My Favorite Banana Bread
Ingredients
- 2 call-purpose flour
spooned & leveled
- 1 tspbaking soda
- ¼ tspsalt
- ½ tspground cinnamon
- ½ cunsalted butter
softened to room temperature
- ¾ cpacked light or dark brown sugar
- 2 largeeggs
at room temperature
- ⅓ cplain greek yogurt or full-fat sour cream
at room temperature
- 1 ½ cmashed bananas
about 3–4 ripe bananas
- 1 tsppure vanilla extract
- optional: 3/4 cup chopped pecans or walnuts
or 1 cup semi-sweet chocolate chips, 90g
Directions
- 1
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
- 2
In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together. Set aside.
- 3
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the yogurt, vanilla, and mashed bananas until combined.
- 4
Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts/chocolate chips, if using. The batter should be thick.
- 5
Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the pan with aluminum foil halfway through, to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Cool the bread in the pan set on a cooling rack for 1 hour. Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.
- 6
Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.
My Favorite Banana Bread
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About this Recipe
Searching for that perfectly moist, buttery banana bread that tastes homemade and truly special? This beloved recipe, celebrated by thousands, delivers on every promise for an irresistible treat.
What makes this recipe stand out is its commitment to rich, soft texture and deep banana-brown sugar flavor. It calls for 4 large ripe bananas and a thoughtful blend of brown sugar and yogurt or sour cream, ensuring an incredibly super-moist crumb that’s both tender and satisfying. Its popularity, evidenced by over 1,000 glowing reviews, speaks to its consistent, delicious results.
Prepare for a truly indulgent banana bread experience. Each slice offers a soft, yielding crumb that practically melts in your mouth, infused with the comforting sweetness of ripe bananas and a warm, buttery richness from the brown sugar. The subtle hint of cinnamon beautifully complements the fruit, creating a comforting aroma that fills your kitchen. This bread is perfectly dense yet remarkably tender, ensuring it's never dry. It promises a delightful texture that holds together beautifully while being incredibly pleasant to eat, making it a wonderful treat anytime.
While this banana bread is perfect as is, you can easily personalize it. Feel free to stir in 3/4 cup of chopped pecans or walnuts for a nutty crunch, or fold in a generous 1 cup of semi-sweet chocolate chips for a decadent twist that kids and adults alike will adore.
This comforting banana bread is ideal for breakfast with a cup of coffee, a hearty afternoon snack, or even a simple dessert. It's a wonderful addition to any brunch spread or a thoughtful homemade gift.