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Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 12 reviews
  • Author: Lora
  • 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
  • Diet: Vegetarian

Description

This classic banana bread recipe yields a moist, flavorful loaf perfect for breakfast or a snack. Made with ripe bananas, brown sugar, and a hint of cinnamon, it features a tender crumb thanks to the addition of Greek yogurt or sour cream. Optional mix-ins like nuts or chocolate chips add extra texture and sweetness. Baked in a loaf pan to a golden finish, it’s a comforting treat that’s easy to prepare and sure to please.

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). Grease a 9×5-inch loaf pan with nonstick spray and set it aside to be ready for the batter.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly incorporated. This ensures an even distribution of leavening and flavor throughout the bread.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and brown sugar on medium-high speed until the mixture becomes light and creamy, approximately 3 minutes. This process helps to incorporate air, contributing to a tender loaf.
  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 to fully incorporate. Scrape down the sides of the bowl as needed. Then beat in the Greek yogurt (or sour cream), vanilla extract, and mashed bananas until the mixture is well combined.
  5. Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and beat on low speed just until combined. Avoid over-mixing to keep the bread tender. If using optional add-ins like nuts or chocolate chips, fold them in gently at this stage.
  6. Transfer and Bake: Pour the thick batter into the prepared loaf pan, spreading it evenly. Bake for 60–65 minutes, covering the pan loosely with aluminum foil halfway through baking to prevent the top from browning too much. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Cool the Bread: Remove the bread from the oven and let it cool in the pan on a cooling rack for one 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 wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 1 week to maintain freshness.

Notes

  • Lowering the oven rack prevents the top of the bread from browning too quickly.
  • Use ripe bananas for best flavor and sweetness.
  • Do not over-mix batter after adding dry ingredients to avoid a dense texture.
  • Covering with foil halfway through baking helps prevent excessive browning.
  • Butter should be softened, not melted, for proper creaming.
  • You can substitute Greek yogurt with full-fat sour cream for a similar texture and moisture.
  • Optional nuts or chocolate chips add texture and flavor but can be omitted if preferred.

Find it online: https://meallora.com/banana-bread-recipe/