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My Favorite Banana Bread Recipe

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4.2 from 15 reviews

This classic banana bread recipe yields a moist, flavorful loaf perfect for breakfast or a snack. Made with ripe bananas, cinnamon, and optional nuts or chocolate chips, it’s a comforting and easy-to-make treat that requires simple pantry ingredients and standard baking equipment.

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 and 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
  • 1/3 cup (80g) plain Greek yogurt or full-fat sour cream, at room temperature
  • 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. This ensures even distribution of leavening and flavor components.
  3. Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. This step incorporates air and helps create a tender crumb.
  4. Add Eggs and Wet Ingredients: Keeping the mixer on medium speed, add the eggs one at a time, beating well after each. Scrape down the bowl sides as needed. Then beat in the mashed bananas, yogurt or sour cream, and vanilla extract until combined.
  5. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and beat on low speed just until combined. Avoid overmixing to prevent a dense loaf. Fold in the optional nuts or chocolate chips gently with a spatula if using.
  6. Prepare to Bake: Pour and spread the thick batter evenly into the prepared loaf pan. Cover loosely with aluminum foil halfway through baking to prevent excessive browning on top.
  7. Bake the Bread: Bake for 60 to 65 minutes at 350°F (177°C). The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the Bread: Let the bread cool in the pan on a cooling rack for 1 hour. Then remove the bread from the pan and cool completely on the rack before slicing and serving to set the crumb.
  9. Store Properly: Wrap the banana bread tightly and store at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Lowering the oven rack prevents the top of the bread from browning too quickly.
  • Use ripe bananas with brown spots for the best flavor and sweetness.
  • Do not overmix the batter once adding dry ingredients to keep the bread tender.
  • If using chocolate chips, coat them with a little flour before folding in to prevent sinking.
  • You can substitute plain Greek yogurt with full-fat sour cream or buttermilk for moisture.
  • Baking times can vary slightly depending on your oven; start checking at 60 minutes.
  • Wrap leftover bread well or freeze slices individually for longer storage.

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