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World’s Best Banana Bread

A moist and customizable banana bread that hugs you with warm banana aroma, perfect for any meal or celebration.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour For a healthier option, swap half for whole wheat flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon Optional for warmth.
  • 1/2 teaspoon nutmeg Optional for depth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and cooled Use coconut oil for dairy-free.
  • 3/4 cup granulated sugar Or 1/2 cup honey or maple syrup for a less refined sweetener.
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3 large bananas) The riper, the more banana flavor.
  • 1/2 cup plain Greek yogurt or sour cream Adds moisture; swap for applesauce for a lighter version.
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans Optional, or 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 for easy release.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Mixing
  1. In a large bowl, whisk the melted butter and sugar until smooth and glossy.
  2. Add the eggs one at a time, whisking until silky. Stir in the vanilla.
  3. Mash the bananas until mostly smooth with a few small chunks. Fold the bananas and yogurt into the butter mixture until just combined.
  4. Sprinkle the dry ingredients over the wet and fold gently. The batter should be thick but pourable.
Baking
  1. Fold in nuts or chocolate chips if using. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 55–65 minutes, rotating halfway through, until a toothpick inserted into the center comes out with a few moist crumbs.
Cooling
  1. Cool the loaf in the pan for 10 minutes, then lift it out using the parchment and cool on a rack.

Notes

For a festive treat, fold in dried cranberries and orange zest. For a more wholesome loaf, add flaxseed. Store at room temperature for up to 3 days or freeze for up to 3 months.