Description
Learn how to make the best banana bread with our easy-to-follow recipe. Moist, flavorful, and perfect for any occasion. Click here to get baking!
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1/4 teaspoon (1 ml) salt
- 1/2 teaspoon (3 ml) ground cinnamon
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) plain Greek yogurt or full-fat sour cream, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
- 1 teaspoon (5 ml) pure vanilla extract
- optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) raisins
Instructions
- Place the oven rack in the lower third of the oven and set the temperature to 350°F (177°C). Adjusting the rack position helps ensure the bread’s top doesn’t brown too quickly. Coat a 9×5-inch loaf pan with nonstick spray and put it aside.
- In a medium-sized bowl, combine the flour, baking soda, salt, and cinnamon using a whisk. Set this mixture aside.
- In a larger bowl, use a handheld or stand mixer with a paddle attachment to blend the butter and brown sugar at medium-high speed until the mixture becomes light and fluffy, which should take about 3 minutes. If you need guidance on creaming butter and sugar, there are tutorials available. With the mixer on medium, add the eggs individually, ensuring each is well incorporated before adding the next. Scrape the bowl’s sides as needed. Mix in the yogurt, vanilla, and mashed bananas until fully integrated.
- Gently combine the dry mixture with the wet ingredients on a low mixer setting until just mixed. Avoid over-mixing. If you’re using nuts or raisins, fold them into the thick batter.
- Transfer the batter to the prepared loaf pan, spreading it evenly. Bake for 60–65 minutes, covering the pan loosely with aluminum foil halfway through to prevent excessive browning on top. The bread is finished baking when a toothpick inserted in the center emerges mostly clean, with only a few moist crumbs. Allow the bread to cool in the pan on a cooling rack for an hour. Then, remove it from the pan and let it cool completely on the rack before slicing and serving.
- For storage, wrap the bread tightly and keep it at room temperature for up to 3 days or refrigerate it for up to a week.
Notes
- Use ripe bananas for enhanced flavor and sweetness in the banana bread.
- Incorporate nuts or raisins for added texture and taste, if desired.
- Ensure butter and eggs are at room temperature for optimal mixing and texture.
