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My Favorite Banana Bread Recipe

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4.1 from 60 reviews

This classic banana bread recipe features a super-moist and buttery texture with rich banana and brown sugar flavors. Using ripe bananas and a combination of yogurt or sour cream keeps the bread tender with a soft crumb. With over 1,000 reviews, it’s a beloved recipe perfect for breakfast, snack, or dessert, featuring options to add nuts or chocolate chips for extra indulgence.

  • Total Time: 3 hours (including cooling and resting time)
  • Yield: 1 loaf (approximately 10-12 slices)

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup (8 Tbsp; 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 pure vanilla extract

Optional Add-ins

  • 3/4 cup (90g) chopped pecans or walnuts
  • or 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Prepare oven and pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) to prevent over-browning on top. Grease a 9×5-inch loaf pan with nonstick spray and set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later use.
  3. Cream butter and sugar: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter and brown sugar on medium-high speed until light and creamy, about 3 minutes.
  4. Add eggs: 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 to ensure even mixing.
  5. Incorporate wet ingredients: Beat in the Greek yogurt (or sour cream), vanilla extract, and mashed bananas until fully combined, forming a smooth batter.
  6. Combine dry and wet ingredients: Add the dry ingredient mixture into the wet ingredients and beat on low speed just until combined, avoiding over-mixing to maintain a tender crumb.
  7. Fold in optional add-ins: Gently fold in chopped nuts or chocolate chips if using. The batter should be thick and ready to pour.
  8. Bake: Pour and spread the batter evenly into the prepared loaf pan. Bake for 60–65 minutes, loosely covering with aluminum foil halfway through baking to prevent the top from browning too much. The bread is done when a toothpick inserted in the center comes out clean or with a few small moist crumbs.
  9. Cool: Let the bread cool in the pan placed on a cooling rack for 1 hour. Then remove the bread from the pan and let it cool directly on the rack until ready to slice and serve.
  10. Storage: Store the banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • Make sure bananas are very ripe for optimal sweetness and moisture.
  • Do not over-mix the batter after adding flour to avoid a dense loaf.
  • Covering the bread halfway through baking prevents the crust from becoming too dark.
  • You can substitute Greek yogurt with full-fat sour cream for similar moisture and tang.
  • Add nuts or chocolate chips according to preference for added texture and flavor.
  • Use room temperature ingredients for better mixing and texture.
  • The bread can be frozen tightly wrapped for up to 3 months.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/my-favorite-banana-bread-recipe/