My Favorite Banana Bread
This banana bread recipe combines ripe bananas, aromatic cinnamon, and nuts for a moist and flavorful loaf that's perfect for breakfast or as a snack.
Ingredients
Main ingredients
- 4 large ripe bananas The riper the bananas, the sweeter the bread will be.
- 2 cups all-purpose flour Approx. 250g
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened to room temperature Approx. 8 Tbsp; 113g
- 3/4 cup packed light or dark brown sugar Approx. 150g
- 2 large eggs, at room temperature
- 1/3 cup plain yogurt or sour cream, at room temperature Approx. 80g
- 1 and 1/2 cups mashed bananas Approx. 345g
- 1 teaspoon pure vanilla extract
- 3/4 cup chopped pecans or walnuts (optional)
Instructions
Preparation
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a metal 9x5-inch loaf pan with nonstick spray.
- In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together until combined.
- In a large bowl, beat the butter and brown sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the yogurt, mashed bananas, and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until no flour pockets remain. Fold in the nuts if desired.
- Pour the batter into the prepared baking pan and bake for 60–65 minutes, covering with foil halfway through baking to prevent over-browning.
- Check for doneness with a toothpick. When it comes out clean, remove from oven and cool in the pan for about 1 hour before transferring to a wire rack to cool completely.
Notes
Banana bread can be served warm or cold. For a special treat, serve slices spread with butter or cream cheese. It can be stored in an airtight container for up to 2 days at room temperature, or refrigerated for up to 1 week. For longer storage, freeze wrapped tightly in plastic wrap for up to 3 months.