Description
A comforting classic that’s perfect for using overripe bananas, this Moist Banana Bread is easy to make and pairs wonderfully with coffee or tea.
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 with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside.
- In a large bowl, beat the softened butter and brown sugar together until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Next, mix in the yogurt, vanilla extract, and the mashed bananas until everything is combined.
- Gently mix the dry ingredients into the wet ingredients on low speed until just combined. If you want to add nuts or chocolate chips, fold them in at this point.
- Pour the batter into the prepared loaf pan and bake for 60–65 minutes. You can loosely cover the pan with foil halfway through baking to prevent over-browning.
- To check if it’s done, insert a toothpick in the center; it should come out clean.
- Let the bread cool in the pan for 1 hour, and then remove it to cool completely on a wire rack before slicing.
Notes
For added richness, serve warm with butter. Store wrapped in plastic wrap or foil for up to 3 days at room temperature, or refrigerate for about a week. For longer storage, freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American