This banana bread recipe is moist, has a tender crumb and is deliciously flavored with ripe bananas and brown sugar. This easy to make banana bread is the absolute best!
This is the banana bread recipe that I have been making for years. It is easy to make and always turns out delicious. This is the perfect way to use those over ripe bananas that always end up sitting in your fruit bowl or kitchen counter for what it feels like for ever!
🔎 What is Banana Bread?
Banana bread is a cake-like quick bread made with mashed overripe bananas. It was made popular around 1930 and has become one of the most popular easy quick breads.
✔️ Banana Bread Ingredients
- Flour: I use all-purpose for this recipe.
- Baking Soda: Makes the bread rise.
- Unsalted Butter: Soften. You can use salted butter if that is what you have at home.
- Brown Sugar: I usually use light brown sugar but dark brown sugar can be used as well.
- Eggs: I always use large eggs.
- Salt: I like baking with Kosher salt or sea salt. Use what you have at home!
- Ground Cinnamon: A must when baking this banana bread recipe.
- Plain Greek Yogurt: The yogurt keeps the bread moist. You can also use sour cream.
- Ripe Bananas: Spotted and ripe make for the sweetest most flavorful bread.
- Vanilla Extract: Use good quality extract.
🔎 How To Make Banana Bread
You can make this quick bread recipe by using an electric mixer as called in the recipe, however armed with a whisk, a spatula and a bit of elbow grease, you can make it by hand.
I have been mashing bananas with a fork since I can remember, however bananas can be easily mashed with an electric mixer.
- Preheat the oven and grease one loaf pan with melted butter or non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking soda, salt and cinnamon.
- In a separate bowl, with an electric mixer, beat the butter and brown sugar until creamy and smooth.
- Add the eggs, one at a time until each one is fully incorporated. Add the yogurt, mashed bananas and vanilla extract and mix until well combined.
- With the mixer on low, slowly add the dry ingredients into the wet banana mixture. Mix until combined but do not over beat.
- Now is time to pour the batter into the prepared loaf pan and bake.
Tips for Making The Best Banana Bread
- Use ripe bananas that have many spots. They make the bread sweeter and more flavorful.
- Do not over mix the batter. Over mixing results in drier crumb and denser bread.
- When making banana bread, always use brown sugar. It gives the bread a better, softer texture and adds flavor.
- Serve the bread the day after you make it. It always tastes better the second day.
🔎 How To Store Banana Bread
Cover and store your bread at room temperature for 2 days or in the refrigerator for up to a week. I like to use airtight containers to prevent the bread from drying out.
🔎 How Do I Freeze Banana Bread
The key for freezing banana bread successfully is to wrap it properly to prevent the bread from drying out and getting freezer burn.
- First, make sure you cool the bread completely.
- Wrap the bread in a few layers of plastic wrap and in a few layers of aluminum foil. Yes, you need both!
- Place the wrapped loaf in a resealable freezer bag or in an airtight container. Don’t forget to mark the date and name of the recipe with a sharpie for your reference.
- To thaw out, place the loaf in the refrigerator overnight or keep it at room temperature until thawed out.
✔️ Best Banana Bread Add Ins
- Nuts: Add a little texture and crunch with pecans or walnuts. You can add 3/4 cups of nuts to the recipe below.
- Nutella: Swirl in about 1/2 cup of nutella into the batter. For extra hazelnut flavor, also add 1/2 cup of chopped hazelnuts.
- Chocolate Chips: Banana and chocolate are a perfect combination! Add 3/4 cup of semisweet chocolate chips or chocolate chunks to the batter.
- Cafe Mocha: Add 2 oz of espresso, 1 teaspoon of espresso powder and 3/4 cup chocolate chips.
🔎 Can I Make Muffins Instead of a Loaf?
- Yes! Make banana bread muffins by dividing the batter into a paper lined or greased muffin pan. Bake at 350 degrees Fahrenheit for about 20 minutes or until toothpick inserted in the center of the loaf comes out clean. This recipe should make about 24 muffins.
Check out these other quick bread recipes:
Easy Banana Bread Recipe
This banana bread recipe is moist, has a tender crumb and is deliciously flavored with ripe bananas and brown sugar. This easy to make banana bread is the absolute best!
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter, room temperature
- ¾ cup packed brown sugar
- 2 large eggs
- ⅓ cup plain Greek yogurt, or sour cream
- 2 cups mashed overripe banana, about 4 large
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 5 inch loaf pan with butter or non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a separate bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed for about 2 minutes or until smooth and creamy. Add the eggs one at a time, fully incorporating the first egg before adding the second. Add the yogurt, mashed banana, and vanilla, and mix over medium speed until well-combined.
- With the mixer on low. slowly add the dry ingredients into the wet ingredients and mix until there are no floury pockets left. Do not over mix.
- Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Check the loaf past the 30 minute mark, if the top and sides are getting too brown, loosely cover the pan with aluminum foil.
- Remove from the oven and set the pan on a wire rack and allow the bread to cool completely before removing from the pan.
Notes
- Use ripe bananas that have many spots. They make the bread sweeter and more flavorful.
- Do not over mix the batter. Over mixing results in drier crumb and denser bread.
- To make banana bread muffins: Divide the batter into a paper lined or greased muffin pan. Bake at 350 degrees Fahrenheit for about 20 minutes or until toothpick inserted in the center of the loaf comes out clean. This recipe should make about 24 muffins.
Nutrition
Calories: 350 kcal, Carbohydrates: 53 g, Protein: 6 g, Fat: 13 g, Saturated Fat: 8 g, Cholesterol: 72 mg, Sodium: 236 mg, Potassium: 222 mg, Fiber: 2 g, Sugar: 25 g, Vitamin A: 438 IU, Vitamin C: 3 mg, Calcium: 42 mg, Iron: 2 mg
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