Why You’ll Love This Recipe
- Easy to Make: With straightforward ingredients and simple steps, this banana bread is accessible even to novice bakers.
- Versatile: Enjoy it plain or customize with add-ins like nuts or chocolate chips to suit your taste.
- Perfect Use for Ripe Bananas: A great way to utilize overripe bananas that might otherwise go to waste.
- Moist and Flavorful: The combination of bananas and yogurt ensures a moist texture with a rich banana flavor.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon 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 yogurt or sour cream, at room temperature
- 2 cups (460g) mashed bananas (about 4 large ripe bananas)
- 1 teaspoon pure vanilla extract
- Optional: 3/4 cup (100g) chopped pecans or walnuts
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray.
- Combine Dry Ingredients: In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In a separate large bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the yogurt, mashed bananas, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If using, fold in the chopped nuts.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
- Yield: 1 loaf (about 12 slices)
- Preparation Time: 15 minutes
- Baking Time: 60-65 minutes
- Total Time: Approximately 1 hour and 20 minutes
Variations
- Chocolate Chip Banana Bread: Fold in 1 cup of chocolate chips for a sweeter treat.
- Banana Nut Bread: Add 1 cup of chopped walnuts or pecans for added crunch and flavor.
- Whole Wheat Banana Bread: Substitute half of the all-purpose flour with whole wheat flour for a heartier loaf.
- Vegan Banana Bread: Replace eggs with flax eggs, use plant-based yogurt, and substitute butter with coconut oil or vegan butter.
Storage/Reheating
- Storage: Once completely cooled, wrap the banana bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
- Freezing: Wrap the bread (whole or sliced) in plastic wrap and then in aluminum foil, or place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight before serving.
- Reheating: To enjoy warm, heat slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
FAQs
Can I use frozen bananas?
Yes, thaw frozen bananas completely and drain any excess liquid before mashing and adding to the batter.
How ripe should the bananas be?
The riper, the better. Overripe bananas with brown spots are ideal as they are sweeter and more flavorful.
Can I add other mix-ins to this banana bread?
Absolutely! Feel free to add chocolate chips, dried fruit, or different nuts to customize your banana bread.
How do I know when the banana bread is done?
Insert a toothpick into the center of the loaf; if it comes out clean or with just a few crumbs, the bread is done.
Can I make banana bread muffins with this recipe?
Yes, pour the batter into a muffin tin lined with paper liners and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
What can I substitute for yogurt or sour cream?
You can use buttermilk or a plant-based yogurt for a dairy-free option.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by up
Banana bread
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (12 slices)
- Diet: Vegetarian
Description
Banana bread is a moist, flavorful, and versatile treat made with ripe bananas and a few pantry staples. Perfect for breakfast, dessert, or a snack, this classic recipe delivers a soft and tender loaf every time.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) plain yogurt or sour cream
- 2 cups (460g) mashed ripe bananas (about 4 bananas)
- 1 teaspoon pure vanilla extract
- Optional: 3/4 cup (100g) chopped pecans or walnuts
Instructions
- Preheat the Oven: Preheat to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: Whisk flour, baking soda, salt, and cinnamon in a medium bowl.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time.
- Add Wet Ingredients: Stir in yogurt, mashed bananas, and vanilla.
- Combine Mixtures: Gradually add dry ingredients to wet ingredients. Fold in nuts, if using.
- Bake: Pour batter into the pan. Bake for 60-65 minutes or until a toothpick comes out clean.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas with brown spots for maximum flavor.
- Customize with mix-ins like chocolate chips or dried fruit.
- To test doneness, insert a toothpick into the center; it should come out clean or with a few crumbs.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
