My Favorite Banana Bread (Printable Version)
Buttery, moist banana bread with brown sugar and ripe bananas for a soft crumb and rich flavor.
# Ingredients List:
→ Dry Ingredients
01 -
2 cups all-purpose flour (250g), spooned and leveled
02 -
1 teaspoon baking soda
03 -
1/4 teaspoon salt
04 -
1/2 teaspoon ground cinnamon
→ Wet Ingredients
05 -
1/2 cup (8 tablespoons) unsalted butter, softened
06 -
3/4 cup packed light or dark brown sugar (150g)
07 -
2 large eggs, at room temperature
08 -
1/3 cup plain Greek yogurt or full-fat sour cream, at room temperature (80g)
09 -
1 1/2 cups mashed ripe bananas (about 3–4 bananas, 345g)
10 -
1 teaspoon pure vanilla extract
→ Optional Mix-ins
11 -
3/4 cup chopped pecans or walnuts (90g)
12 -
1 cup semi-sweet chocolate chips (180g)
# How to Make It:
01 -
Position the oven rack on the lower third and preheat to 350°F (177°C). Grease a 9x5-inch loaf pan with nonstick spray.
02 -
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until evenly mixed.
03 -
Using a handheld or stand mixer fitted with a paddle attachment, beat softened butter and brown sugar on medium-high speed until light and creamy, about 3 minutes.
04 -
With the mixer on medium speed, add eggs one at a time, beating well after each. Scrape down bowl sides as needed. Beat in Greek yogurt, vanilla extract, and mashed bananas until combined.
05 -
Add the dry mixture to the wet ingredients and beat on low speed just until combined. Avoid over mixing to maintain a tender crumb.
06 -
Gently fold in chopped nuts and/or chocolate chips if using, ensuring even distribution without overworking the batter.
07 -
Pour batter into prepared pan and bake for 60 to 65 minutes. Halfway through baking, loosely cover the loaf with aluminum foil to prevent excessive browning. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 -
Cool the loaf in the pan on a wire rack for 1 hour. Remove from pan and cool completely on the rack before slicing and serving.
09 -
Wrap the loaf tightly and store at room temperature for up to 3 days or refrigerate for up to 1 week.
# Extra Tips:
01 -
Reducing mashed bananas to 1 1/2 cups improves texture and prevents over-moistening. For a sweeter bread, increase brown sugar to 1 cup or substitute with granulated sugar.