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Alton Brown's Banana Bread


A great crunchy, nutty Banana Bread recipe from Alton Brown. Best served warm with a little butter, enjoy! Keeps for a few days while flavors mingle.

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Rate this recipe 3.9/5 (107 Votes)


  • 4 overripe bananas
  • 1 cup sugar
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 2/3 cups all-purpose flour
  • 1/3 cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup almonds, walnuts or pecans (Optional)


Servings 1


Step 1

Preheat oven to 350°F.

Grease a loaf pan and line with wax paper.

Combine the bananas and sugar (Wet Works 1) and mix with a potato masher until smooth.

In a separate bowl, combine butter, eggs and almond extract. Combine with the banana and sugar mixture.

Combine flours, baking soda and salt. Add to the wet ingredients.

If using nuts, fold them into the batter now.

Pour batter into prepared pan.

Bake 50 minutes to 1 hour or until center registers 210°F and a toothpick inserted in the center comes out clean.

Cool on stovetop 15 minutes, then remove from pan to a cooling rack Cool completely before slicing.

Tightly wrap leftover bread. It will keep at room temperature for about 5 days.

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