Banana Bread Recipe

Desserts

Intro

A classic moist banana bread that balances rich banana flavor, tender crumb, and a slightly caramelized crust. Perfect for breakfast, snacks, or gifting. Easy to make with pantry staples and adaptable with nuts, chocolate, or spices.

Why this recipe works

  • Uses very ripe bananas for maximum sweetness and banana aroma
  • Combines melted butter for density and creamed sugar-and-butter elements for tenderness
  • Includes yogurt or sour cream to keep the crumb moist and tender
  • Baking temperature and time give even rise and golden crust

Ingredients

Makes one 9×5 inch loaf (about 10 to 12 slices)

  • 1 1/2 cups (360 g) very ripe bananas, mashed (about 3 medium bananas)
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1/4 cup (60 g) plain yogurt or sour cream
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Equipment

  • 9×5 inch loaf pan
  • Mixing bowls
  • Whisk and silicone spatula
  • Cooling rack
  • Parchment paper or nonstick spray

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in the center. Grease the loaf pan and line with parchment paper for easy removal if desired.
  2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, combine mashed bananas, melted butter, granulated sugar, and brown sugar. Whisk until smooth. Add eggs one at a time, mixing after each. Stir in yogurt and vanilla until evenly combined.
  4. Fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
  5. Pour batter into prepared loaf pan and smooth the top. Tap pan gently on the counter to release air bubbles.
  6. Bake 55 to 70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes.
  7. Cool in the pan on a wire rack for 15 minutes. Carefully remove from pan and cool completely before slicing for best texture, or slice while slightly warm for a softer presentation.

Tips for success

  • Use very ripe bananas with brown spots for best flavor and sweetness. Overripe bananas freeze well; thaw before mashing.
  • Measure flour correctly by spooning into the measuring cup and leveling off to avoid dense bread.
  • Room temperature eggs mix more evenly.
  • For extra moisture, substitute 2 tablespoons of the flour with 2 tablespoons of instant mashed potato flakes or add 1 extra tablespoon of yogurt.
  • Toast nuts briefly to boost flavor.
  • For a shiny streusel top, sprinkle 1 tablespoon brown sugar on top before baking.

Variations

  • Chocolate banana bread: replace 1/4 cup flour with 1/4 cup unsweetened cocoa powder and add 1/2 cup chocolate chips.
  • Blueberry banana bread: fold in 3/4 cup fresh or frozen blueberries and reduce chips/nuts.
  • Spiced banana bread: increase cinnamon to 1 teaspoon and add 1/4 teaspoon nutmeg, pinch of cloves.
  • Vegan option: replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use dairy-free yogurt and butter substitute.

Storage and freezing

  • Room temperature: store wrapped tightly or in an airtight container for up to 3 days.
  • Refrigerator: keep up to 7 days, bring to room temperature before serving for best flavor.
  • Freezing: wrap cooled loaf or slices in plastic and foil and freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Quick nutrition estimate per slice (1 of 12), approximate

  • Calories 220
  • Fat 10 g
  • Carbohydrates 31 g
  • Protein 3 g

Values vary with add-ins and exact ingredients.

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