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

Instructions

Step 1: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set aside.

Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Step 3: In a large bowl, beat the softened butter and brown sugar using a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the yogurt, vanilla, and mashed bananas until combined.

Step 4: Add the dry ingredients to the wet ingredients and beat on low speed just until combined. Avoid over-mixing. Gently fold in the nuts or chocolate chips, if using. The batter will be thick.

Step 5: Pour the batter into the prepared loaf pan and spread evenly. Bake for 60–65 minutes, covering loosely with aluminum foil halfway through baking to prevent excessive browning. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Cool the bread in the pan on a cooling rack for 1 hour. Then remove the bread from the pan and cool completely on the rack before slicing and serving.

Tips & Variations

Use very ripe bananas for the best natural sweetness and flavor.

For a dairy-free option, substitute the butter with coconut oil and the yogurt with a non-dairy alternative.

Add a handful of shredded coconut or swap cinnamon with nutmeg for a different spice profile.

If you prefer a sweeter bread, sprinkle a little sugar on top before baking to create a slight crust.

Storage

Store banana bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week. To refresh after refrigeration, warm a slice briefly in the microwave or toast it lightly. You can also freeze the bread wrapped well for up to 3 months—thaw overnight in the fridge before serving.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw and drain any excess liquid before mashing them to maintain the right batter consistency.

How can I tell when the banana bread is fully baked?

Insert a toothpick or skewer into the center of the loaf. It should come out clean or with just a few moist crumbs—not wet batter. If it needs more time, continue baking and check in 5-minute increments.