Our Favorite Banana Bread
Warm, moist, and bursting with rich banana flavor, Our Favorite Banana Bread is the ultimate comfort bake that’s both easy to make and delightfully versatile. This classic recipe combines ripe bananas with a hint of cinnamon, a touch of tangy Greek yogurt, and your choice of optional mix-ins like chopped walnuts or chocolate chips for added texture and flavor. Perfectly balanced with sweetness from both granulated and brown sugar, this loaf bakes to golden perfection in just over an hour. Whether enjoyed fresh out of the oven or sliced the next day, this banana bread makes an irresistible treat for breakfast, dessert, or an afternoon snack. With minimal prep time and ingredients you likely already have, it’s the ideal go-to recipe for overripe bananas.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 113 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 Large eggs
- 1 teaspoon Pure vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 60 grams Plain Greek yogurt or sour cream
- 100 grams Optional mix-ins (chopped walnuts, chocolate chips, or raisins)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan. Alternatively, line it with parchment paper for easier removal.
Peel the bananas and mash them thoroughly in a bowl using a fork or potato masher until mostly smooth. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and mashed bananas until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture in three additions, mixing just until combined. Do not overmix.
Gently fold in the Greek yogurt and any optional mix-ins like chopped walnuts or chocolate chips using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent with aluminum foil halfway through baking.
Remove the bread from the oven and let it cool in the pan for 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 |
3719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 503.3 g | 183% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 254.2 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 335 mg | 26% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2470 mg | 53% | |
*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.
