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Easy Banana Bread

A classic banana bread recipe that combines tender crumb and caramelized edges, reminiscent of grandma's homemade treat. Perfect for breakfast, dessert, or a cozy snack.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Swap for coconut oil for a dairy-free version
  • 1 cup granulated sugar Use brown sugar for deeper caramel flavor or reduce to 3/4 cup for less sweetness
  • 2 large eggs, at room temperature Or two flax eggs for a vegan version
  • 1 1/2 cups mashed ripe bananas (about 3 medium) The riper, the better
  • 1/4 cup plain yogurt or sour cream Adds tenderness; Greek yogurt works well
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour Substitute half whole wheat for a nuttier option
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon Optional, for flavor
  • 1/2 cup chopped walnuts or pecans Optional for nutty flavor
Optional mix-ins
  • 1/2 cup chocolate chips For indulgent dessert variation
  • 1/2 cup dried fruit
  • 1/4 cup peanut butter For swirls in the batter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. In a medium bowl, mash the bananas with a fork until mostly smooth.
  3. In a large bowl, whisk together the melted butter and sugar until glossy. Beat in the eggs one at a time, then stir in the mashed bananas, yogurt, and vanilla.
  4. In a separate bowl, whisk the flour, baking soda, salt, and cinnamon. Gently fold the dry mixture into the wet mixture until just combined.
  5. Fold in nuts or mix-ins if using. Spoon the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 55 to 65 minutes. Check with a toothpick inserted into the center.
  2. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment paper and cool on a rack.

Notes

Use very ripe bananas for the best flavor. Don’t overmix the batter, and consider letting it sit for 5 minutes before baking for an even rise.