My Favorite Banana Bread (Print-Friendly Recipe)
Super-moist loaf with ripe bananas, brown sugar softness, and optional nuts or chocolate chips.
# Ingredients List:
→ Dry Ingredients
01 -
2 cups all-purpose flour (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 unsalted butter, softened (8 tablespoons)
06 -
3/4 cup packed light or dark brown sugar
07 -
2 large eggs, at room temperature
08 -
1/3 cup plain Greek yogurt or full-fat sour cream, at room temperature
09 -
1 and 1/2 cups mashed ripe bananas (about 3–4 bananas)
10 -
1 teaspoon pure vanilla extract
→ Optional Mix-ins
11 -
3/4 cup chopped pecans or walnuts
12 -
or 1 cup semi-sweet chocolate chips
# How to Make It:
01 -
Position oven rack on the lower third and preheat to 350°F. Grease a 9x5-inch loaf pan with nonstick spray and set aside.
02 -
In a medium bowl, whisk together flour, baking soda, salt, and ground cinnamon until evenly mixed.
03 -
Using a mixer with paddle attachment, beat butter and brown sugar on medium-high speed until light and creamy, approximately 3 minutes.
04 -
Add eggs one at a time on medium speed, beating well after each. Scrape down bowl sides. Mix in Greek yogurt, vanilla extract, and mashed bananas until fully blended.
05 -
Reduce mixer speed to low and add dry ingredients gradually, mixing just until combined; avoid overmixing.
06 -
Gently fold in chopped nuts or chocolate chips if using, ensuring an even distribution without deflating the batter.
07 -
Pour batter into prepared loaf pan, smoothing the top. Bake for 60 to 65 minutes, loosely covering with foil halfway through to prevent excessive browning. Insert a toothpick into center to confirm doneness; it should come out clean or with a few moist crumbs.
08 -
Set the pan on a cooling rack and cool the loaf for 1 hour before removing from the pan. Allow to cool completely on the rack before slicing and serving.
# Extra Information:
01 -
Use ripe bananas for optimal sweetness and moisture. Overripe bananas with brown spots are ideal.
02 -
Loaf may be wrapped tightly and stored at room temperature for up to 3 days or refrigerated up to 1 week.