Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

My Favorite Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

This moist and flavorful banana bread is a classic favorite made with ripe bananas, cinnamon, and optional nuts or chocolate chips. Perfect for breakfast or an afternoon snack, it features a tender crumb from the creamed butter and sugar, and a balanced sweetness enhanced by brown sugar and vanilla. Baked to perfection in a loaf pan, this recipe offers a comforting slice of homemade goodness.

  • Total Time: 3 hours (including cooling time)
  • Yield: 1 loaf (about 12 slices)

Ingredients

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 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 Add-ins

  • 3/4 cup (90g) chopped pecans or walnuts
  • or 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: 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 with nonstick spray to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined. Set this mixture aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and brown sugar on medium-high speed for about 3 minutes until the mixture is light and creamy. This step helps to aerate the batter for a tender crumb.
  4. Add Eggs and Wet Ingredients: 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. Then add the Greek yogurt or sour cream, vanilla extract, and mashed bananas, mixing just until combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture and beat on low speed just until fully incorporated. Avoid over-mixing to prevent a dense bread. Fold in the optional chopped nuts or chocolate chips gently by hand.
  6. Pour Batter and Bake: Pour and spread the thick batter evenly into the prepared loaf pan. Bake for 60–65 minutes, loosely covering with aluminum foil halfway through baking to prevent excessive browning on top. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Cool the Bread: Let the banana bread cool in the pan on a cooling rack for 1 hour. Then remove it from the pan and allow it to cool completely on the rack before slicing and serving.
  8. Store Properly: Wrap the banana bread tightly and store it at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Using ripe bananas ensures maximum sweetness and moisture in the bread.
  • Creaming the butter and sugar properly is key to a tender texture.
  • Do not overmix the batter after adding dry ingredients to avoid a tough bread.
  • Covering the bread with foil halfway during baking prevents the top from burning.
  • Substitute Greek yogurt with sour cream for a slight variation in moisture and tang.
  • Optional nuts and chocolate chips add texture and flavor but can be omitted for a plain loaf.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Dessert, Snack, Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/my-favorite-banana-bread-recipe/