Description
A deliciously soft and moist banana bread that uses ripe bananas, perfect for breakfast, dessert, or a snack.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 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 3โ4 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 the oven to 350ยฐF (177ยฐC) and grease a 9ร5-inch loaf pan with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the softened butter and brown sugar together until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the yogurt, vanilla, and mashed bananas until fully combined.
- Gradually mix the dry ingredients into the wet mixture on low speed until just combined.
- If desired, fold in the nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 60โ65 minutes. Cover loosely with foil halfway through baking.
- Check for doneness with a toothpick; it should come out clean.
- Let the bread cool in the pan for 1 hour, then transfer it to a wire rack to cool completely before slicing.
Notes
Serve warm or with a dollop of whipped cream or a scoop of ice cream. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg