This Bermuda Banana Bread is a classic, moist loaf bursting with the natural sweetness of ripe bananas, the rich depth of brown sugar, and a satisfying crunch from walnuts. It’s a versatile recipe, ideal for breakfast, a midday snack, or dessert. With straightforward steps and pantry staples, this bread is beginner-friendly yet delivers bakery-quality results.
YIELD
16 servingsPREP
15 minCOOK
75 minREADY
90 minChef Tips
- Banana Ripeness: Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture. Underripe bananas will result in a less flavorful, drier loaf.
- Toasting Walnuts: For deeper flavor, toast walnuts in a dry skillet over medium heat for 5–7 minutes or in the oven at 350°F for 8–10 minutes, stirring occasionally. Cool before chopping.
- Avoid Overmixing: Overmixing the batter can lead to a dense, tough loaf. Fold gently until no flour streaks remain.
- Testing Doneness: Ovens vary, so start checking for doneness at 1 hour. A toothpick should come out mostly clean, but a few moist crumbs are fine for a moist loaf.
- Storage: Store banana bread tightly wrapped in plastic wrap or an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze slices for up to 3 months; thaw at room temperature or warm in a toaster oven.
Optional Variations
- Chocolate Chip Banana Bread: Swap walnuts for ½ cup semi-sweet or dark chocolate chips for a sweeter, kid-friendly version.
- Tropical Twist: Add ½ cup shredded coconut and ¼ cup chopped dried pineapple for a Bermuda-inspired tropical flair.
- Spiced Banana Bread: Incorporate 1 teaspoon ground cinnamon and ¼ teaspoon ground nutmeg into the dry ingredients for a warm, cozy flavor.
- Nut-Free Option: Omit walnuts entirely or replace with ½ cup rolled oats for texture without nuts.
Potential Pitfalls and How to Avoid Them
- Dense or Gummy Texture: This can result from underbaking, overmixing, or using underripe bananas. Ensure proper baking time, mix gently, and use ripe bananas.
- Sinking in the Center: This may occur if the baking soda is old or the batter is overmixed. Test baking soda freshness by mixing ¼ teaspoon with 1 tablespoon vinegar and 1 tablespoon water—it should fizz vigorously.
- Cracked or Uneven Top: Some cracking is normal, but excessive cracking can occur if the oven is too hot. Use an oven thermometer to confirm the temperature.
Ingredients
Directions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
- Cream Butter and Sugar: In a large mixing bowl, use a whisk or electric mixer to cream together ½ cup softened butter and 1 cup brown sugar until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition to fully incorporate. Mix in the mashed bananas and vanilla extract until smooth. (It’s okay if the mixture looks slightly curdled at this stage.)
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Fold in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the bread tender.
- Add Walnuts: Fold in the chopped walnuts (toasted if desired) until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after 50 minutes.
- Cool: Let the bread cool in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely before slicing (about 30–45 minutes).
Comments
'Pretty standard banana bread recipe: WHY is it described as "Bermuda" Banana Bread??!
Bermuda Bananas are so much sweeter and tastier than the bananas that you get. especially if they are tree ripened. Plus we make ours in a loaf pan, verses a square cake pan.
hello world
Because Bermuda is SPECIAL!!!
Firstly because all us Bermie's know that to make good banana bread you leave the banana's until they are black all over and squishy before you bake with them. :-)
And second, as someone commented on above, the banana's here are truly sweet!!
If you have ever tried a Bermuda banana then you would know why we put our label on the recipe! The bananas have to be overripe or freeze them to get all that sweetness. Only us byes know what's happnin'
SO sad I have to use bananas bought in Sweden since I remember how good the bread tasted in Bermuda back in the day when I lived there. Wishing to go back for a lot of reasons
Can't believe it is you christina. Probably had a slice of your bread
Bermuda Bananas are the best, sweet and tasty.