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My Favorite Banana Bread Recipe

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★★★★★

4.9 from 149 reviews

This classic banana bread recipe is moist, flavorful, and easy to make, featuring ripe bananas, brown sugar, and a hint of cinnamon. It’s made with creamy yogurt or sour cream for added moisture and can be customized with nuts or chocolate chips. Perfect for breakfast, snack, or dessert.

Ingredients

Scale

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. Preheat and Prepare Pan: 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 to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined. Set aside.
  3. Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. This creates a fluffy texture essential for the bread.
  4. Add Eggs and Dairy: With the mixer on medium speed, add the eggs one at a time, beating well after each addition for proper emulsification. Scrape down the sides as needed. Then beat in the Greek yogurt (or sour cream), vanilla extract, and mashed bananas until combined into a smooth mixture.
  5. Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined, avoiding over-mixing. Gently fold in the optional chopped nuts or chocolate chips if using. The batter should be thick and well incorporated.
  6. Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60 to 65 minutes, loosely covering the pan with aluminum foil halfway through baking to prevent excessive browning of the top. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool: Let the bread cool in the pan placed on a cooling rack for 1 hour. Then remove the bread from the pan and continue cooling directly on the rack until ready to slice and serve.
  8. Storage: Store the banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Using ripe bananas with brown spots results in the best flavor and sweetness.
  • Do not over-mix the batter after adding dry ingredients to avoid a dense texture.
  • Covering the loaf halfway through baking prevents burning while ensuring the bread cooks through.
  • You can substitute Greek yogurt with full-fat sour cream for similar results.
  • Nuts and chocolate chips are optional but add great texture and flavor.
  • Allow the bread to cool completely before slicing to maintain its structure.

Keywords: banana bread, homemade banana bread, easy banana bread, moist banana bread, classic banana bread recipe, baking banana bread

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