Description
This moist banana bread recipe is easy to make and packed with flavor. It’s perfect for using up ripe bananas and makes a great snack or dessert.
Ingredients
Scale
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) light or dark brown sugar, packed
- 2 large eggs, room temperature
- 1/3 cup (80g) plain Greek yogurt or full-fat sour cream
- 1 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
- 1 teaspoon pure vanilla extract
- Optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- Whisk flour, baking soda, salt, and cinnamon together in a bowl.
- Beat butter and brown sugar together until smooth and creamy.
- Add eggs one at a time, mixing well after each.
- Stir in yogurt, mashed bananas, and vanilla extract.
- Gradually mix in dry ingredients until just combined.
- Fold in nuts or chocolate chips if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50-60 minutes until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack.
Notes
- Use very ripe bananas for best flavor.
- Do not overmix the batter.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: banana bread, easy banana bread, moist banana bread recipe