Description
A classic and delicious banana bread recipe that is moist, flavorful, and easy to make. This banana bread is perfect for breakfast, as a snack, or even as a dessert!
Ingredients
Units
Scale
Dry Ingredients:
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) plain yogurt or sour cream, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1 teaspoon pure vanilla extract
Optional:
- 3/4 cup (100g) chopped pecans or walnuts
Instructions
- Preheat: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- Prepare Pan: Grease a metal 9×5-inch loaf pan with nonstick spray. Set aside.
- Mix Dry Ingredients: Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- Prepare Wet Ingredients: Beat butter and brown sugar until smooth. Add eggs, yogurt, mashed bananas, and vanilla extract.
- Combine: Slowly beat in the dry ingredients until just combined. Fold in nuts, if using.
- Bake: Pour batter into the pan and bake for 60–65 minutes, covering with foil halfway through. Check for doneness with a toothpick.
- Cool: Allow the bread to cool in the pan on a wire rack for 1 hour. Then cool completely on the wire rack before slicing and serving.
Notes
- If you prefer a sweeter bread, increase the brown sugar to 1 cup.
- For cream cheese frosting, beat softened cream cheese, butter, confectioners sugar, vanilla extract, and salt until smooth.
- To make banana bread muffins, adjust baking time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
