Truly Banana Bread
Fall in love with the ultimate comfort food with our "Truly Banana Bread" recipe—a moist, flavorful classic that elevates the art of baking with its perfectly balanced sweetness and tender crumb. Made with three ripe bananas, melted butter, and a touch of cinnamon, this homemade banana bread is packed with warm, cozy flavors in every bite. Greek yogurt adds extra moisture and richness, while optional mix-ins like chopped walnuts or chocolate chips provide a delightful crunch or indulgent touch. Ready in just 15 minutes of prep and baked to golden perfection in under an hour, this banana bread is ideal for breakfast, a midday snack, or dessert. Whether served warm or at room temperature, "Truly Banana Bread" is a crowd-pleaser that'll quickly become a household favorite. Perfect for using up overripe bananas and easy to store, it’s a must-try for home bakers everywhere!
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Recipe Information
Ingredients
- 3 pieces (medium-sized) ripe bananas
- 0.5 cup (melted) unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup plain Greek yogurt
- 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.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
Stir in the melted butter, granulated sugar, and brown sugar until well combined.
Add the eggs and vanilla extract, mixing until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
Fold in the Greek yogurt to add moisture and richness.
If desired, stir in the chopped walnuts or chocolate chips for extra texture and flavor.
Pour the batter 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 comes out clean (a few moist crumbs are fine).
Remove from the oven and let the banana bread 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 leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 31.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 274 mg | 6% | |
*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.
