Banana Bread Recipe
Moist and flavorful, this banana bread is a true comfort classic.
There’s something undeniably comforting about the aroma of banana bread wafting through the house. As the bread bakes, it fills your home with warmth and sweet nostalgia, reminiscent of lazy weekend mornings and the anticipation of the first warm slice, butter melting into the spongy, fragrant crumb.
Banana bread has been a staple in my kitchen ever since I discovered the joy of transforming overly ripe bananas into a golden, glorious loaf. My grandmother would always end up with a few bananas that were too brown for breakfast, and somehow, those bananas magically turned into the best banana bread I’ve ever tasted.
This recipe works wonders because of a couple of little tweaks. By folding in a touch of Greek yogurt, it stays moist without being greasy, while a sprinkle of cinnamon adds a cozy spice that elevates the natural sweetness of the bananas. And if you're feeling indulgent, toss in a handful of dark chocolate chips or toasted walnuts for a delightful crunch.
Serve this banana bread fresh out of the oven, or save it for a late-afternoon treat with a cup of tea. It's perfect for breakfast, afternoon snacks, or even a sweet ending to a light meal.
Step-by-Step
- 01Step 1 / 7
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
If you like, line the bottom with parchment paper for easy removal.
- 02Step 2 / 7
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until well combined.
Set aside.
- 03Step 3 / 7
In a large bowl, mix the melted butter and brown sugar until smooth.
Stir in eggs, one at a time, then add Greek yogurt and vanilla extract, mixing until fully incorporated.
- 04Step 4 / 7
Fold in the mashed bananas, taking care to mix gently but thoroughly.
The mixture should be well combined, with no streaks of flour.
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- 05Step 5 / 7
Gently fold the dry ingredients into the banana mixture until just combined.
If using, fold in chocolate chips or walnuts now.
- 06Step 6 / 7
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- 07Step 7 / 7
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature.
Chef Tips
- •Use ripe bananas with plenty of brown spots for the sweetest, most flavorful bread.
- •Don't overmix the batter to ensure a tender crumb.
- •For a dairy-free option, substitute coconut oil for butter and a plant-based yogurt.
- •If your bread browns too quickly on top, cover it loosely with aluminum foil while baking.
- •Let your banana bread cool completely before slicing for cleaner cuts.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, banana bread can be made a day or two in advance and stored in an airtight container at room temperature.
What can I substitute?+
You can substitute sour cream for Greek yogurt, or use a mix of whole wheat flour for a healthier option.
How do I store leftovers?+
Wrap the bread in plastic wrap or foil and store at room temperature for up to 3 days, or freeze for up to 3 months.
