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Banana Bread

This Banana Bread recipe is a cozy blend of caramelized banana, warm butter, and cinnamon, perfect for any occasion from breakfast to dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half for whole wheat flour for a nuttier option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Optional — toast lightly for extra depth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Can substitute with olive oil or coconut oil for dairy-free.
  • 3/4 cup brown sugar, packed Use coconut sugar or maple syrup for a different sweetness.
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas About 2 to 3 bananas — the riper, the sweeter.
  • 1/4 cup plain yogurt or sour cream Substitutable with applesauce for lower fat.
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans Toast for extra crunch.
  • 1/2 cup chocolate chips For an indulgent dessert.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mixing the Batter
  1. In a large bowl, whisk the melted butter and brown sugar until glossy and thickened.
  2. Stir in the eggs, one at a time, then add the vanilla.
  3. Mix in the mashed bananas and yogurt until creamy.
  4. Fold the dry ingredients into the wet mixture just until combined.
  5. Gently fold in nuts or chocolate chips if using.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 55–65 minutes, or until a toothpick comes out with a few moist crumbs.
  3. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store cooled banana bread wrapped or in an airtight container for up to 3 days, or freeze for longer storage. For reheating, warm slices gently.