla, cinnamon, and nutmeg\n– For warm depth of flavor.\nWalnuts\n– For crunch! If you’d rather not add nuts, omit them, or replace them with an equal amount of raisins or chocolate chips.\nAnd sea salt\n– To make all the flavors pop!\nFind the complete recipe with measurements below.\nHow to Make Banana Bread\nThis recipe is easy to make—no mixer required! Here’s how it goes:\nFirst, combine the wet ingredients. \nMash the bananas with a potato masher or fork, and place them in a large mixing bowl. Add the sugar, melted butter, eggs, and vanilla and whisk until well combined.\nCan you use thawed frozen bananas for banana bread?\nYes! Previously frozen thawed bananas work well here.\nTo freeze bananas, peel them and place them in an airtight container or freezer bag. Freeze for up to 3 months. Allow to thaw overnight in the fridge before making this recipe.\nTip: \nFreeze bananas when they are ripe and spotty for the sweetest flavor.\nNext, whisk together the dry ingredients. \nIn a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.\nAdd the dry ingredients to the banana mixture…\n…and mix until just combined.\nCareful not to overmix! If you do, the bread will be dense.\nFold the walnuts into the batter.\nVariations\nNot a walnut person? Here are some other mix-ins that would be great:\nChopped pecans\nChocolate chips\nDried cranberries\nRaisins\nOr skip the mix-ins! The recipe is still delicious without them.\nFinally, bake! \nTransfer the batter to a greased loaf pan and sprinkle more walnuts on top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch.\nTip:\nCheck the bread at 40 minutes. If the top is well browned but the loaf still needs more time, tent it with foil to prevent further browning as it continues to bake.\nHow to Make Banana Bread Moist\nThe best way to ensure that the bread comes out moist is to use the full amount of mashed bananas, 2 cups.\nIf you come up short on the banana, with 1 1\/2 or 1 3\/4 cups mashed, substitute plain yogurt or sour cream for the missing quantity to keep the loaf moist.\nHow to Store Banana Bread\nProper storage will keep your quick bread moist after baking.\nAllow it to cool to room temperature in the loaf pan. Then, transfer the loaf to an airtight container, or tightly wrap it in foil or plastic wrap. Store at room temperature for up to 3 days.\nCan you freeze banana bread?\nYES! This banana nut bread freezes perfectly.\nIf you’d like to keep it on hand for more than 3 days, slice the cooled loaf and seal it in an airtight container or freezer bag. Freeze for up to 3 months.\nTransfer slices to the fridge to thaw overnight, or quickly defrost them in the microwave.\nMore Quick Bread Recipes\nIf you love this recipe, try one of these easy quick breads next:\nHealthy Banana Bread\nGluten-Free Banana Bread\nPumpkin Bread\nZucchini Bread\nChocolate Zucchini Bread\nLemon Blueberry Bread\nLemon Yogurt Cake\nGot more ripe bananas? \nMake\nbanana pancakes\n,\nbanana muffins\n, or a\npeanut butter banana smoothie\nnext!\nrate this recipe:\n4.94\nfrom\n259\nvotes\nPrep Time:\n15\nminutes\nCook Time:\n55\nminutes\nTotal Time:\n1\nhour\n10\nminutes\nServes\n8\nThe BEST banana bread recipe! This easy loaf is moist, delicious, and packed with banana flavor. I love to add walnuts for crunch, but feel free to swap in pecans, chocolate chips, or raisins if you prefer.\n2\ncups\nmashed very ripe banana\n,\nabout 4 large\n½\ncup\ncane sugar or brown sugar\n½\ncup\nmelted butter or vegetable oil\n,\nplus more for the pan\n2\nlarge eggs\n1\nteaspoon\nvanilla extract\n1½\ncups\nall-purpose flour\n,\nspooned and leveled\n1\nteaspoon\nbaking soda\n½\nteaspoon\nsea salt\n½\nteaspoon\ncinnamon\n¼\nteaspoon\nnutmeg\n½\ncup\nchopped walnuts\n,\nplus 2 tablespoons for topping\nPreheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.\nIn a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla.\nIn a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.\nAdd the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the ½ cup walnuts.\nPour the batter into the prepared pan and top with the remaining 2 tablespoons walnuts.\nBake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. I like to check the loaf after 40 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning.","attrs_markdown":"- [RECIPES](https:\/\/www.loveandlemons.com\/recipes\/)\n- [ABOUT](https:\/\/www.loveandlemons.com\/about-us\/)\n- [NEWSLETTER](https:\/\/www.loveandlemons.com\/subscribe\/)\n- [COOKBOOK](https:\/\/www.loveandlemons.com\/cookbook\/)\n- [SAVED RECIPES](https:\/\/www.loveandlemons.com\/banana-bread\/#list\/my-favorites)\n- ![Instagram, Pinterest, Twitter, and Facebook](https:\/\/www.loveandlemons.com\/wp-content\/themes\/loveandlemons5\/images\/lnl-social-links.png)\n\n[![Love and Lemons](https:\/\/www.loveandlemons.com\/wp-content\/themes\/loveandlemons5\/images\/lnl-header.png)](https:\/\/www.loveandlemons.com\/)\n\n![Menu](https:\/\/www.loveandlemons.com\/wp-content\/themes\/loveandlemons5\/images\/lnl-menu-button.png)\n\n### Navigation\n- [Home](https:\/\/www.loveandlemons.com\/)\n- [About Us](https:\/\/www.loveandlemons.com\/about-us\/)\n- [Recipes](https:\/\/www.loveandlemons.com\/recipes\/)\n- [My Saved Recipes](https:\/\/www.loveandlemons.com\/banana-bread\/#list\/my-favorites)\n- [Cookbook](https:\/\/www.loveandlemons.com\/cookbook\/)\n- [Newsletter](https:\/\/www.loveandlemons.com\/subscribe\/)\n- [Contact](https:\/\/www.loveandlemons.com\/contact\/)\n### Social\n- [Instagram](http:\/\/instagram.com\/loveandlemons)\n- [Facebook](https:\/\/www.facebook.com\/lovelemonsfood)\n- [Pinterest](http:\/\/pinterest.com\/loveandlemons\/)\n- [Twitter](https:\/\/twitter.com\/lovelemonsfood)\n\n# Banana Bread Recipe\nThis easy banana bread recipe is the BEST way to use ripe bananas! It's moist, delicious, and packed with banana flavor. You're going to love it\\!\n\n[![](https:\/\/cdn.loveandlemons.com\/wp-content\/themes\/loveandlemons5\/images\/jeanine96x96v1.jpg)](https:\/\/www.loveandlemons.com\/jeanine-donofrio\/) [Jeanine Donofrio](https:\/\/www.loveandlemons.com\/jeanine-donofrio\/)\n\n[![](https:\/\/cdn.loveandlemons.com\/wp-content\/themes\/loveandlemons5\/images\/phoebe96x96v1.jpg)](https:\/\/www.loveandlemons.com\/phoebe-moore\/) [Phoebe Moore](https:\/\/www.loveandlemons.com\/phoebe-moore\/)\n\nPublished Feb 6, 2024\n\n[Jump to recipe](https:\/\/www.loveandlemons.com\/banana-bread\/#wprm-recipe-container-72435)\n\n![](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScwJyBoZWlnaHQ9JzAnPjwvc3ZnPg==)\n\n![Banana bread](https:\/\/cdn.loveandlemons.com\/wp-content\/uploads\/2023\/07\/banana-bread.jpg)\n\n**This banana bread recipe is the best way to use overripe bananas.** Now that we have a little one in the house, we’ve been buying a LOT more bananas than we used to. Sometimes (ok, often), we don’t get to all of them before they ripen, and I end up with a heap of dark brown, spotty bananas on my counter. Banana bread to the rescue\\!\n\nBut not just any banana bread.\n\nWhile some popular recipes call for 2 or 3 bananas, *this* banana bread recipe calls for 4. I love that it lets me use up lots of ripe bananas in one go, but that’s not the only benefit of adding so much fruit. **It gives the banana bread an amazing moist texture and rich, sweet banana flavor.**\n\nEven if you already have a go-to banana bread recipe, I hope you’ll try this one. Easy to make and SO delicious, it’s my new favorite. It could be yours too\\!\n\n![Banana bread recipe ingredients](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjQnPjwvc3ZnPg==)\n\n## Banana Bread Recipe Ingredients\nHere’s what you’ll need to make this recipe:\n\n- **Bananas,** of course! The riper, the better. You’ll need 2 cups mashed, about 4 large bananas. *Tip:* To quickly ripen bananas for this recipe (within 1 to 2 days instead of 3+), store them in a paper bag.\n- **All-purpose flour** – [Spoon and level it](https:\/\/www.loveandlemons.com\/how-to-measure-flour\/) to avoid packing too much into your measuring cup.\n- **Cane sugar** – It sweetens the bread, bringing out the banana flavor. Brown sugar is fantastic here too—it makes the loaf extra-moist.\n- **Melted butter** – It perfects the moist texture and adds buttery flavor. Sub vegetable oil to make this recipe dairy-free\\!\n- **Eggs and baking soda** – They help the loaf puff up as it bakes.\n- **Vanilla, cinnamon, and nutmeg** – For warm depth of flavor.\n- **Walnuts** – For crunch! If you’d rather not add nuts, omit them, or replace them with an equal amount of raisins or chocolate chips.\n- **And sea salt** – To make all the flavors pop\\!\n\n*Find the complete recipe with measurements below.*\n\n![Mashing bananas in mixing bowl](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE2MDQnPjwvc3ZnPg==)\n\n## How to Make Banana Bread\nThis recipe is easy to make—no mixer required! Here’s how it goes:\n\n**First, combine the wet ingredients.** Mash the bananas with a potato masher or fork, and place them in a large mixing bowl. Add the sugar, melted butter, eggs, and vanilla and whisk until well combined.\n\n#### Can you use thawed frozen bananas for banana bread?\nYes! Previously frozen thawed bananas work well here.\n\nTo freeze bananas, peel them and place them in an airtight container or freezer bag. Freeze for up to 3 months. Allow to thaw overnight in the fridge before making this recipe.\n\n- *Tip:* Freeze bananas when they are ripe and spotty for the sweetest flavor.\n\n![Adding dry ingredients to wet ingredients](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NTUnPjwvc3ZnPg==)\n\n**Next, whisk together the dry ingredients.** In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.\n\n**Add the dry ingredients to the banana mixture…**\n\n![Using wooden spoon to mix wet and dry ingredients](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjknPjwvc3ZnPg==)\n\n**…and mix until just combined.** Careful not to overmix! If you do, the bread will be dense.\n\n![Pouring walnuts into banana bread batter](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NTAnPjwvc3ZnPg==)\n\n**Fold the walnuts into the batter.**\n\n#### Variations\nNot a walnut person? Here are some other mix-ins that would be great:\n\n- Chopped pecans\n- Chocolate chips\n- Dried cranberries\n- Raisins\n\nOr skip the mix-ins! The recipe is still delicious without them.\n\n![Sprinkling walnuts over moist banana bread batter in loaf pan](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjEnPjwvc3ZnPg==)\n\n**Finally, bake\\!** Transfer the batter to a greased loaf pan and sprinkle more walnuts on top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch.\n\n- *Tip:* Check the bread at 40 minutes. If the top is well browned but the loaf still needs more time, tent it with foil to prevent further browning as it continues to bake.\n\n#### How to Make Banana Bread Moist\nThe best way to ensure that the bread comes out moist is to use the full amount of mashed bananas, 2 cups.\n\nIf you come up short on the banana, with 1 1\/2 or 1 3\/4 cups mashed, substitute plain yogurt or sour cream for the missing quantity to keep the loaf moist.\n\n![Easy banana bread](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NzQnPjwvc3ZnPg==)\n\n## How to Store Banana Bread\nProper storage will keep your quick bread moist after baking.\n\nAllow it to cool to room temperature in the loaf pan. Then, transfer the loaf to an airtight container, or tightly wrap it in foil or plastic wrap. Store at room temperature for up to 3 days.\n\n#### Can you freeze banana bread?\nYES! This banana nut bread freezes perfectly.\n\nIf you’d like to keep it on hand for more than 3 days, slice the cooled loaf and seal it in an airtight container or freezer bag. Freeze for up to 3 months.\n\nTransfer slices to the fridge to thaw overnight, or quickly defrost them in the microwave.\n\n![Best banana bread recipe](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzExNjAnPjwvc3ZnPg==)\n\n## More Quick Bread Recipes\nIf you love this recipe, try one of these easy quick breads next:\n\n- [Healthy Banana Bread](https:\/\/www.loveandlemons.com\/healthy-banana-bread-recipe\/)\n- [Gluten-Free Banana Bread](https:\/\/www.loveandlemons.com\/gluten-free-banana-bread\/)\n- [Pumpkin Bread](https:\/\/www.loveandlemons.com\/pumpkin-bread\/)\n- [Zucchini Bread](https:\/\/www.loveandlemons.com\/zucchini-bread-recipe\/)\n- [Chocolate Zucchini Bread](https:\/\/www.loveandlemons.com\/chocolate-zucchini-bread\/)\n- [Lemon Blueberry Bread](https:\/\/www.loveandlemons.com\/lemon-blueberry-bread\/)\n- [Lemon Yogurt Cake](https:\/\/www.loveandlemons.com\/lemon-yogurt-cake\/)\n\n**Got more ripe bananas?** Make [banana pancakes](https:\/\/www.loveandlemons.com\/banana-pancakes\/), [banana muffins](https:\/\/www.loveandlemons.com\/healthy-banana-muffins\/), or a [peanut butter banana smoothie](https:\/\/www.loveandlemons.com\/peanut-butter-banana-smoothie\/) next\\!\n\n![](https:\/\/cdn.loveandlemons.com\/wp-content\/uploads\/2023\/07\/banana-bread-recipe-150x150.jpg)\n\n## Banana Bread\nrate this recipe:\n\n4\\.94 from 259 votes\n\nPrep Time: 15 minutes mins\n\nCook Time: 55 minutes mins\n\nTotal Time: 1 hour hr 10 minutes mins\n\nServes 8\n\n[Save Recipe](https:\/\/www.loveandlemons.com\/banana-bread\/) [Print Recipe](https:\/\/www.loveandlemons.com\/wprm_print\/banana-bread)\n\nThe BEST banana bread recipe! This easy loaf is moist, delicious, and packed with banana flavor. I love to add walnuts for crunch, but feel free to swap in pecans, chocolate chips, or raisins if you prefer.\n\n### Equipment\n- [Loaf Pan](https:\/\/amzn.to\/43KTvWn)\n\n### Ingredients\n- 2 cups mashed very ripe banana, about 4 large\n- ½ cup cane sugar or brown sugar\n- ½ cup melted butter or vegetable oil, plus more for the pan\n- 2 [large eggs](https:\/\/www.target.com\/p\/vital-farms-pasture-raised-grade-a-large-eggs-12ct\/-\/A-18783617&aflt=cse)\n- 1 teaspoon [vanilla extract](https:\/\/www.amazon.com\/Nielsen-Massey-Madagascar-Bourbon-Vanilla-Extract\/dp\/B0000VLU0I?th=1&linkCode=sl1&tag=loveandlemobl-at-rc-ingli-20&linkId=9271f43080204693719b28a432b5fdb2&language=en_US&ref_=as_li_ss_tl)\n- 1½ cups [all-purpose flour](https:\/\/www.target.com\/p\/king-arthur-flour-unbleached-all-purpose-flour-5lbs\/-\/A-14777928#lnk=sametab), spooned and leveled\n- 1 teaspoon baking soda\n- ½ teaspoon [sea salt](https:\/\/www.amazon.com\/365-Everyday-Value-Salt-Fine\/dp\/B074J7X1DW?&linkCode=sl1&tag=loveandlemobl-at-rc-ingli-20&linkId=8f6a13f00ff77c4b50139a7ddcd95527&language=en_US&ref_=as_li_ss_tl)\n- ½ teaspoon cinnamon\n- ¼ teaspoon nutmeg\n- ½ cup chopped walnuts, plus 2 tablespoons for topping\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Instructions\n- Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.\n- In a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla.\n- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.\n- Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the ½ cup walnuts.\n- Pour the batter into the prepared pan and top with the remaining 2 tablespoons walnuts.\n- Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. I like to check the loaf after 40 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning.\n\n[![](data:image\/svg+xml;base64,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)Did you make the recipe? I want to see! Tag @loveandlemons on Instagram.](https:\/\/instagram.com\/loveandlemons\/)\n\n![](https:\/\/cdn.loveandlemons.com\/wp-content\/themes\/loveandlemons5\/widgets\/subscribe\/border.gif)\n\n![Free 2026 Feel Good Meal Plan: Sign up to receive a FREE downloadable E-book with a week of fresh, easy recipes for breakfast, lunch, and dinner\\!](https:\/\/cdn.loveandlemons.com\/wp-content\/themes\/loveandlemons5\/widgets\/subscribe\/feel-good-2026-fullsize.gif)\n\nFree Bonus:\n\nFree 2026 Feel Good Meal Plan\n\nNo thanks\n\n![](https:\/\/cdn.loveandlemons.com\/wp-content\/themes\/loveandlemons5\/widgets\/subscribe\/border.gif)\n\n### You may like these too...\n1. [![](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScyODInIGhlaWdodD0nMzM3Jz48L3N2Zz4=)Gluten Free Banana Bread](https:\/\/www.loveandlemons.com\/gluten-free-banana-bread\/)\n2. [![](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScyODInIGhlaWdodD0nMzM3Jz48L3N2Zz4=)Carrot Cake Cookies](https:\/\/www.loveandlemons.com\/carrot-cake-cookies\/)\n3. [![](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScyODInIGhlaWdodD0nMzM3Jz48L3N2Zz4=)11 Healthy Muffin Recipes](https:\/\/www.loveandlemons.com\/healthy-muffin-recipes\/)\n4. [![](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScyODInIGhlaWdodD0nMzM3Jz48L3N2Zz4=)Carrot Muffins](https:\/\/www.loveandlemons.com\/carrot-muffins\/)\n5. [![](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScyODInIGhlaWdodD0nMzM3Jz48L3N2Zz4=)Peanut Butter Banana Smoothie](https:\/\/www.loveandlemons.com\/peanut-butter-banana-smoothie\/)\n6. [![](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScyODInIGhlaWdodD0nMzM3Jz48L3N2Zz4=)Blueberry Smoothie](https:\/\/www.loveandlemons.com\/blueberry-smoothie\/)\n\n### 452 comments\n[Previous Comments](https:\/\/www.loveandlemons.com\/banana-bread\/comment-page-13\/#comments)\n\n4\\.94 from 259 votes ([53 ratings without comment](https:\/\/www.loveandlemons.com\/banana-bread\/))\n\n### Leave a comment: [Cancel reply](https:\/\/www.loveandlemons.com\/banana-bread\/#respond)\n1. CJS\n   \n   03\\.29.2026\n   \n   ![5 stars](https:\/\/www.loveandlemons.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Made this on the weekend. So so good! And so many bananas made it really moist. Delicious – thank you\\!\n   \n   [Reply ↓](https:\/\/www.loveandlemons.com\/banana-bread\/#comment-762226)\n2. Audrey burruss\n   \n   03\\.24.2026\n   \n   ![5 stars](https:\/\/www.loveandlemons.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This is one of the best banana breads I’ve made, I added a maple glaze to the top🥵\n   \n   [Reply ↓](https:\/\/www.loveandlemons.com\/banana-bread\/#comment-761372)\n   - Jeanine Donofrio\n     \n     03\\.27.2026\n     \n     Oh yum! I’m glad you enjoyed the bread 🙂\n     \n     [Reply ↓](https:\/\/www.loveandlemons.com\/banana-bread\/#comment-761819)\n3. J\n   \n   03\\.16.2026\n   \n   My family isn’t into nuts in breads (which I find totally nutty 🙂 can I just omit them or should I swap something else in to bulk up the dry ingredients ?\n   \n   [Reply ↓](https:\/\/www.loveandlemons.com\/banana-bread\/#comment-760450)\n4. Sherry\n   \n   03\\.10.2026\n   \n   Can I sub almond flour for the regular flour?\n   \n   [Reply ↓](https:\/\/www.loveandlemons.com\/banana-bread\/#comment-759360)\n   - Phoebe Moore (L\\&L Recipe Developer)\n     \n     03\\.16.2026\n     \n     Hi Sherry, I generally don’t recommend using almond flour as a 1 to 1 sub with regular flour. If you’re open to using a mix, I think you could use 1 cup AP flour and 1\/2 cup almond flour.\n     \n     [Reply ↓](https:\/\/www.loveandlemons.com\/banana-bread\/#comment-760346)\n\nA food blog with fresh, zesty recipes.\n\nSEARCH RECIPES\n\n![Search Recipes](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScyNTYnIGhlaWdodD0nMjEnPjwvc3ZnPg==) ![Search Recipes](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScyNTYnIGhlaWdodD0nMjEnPjwvc3ZnPg==)\n\n[breakfast](https:\/\/www.loveandlemons.com\/recipes\/breakfast-recipes\/) \/ [main-dish](https:\/\/www.loveandlemons.com\/recipes\/main-dish-recipes\/) \/ [dessert](https:\/\/www.loveandlemons.com\/recipes\/dessert-recipes\/)  \n [vegan](https:\/\/www.loveandlemons.com\/recipes\/vegan-recipes\/) \/ [gluten free](https:\/\/www.loveandlemons.com\/recipes\/gluten-free-recipes\/)\n\n[ALL RECIPES \\>\\>](https:\/\/www.loveandlemons.com\/recipes\/)\n\n[![Photograph of Jeanine Donofrio and Jack Mathews in their kitchen](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPSc5MDAnIGhlaWdodD0nNzY0Jz48L3N2Zz4=)](https:\/\/www.loveandlemons.com\/about-us\/)\n\n## Welcome to Love & Lemons\\!\nI'm Jeanine Donofrio, a *New York Times* bestselling cookbook author and recipe developer. 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All rights reserved.\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"This easy banana bread recipe is the BEST way to use ripe bananas! It's moist, delicious, and packed with banana flavor. You're going to love it\\!\n\nPublished Feb 6, 2024\n\n![](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScwJyBoZWlnaHQ9JzAnPjwvc3ZnPg==)\n\n![Banana bread](https:\/\/cdn.loveandlemons.com\/wp-content\/uploads\/2023\/07\/banana-bread.jpg)\n\n**This banana bread recipe is the best way to use overripe bananas.** Now that we have a little one in the house, we’ve been buying a LOT more bananas than we used to. Sometimes (ok, often), we don’t get to all of them before they ripen, and I end up with a heap of dark brown, spotty bananas on my counter. Banana bread to the rescue\\!\n\nBut not just any banana bread.\n\nWhile some popular recipes call for 2 or 3 bananas, *this* banana bread recipe calls for 4. I love that it lets me use up lots of ripe bananas in one go, but that’s not the only benefit of adding so much fruit. **It gives the banana bread an amazing moist texture and rich, sweet banana flavor.**\n\nEven if you already have a go-to banana bread recipe, I hope you’ll try this one. Easy to make and SO delicious, it’s my new favorite. It could be yours too\\!\n\n![Banana bread recipe ingredients](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjQnPjwvc3ZnPg==)\n\n## Banana Bread Recipe Ingredients\nHere’s what you’ll need to make this recipe:\n\n- **Bananas,** of course! The riper, the better. You’ll need 2 cups mashed, about 4 large bananas. *Tip:* To quickly ripen bananas for this recipe (within 1 to 2 days instead of 3+), store them in a paper bag.\n- **All-purpose flour** – [Spoon and level it](https:\/\/www.loveandlemons.com\/how-to-measure-flour\/) to avoid packing too much into your measuring cup.\n- **Cane sugar** – It sweetens the bread, bringing out the banana flavor. Brown sugar is fantastic here too—it makes the loaf extra-moist.\n- **Melted butter** – It perfects the moist texture and adds buttery flavor. Sub vegetable oil to make this recipe dairy-free\\!\n- **Eggs and baking soda** – They help the loaf puff up as it bakes.\n- **Vanilla, cinnamon, and nutmeg** – For warm depth of flavor.\n- **Walnuts** – For crunch! If you’d rather not add nuts, omit them, or replace them with an equal amount of raisins or chocolate chips.\n- **And sea salt** – To make all the flavors pop\\!\n\n*Find the complete recipe with measurements below.*\n\n![Mashing bananas in mixing bowl](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE2MDQnPjwvc3ZnPg==)\n\n## How to Make Banana Bread\nThis recipe is easy to make—no mixer required! Here’s how it goes:\n\n**First, combine the wet ingredients.** Mash the bananas with a potato masher or fork, and place them in a large mixing bowl. Add the sugar, melted butter, eggs, and vanilla and whisk until well combined.\n\n#### Can you use thawed frozen bananas for banana bread?\nYes! Previously frozen thawed bananas work well here.\n\nTo freeze bananas, peel them and place them in an airtight container or freezer bag. Freeze for up to 3 months. Allow to thaw overnight in the fridge before making this recipe.\n\n- *Tip:* Freeze bananas when they are ripe and spotty for the sweetest flavor.\n\n![Adding dry ingredients to wet ingredients](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NTUnPjwvc3ZnPg==)\n\n**Next, whisk together the dry ingredients.** In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.\n\n**Add the dry ingredients to the banana mixture…**\n\n![Using wooden spoon to mix wet and dry ingredients](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjknPjwvc3ZnPg==)\n\n**…and mix until just combined.** Careful not to overmix! If you do, the bread will be dense.\n\n![Pouring walnuts into banana bread batter](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NTAnPjwvc3ZnPg==)\n\n**Fold the walnuts into the batter.**\n\n#### Variations\nNot a walnut person? Here are some other mix-ins that would be great:\n\n- Chopped pecans\n- Chocolate chips\n- Dried cranberries\n- Raisins\n\nOr skip the mix-ins! The recipe is still delicious without them.\n\n![Sprinkling walnuts over moist banana bread batter in loaf pan](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjEnPjwvc3ZnPg==)\n\n**Finally, bake\\!** Transfer the batter to a greased loaf pan and sprinkle more walnuts on top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch.\n\n- *Tip:* Check the bread at 40 minutes. If the top is well browned but the loaf still needs more time, tent it with foil to prevent further browning as it continues to bake.\n\n#### How to Make Banana Bread Moist\nThe best way to ensure that the bread comes out moist is to use the full amount of mashed bananas, 2 cups.\n\nIf you come up short on the banana, with 1 1\/2 or 1 3\/4 cups mashed, substitute plain yogurt or sour cream for the missing quantity to keep the loaf moist.\n\n![Easy banana bread](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NzQnPjwvc3ZnPg==)\n\n## How to Store Banana Bread\nProper storage will keep your quick bread moist after baking.\n\nAllow it to cool to room temperature in the loaf pan. Then, transfer the loaf to an airtight container, or tightly wrap it in foil or plastic wrap. Store at room temperature for up to 3 days.\n\n#### Can you freeze banana bread?\nYES! This banana nut bread freezes perfectly.\n\nIf you’d like to keep it on hand for more than 3 days, slice the cooled loaf and seal it in an airtight container or freezer bag. Freeze for up to 3 months.\n\nTransfer slices to the fridge to thaw overnight, or quickly defrost them in the microwave.\n\n![Best banana bread recipe](data:image\/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzExNjAnPjwvc3ZnPg==)\n\n## More Quick Bread Recipes\nIf you love this recipe, try one of these easy quick breads next:\n\n- [Healthy Banana Bread](https:\/\/www.loveandlemons.com\/healthy-banana-bread-recipe\/)\n- [Gluten-Free Banana Bread](https:\/\/www.loveandlemons.com\/gluten-free-banana-bread\/)\n- [Pumpkin Bread](https:\/\/www.loveandlemons.com\/pumpkin-bread\/)\n- [Zucchini Bread](https:\/\/www.loveandlemons.com\/zucchini-bread-recipe\/)\n- [Chocolate Zucchini Bread](https:\/\/www.loveandlemons.com\/chocolate-zucchini-bread\/)\n- [Lemon Blueberry Bread](https:\/\/www.loveandlemons.com\/lemon-blueberry-bread\/)\n- [Lemon Yogurt Cake](https:\/\/www.loveandlemons.com\/lemon-yogurt-cake\/)\n\n**Got more ripe bananas?** Make [banana pancakes](https:\/\/www.loveandlemons.com\/banana-pancakes\/), [banana muffins](https:\/\/www.loveandlemons.com\/healthy-banana-muffins\/), or a [peanut butter banana smoothie](https:\/\/www.loveandlemons.com\/peanut-butter-banana-smoothie\/) next\\!\n\n![](https:\/\/cdn.loveandlemons.com\/wp-content\/uploads\/2023\/07\/banana-bread-recipe-150x150.jpg)\n\nrate this recipe:\n\n4\\.94 from 259 votes\n\nPrep Time: 15 minutes\n\nCook Time: 55 minutes\n\nTotal Time: 1 hour  10 minutes\n\nServes 8\n\nThe BEST banana bread recipe! This easy loaf is moist, delicious, and packed with banana flavor. I love to add walnuts for crunch, but feel free to swap in pecans, chocolate chips, or raisins if you prefer.\n\n- 2 cups mashed very ripe banana, about 4 large\n- ½ cup cane sugar or brown sugar\n- ½ cup melted butter or vegetable oil, plus more for the pan\n- 2 [large eggs](https:\/\/www.target.com\/p\/vital-farms-pasture-raised-grade-a-large-eggs-12ct\/-\/A-18783617&aflt=cse)\n- 1 teaspoon [vanilla extract](https:\/\/www.amazon.com\/Nielsen-Massey-Madagascar-Bourbon-Vanilla-Extract\/dp\/B0000VLU0I?th=1&linkCode=sl1&tag=loveandlemobl-at-rc-ingli-20&linkId=9271f43080204693719b28a432b5fdb2&language=en_US&ref_=as_li_ss_tl)\n- 1½ cups [all-purpose flour](https:\/\/www.target.com\/p\/king-arthur-flour-unbleached-all-purpose-flour-5lbs\/-\/A-14777928#lnk=sametab), spooned and leveled\n- 1 teaspoon baking soda\n- ½ teaspoon [sea salt](https:\/\/www.amazon.com\/365-Everyday-Value-Salt-Fine\/dp\/B074J7X1DW?&linkCode=sl1&tag=loveandlemobl-at-rc-ingli-20&linkId=8f6a13f00ff77c4b50139a7ddcd95527&language=en_US&ref_=as_li_ss_tl)\n- ½ teaspoon cinnamon\n- ¼ teaspoon nutmeg\n- ½ cup chopped walnuts, plus 2 tablespoons for topping\n\n- Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.\n- In a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla.\n- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.\n- Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the ½ cup walnuts.\n- Pour the batter into the prepared pan and top with the remaining 2 tablespoons walnuts.\n- Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. I like to check the loaf after 40 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning.","meta_canonical":null}

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Last Crawled	2026-04-07 12:54:29 (1 day ago)
First Indexed	2019-05-09 14:11:34 (6 years ago)
HTTP Status Code	200
Meta Title	Banana Bread Recipe - Love and Lemons
Meta Description	This easy banana bread recipe is the BEST way to use ripe bananas! It's super moist, delicious, and packed with banana flavor.
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Boilerpipe Text	This easy banana bread recipe is the BEST way to use ripe bananas! It's moist, delicious, and packed with banana flavor. You're going to love it! Published Feb 6, 2024 This banana bread recipe is the best way to use overripe bananas. Now that we have a little one in the house, we’ve been buying a LOT more bananas than we used to. Sometimes (ok, often), we don’t get to all of them before they ripen, and I end up with a heap of dark brown, spotty bananas on my counter. Banana bread to the rescue! But not just any banana bread. While some popular recipes call for 2 or 3 bananas, this banana bread recipe calls for 4. I love that it lets me use up lots of ripe bananas in one go, but that’s not the only benefit of adding so much fruit. It gives the banana bread an amazing moist texture and rich, sweet banana flavor. Even if you already have a go-to banana bread recipe, I hope you’ll try this one. Easy to make and SO delicious, it’s my new favorite. It could be yours too! Banana Bread Recipe Ingredients Here’s what you’ll need to make this recipe: Bananas, of course! The riper, the better. You’ll need 2 cups mashed, about 4 large bananas. Tip: To quickly ripen bananas for this recipe (within 1 to 2 days instead of 3+), store them in a paper bag. All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup. Cane sugar – It sweetens the bread, bringing out the banana flavor. Brown sugar is fantastic here too—it makes the loaf extra-moist. Melted butter – It perfects the moist texture and adds buttery flavor. Sub vegetable oil to make this recipe dairy-free! Eggs and baking soda – They help the loaf puff up as it bakes. Vanilla, cinnamon, and nutmeg – For warm depth of flavor. Walnuts – For crunch! If you’d rather not add nuts, omit them, or replace them with an equal amount of raisins or chocolate chips. And sea salt – To make all the flavors pop! Find the complete recipe with measurements below. How to Make Banana Bread This recipe is easy to make—no mixer required! Here’s how it goes: First, combine the wet ingredients. Mash the bananas with a potato masher or fork, and place them in a large mixing bowl. Add the sugar, melted butter, eggs, and vanilla and whisk until well combined. Can you use thawed frozen bananas for banana bread? Yes! Previously frozen thawed bananas work well here. To freeze bananas, peel them and place them in an airtight container or freezer bag. Freeze for up to 3 months. Allow to thaw overnight in the fridge before making this recipe. Tip: Freeze bananas when they are ripe and spotty for the sweetest flavor. Next, whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the banana mixture… …and mix until just combined. Careful not to overmix! If you do, the bread will be dense. Fold the walnuts into the batter. Variations Not a walnut person? Here are some other mix-ins that would be great: Chopped pecans Chocolate chips Dried cranberries Raisins Or skip the mix-ins! The recipe is still delicious without them. Finally, bake! Transfer the batter to a greased loaf pan and sprinkle more walnuts on top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. Tip: Check the bread at 40 minutes. If the top is well browned but the loaf still needs more time, tent it with foil to prevent further browning as it continues to bake. How to Make Banana Bread Moist The best way to ensure that the bread comes out moist is to use the full amount of mashed bananas, 2 cups. If you come up short on the banana, with 1 1/2 or 1 3/4 cups mashed, substitute plain yogurt or sour cream for the missing quantity to keep the loaf moist. How to Store Banana Bread Proper storage will keep your quick bread moist after baking. Allow it to cool to room temperature in the loaf pan. Then, transfer the loaf to an airtight container, or tightly wrap it in foil or plastic wrap. Store at room temperature for up to 3 days. Can you freeze banana bread? YES! This banana nut bread freezes perfectly. If you’d like to keep it on hand for more than 3 days, slice the cooled loaf and seal it in an airtight container or freezer bag. Freeze for up to 3 months. Transfer slices to the fridge to thaw overnight, or quickly defrost them in the microwave. More Quick Bread Recipes If you love this recipe, try one of these easy quick breads next: Healthy Banana Bread Gluten-Free Banana Bread Pumpkin Bread Zucchini Bread Chocolate Zucchini Bread Lemon Blueberry Bread Lemon Yogurt Cake Got more ripe bananas? Make banana pancakes , banana muffins , or a peanut butter banana smoothie next! rate this recipe: 4.94 from 259 votes Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1 hour 10 minutes Serves 8 The BEST banana bread recipe! This easy loaf is moist, delicious, and packed with banana flavor. I love to add walnuts for crunch, but feel free to swap in pecans, chocolate chips, or raisins if you prefer. 2 cups mashed very ripe banana , about 4 large ½ cup cane sugar or brown sugar ½ cup melted butter or vegetable oil , plus more for the pan 2 large eggs 1 teaspoon vanilla extract 1½ cups all-purpose flour , spooned and leveled 1 teaspoon baking soda ½ teaspoon sea salt ½ teaspoon cinnamon ¼ teaspoon nutmeg ½ cup chopped walnuts , plus 2 tablespoons for topping Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan. In a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the ½ cup walnuts. Pour the batter into the prepared pan and top with the remaining 2 tablespoons walnuts. Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. I like to check the loaf after 40 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning.
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It's moist, delicious, and packed with banana flavor. You're going to love it\! [![](https://cdn.loveandlemons.com/wp-content/themes/loveandlemons5/images/jeanine96x96v1.jpg)](https://www.loveandlemons.com/jeanine-donofrio/) [Jeanine Donofrio](https://www.loveandlemons.com/jeanine-donofrio/) [![](https://cdn.loveandlemons.com/wp-content/themes/loveandlemons5/images/phoebe96x96v1.jpg)](https://www.loveandlemons.com/phoebe-moore/) [Phoebe Moore](https://www.loveandlemons.com/phoebe-moore/) Published Feb 6, 2024 [Jump to recipe](https://www.loveandlemons.com/banana-bread/#wprm-recipe-container-72435) ![](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScwJyBoZWlnaHQ9JzAnPjwvc3ZnPg==) ![Banana bread](https://cdn.loveandlemons.com/wp-content/uploads/2023/07/banana-bread.jpg) This banana bread recipe is the best way to use overripe bananas. Now that we have a little one in the house, we’ve been buying a LOT more bananas than we used to. Sometimes (ok, often), we don’t get to all of them before they ripen, and I end up with a heap of dark brown, spotty bananas on my counter. Banana bread to the rescue\! But not just any banana bread. While some popular recipes call for 2 or 3 bananas, this banana bread recipe calls for 4. I love that it lets me use up lots of ripe bananas in one go, but that’s not the only benefit of adding so much fruit. It gives the banana bread an amazing moist texture and rich, sweet banana flavor. Even if you already have a go-to banana bread recipe, I hope you’ll try this one. Easy to make and SO delicious, it’s my new favorite. It could be yours too\! ![Banana bread recipe ingredients](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjQnPjwvc3ZnPg==) ## Banana Bread Recipe Ingredients Here’s what you’ll need to make this recipe: - Bananas, of course! The riper, the better. You’ll need 2 cups mashed, about 4 large bananas. Tip: To quickly ripen bananas for this recipe (within 1 to 2 days instead of 3+), store them in a paper bag. - All-purpose flour – [Spoon and level it](https://www.loveandlemons.com/how-to-measure-flour/) to avoid packing too much into your measuring cup. - Cane sugar – It sweetens the bread, bringing out the banana flavor. Brown sugar is fantastic here too—it makes the loaf extra-moist. - Melted butter – It perfects the moist texture and adds buttery flavor. Sub vegetable oil to make this recipe dairy-free\! - Eggs and baking soda – They help the loaf puff up as it bakes. - Vanilla, cinnamon, and nutmeg – For warm depth of flavor. - Walnuts – For crunch! If you’d rather not add nuts, omit them, or replace them with an equal amount of raisins or chocolate chips. - And sea salt – To make all the flavors pop\! Find the complete recipe with measurements below. ![Mashing bananas in mixing bowl](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE2MDQnPjwvc3ZnPg==) ## How to Make Banana Bread This recipe is easy to make—no mixer required! Here’s how it goes: First, combine the wet ingredients. Mash the bananas with a potato masher or fork, and place them in a large mixing bowl. Add the sugar, melted butter, eggs, and vanilla and whisk until well combined. #### Can you use thawed frozen bananas for banana bread? Yes! Previously frozen thawed bananas work well here. To freeze bananas, peel them and place them in an airtight container or freezer bag. Freeze for up to 3 months. Allow to thaw overnight in the fridge before making this recipe. - Tip: Freeze bananas when they are ripe and spotty for the sweetest flavor. ![Adding dry ingredients to wet ingredients](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NTUnPjwvc3ZnPg==) Next, whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the banana mixture… ![Using wooden spoon to mix wet and dry ingredients](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjknPjwvc3ZnPg==) …and mix until just combined. Careful not to overmix! If you do, the bread will be dense. ![Pouring walnuts into banana bread batter](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NTAnPjwvc3ZnPg==) Fold the walnuts into the batter. #### Variations Not a walnut person? Here are some other mix-ins that would be great: - Chopped pecans - Chocolate chips - Dried cranberries - Raisins Or skip the mix-ins! The recipe is still delicious without them. ![Sprinkling walnuts over moist banana bread batter in loaf pan](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjEnPjwvc3ZnPg==) Finally, bake\! Transfer the batter to a greased loaf pan and sprinkle more walnuts on top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. - Tip: Check the bread at 40 minutes. If the top is well browned but the loaf still needs more time, tent it with foil to prevent further browning as it continues to bake. #### How to Make Banana Bread Moist The best way to ensure that the bread comes out moist is to use the full amount of mashed bananas, 2 cups. If you come up short on the banana, with 1 1/2 or 1 3/4 cups mashed, substitute plain yogurt or sour cream for the missing quantity to keep the loaf moist. ![Easy banana bread](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NzQnPjwvc3ZnPg==) ## How to Store Banana Bread Proper storage will keep your quick bread moist after baking. Allow it to cool to room temperature in the loaf pan. Then, transfer the loaf to an airtight container, or tightly wrap it in foil or plastic wrap. Store at room temperature for up to 3 days. #### Can you freeze banana bread? YES! This banana nut bread freezes perfectly. If you’d like to keep it on hand for more than 3 days, slice the cooled loaf and seal it in an airtight container or freezer bag. Freeze for up to 3 months. Transfer slices to the fridge to thaw overnight, or quickly defrost them in the microwave. ![Best banana bread recipe](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzExNjAnPjwvc3ZnPg==) ## More Quick Bread Recipes If you love this recipe, try one of these easy quick breads next: - [Healthy Banana Bread](https://www.loveandlemons.com/healthy-banana-bread-recipe/) - [Gluten-Free Banana Bread](https://www.loveandlemons.com/gluten-free-banana-bread/) - [Pumpkin Bread](https://www.loveandlemons.com/pumpkin-bread/) - [Zucchini Bread](https://www.loveandlemons.com/zucchini-bread-recipe/) - [Chocolate Zucchini Bread](https://www.loveandlemons.com/chocolate-zucchini-bread/) - [Lemon Blueberry Bread](https://www.loveandlemons.com/lemon-blueberry-bread/) - [Lemon Yogurt Cake](https://www.loveandlemons.com/lemon-yogurt-cake/) Got more ripe bananas? Make [banana pancakes](https://www.loveandlemons.com/banana-pancakes/), [banana muffins](https://www.loveandlemons.com/healthy-banana-muffins/), or a [peanut butter banana smoothie](https://www.loveandlemons.com/peanut-butter-banana-smoothie/) next\! ![](https://cdn.loveandlemons.com/wp-content/uploads/2023/07/banana-bread-recipe-150x150.jpg) ## Banana Bread rate this recipe: 4\.94 from 259 votes Prep Time: 15 minutes mins Cook Time: 55 minutes mins Total Time: 1 hour hr 10 minutes mins Serves 8 [Save Recipe](https://www.loveandlemons.com/banana-bread/) [Print Recipe](https://www.loveandlemons.com/wprm_print/banana-bread) The BEST banana bread recipe! This easy loaf is moist, delicious, and packed with banana flavor. I love to add walnuts for crunch, but feel free to swap in pecans, chocolate chips, or raisins if you prefer. ### Equipment - [Loaf Pan](https://amzn.to/43KTvWn) ### Ingredients - 2 cups mashed very ripe banana, about 4 large - ½ cup cane sugar or brown sugar - ½ cup melted butter or vegetable oil, plus more for the pan - 2 [large eggs](https://www.target.com/p/vital-farms-pasture-raised-grade-a-large-eggs-12ct/-/A-18783617&aflt=cse) - 1 teaspoon [vanilla extract](https://www.amazon.com/Nielsen-Massey-Madagascar-Bourbon-Vanilla-Extract/dp/B0000VLU0I?th=1&linkCode=sl1&tag=loveandlemobl-at-rc-ingli-20&linkId=9271f43080204693719b28a432b5fdb2&language=en_US&ref_=as_li_ss_tl) - 1½ cups [all-purpose flour](https://www.target.com/p/king-arthur-flour-unbleached-all-purpose-flour-5lbs/-/A-14777928#lnk=sametab), spooned and leveled - 1 teaspoon baking soda - ½ teaspoon [sea salt](https://www.amazon.com/365-Everyday-Value-Salt-Fine/dp/B074J7X1DW?&linkCode=sl1&tag=loveandlemobl-at-rc-ingli-20&linkId=8f6a13f00ff77c4b50139a7ddcd95527&language=en_US&ref_=as_li_ss_tl) - ½ teaspoon cinnamon - ¼ teaspoon nutmeg - ½ cup chopped walnuts, plus 2 tablespoons for topping Cook Mode Prevent your screen from going dark ### Instructions - Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan. - In a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla. - In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. - Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the ½ cup walnuts. - Pour the batter into the prepared pan and top with the remaining 2 tablespoons walnuts. - Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. I like to check the loaf after 40 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning. [![](data:image/svg+xml;base64,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)Did you make the recipe? I want to see! Tag @loveandlemons on Instagram.](https://instagram.com/loveandlemons/) ![](https://cdn.loveandlemons.com/wp-content/themes/loveandlemons5/widgets/subscribe/border.gif) ![Free 2026 Feel Good Meal Plan: Sign up to receive a FREE downloadable E-book with a week of fresh, easy recipes for breakfast, lunch, and dinner\!](https://cdn.loveandlemons.com/wp-content/themes/loveandlemons5/widgets/subscribe/feel-good-2026-fullsize.gif) Free Bonus: Free 2026 Feel Good Meal Plan No thanks ![](https://cdn.loveandlemons.com/wp-content/themes/loveandlemons5/widgets/subscribe/border.gif) ### You may like these too... 1. [![](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScyODInIGhlaWdodD0nMzM3Jz48L3N2Zz4=)Gluten Free Banana Bread](https://www.loveandlemons.com/gluten-free-banana-bread/) 2. 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[![](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScyODInIGhlaWdodD0nMzM3Jz48L3N2Zz4=)Blueberry Smoothie](https://www.loveandlemons.com/blueberry-smoothie/) ### 452 comments [Previous Comments](https://www.loveandlemons.com/banana-bread/comment-page-13/#comments) 4\.94 from 259 votes ([53 ratings without comment](https://www.loveandlemons.com/banana-bread/)) ### Leave a comment: [Cancel reply](https://www.loveandlemons.com/banana-bread/#respond) 1. CJS 03\.29.2026 ![5 stars](https://www.loveandlemons.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Made this on the weekend. So so good! And so many bananas made it really moist. Delicious – thank you\! [Reply ↓](https://www.loveandlemons.com/banana-bread/#comment-762226) 2. Audrey burruss 03\.24.2026 ![5 stars](https://www.loveandlemons.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is one of the best banana breads I’ve made, I added a maple glaze to the top🥵 [Reply ↓](https://www.loveandlemons.com/banana-bread/#comment-761372) - Jeanine Donofrio 03\.27.2026 Oh yum! I’m glad you enjoyed the bread 🙂 [Reply ↓](https://www.loveandlemons.com/banana-bread/#comment-761819) 3. J 03\.16.2026 My family isn’t into nuts in breads (which I find totally nutty 🙂 can I just omit them or should I swap something else in to bulk up the dry ingredients ? [Reply ↓](https://www.loveandlemons.com/banana-bread/#comment-760450) 4. Sherry 03\.10.2026 Can I sub almond flour for the regular flour? [Reply ↓](https://www.loveandlemons.com/banana-bread/#comment-759360) - Phoebe Moore (L\&L Recipe Developer) 03\.16.2026 Hi Sherry, I generally don’t recommend using almond flour as a 1 to 1 sub with regular flour. If you’re open to using a mix, I think you could use 1 cup AP flour and 1/2 cup almond flour. [Reply ↓](https://www.loveandlemons.com/banana-bread/#comment-760346) A food blog with fresh, zesty recipes. 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Readable Markdown	This easy banana bread recipe is the BEST way to use ripe bananas! It's moist, delicious, and packed with banana flavor. You're going to love it\! Published Feb 6, 2024 ![](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScwJyBoZWlnaHQ9JzAnPjwvc3ZnPg==) ![Banana bread](https://cdn.loveandlemons.com/wp-content/uploads/2023/07/banana-bread.jpg) This banana bread recipe is the best way to use overripe bananas. Now that we have a little one in the house, we’ve been buying a LOT more bananas than we used to. Sometimes (ok, often), we don’t get to all of them before they ripen, and I end up with a heap of dark brown, spotty bananas on my counter. Banana bread to the rescue\! But not just any banana bread. While some popular recipes call for 2 or 3 bananas, this banana bread recipe calls for 4. I love that it lets me use up lots of ripe bananas in one go, but that’s not the only benefit of adding so much fruit. It gives the banana bread an amazing moist texture and rich, sweet banana flavor. Even if you already have a go-to banana bread recipe, I hope you’ll try this one. Easy to make and SO delicious, it’s my new favorite. It could be yours too\! ![Banana bread recipe ingredients](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjQnPjwvc3ZnPg==) ## Banana Bread Recipe Ingredients Here’s what you’ll need to make this recipe: - Bananas, of course! The riper, the better. You’ll need 2 cups mashed, about 4 large bananas. Tip: To quickly ripen bananas for this recipe (within 1 to 2 days instead of 3+), store them in a paper bag. - All-purpose flour – [Spoon and level it](https://www.loveandlemons.com/how-to-measure-flour/) to avoid packing too much into your measuring cup. - Cane sugar – It sweetens the bread, bringing out the banana flavor. Brown sugar is fantastic here too—it makes the loaf extra-moist. - Melted butter – It perfects the moist texture and adds buttery flavor. Sub vegetable oil to make this recipe dairy-free\! - Eggs and baking soda – They help the loaf puff up as it bakes. - Vanilla, cinnamon, and nutmeg – For warm depth of flavor. - Walnuts – For crunch! If you’d rather not add nuts, omit them, or replace them with an equal amount of raisins or chocolate chips. - And sea salt – To make all the flavors pop\! Find the complete recipe with measurements below. ![Mashing bananas in mixing bowl](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE2MDQnPjwvc3ZnPg==) ## How to Make Banana Bread This recipe is easy to make—no mixer required! Here’s how it goes: First, combine the wet ingredients. Mash the bananas with a potato masher or fork, and place them in a large mixing bowl. Add the sugar, melted butter, eggs, and vanilla and whisk until well combined. #### Can you use thawed frozen bananas for banana bread? Yes! Previously frozen thawed bananas work well here. To freeze bananas, peel them and place them in an airtight container or freezer bag. Freeze for up to 3 months. Allow to thaw overnight in the fridge before making this recipe. - Tip: Freeze bananas when they are ripe and spotty for the sweetest flavor. ![Adding dry ingredients to wet ingredients](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NTUnPjwvc3ZnPg==) Next, whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the banana mixture… ![Using wooden spoon to mix wet and dry ingredients](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjknPjwvc3ZnPg==) …and mix until just combined. Careful not to overmix! If you do, the bread will be dense. ![Pouring walnuts into banana bread batter](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NTAnPjwvc3ZnPg==) Fold the walnuts into the batter. #### Variations Not a walnut person? Here are some other mix-ins that would be great: - Chopped pecans - Chocolate chips - Dried cranberries - Raisins Or skip the mix-ins! The recipe is still delicious without them. ![Sprinkling walnuts over moist banana bread batter in loaf pan](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NjEnPjwvc3ZnPg==) Finally, bake\! Transfer the batter to a greased loaf pan and sprinkle more walnuts on top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. - Tip: Check the bread at 40 minutes. If the top is well browned but the loaf still needs more time, tent it with foil to prevent further browning as it continues to bake. #### How to Make Banana Bread Moist The best way to ensure that the bread comes out moist is to use the full amount of mashed bananas, 2 cups. If you come up short on the banana, with 1 1/2 or 1 3/4 cups mashed, substitute plain yogurt or sour cream for the missing quantity to keep the loaf moist. ![Easy banana bread](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzE1NzQnPjwvc3ZnPg==) ## How to Store Banana Bread Proper storage will keep your quick bread moist after baking. Allow it to cool to room temperature in the loaf pan. Then, transfer the loaf to an airtight container, or tightly wrap it in foil or plastic wrap. Store at room temperature for up to 3 days. #### Can you freeze banana bread? YES! This banana nut bread freezes perfectly. If you’d like to keep it on hand for more than 3 days, slice the cooled loaf and seal it in an airtight container or freezer bag. Freeze for up to 3 months. Transfer slices to the fridge to thaw overnight, or quickly defrost them in the microwave. ![Best banana bread recipe](data:image/svg+xml;base64,PHN2ZyB4bWxucz0naHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmcnIHdpZHRoPScxMTYwJyBoZWlnaHQ9JzExNjAnPjwvc3ZnPg==) ## More Quick Bread Recipes If you love this recipe, try one of these easy quick breads next: - [Healthy Banana Bread](https://www.loveandlemons.com/healthy-banana-bread-recipe/) - [Gluten-Free Banana Bread](https://www.loveandlemons.com/gluten-free-banana-bread/) - [Pumpkin Bread](https://www.loveandlemons.com/pumpkin-bread/) - [Zucchini Bread](https://www.loveandlemons.com/zucchini-bread-recipe/) - [Chocolate Zucchini Bread](https://www.loveandlemons.com/chocolate-zucchini-bread/) - [Lemon Blueberry Bread](https://www.loveandlemons.com/lemon-blueberry-bread/) - [Lemon Yogurt Cake](https://www.loveandlemons.com/lemon-yogurt-cake/) Got more ripe bananas? Make [banana pancakes](https://www.loveandlemons.com/banana-pancakes/), [banana muffins](https://www.loveandlemons.com/healthy-banana-muffins/), or a [peanut butter banana smoothie](https://www.loveandlemons.com/peanut-butter-banana-smoothie/) next\! ![](https://cdn.loveandlemons.com/wp-content/uploads/2023/07/banana-bread-recipe-150x150.jpg) rate this recipe: 4\.94 from 259 votes Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1 hour 10 minutes Serves 8 The BEST banana bread recipe! This easy loaf is moist, delicious, and packed with banana flavor. I love to add walnuts for crunch, but feel free to swap in pecans, chocolate chips, or raisins if you prefer. - 2 cups mashed very ripe banana, about 4 large - ½ cup cane sugar or brown sugar - ½ cup melted butter or vegetable oil, plus more for the pan - 2 [large eggs](https://www.target.com/p/vital-farms-pasture-raised-grade-a-large-eggs-12ct/-/A-18783617&aflt=cse) - 1 teaspoon [vanilla extract](https://www.amazon.com/Nielsen-Massey-Madagascar-Bourbon-Vanilla-Extract/dp/B0000VLU0I?th=1&linkCode=sl1&tag=loveandlemobl-at-rc-ingli-20&linkId=9271f43080204693719b28a432b5fdb2&language=en_US&ref_=as_li_ss_tl) - 1½ cups [all-purpose flour](https://www.target.com/p/king-arthur-flour-unbleached-all-purpose-flour-5lbs/-/A-14777928#lnk=sametab), spooned and leveled - 1 teaspoon baking soda - ½ teaspoon [sea salt](https://www.amazon.com/365-Everyday-Value-Salt-Fine/dp/B074J7X1DW?&linkCode=sl1&tag=loveandlemobl-at-rc-ingli-20&linkId=8f6a13f00ff77c4b50139a7ddcd95527&language=en_US&ref_=as_li_ss_tl) - ½ teaspoon cinnamon - ¼ teaspoon nutmeg - ½ cup chopped walnuts, plus 2 tablespoons for topping - Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan. - In a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla. - In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. - Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the ½ cup walnuts. - Pour the batter into the prepared pan and top with the remaining 2 tablespoons walnuts. - Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. I like to check the loaf after 40 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning.
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