Description
A delightful banana bread recipe that captures the warmth of homemade tradition, perfect for breakfast or a snack.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) light or dark brown sugar, packed
- 2 large eggs, room temperature
- 1/3 cup (80g) plain Greek yogurt or full-fat sour cream
- 1 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
- 1 teaspoon pure vanilla extract
- Optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
- In a separate large bowl, beat softened butter and brown sugar until light and creamy, about 2-3 minutes.
- Add eggs one at a time, mixing until fully incorporated.
- Stir in yogurt or sour cream, followed by mashed bananas and vanilla.
- Gently mix in the dry ingredients until just combined.
- If using, fold in nuts or chocolate chips.
- Pour batter into the prepared loaf pan and bake for 60-65 minutes, loosely covering with foil halfway through.
- Check for doneness with a toothpick; allow to cool in the pan for 1 hour before transferring to a wire rack.
Notes
Use overripe bananas for maximum sweetness and moisture. Also, feel free to experiment with spices or mix-ins like chocolate chips or nuts.
