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My Favorite Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 15 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes plus 1 hour cooling
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This classic banana bread recipe features a moist, flavorful loaf made with ripe bananas, brown sugar, and a hint of cinnamon. Enhanced with Greek yogurt or sour cream for extra tenderness and optionally studded with nuts or chocolate chips, it’s a perfect treat for breakfast or snack time. Easy to prepare and baked to golden perfection, this banana bread is a crowd-pleaser that never fails.

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 and 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
  • 1/3 cup (80g) plain Greek yogurt or full-fat sour cream, at room temperature
  • 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 Oven 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 to prevent sticking, then set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until thoroughly combined. Set this mixture aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on medium-high speed until the mixture is light and creamy, about 3 minutes. This step is essential for a tender crumb.
  4. Add Eggs and Wet Ingredients: With the mixer running on medium speed, add the eggs one at a time, beating well after each addition, then scrape down the bowl’s sides as needed. Beat in the mashed bananas, Greek yogurt (or sour cream), and vanilla extract until just combined.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and beat on low speed just until combined; avoid over-mixing to keep the bread tender. If desired, gently fold in the chopped nuts or chocolate chips at this point.
  6. Fill Pan and Bake: Pour the thick batter into the prepared loaf pan and spread evenly. Bake for 60–65 minutes, loosely covering the pan 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.
  7. Cool: Let the banana bread cool in the pan on a cooling rack for 1 hour. Then remove it from the pan and let it cool completely on the rack before slicing and serving.

Notes

  • Use ripe bananas with brown spots for the best flavor and sweetness.
  • Do not over-mix the batter after adding flour to avoid a tough bread.
  • If you prefer a nut-free or chocolate-free version, omit the optional add-ins.
  • Covering the bread with foil halfway through baking prevents it from over-browning.
  • The banana bread can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.

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