Banana Bread
A delicious and comforting banana bread recipe that utilizes ripe bananas and simple ingredients to create a moist, flavorful loaf.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- ¾ cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- ⅓ cup plain Greek yogurt or full-fat sour cream, at room temperature
- 1 and ½ cups mashed bananas (about 3–4 ripe bananas)
- 1 teaspoon pure vanilla extract
Optional Mix-ins
- ¾ cup chopped pecans or walnuts Optional
- 1 cup semi-sweet chocolate chips Optional
Instructions
Preparation
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- Grease a 9x5-inch loaf pan with nonstick spray and set it aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set the dry mixture aside.
Mixing
- In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter and brown sugar on medium-high speed until light and creamy, about 3 minutes.
- With the mixer on, add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Beat in the Greek yogurt, vanilla extract, and mashed bananas until well combined.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Be careful not to over-mix. If adding, fold in the nuts or chocolate chips until evenly distributed.
Baking
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60–65 minutes. Halfway through, loosely cover the pan with aluminum foil to prevent over-browning.
- Check if the bread is done by inserting a toothpick into the center; it should come out clean with just a few moist crumbs.
- Let the bread cool in the pan for 1 hour before transferring it to a cooling rack to cool completely.
Notes
Store the banana bread wrapped tightly at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can enjoy banana bread on its own or with a spread of butter for added richness. Try toasting slices and adding a drizzle of honey or maple syrup for a fun twist.