Gluten-Free Banana Bread

This plain gluten-free banana bread bakes into a loaf with browned edges and a moist, banana-flecked crumb that holds together in thick slices. Very ripe bananas provide moisture, while a binder-containing 1:1 gluten-free flour blend gives the loaf structure. Measure the mashed banana, and check the center before taking the loaf out of the oven: the top can brown while the middle is still wet.

Makes one 9×5-inch loaf, about 10 thick slices. Allow 15 minutes to prepare, about 50 to 60 minutes to bake, and at least 1 hour to cool before slicing.

Ingredients for Gluten-Free Banana Bread

• 1 1/4 cups mashed very ripe bananas (about 3 medium bananas; 285g)
• 1 1/2 cups 1:1 gluten-free baking flour blend containing a binder (about 210g; check the package weight)
• 1/2 cup packed light brown sugar (100g)
• 2 large eggs
• 1/3 cup neutral oil (about 75g)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt

How to Bake Gluten-Free Banana Bread

1. Prepare the oven and pan: Fully preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×5-inch metal loaf pan, then line it with parchment extending above the long sides to form a sling.
2. Measure the bananas: Mash the ripe bananas and measure out 1 1/4 cups. A few small pieces can remain. Measuring matters because three bananas can yield different amounts of fruit.
3. Mix the wet and dry ingredients: Whisk the flour, baking soda, baking powder, and salt in one bowl. In another bowl, whisk the measured banana, brown sugar, eggs, oil, and vanilla until combined.
4. Fill the pan: Stir the dry ingredients into the banana mixture just until no dry flour remains. Spread the batter evenly in the prepared pan; leave the top plain.
5. Bake and check the center: Bake uncovered for approximately 50 to 60 minutes, beginning checks at 50 minutes. The top should be browned and set, and a tester inserted into the center should come out clean or with a few moist crumbs, not wet batter. If the top darkens before the center is done, tent the loaf loosely with foil and continue baking, checking again as needed.
6. Cool before slicing: Cool in the pan for about 15 minutes. Lift the loaf out with the parchment and cool on a rack for at least 45 more minutes. Cut into thick slices and serve them overlapping, with the cut faces visible.

Choosing Gluten-Free Flour

Use a blend labeled for 1:1 baking that already contains a binder; this recipe does not call for separate xanthan gum. Blend weights and absorption can differ, so use the package’s weight for 1 1/2 cups if it differs from 210g. Choose gluten-free-certified ingredients where needed.

Coconut, almond, and oat flour cannot replace the blend cup-for-cup; they need different formulas. For a separate oat-focused loaf, try healthy oatmeal banana bread. Simply leaving out the eggs is not a reliable vegan conversion for this loaf.

How to Tell When the Center Is Done

A browned top can hide a wet center. A few moist crumbs on the tester are fine, but a streak of batter means the loaf needs more time. Keep baking under a loose foil tent if the crust is getting too dark. A narrower pan makes a taller loaf that may take longer; oven and flour-blend differences can also shift the baking time.

Cooling for Slices That Hold Together

The crumb is more delicate while warm. Wait at least an hour total—about 15 minutes in the pan and 45 minutes on a rack—before cutting thick slices. If the slices break apart, the loaf may need more cooling, or the flour blend may not have provided the intended structure.

Storage and Freezing

Cool the loaf completely before wrapping or covering it. Keep it in a cool, dry place at room temperature for about 3 to 4 days, or wrap it tightly and freeze for up to 3 months.

Nutrition

Approximate nutrition per thick slice, based on 10 slices: 220 calories, 2g protein, 9g fat, and 34g carbohydrates. Per 100g of baked bread: approximately 310 calories, 3g protein, 12g fat, and 49g carbohydrates. Values vary with the flour blend and the loaf’s final weight.

Peanut Butter Banana Bread

Peanut butter is mixed throughout this banana bread, giving the loaf an even flavor and a fine, tender crumb rather than a swirl. The top browns and splits naturally, while the inside stays moist enough to cut into thick slices once cool. Measure the mashed banana before mixing: too much can leave the center wet even after the crust has browned.

Yield: 1 loaf, about 10 slices. Prep: 15 minutes. Bake: 50–65 minutes. Total: about 2 hours 5 minutes to 2 hours 20 minutes, including approximately 1 hour of cooling.

Ingredients for Peanut Butter Banana Bread

• 1 cup mashed very ripe banana, measured after mashing (about 2 medium bananas; 225g)
• 1/2 cup conventional creamy peanut butter (130g)
• 1/4 cup unsalted butter, melted and cooled slightly (57g)
• 2/3 cup packed light brown sugar (135g)
• 1 large egg
• 1/4 cup milk (60g)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (190g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt

Use bananas with heavily spotted peels. Mash them before measuring 1 cup, and save any extra for another use rather than adding it to the batter.

How to Bake Peanut Butter Banana Bread

1. Prepare the oven and pan: Position a rack near the center of the oven and preheat to 350°F (175°C). Grease a light-colored 9-by-5-inch loaf pan. If desired, line it with parchment overhangs along the long sides to help lift out the loaf.
2. Mix the wet ingredients: In a large bowl, whisk the measured banana, peanut butter, melted butter, brown sugar, egg, milk, and vanilla until combined, with no large peanut butter streaks. The mixture will be thick but stirrable.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Finish the batter: Fold the dry ingredients into the wet mixture just until no dry flour remains. Do not beat the batter smooth; overmixing can make the loaf tough. Spread the batter in the pan and leave the top plain.
5. Bake: Bake uncovered for about 50–65 minutes, beginning to check at 50 minutes. The top should be golden to medium brown with a natural split. A tester inserted into the center should come out clean or with a few moist crumbs, not wet batter. If the top darkens before the center is done, tent loosely with foil and continue baking.
6. Cool and slice: Cool in the pan for about 15 minutes, then lift the loaf onto a wire rack. Let it cool completely before cutting thick slices so the crumb has time to set. Serve plain or with a little creamy peanut butter alongside.

How to Tell When the Center Is Baked

Test the middle of the loaf, not an edge that may finish sooner. A few soft crumbs on the tester are fine; shiny, wet batter means the bread needs more time, even if the crust is already brown. Slicing while hot can also make a baked loaf seem gummy, so wait until it has cooled.

Pan and Peanut Butter Choices

A light-colored 9-by-5-inch pan helps the center bake before the crust gets too dark. A smaller pan makes the batter deeper and changes the baking time. For a dark-coated pan, consider lowering the oven to 325°F (165°C) and allowing more time; use the center tester rather than the 350°F baking range to judge doneness.

Conventional creamy peanut butter blends smoothly into the wet ingredients. Oil-separated natural peanut butter may behave differently in this batter.

Chocolate-Chip Variation

For a chocolate-chip loaf, fold up to 1/2 cup chocolate chips into the finished batter. Check the center for doneness as usual. Leave the chips out for the plain loaf and a clearer peanut butter flavor.

For another banana-bread option, try classic moist banana bread with walnuts.

Storing and Freezing Slices

Cool the loaf completely before wrapping it tightly. Keep it at room temperature for about 3 days. To freeze, wrap the loaf or individual slices tightly, place in a freezer bag, and freeze for up to 3 months. Thaw while wrapped at room temperature. Leftover slices can also be lightly toasted in a buttered skillet.

Nutrition

Approximate nutrition per slice, based on 10 slices: 270 calories, 6g protein, 12g fat, and 36g carbohydrates. Approximate values per 100g of baked bread: 345 calories, 7g protein, 15g fat, and 46g carbohydrates. Values exclude optional peanut butter for serving and chocolate chips; actual amounts vary with ingredients, slice size, and moisture lost during baking.

Cinnamon Swirl Banana Bread

Thick slices of this banana bread show a dark cinnamon-sugar ribbon through the tender banana crumb. Two banana halves bake on top, softening and browning beside the cracked, lightly sugared crust. Use very ripe bananas for the batter, but choose a firmer ripe banana for the topping so the halves stay intact. Because the topping and pan can affect bake time, check the center of the loaf rather than relying on the clock alone.

Yield: 1 loaf, about 10 thick slices. Prep: 20 minutes. Bake: approximately 55–70 minutes. Total: approximately 2 hours 15 minutes to 2 hours 45 minutes, including cooling.

Ingredients for Cinnamon Swirl Banana Bread

Banana bread batter

• About 3 medium very ripe bananas, mashed to measure 1 1/4 cups (300g)
• 1 3/4 cups all-purpose flour, spooned and leveled (210g)
• 1/2 cup packed light brown sugar (100g)
• 1/3 cup neutral oil (about 75g), plus a little oil or baking spray for the pan
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt

Cinnamon swirl

• 1/4 cup packed light brown sugar (50g)
• 2 teaspoons ground cinnamon

Banana topping

• 1 medium ripe but firm banana, peeled and halved lengthwise
• 1 tablespoon granulated sugar

How to Bake Cinnamon Swirl Banana Bread

1. Prepare the oven and pan: Fully preheat the oven to 350°F (175°C) with a rack in the center. Grease a 9-by-5-inch light-colored metal loaf pan. Line the bottom and long sides with parchment, leaving overhang to lift out the loaf.
2. Mix the cinnamon sugar: Stir together the 1/4 cup brown sugar and cinnamon in a small bowl. Keep the granulated sugar for the topping separate.
3. Make the batter: Whisk the mashed bananas, 1/2 cup brown sugar, oil, eggs, and vanilla together. In another bowl, whisk the flour, baking soda, and salt. Fold the dry ingredients into the banana mixture just until no dry flour remains. The batter should be thick and spoonable; prolonged mixing can make the crumb tough.
4. Build the swirl: Spread half the batter in the pan. Scatter the cinnamon sugar over it, leaving a narrow border near the pan edges, then cover with the remaining batter. Draw a butter knife or thin skewer through the batter in one or two gentle lengthwise passes. Do not blend the cinnamon layer completely into the batter.
5. Add the topping: Lay the banana halves on the batter, cut sides up and parallel to the long sides of the pan. Press them in lightly without burying them. Sprinkle the granulated sugar over the bananas and exposed batter.
6. Bake: Bake uncovered, starting to check at 50 minutes. Expect approximately 55–70 minutes, but continue baking if the center needs longer. The loaf should be browned and risen, with a set central crack. Insert a tester into the central bread crumb, avoiding the banana halves and cinnamon seam when possible. It should come out without wet batter; a little cinnamon-sugar residue is fine. If the top darkens before the center is done, tent it loosely with foil. Rotate the pan partway through baking if your oven heats unevenly.
7. Cool and slice: Cool in the pan for about 20 minutes, then lift the loaf onto a wire rack using the parchment. Cool for another 40–60 minutes, until thick slices hold together without crumbling or compressing.

Choosing Bananas for the Batter and Top

Measure the mashed bananas for the batter; three bananas may yield more or less than 1 1/4 cups. They should be very ripe and soft. The topping banana is separate and should be ripe but firm enough to halve and transfer without breaking.

How to Keep the Cinnamon Ribbon Distinct

Leaving a narrow border around the cinnamon sugar helps enclose it inside the loaf. Once the top layer of batter is in place, one or two gentle knife passes make irregular streaks while preserving a visible ribbon. Too much swirling disperses the filling through the crumb.

How to Tell When the Loaf Is Done

A tester pushed through a banana half or the cinnamon seam can look sticky even when the surrounding bread is baked. Retest a nearby spot in the central crumb: wet batter means the loaf needs more time, while a little cinnamon residue is acceptable. A dark metal or glass pan may brown differently from a light-colored metal pan, so use the center test rather than assuming the same finish time.

Serving and Variations

Serve thick slices plain, with softened butter, or gently warmed. For a richer batter, replace the oil with the same volume of melted butter; the loaf may be slightly denser. For a separate crumb-topped variation, try coffee cake banana bread with cinnamon-walnut streusel.

Storage and Freezing

Cool the loaf completely before wrapping it tightly. Keep it at room temperature for up to 2 days. In a warm kitchen, refrigerate the wrapped loaf and use it within about 5 days; let slices come to room temperature before serving if desired.

To freeze, separate fully cooled slices with parchment and pack them in a freezer-safe bag for up to 3 months. Thaw at room temperature, then gently warm slices in a microwave or oven if desired.

Nutrition

Approximate nutrition per thick slice, based on 10 slices: 255 calories, 4g protein, 9g fat, and 42g carbohydrates. Approximate values per 100g of baked bread: 300 calories, 5g protein, 10g fat, and 50g carbohydrates. Values are estimates; slice size and moisture lost during baking will affect them.

Brown Butter Banana Bread

Browned butter gives this banana bread a nutty flavor, with a spoonful reserved for the pale glaze drizzled over the top. The loaf has a deeply browned crust and a tender banana crumb without nuts or chocolate. Measure the mashed bananas rather than relying on a fruit count, and test the thick center before taking the loaf out of the oven. Once the bread is completely cool, the glaze will stay in visible ribbons instead of melting into the crust.

Yield: 1 loaf, about 10 thick slices. Prep: 20–25 minutes. Bake: approximately 55–70 minutes. Total: about 2 hours 45 minutes to 3 hours 15 minutes, including cooling and glaze setting.

Ingredients for Brown Butter Banana Bread

For the loaf

• 10 tablespoons unsalted butter (140g), plus a little more for greasing the pan
• 1½ cups mashed very ripe bananas (about 340g, from approximately 3–4 medium bananas)
• ¾ cup packed light brown sugar (150g)
• 2 large eggs
• ¼ cup sour cream (60g)
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour, spooned and leveled (210g)
• 1 teaspoon baking soda
• ½ teaspoon fine salt

For the glaze

• 1 tablespoon brown butter, reserved from the butter above
• ¾ cup powdered sugar (90g)
• 1–2 tablespoons milk, added gradually
• Small pinch of fine salt

How to Make Brown Butter Banana Bread

1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan. Line its base and long sides with parchment, leaving overhang for lifting out the loaf.
2. Brown the butter: Melt all 10 tablespoons of butter in a small saucepan or skillet over medium heat. Stir or swirl frequently, about 5–8 minutes, until the milk solids turn golden brown and smell nutty. Immediately pour the butter and browned solids into a heatproof bowl. Reserve 1 tablespoon of the finished brown butter for the glaze, keeping the toasted solids with the larger portion for the batter. Let both portions cool until warm, not hot. If the butter smells burnt, start again.
3. Mix the wet ingredients: Mash and measure 1½ cups banana. Whisk it with the brown sugar, eggs, sour cream, vanilla, and larger portion of brown butter.
4. Finish the batter: In a separate bowl, whisk the flour, baking soda, and ½ teaspoon salt. Fold into the banana mixture just until no dry flour remains; do not beat the batter smooth. Spread it in the prepared pan.
5. Bake: Bake uncovered on the center rack. Begin checking at 50 minutes; the loaf will take approximately 55–70 minutes. A tester inserted into the center should come out clean or with a few moist crumbs, not wet batter, and the center should feel set and spring back lightly. If the top darkens before the center is done, tent it loosely with foil and continue baking.
6. Cool: Leave the loaf in the pan for 15–20 minutes, then lift it onto a wire rack. Cool completely, about 60–90 minutes more.
7. Glaze and slice: Whisk the reserved brown butter with the powdered sugar, a pinch of salt, and 1 tablespoon milk. Add more milk a little at a time until the glaze falls from a spoon in thick, broad ribbons. Drizzle over the cool loaf, let set for about 15 minutes, then cut into thick slices.

How to Brown Butter Without Burning It

A light-colored pan makes the butter’s color easier to see. As it foams, look beneath the surface for golden-brown specks and watch for a nutty aroma. Transfer the butter out of the hot pan promptly; the solids can scorch even after the heat is off. Reserve the glaze spoonful after browning, since the butter loses some water as it cooks.

How to Tell When the Loaf Is Done

A dark crust does not mean the thick middle is baked through. Test at the center, and keep baking if the tester shows wet batter. A loose foil tent protects the top while the middle finishes. Oven and pan differences, along with especially wet bananas, can shift the baking time.

Banana Bread Variations

Full-fat plain Greek yogurt can replace the sour cream in the same amount. Frozen bananas also work: thaw them fully, drain off any conspicuous excess liquid, then mash and measure 1½ cups.

For a mix-in variation, fold in up to ½ cup chopped walnuts or chocolate chips when the flour is nearly incorporated. Leave them out for the plain crumb in this loaf. For nuts throughout, try banana nut bread with walnuts; for a crunchy topping instead of glaze, see coffee cake banana bread with cinnamon-walnut streusel.

How to Store and Freeze Banana Bread

Once the glaze has set, cover the loaf without pressing wrapping against the surface. Store at room temperature for about 2–3 days, or refrigerate well covered for up to about 1 week. Bring refrigerated slices to room temperature before serving. To gently warm a slice, microwave it for about 10–20 seconds; the glaze may soften.

For the neatest finish, tightly wrap fully cooled, unglazed slices and freeze for up to 2–3 months. Thaw before glazing. Glazed slices can also be frozen individually, though the drizzle may look less distinct after thawing.

Nutrition

Approximate per thick slice, based on 10 slices: 330 calories, 4g protein, 13g fat, and 48g carbohydrates. Approximate per 100g of finished loaf: 340 calories, 4g protein, 14g fat, and 50g carbohydrates. Values vary with slice size and the loaf’s weight after baking.

Healthy Oatmeal Banana Bread

This banana bread bakes into a full-size loaf with a deep golden-brown crust, visible rolled oats on top, and a moist, hearty crumb that holds together in thick slices. Very ripe bananas provide much of the sweetness, with a measured amount of maple syrup in the batter. Oat flour gives the loaf structure, while rolled oats add chew. Measure the mashed banana carefully, check the center before removing the loaf from the oven, and let it cool before slicing.

Ingredients for Healthy Oatmeal Banana Bread

• 1 1/4 cups very ripe mashed banana (300g), measured after mashing
• 2 large eggs
• 1/4 cup pure maple syrup (80g)
• 1/4 cup neutral oil (55g)
• 1 teaspoon vanilla extract
• 2 cups oat flour (200g), preferably weighed
• 1/2 cup old-fashioned rolled oats for the batter, plus 2 tablespoons for topping (55g total)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt

Yield: 1 loaf, about 10 slices. Prep: 15 minutes. Bake: about 55–70 minutes. Cool: at least 1 hour.

How to Bake Oatmeal Banana Bread

1. Prepare the oven and pan: Fully preheat the oven to 350°F (175°C). Line an 8 1/2-by-4 1/2-inch metal loaf pan with parchment, leaving enough overhang to lift out the loaf. Lightly grease any exposed ends of the pan.
2. Mix the wet ingredients: Mash the bananas, then measure 1 1/4 cups. Whisk with the eggs, maple syrup, oil, and vanilla until combined. Small, soft banana lumps are fine.
3. Mix the dry ingredients: In a separate bowl, whisk the oat flour, 1/2 cup rolled oats, baking soda, baking powder, cinnamon, and salt. Reserve the remaining 2 tablespoons of oats for the top.
4. Fill the pan: Fold the dry ingredients into the wet mixture just until no dry patches remain. The batter should be thick and spreadable. Spread it evenly in the pan, scatter the reserved oats over the surface, and press them very lightly so they adhere.
5. Bake until the center sets: Bake uncovered on the center rack for about 55–70 minutes. Starting at 55 minutes, insert a skewer deeply into the center. The top should be deep golden brown and set, and the skewer should show no wet batter; a few moist crumbs are fine. If the top becomes dark before the center is done, tent it loosely with foil and continue baking in 5-minute increments.
6. Cool before slicing: Leave the loaf in the pan for about 15 minutes. Lift it out by the parchment and cool on a wire rack for at least 45 minutes more, then cut into thick slices.

Which Oats to Use

Oat flour forms the crumb, rolled oats in the batter add chew, and the oats on top create a distinct flaky crust. Oat flour varies in weight by brand, so use the 200g measure if you have a scale. You can also grind rolled or instant oats finely and weigh 200g of the finished flour. Do not use steel-cut oats as a direct substitute.

Measure the banana after mashing. More than 1 1/4 cups can leave the center gummy even when the crust looks baked.

How to Tell When the Loaf Is Done

A browned top can hide an underbaked center. Insert the tester well into the middle: a few moist crumbs are fine, but wet batter means the loaf needs more time. Tent the top loosely with foil if it is already dark. Once cooled and sliced, the crumb should look moist and set, not glossy or paste-like.

A 9-by-5-inch pan will make a shorter loaf that may bake sooner. Begin checking its center earlier rather than using the narrower pan’s timing unchanged.

Cooling, Serving, and Storage

Cooling gives the tender oat crumb time to set so thick slices hold together. Serve them plain, or toast them lightly and add peanut butter. If slices break apart, the loaf may have been cut while hot or before its center was fully baked.

Once completely cool, wrap the loaf well or store it in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. Bring refrigerated slices to room temperature or microwave briefly until just warm.

For longer storage, wrap cooled slices individually and freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly.

For another banana-and-oat snack, try these banana peanut butter oat bars. For a walnut-focused loaf, see this banana nut bread with walnuts.

Nutrition

Approximate per slice (1/10 of the loaf): 215 calories, 6g protein, 8g fat, and 29g carbohydrates. Approximate per 100g of baked bread: 300 calories, 8g protein, 12g fat, and 41g carbohydrates. Values are estimates; ingredient brands, slice size, and moisture lost during baking will affect them.

Coffee Cake Banana Bread with Streusel

This square-pan banana coffee cake has tender banana crumb, a cinnamon-walnut layer through the middle, and coarse streusel on top. One batch of streusel makes both layers, while fresh banana rounds and walnuts finish each plated square.

Measure the mashed banana rather than relying on a banana count. The moist center may need longer than the topping takes to brown, so check the cake beneath the streusel before taking it out of the oven.

Ingredients for Coffee Cake Banana Bread

Banana cake

• 1 3/4 cups all-purpose flour (210g)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened (115g)
• 2/3 cup granulated sugar (135g)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed very ripe banana, from about 2 to 3 medium bananas (225g)
• 1/3 cup sour cream (80g)

Cinnamon-walnut streusel

• 3/4 cup all-purpose flour (90g)
• 1/2 cup packed light brown sugar (100g)
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup chopped walnuts
• 5 tablespoons cold unsalted butter, cubed (70g)

For serving

• About 2 medium fresh bananas, sliced as needed
• 2 tablespoons chopped walnuts

Full-fat plain Greek yogurt can replace the sour cream in the same amount. If using frozen bananas, thaw them and drain off any conspicuous excess liquid before mashing and measuring 1 cup.

How to Bake Coffee Cake Banana Bread

1. Prepare the pan: Position a rack near the center of the oven and preheat to 350°F (175°C). Line a 9 x 9-inch square pan with parchment extending over two sides, and lightly grease the exposed sides.
2. Make the streusel: Combine the streusel flour, brown sugar, cinnamon, and 1/2 cup walnuts. Cut in the cold butter with a fork or pastry blender until uneven crumbs form, ranging from pea-size pieces to larger clumps. Refrigerate while making the batter.
3. Mix the batter: Whisk the cake flour, baking soda, baking powder, and salt in a bowl. In another bowl, beat the softened butter and granulated sugar together, then beat in the eggs and vanilla. Mix in the measured banana and sour cream. Fold in the dry ingredients just until no flour streaks remain; further mixing can make the cake dense.
4. Build the layers: Spread half the batter in the pan. Scatter about one-third of the streusel over it, reaching nearly to the edges. Gently spread on the remaining batter without dragging the filling through it. Scatter the rest of the streusel on top in loose clumps; do not press it flat.
5. Bake: Bake uncovered for approximately 45 to 55 minutes, beginning to check at 40 minutes. The center should feel set, and a tester inserted into a cake-crumb area near the center—not just the cinnamon filling—should come out with no wet batter. A few moist crumbs are fine. If the topping darkens before the center is done, tent the pan loosely with foil and continue baking. Rotate the pan if your oven browns noticeably unevenly.
6. Cool and serve: Cool in the pan for about 20 minutes, then lift the cake out by the parchment and cool on a rack for about 25 minutes more, until the squares hold together when cut. Cut into 9 thick squares. Just before serving, top each square with two fresh banana rounds and a few of the serving walnuts.

Why Pan Size Affects the Bake

The 9 x 9-inch pan produces the intended thick, square-cut portions. An 8 x 8-inch pan makes a deeper cake that will need a doneness-based adjustment; a loaf pan changes both the shape and baking schedule. Dark metal and glass pans can also affect edge browning, while wetter banana mash can extend the bake. Rely on the center rather than the clock or the color of the streusel alone.

For a traditional loaf instead, see this classic moist banana bread.

Serving and Storing the Squares

Serve at room temperature or briefly warm an individual square in the microwave before adding the fresh banana and walnuts. Slice the serving bananas just before plating; they are not part of the baked topping.

Store fully cooled squares without the fresh banana garnish, covered at room temperature for about 3 to 4 days. The streusel will gradually soften. The cake can also be baked a day ahead, cooled, and covered.

To freeze, tightly wrap fully cooled, ungarnished squares for up to 2 months. Thaw before serving and add the fresh garnish afterward.

Nutrition

Approximate nutrition per serving, based on 9 squares with banana and walnut garnish: 500 calories, 7g protein, 25g fat, and 64g carbohydrates. Approximate values per 100g: 350 calories, 5g protein, 17g fat, and 45g carbohydrates. Values vary with banana size, ingredients, and moisture lost during baking.

Banana Nut Bread with Walnuts

Very ripe bananas give this loaf a moist, tender crumb, with chopped walnuts in every thick slice. It bakes in a 9-by-5-inch pan with a golden, naturally split top. Because the crust can brown before the middle is baked, check the center with a toothpick rather than relying on color or time alone.

Ingredients for Banana Nut Bread

• 1 1/2 cups mashed very ripe banana, from about 3 medium bananas (340g)
• 1 3/4 cups all-purpose flour, spooned and leveled (210g)
• 3/4 cup granulated sugar (150g)
• 1/2 cup unsalted butter, melted and slightly cooled (115g), plus butter or cooking spray for the pan
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract
• 3/4 cup chopped walnuts (85g)

Optional: Add 1/2 teaspoon ground cinnamon to the dry ingredients for a lightly spiced loaf.

How to Bake Banana Nut Bread with Walnuts

Yield: One 9-by-5-inch loaf, about 10 slices. Prep: 15 minutes. Bake: About 55 to 65 minutes. Total: About 2 hours 10 minutes to 2 hours 20 minutes, including cooling.

1. Prepare the pan: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-5-inch loaf pan. Line the bottom and long sides with parchment, leaving overhang for lifting out the loaf.
2. Combine the dry ingredients: Whisk the flour, baking soda, salt, and cinnamon, if using, in a bowl.
3. Mix the banana base: Mash the bananas, then measure 1 1/2 cups. In a second bowl, whisk the mashed banana with the sugar, eggs, melted butter, and vanilla. The butter should be warm, not hot.
4. Finish the batter: Fold the dry ingredients into the banana mixture just until no flour streaks remain. Gently fold in the walnuts. Avoid mixing extensively after adding the flour, which can make the loaf dense or tough.
5. Bake: Spread the batter evenly in the pan and bake uncovered on the center rack. Start checking the center at 50 minutes, then recheck about every 5 minutes as needed. Expect roughly 55 to 65 minutes total. If the top becomes deeply browned while the center is still wet, tent it loosely with foil and continue baking. The loaf is done when the center is set and a toothpick inserted there comes out clean or with a few moist crumbs, not wet batter.
6. Cool and slice: Cool in the pan for 10 to 15 minutes, then lift the loaf onto a wire rack. Let it cool until sliceable, ideally about 1 hour total, before cutting thick slices. Slicing it hot can compress the moist crumb.

How Ripe Should the Bananas Be?

Use soft bananas with heavily spotted peels. Three medium bananas are a guide, but sizes vary; measuring 1 1/2 cups after mashing gives the batter the intended amount of banana and moisture.

How to Tell When the Center Is Done

A golden, cracked top does not guarantee a baked center. If the toothpick carries wet batter, keep baking even if the crust looks finished; a wet middle may sink as the loaf cools. Loosely tent a darkening top with foil while the center finishes.

The bake window applies to a 9-by-5-inch pan. A narrower pan can make a taller loaf and change how long the center takes to bake, so use the toothpick test rather than the same timing alone.

Serving and Storing the Loaf

Serve thick slices plain or with butter alongside. Once completely cool, keep the bread airtight at room temperature for up to 2 days.

To keep it longer, wrap the cooled loaf tightly in plastic wrap and foil and freeze for up to 3 months. Or wrap slices individually and place them in a freezer bag. Thaw wrapped slices at room temperature, or thaw a whole loaf overnight in the refrigerator.

For another loaf, see classic moist banana bread with walnuts. For a different baked banana snack, try banana peanut butter oat bars.

Nutrition

Approximate nutrition per slice, based on 10 slices: 320 calories, 5g protein, 16g fat, and 40g carbohydrates. Per 100g of baked bread: approximately 360 calories, 6g protein, 18g fat, and 45g carbohydrates. Values vary with slice size and moisture lost during baking.