Perfect Banana Bread
Dive into the moist and flavorful world of homemade perfection with this Perfect Banana Bread recipe! Bursting with natural sweetness from three ripe bananas and heightened by a hint of warm cinnamon, this recipe achieves the ideal balance of soft texture and rich flavor. Made with Greek yogurt or sour cream for an ultra-moist crumb, this banana bread can be customized with chopped walnuts or chocolate chips for a delightful twist. Easy to prepare in just 15 minutes, it bakes to golden-brown perfection and makes the perfect treat for breakfast, dessert, or an anytime snack. Whether you're looking to use up overripe bananas or impress your loved ones with a classic baked good, this one-bowl banana bread will quickly become a household favorite.
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Recipe Information
Ingredients
- 3 pieces Ripe bananas
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Greek yogurt or sour cream
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Peel and mash the ripe bananas in a large mixing bowl until smooth. Set aside.
In a separate bowl, melt the butter and allow it to cool slightly. Add the granulated sugar and brown sugar to the butter, and whisk until well combined.
Add the eggs, one at a time, to the butter and sugar mixture, whisking well after each addition. Stir in the vanilla extract.
Pour the wet ingredients into the mashed bananas and mix until combined.
In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not over-mix.
Fold in the Greek yogurt or sour cream and stir until incorporated. If desired, gently fold in the chopped walnuts or chocolate chips for extra texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Begin checking for doneness at the 55-minute mark to prevent overbaking.
Remove from the oven and 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 |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 475.1 g | 173% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 236.2 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 343 mg | 26% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2355 mg | 50% | |
*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.
