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You know what? A warm slice of banana bread—soft, sweet, and just a little bit nostalgic—can turn any ordinary morning into something special. This easy homemade Banana Bread brings all the best breakfast and dessert vibes together.
Why You’ll Love This Recipe
– Ready in just over an hour, from start to slice.
– Uses simple pantry staples you already have.
– Naturally sweet thanks to ripe bananas—no extra fuss.
– Perfect for breakfast, afternoon snack or dessert.
– Keeps its moisture for days (if it lasts that long!).
– Totally customizable with nuts, chocolate chips or berries.
– Light twist options make it feel a bit healthier.
– Freezes beautifully for grab-and-go convenience.
Ingredients
– 1¾ cups (220 g) all-purpose flour (try King Arthur)
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ½ teaspoon ground cinnamon (for warmth)
– ½ cup (115 g) unsalted butter, melted and cooled (or coconut oil)
– 2 large eggs, room temperature
– 1 cup (200 g) granulated sugar (or ½ cup white + ½ cup brown sugar)
– ¼ cup (60 g) plain Greek yogurt (substitute sour cream)
– 3 ripe bananas, mashed (about 1½ cups; the browner the sweeter)
– 1 teaspoon pure vanilla extract
– ½ cup chopped walnuts or chocolate chips, if desired
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a medium bowl, whisk together flour, baking soda, salt and cinnamon—this ensures even rising.
3. In a large bowl, mash bananas until mostly smooth; stir in melted butter, eggs, sugar, yogurt and vanilla until glossy.
4. Gently fold the dry ingredients into the wet mixture, mixing just until no flour streaks remain—overmixing can lead to a tough crumb.
5. Fold in nuts or chocolate chips if you’re using them; you’ll hear little crackles as the batter comes together.
6. Pour batter into the prepared pan, tapping lightly on the counter to release air bubbles.
7. Bake for 50–60 minutes, until a toothpick in the center comes out with a few moist crumbs attached.
8. Let the loaf rest in the pan for 10 minutes—that bit of downtime makes slicing neater—then transfer to a wire rack to cool completely.
9. Slice warm for a gooey treat or wait until fully cool for perfect, even slices.
Servings & Timing
Yield: Makes one 9×5-inch loaf (about 10–12 slices)
Prep Time: 15 minutes
Bake Time: 50 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 15 minutes
Variations
– Swap in ½ cup white whole wheat flour for heartier texture.
– Drizzle peanut butter over the batter before baking for a nutty swirl.
– Stir ½ cup fresh blueberries into the mix for bursts of fruit.
– Replace sugar with ⅓ cup maple syrup to deepen sweetness.
– Use dairy-free yogurt and oil for a vegan-friendly loaf.
– Turn it into muffins: bake at 350°F for 20–25 minutes.
Storage & Reheating
Store a cooled loaf tightly wrapped at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze individual slices in a sealed bag for up to 3 months. To serve, microwave a slice for 15–20 seconds or pop it in a toaster oven at 325°F for 5 minutes until warm.
FAQs
Q: Can I use gluten-free flour?
A: Yes—swap a 1:1 gluten-free blend, and you’ll still get a lovely rise.
Q: Why is my banana bread gummy?
A: Overripe bananas can be very moist; be sure to bake until a toothpick yields moist crumbs, not batter.
Q: How ripe should bananas be?
A: Aim for bananas with lots of brown spots—those pack the sweetest, most intense flavor.
Q: Can I reduce the sugar?
A: You can cut sugar by up to 25%, but too little will change the texture and sweetness balance.
Q: Why add yogurt?
A: It adds tang and moisture; swap in sour cream or buttermilk if that’s what you have.
Q: How do I get a crisp top?
A: Brush melted butter on the surface halfway through baking for a golden, slightly crunchy crust.
Conclusion
This Banana Bread recipe delivers moist, tender slices every time, with enough flexibility to suit sweet or healthy cravings. Give it a whirl, then swing back to share your favorite twist—or explore my Blueberry Muffins and Healthy Oatmeal Cookies next!
Banana Bread
Ingredients
- 1 ¾ cups all-purpose flour King Arthur recommended
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon for warmth
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 cup granulated sugar or white + brown blend
- ¼ cup plain Greek yogurt substitute sour cream
- 3 medium ripe bananas mashed, about 1½ cups
- 1 teaspoon pure vanilla extract
- ½ cup walnuts or chocolate chips if desired
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or spray.
- Whisk flour, baking soda, salt and cinnamon in a bowl until combined.
- Mash bananas and stir with melted butter, eggs, sugar, yogurt and vanilla until smooth.
- Fold dry mix into wet ingredients gently, stopping once there are no streaks.
- Fold in nuts or chocolate chips, then pour batter into the pan.
- Bake for 50–60 minutes, until a toothpick inserted near center has moist crumbs.
- Let the bread rest in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
