My Favorite Banana Bread
A delicious and moist banana bread made with ripe bananas, Greek yogurt, and a hint of cinnamon, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup plain Greek yogurt or full-fat sour cream, at room temperature
- 1 and 1/2 cups mashed bananas (about 3–4 ripe bananas)
- 1 teaspoon pure vanilla extract
Optional Add-ins
- 3/4 cup chopped pecans or walnuts Optional
- 1 cup semi-sweet chocolate chips Optional
Instructions
Preparation
- 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 and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this mixture aside.
Mixing
- In a large bowl, use a handheld or stand mixer to beat the butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes.
- While mixing, add the eggs one at a time, beating well after each addition and scraping down the sides as needed.
- Beat in the yogurt, vanilla, and mashed bananas until combined.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Avoid over-mixing.
- If desired, fold in nuts or chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60–65 minutes. Cover loosely with aluminum foil halfway through to prevent over-browning.
- Check if done by inserting a toothpick. It should come out clean with a few moist crumbs.
- Let the bread cool in the pan for 1 hour, then transfer to a rack to cool completely.
Notes
Store the bread wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to a week. For freezing, wrap tightly in plastic wrap, then aluminum foil. It can stay in the freezer for up to 3 months.