Banana Bread Recipe
This quick, easy banana bread recipe yields a moist, delicious loaf perfect for breakfast or an afternoon pick-me-up. A classic fruit-forward baking project that turns humble pantry staples into pure comfort.
Ingredients
- 3 medium overripe bananas
- ⅓ cup melted unsalted butter or coconut oil for dairy-free
- ½ cup pure maple syrup or honey
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1¾ cups all-purpose flour King Arthur yields the best rise
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional
- ½ cup whole-milk Greek yogurt for extra tang and moisture
- ½ cup chopped walnuts or chocolate chips optional mix-in
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5" loaf pan or line it with parchment.
- In a large bowl, mash bananas with a fork until mostly smooth.
- Whisk melted butter, maple syrup, eggs, vanilla, and Greek yogurt into the bananas until silky.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon for even spice.
- Gently fold dry mix into wet—stop when no white streaks remain. Add nuts or chips here if you like.
- Pour batter into the pan, smoothing the top. Sprinkle extra chips or nuts for a fancy look.
- Bake 50–60 minutes. Toothpick should come out with moist crumbs, not batter. Cool in pan 10 minutes, then finish cooling on a rack.
Notes
• I tested five flour brands; King Arthur gave the fluffiest crumb. • Overmixing leads to a dense loaf—stir gently. • If bananas aren’t sweet enough, add a tablespoon of brown sugar. • For a nut-free option, toast sunflower seeds and use them instead. • Batter tastes great raw—resist the urge or risk a gooey spoonful!
Nutrition
Calories: 220kcal
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