Ripe mashed bananas bring natural sweetness and moisture to this loaf, balanced with brown sugar and a warm hit of cinnamon in every slice. Whisking the wet ingredients until smooth and folding the dry mixture in gently keeps the crumb tender rather than dense, and a sprinkle of chopped walnuts adds a satisfying crunch if you want it. The result is a deep-golden loaf with a crackled top that slices cleanly once it's cooled, perfect with your morning coffee or as an afternoon treat. Since there's no meat, poultry, or fish anywhere in this recipe, it's a naturally easy fit for a vegetarian kitchen. Simple pantry staples and one bowl are really all it takes to get a bakery-worthy banana bread on the counter.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line the bottom with a strip of parchment paper.
Melt the butter in a small saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 5–7 minutes. Pour into a large mixing bowl and let cool for 5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
