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Best Banana Bread

A warm and fragrant banana bread that turns overripe bananas into a comforting dessert or breakfast treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour For a healthier option, swap half for whole wheat flour.
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon ground cinnamon Optional, but warm and lovely.
Wet Ingredients
  • 0.5 cups unsalted butter, melted and slightly cooled Coconut oil works as a dairy-free swap.
  • 0.75 cups granulated sugar Reduce to 1/2 cup for less sweetness or use brown sugar for deeper flavor.
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 very ripe bananas, mashed (about 1 1/2 cups) Overripe, spotted, and sweet is perfect.
  • 0.5 cups plain yogurt or sour cream Adds moisture; Greek yogurt makes it tangier.
Optional Add-Ins
  • 0.5 cups chopped walnuts or pecans For crunch and nuttiness.
  • 0.5 cups chocolate chips For an indulgent dessert twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Mixing Wet Ingredients
  1. In a large bowl, whisk the melted butter and sugar until slightly glossy.
  2. Add the eggs one at a time, whisking until incorporated, then stir in the vanilla.
  3. Mash the bananas with a fork until mostly smooth but with a few pebbled bits for texture.
  4. Fold the mashed bananas and yogurt into the wet ingredients until combined.
Combining Mixtures
  1. Fold the dry ingredients into the wet mixture gently to avoid overmixing.
  2. Add nuts or chocolate chips if desired; the batter should be thick and forgiving.
Baking
  1. Pour the batter into the prepared pan, smoothing the top.
  2. Bake for 55–65 minutes, rotating halfway, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Cool in the pan for 10 minutes, then lift out using the parchment and cool on a wire rack.

Notes

This banana bread can be frozen. Slice and wrap tightly for up to 3 months. Thaw before reheating. Use very ripe bananas for the best flavor.