If you’ve got a serious craving for something wonderfully moist, sweet, and delectable, try this Joy of Cooking banana bread.

I promise, it’ll be love at first bite.

I have featured a ton of banana bread recipes on my page. And I don’t plan on stopping any time soon!

So, if you’re as obsessed with this luscious loaf as I am, here’s another recipe for you to try out.

Are you ready to experience the Joy of Cooking banana bread? Great! Then put on your apron, preheat the oven, and let’s get started!

In case you’re not familiar, The Joy of Cooking is a cookbook that goes all the way back to the 1930s. 

This recipe is derived from said cookbook, which used affordable and accessible pantry ingredients to make a simple yet delicious banana bread.

From its aroma alone, you know it’s sensational. And the use of ripe bananas, butter, and cinnamon makes it wonderfully rich, moist, and sweet. 

Adding toasted nuts, like pecans or walnuts, also gives the fluffy bread a nice textural contrast.

It’s the simple things that are the most extraordinary! And this easy bread is proof.

Preheat the oven and grease your loaf pan. Brush the bottom and sides of the pan with butter and coat it lightly with flour.

Or you can also line it with parchment paper. It’ll make lifting the bread out of the pan easier.

Pop them in the oven for 7-10 minutes. This quick step will bring out the flavor of the nuts even more.

And you’ll have the oven on anyway, right? So why not take the extra step?

Just be sure they’re cool before adding them to the batter.

3. Combine the wet and dry ingredients in separate bowls.

In one bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.

In the other, whisk the eggs, butter, mashed bananas, and vanilla.

4. Combine the wet and dry ingredients.

Very gradually pour the dry ingredients into the wet, and combine them gently using a rubber spatula.

Avoid using an electric mixer for this step to keep from overmixing the batter.

Stop mixing just before all the flour is incorporated, then add the cooled nuts and stir until you no longer see streaks or clumps of flour.

Expect the batter to be thick.

You can top the bread with more nuts at this point if desired. Or maybe some chocolate chips if you like it extra scrummy.

Bake for 55 minutes to 1 hour or until a toothpick inserted into the center comes out clean.

Test for doneness at the 50-minute mark to avoid burning the bread.

Let the baked banana bread cool in the loaf pan for 10 minutes, then transfer it onto a wire rack to cool completely.

Before storing, be sure the banana bread has cooled completely to room temperature.

Otherwise, condensation will make the bread (or any baked good) soggy. It may even get moldy!

Once cooled, wrap the loaf tightly with plastic wrap. You can leave it on the countertop, and it’ll stay fresh and moist for 3-4 days.

Or, store the wrapped banana bread in the fridge for up to a week. Expect the bread to dry out a little over time, though.

To extend its shelf-life even further, use the freezer.

Again, wrap the bread tightly with plastic wrap. You can wrap either the entire loaf or individual slices.

Place the wrapped bread in a freezer-safe bag, squeezing out as much air as possible before sealing it. Then, freeze the banana bread for up to 3 months.

Thaw on the counter overnight and enjoy.

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If you’ve got a serious craving for something wonderfully moist, sweet, and delectable, try this Joy of Cooking banana bread. It’ll be love at first bite.

1 cup 1 walnuts or pecans, roughly chopped

1/2 cup 1/2 melted unsalted butter, cooled

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.

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