Go Back

Perfect Banana Bread

A warm, comforting banana bread with deep flavor, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half for whole wheat for a healthy option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Optional - toast before adding for more depth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted Slightly cooled—browned butter adds a nutty twist.
  • 3/4 cup granulated sugar Reduce to 1/2 cup for less sweetness, or use coconut sugar.
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed overripe bananas About 3 medium bananas - the browner they are, the better.
  • 1/4 cup plain yogurt or sour cream Keeps the crumb moist; use applesauce for a lighter, healthier option.
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans Optional - or fold in 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 paper, letting the ends hang over for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the melted butter and sugar until slightly glossy. Whisk in the eggs one at a time, then stir in the vanilla, mashed bananas, and yogurt until just combined.
  4. Fold the dry ingredients into the wet with a spatula until no streaks of flour remain, but do not overmix; a few lumps keep the bread tender.
  5. Fold in the nuts or chocolate chips if using. The batter should be thick and slightly sticky.
  6. Pour the batter into the prepared pan and smooth the top. If you like a cracked top, sprinkle some sugar and a few slices of banana or cinnamon on top.
Baking
  1. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.

Notes

Serve warm slices with butter and tea or coffee for breakfast. Great as a dessert with ice cream or on a festive board with cheeses and preserves.