My Favorite Banana Bread
Moist, tender, and bursting with the natural sweetness of overripe bananas, "My Favorite Banana Bread" is the ultimate comfort-baking recipe you'll return to time and again. This classic banana bread features a perfect balance of warm cinnamon spice and rich vanilla, with a creamy touch from plain yogurt or sour cream for unparalleled softness. The recipe comes together effortlessly in just 15 minutes of prep time, using pantry staples like all-purpose flour and baking soda. Whether you mix in chopped walnuts for a nutty crunch or chocolate chips for a sweet twist, this loaf is adaptable to any craving. Perfectly golden and easy to slice, it bakes to perfection in under an hour, making it an ideal treat for breakfast, a midday snack, or even dessert.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 115 grams unsalted butter
- 150 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 120 grams plain yogurt or sour cream
- 100 grams chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a standard 9x5 inch (23x13 cm) loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Melt the unsalted butter and let it cool slightly. Add the melted butter to the mashed bananas and mix well.
Stir in the granulated sugar, eggs, and vanilla extract. Whisk until fully combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the plain yogurt or sour cream, ensuring the batter is smooth and creamy. If using chopped walnuts or chocolate chips, fold them in at this stage.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center 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 and serving.
Nutrition Facts
Calories |
3506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 437.0 g | 159% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 202.0 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 370 mg | 28% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2318 mg | 49% | |
*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.
