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Easy Banana Bread

A comforting and versatile recipe for banana bread that fills your home with a warm aroma, perfect for breakfast or dessert.
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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: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half for whole wheat for a nuttier profile.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon (optional) — toast and grind for more depth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Coconut oil works well for a dairy-free twist.
  • 3/4 cup granulated sugar Reduce to 1/2 cup or substitute with maple syrup for a healthier option.
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 very ripe bananas mashed (about 1 1/2 cups) Brown spots equal flavor.
  • 1/4 cup plain yogurt or sour cream Adds moistness; use applesauce for lower fat.
Optional Add-ins
  • 1/2 cup chopped nuts, chocolate chips, or shredded coconut For texture and fun.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, whisking until glossy and slightly thickened.
  4. Stir in the mashed bananas, vanilla, and yogurt until well combined.
  5. Fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix.
  6. If adding nuts or chocolate chips, fold them in now.
  7. Pour the batter into your prepared loaf pan and tap gently on the counter to settle the batter.
Baking
  1. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  2. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For optimal flavor, use very ripe bananas with brown spots. Also, you can double the recipe and adjust the baking time as needed.