Why You’ll Love This My Favorite Banana Bread
This banana bread is simple, moist, and full of real banana flavor. It uses common ingredients and a clear method. You do not need special tools. The bread stays soft for days and makes the house smell warm and sweet. It works for breakfast, snack, or dessert. If you enjoy easy baked goods, you may also like a different simple morning treat like buttermilk waffles, which share the same easy, homey feel.
introduction
This recipe is called My Favorite Banana Bread. I call it my favorite because it is forgiving and gives great results. Ripe bananas, butter, brown sugar, and a little yogurt make a soft crumb and deep flavor. You can add nuts or chocolate chips, or keep it plain. The directions are easy to follow and do not need a lot of steps. Read on to see why this recipe works and how to make it step by step.
Why Make This Recipe
Make this banana bread when your bananas are very ripe and you want a quick, reliable bake. The recipe uses brown sugar and Greek yogurt to add moisture and a mild tang. It does not need special flour or long rising time. The batter is thick and simple to mix. You will get a golden top and a tender inside. This loaf slices well and travels nicely for picnics or school lunches. It is also a good way to use bananas that are past their prime for eating fresh.
What You Need for My Favorite Banana Bread
You need a few simple tools:
- 9×5-inch loaf pan
- Mixing bowls (one medium, one large)
- Hand mixer or stand mixer with paddle, or a sturdy spoon for mixing by hand
- Measuring cups and spoons
- Fork or potato masher for mashing bananas
- Cooling rack and toothpick to check doneness
Have your ingredients at room temperature for best results. Set the oven rack in the lower third so the top does not brown too fast. Grease the pan before adding batter.
Ingredients:
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 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 Greek yogurt or full-fat sour cream, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips
How to Make My Favorite Banana Bread
Follow these clear steps for a great loaf.
Directions:
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the yogurt, vanilla, and mashed bananas until combined.
- Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts/chocolate chips, if using. The batter should be thick.
- Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the pan with aluminum foil halfway through, to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Cool the bread in the pan set on a cooling rack for 1 hour. Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.
- Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.
These steps are simple. Measure carefully, mix gently once you add flour, and check with a toothpick at the end so you do not overbake.
Best Ways to Serve My Favorite Banana Bread
Serve slices warm or at room temperature. A thin spread of butter melts into the warm crumb and tastes great. For a sweet touch, spread cream cheese or a light honey butter. Top a slice with a scoop of vanilla ice cream for a quick dessert. You can also toast slices and add nut butter for breakfast. The bread pairs well with coffee, tea, or a glass of milk. Cut thicker slices for dessert and thin slices for snacks or lunch boxes.
How to Store My Favorite Banana Bread
Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week; the texture will be firmer but still good. To freeze, wrap tightly in plastic and then in foil, or place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm slices in a toaster oven or regular oven until heated through.
Easy Tips to Make My Favorite Banana Bread
- Use very ripe bananas with lots of brown specks for the best flavor and sweetness.
- Mash bananas well so they mix smoothly into the batter.
- Bring eggs, butter, and yogurt to room temperature before mixing. They blend better and give a smoother batter.
- Measure flour by spooning it into the cup and leveling it off. Do not pack the flour into the cup.
- Do not over-mix after adding flour. Mix just until the flour disappears.
- If the top browns too quickly, tent with foil during the last part of baking.
- Check doneness with a toothpick near the center. A few small moist crumbs are fine.
- Let the bread cool in the pan before removing to help it hold shape.
Try These Variations of My Favorite Banana Bread
- Nutty: Fold in 3/4 cup chopped pecans or walnuts for a crunchy bite.
- Chocolate: Add 1 cup semi-sweet chocolate chips for a sweeter loaf.
- Blueberry banana: Fold in 1 cup fresh or frozen blueberries for a fruit twist.
- Cinnamon swirl: Mix 1/4 cup brown sugar with 1 tsp cinnamon and swirl into the batter.
- Healthy swap: Replace half the butter with mashed avocado or apple sauce, but expect a softer crumb.
- Mini loaves or muffins: Divide batter into muffin tins or small loaf pans and reduce bake time to 18–25 minutes for muffins or 35–45 minutes for mini loaves.
Common Questions About My Favorite Banana Bread
Q: How do I know when the bread is done?
A: Insert a toothpick into the center. It should come out clean or with a few small moist crumbs. Avoid a wet batter on the toothpick.
Q: Can I use frozen bananas?
A: Yes. Thaw them fully and drain excess water if needed. Mash well before adding to the batter.
Q: Can I make this recipe into muffins?
A: Yes. Use muffin tins and bake for about 18–25 minutes. Watch closely since muffins bake faster.
Q: Do I have to use Greek yogurt or sour cream?
A: The yogurt or sour cream adds moisture and a little tang. You can use buttermilk or plain yogurt as an alternative. If swapping with a thin liquid, reduce other liquids slightly.
Q: Why did my bread come out dry?
A: You may have overbaked it or used too much flour. Measure flour correctly and check the loaf a few minutes before the timer ends.
Final Thoughts
This banana bread is easy and dependable. It uses simple steps and gives a soft, tasty loaf every time. You can change the add-ins to match what you have in the pantry. The recipe is forgiving, so it is a great choice for new bakers and for busy days when you want a quick, sweet bread.
Ready to Give It a Try?
Gather ripe bananas and your simple pantry items, and follow the steps above. The bread fills the kitchen with a nice smell and makes a warm, comforting treat. Slice, share, and enjoy the results of a simple bake.
Print
My Favorite Banana Bread
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Diet: Vegetarian
Description
This simple, moist banana bread is full of real banana flavor and is perfect for breakfast, snack, or dessert.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) plain Greek yogurt or full-fat sour cream, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
- 1 teaspoon pure vanilla extract
- Optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together.
- In a large bowl, beat the butter and brown sugar together until light and creamy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Beat in the yogurt, vanilla, and mashed bananas until combined.
- Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Fold in nuts or chocolate chips, if using.
- Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, covering with foil halfway through if necessary.
- Cool the bread in the pan for 1 hour, then remove and cool on a rack until ready to slice and serve.
Notes
Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg