Double Banana Bread
Indulge in the ultimate banana-lover’s treat with this Double Banana Bread recipe—a decadent twist on the classic quick bread that’s bursting with intense banana flavor! Made with a combination of ripe bananas and a dash of aromatic banana extract, this moist and fluffy loaf takes your taste buds on a tropical adventure. Each bite is perfectly sweetened with both granulated and brown sugar, while a touch of vanilla adds a cozy, comforting depth. A spoonful of tangy yogurt or sour cream keeps the texture irresistibly tender, and optional mix-ins like chopped walnuts or chocolate chips make it uniquely yours. With just 15 minutes of prep time and a glorious aroma filling your kitchen as it bakes, this one-bowl wonder is perfect for breakfast, a snack, or dessert. Whether served warm with a slather of butter or enjoyed on its own, this Double Banana Bread will quickly become a household favorite!
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Recipe Information
Ingredients
- 3 pieces Ripe bananas
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Banana extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Plain yogurt or sour cream
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Set the bowl aside.
In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, until fully incorporated. Then, stir in the vanilla extract and banana extract.
Gradually mix the mashed bananas into the wet ingredients until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should be thick and slightly lumpy.
Stir in the yogurt or sour cream to add moisture to the batter.
If desired, fold in the chopped walnuts and/or chocolate chips for extra flavor and texture.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 45.1 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
