Ingredients
Scale
For a flawless banana bread, you’ll need:
- 2 cups (250g) all-purpose flour, carefully spooned and leveled to ensure accuracy.
- 1 teaspoon of baking soda for that perfect rise.
- A pinch, or 1/4 teaspoon, of salt to balance the flavors.
- 1/2 teaspoon of ground cinnamon for a warm, aromatic touch.
- 1/2 cup (8 tablespoons; 113g) of unsalted butter, softened to room temperature to mix smoothly.
- 3/4 cup (150g) of packed light or dark brown sugar for sweetness and moisture.
- 2 large eggs, best at room temperature for better blending.
- 1/3 cup (80g) of plain yogurt or sour cream at room temperature, adding extra tenderness to your bread.
- 2 cups (460g) of mashed bananas, which is about 4 large ripe ones, for that rich banana flavor.
- 1 teaspoon of pure vanilla extract for a hint of vanilla essence.
- Optional: 3/4 cup (100g) of chopped pecans or walnuts if you like a bit of crunch in each bite.
Instructions
- Preheat the oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray. I’ve made the mistake of forgetting this step, and let me tell you, peeling banana bread out of a pan is no fun!
- Mash the bananas. In a large bowl, mash the bananas until smooth. I like a few small chunks for added texture, but mash them as smooth as you prefer.
- Add the wet ingredients. Stir in the softened butter. Then add the brown sugar, eggs, vanilla extract, and yogurt (or sour cream). Mix until everything is well combined. You don’t need an electric mixer here—a whisk will do the job just fine.
- Incorporate the dry ingredients. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the banana mixture, stirring just until combined. Overmixing can make your bread tough, so be gentle here!
- Fold in the extras. If you’re adding nuts (or chocolate chips), now’s the time. Gently fold them in until evenly distributed.
- Bake. Pour the batter into the greased loaf pan and smooth the top. Bake for about 60 minutes, but start checking around the 50-minute mark. Ovens vary, and you don’t want to overbake! The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool before slicing. This is the hardest part! Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cutting into hot banana bread might seem tempting, but it’s worth the wait.
Notes
Serving ideas: Elevate your banana bread game
Banana bread is perfect all on its own, but if you’re serving it to guests or just want to feel fancy, here are a few ideas:
- Warm slices topped with butter: You can’t go wrong here. Try it with cinnamon butter for extra flavor.
- Spread with Nutella: For the chocolate lovers!
- French toast banana bread: Yes, this is a thing. Slice your banana bread, dip it in egg batter, and fry it up for the most indulgent breakfast ever.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert