My Favorite Banana Bread Recipe
Super-moist, buttery banana bread with rich banana and brown sugar flavors, soft crumb, and a tender texture that stays fresh for days.
Equipment
Ingredients
Main Ingredients
all-purpose flour (spooned and leveled)
250 g
baking soda
5 g
salt
1.5 g
ground cinnamon
1.3 g
unsalted butter (softened to room temperature)
113 g
packed light or dark brown sugar (packed)
150 g
large eggs (at room temperature)
2 piece
ripe bananas (mashed, about 3-4 ripe bananas)
345 g
plain Greek yogurt or full-fat sour cream (at room temperature)
80 g
pure vanilla extract
5 ml
chopped pecans or walnuts (chopped)
90 g
Instructions
Preheat oven and prepare pan
Adjust the oven rack to the lower third position and preheat the oven to 177°C. Grease a 9×5-inch loaf pan with nonstick spray.
Mix dry ingredients
In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together.
Cream butter and sugar
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes. 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. Beat in the mashed bananas, yogurt/sour cream, and vanilla until combined.
Combine wet and dry ingredients
Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts/chocolate chips, if using. The batter should be thick.
Bake the banana bread
Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the pan with aluminum foil halfway through, to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
Cool the bread
Cool the bread in the pan set on a cooling rack for 1 hour. Remove the bread from the pan and place it directly on the rack to cool completely before slicing and serving.
Storage
Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze wrapped in plastic wrap and foil for up to 3-4 months.
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