Description
This simple, moist banana bread is full of real banana flavor and is perfect for breakfast, snack, or dessert.
Ingredients
Scale
- 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