More Bananas Banana Bread
Meet your new favorite banana bread recipe: More Bananas Banana Bread, a moist and flavorful twist on the classic that's packed with not three, not four, but *five* ripe bananas for the ultimate fruity richness. Perfectly balanced with warm cinnamon, a touch of tangy Greek yogurt, and a stunning banana slice topping, this bread is as beautiful as it is delicious. With just 15 minutes of prep, this easy recipe delivers a golden, tender loaf that's ideal for breakfast, a midday snack, or a cozy dessert. Whether you're an avid baker or a first-timer, this banana bread recipe ensures foolproof results with every bake, making sure those extra bananas in your kitchen won’t go to waste. Bake this crowd-pleaser today and savor the ultimate banana-packed flavor in every slice!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 medium Ripe bananas
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Unsalted butter
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.33 cup Plain Greek yogurt or sour cream
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan generously with butter or non-stick cooking spray, and set it aside.
In a large mixing bowl, mash 4 of the ripe bananas using a fork or potato masher until mostly smooth. Reserve 1 banana for topping.
Melt the butter in the microwave or in a small saucepan, then pour it into the bowl with the mashed bananas and mix well.
Add the granulated sugar, brown sugar, eggs, and vanilla extract to the banana mixture, and whisk until fully combined and smooth.
In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the banana mixture, folding gently with a spatula until just combined. Do not overmix.
Fold the Greek yogurt (or sour cream) into the batter until incorporated, ensuring the mixture remains light and airy.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Slice the reserved banana lengthwise and place it on top of the batter for decoration.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice, serve, and enjoy the rich, banana-packed flavors of this indulgent bread. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 511.7 g | 186% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 261.3 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 275 mg | 21% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2706 mg | 58% | |
*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.
