Banana Bread Recipe

Banana bread has always been my absolute favorite comfort food to bake. There’s something magical about the way those overripe bananas transform into a moist, fragrant loaf that fills your home with the most incredible aroma. I’ve spent years perfecting my banana bread recipe, testing countless variations until I found this winner. This banana bread recipe creates a perfectly balanced loaf with a tender crumb, just the right sweetness, and that unmistakable banana flavor that keeps everyone coming back for seconds. Whether you’re a seasoned baker or trying your hand at homemade bread for the first time, this recipe is foolproof and guaranteed to impress. The best part? It uses those spotty bananas sitting on your counter that might otherwise go to waste!

Why You’ll Love This Banana Bread

I’m completely confident you’ll fall in love with this banana bread recipe for so many reasons! First off, it uses simple ingredients you probably already have in your pantry. No need for a special trip to the store when the baking mood strikes.

The texture is what really makes this banana bread special. It’s incredibly moist with a tender crumb that stays that way for days (though it rarely lasts that long in my house!). The crust gets perfectly golden while the inside remains soft and fluffy.

This recipe is also super versatile add nuts for crunch, chocolate chips for extra indulgence, or keep it classic. I’ve made this banana bread countless times, tweaking little details until it’s absolutely perfect, and I’m excited to share it with you.

Plus, there’s nothing complicated here no fancy techniques or equipment required. Just mix, pour, bake, and enjoy! It’s the kind of recipe that becomes a family favorite passed down through generations. My friends always request this banana bread when they visit, and now it can be your go-to recipe too!

Ingredient Notes

Bananas: The star of the show! You’ll need about 4 medium or 3 large ripe bananas (yielding 1½ cups mashed). The riper, the better look for bananas with lots of brown spots or even completely black peels. These overripe bananas are sweeter and more flavorful. I’ve found that freezing and thawing bananas creates an even more intense banana flavor if you have the time.

All-Purpose Flour: 2 cups (250g) provide the structure for our banana bread. Make sure to spoon and level when measuring to avoid a dense loaf.

Butter: ½ cup (113g) unsalted butter adds richness and flavor. It’s important that it’s softened to room temperature so it creams properly with the sugar.

Brown Sugar: ¾ cup (150g) packed light or dark brown sugar. I prefer dark brown for a deeper molasses flavor, but either works beautifully. The brown sugar adds moisture and a caramel note that white sugar just can’t match.

Eggs: 2 large eggs at room temperature help bind everything together and provide structure.

Yogurt or Sour Cream: ⅓ cup (80g) adds incredible moisture and a subtle tang that balances the sweetness. Either plain yogurt or sour cream works perfectly.

Vanilla Extract: 1 teaspoon of pure vanilla extract enhances all the other flavors.

Baking Soda, Salt, and Cinnamon: These seemingly small ingredients make a huge difference! The baking soda helps the bread rise, salt enhances flavor, and cinnamon adds that warm, comforting spice note that complements bananas so well.

Nuts (Optional): ¾ cup (100g) of chopped pecans or walnuts adds wonderful texture and a nutty flavor. I personally love walnuts in my banana bread, but feel free to omit if you prefer or have nut allergies.

How To Make Banana Bread Recipe

1. First, I position my oven rack to the lower third position and preheat to 350°F (177°C). This lower position prevents the top from browning too quickly. Then I grab my 9×5-inch metal loaf pan and give it a good spray with nonstick cooking spray.
2. In a medium bowl, I whisk together 2 cups flour, 1 teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon ground cinnamon until well combined. I set this aside while I work on the wet ingredients.
3. Now for the fun part! I beat ½ cup softened butter and ¾ cup brown sugar on high speed until it becomes creamy and lighter in color about 2 minutes. The transformation is amazing to watch! Then with the mixer on medium, I add my 2 eggs one at a time, making sure each is fully incorporated before adding the next. Next comes ⅓ cup yogurt, the 1½ cups mashed bananas, and 1 teaspoon vanilla. I mix until everything is just combined. The batter looks a bit curdled at this stage, but that’s completely normal!
4. With the mixer on low speed, I slowly add the dry ingredients to the wet ingredients, mixing just until no flour pockets remain. Over-mixing is the enemy of tender banana bread, so I’m always careful here. If I’m adding nuts, I gently fold them in by hand using a spatula.
5. I spread the batter evenly in my prepared loaf pan. The batter is thick but pourable I use a spatula to make sure it’s level and reaches the corners.
6. Into the oven it goes for 60–65 minutes! About halfway through baking, I loosely cover the loaf with aluminum foil to prevent over-browning. I know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Every oven is different, so I start checking at the 60-minute mark.
7. Once baked, I let my banana bread cool in the pan on a wire rack for 1 hour. This cooling time is crucial it allows the bread to set up properly. Then I remove it from the pan and let it cool completely on the rack before slicing. The waiting is tough, but so worth it!

Helpful Tips

I’ve made this banana bread countless times, and I’ve picked up some tricks along the way that really make a difference:

The bananas truly matter! For the most flavorful bread, use bananas that are very ripe like almost black ripe. If your bananas aren’t quite ready but you’re eager to bake, try putting them in a paper bag with an apple or popping them in a 300°F oven until the skins turn black.

Room temperature ingredients aren’t just baker’s fussiness they really do make for a better texture. If I forget to take my eggs or yogurt out of the fridge ahead of time, I place eggs in warm water for 5 minutes and warm the yogurt for 10 seconds in the microwave.

For an extra flavor boost, I sometimes toast the nuts before adding them to the batter. Just 8-10 minutes in a 350°F oven brings out their flavor beautifully.

Measure your flour correctly! Too much flour will make your banana bread dense. I spoon the flour into the measuring cup and level it with a knife rather than scooping directly with the measuring cup.

The banana bread actually tastes better the next day after the flavors have had time to meld. If I can resist cutting into it right away, I wrap it tightly and wait until morning!

If the top is browning too quickly but the center isn’t done, I cover it loosely with foil. This trick has saved many loaves from having an overly dark crust.

Storage and Reheating Options

One of the great things about banana bread is how well it keeps. I store mine at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 2 days. After that, I move it to the refrigerator where it stays fresh for up to a week.

For reheating, I like to warm individual slices in the microwave for about 10-15 seconds. For a special treat, try pan-frying slices in a little butter until golden and crisp on both sides it’s absolutely divine for breakfast!

Banana bread freezes beautifully too. I wrap the entire loaf or individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. To thaw, I leave it at room temperature for a few hours or overnight in the refrigerator. Sometimes I’ll even toast frozen slices directly from the freezer just add a little extra time to your normal toasting cycle.

Recipe Notes

This banana bread recipe is incredibly versatile! Here are some variations I’ve tried and loved:

For chocolate banana bread, add ¾ cup chocolate chips to the batter.

Make it tropical by adding ½ cup shredded coconut and ¼ cup chopped dried pineapple.

For a healthier version, I sometimes replace half the all-purpose flour with whole wheat flour and reduce the sugar by ¼ cup.

If you’re out of yogurt or sour cream, buttermilk or even mashed avocado makes a good substitute.

For a festive touch during the holidays, I add ½ teaspoon of nutmeg and a pinch of cloves to the batter.

Frequently Asked Questions

Can I make this recipe into muffins instead of a loaf?

Absolutely! I’ve done this many times. The batter makes about 12-15 muffins. Fill each muffin cup about ¾ full and bake at 350°F for 18-22 minutes. They’re perfect for grab-and-go breakfasts or lunchboxes!

Why did my banana bread sink in the middle?

This usually happens when the bread is underbaked or when you use too much leavening agent. Make sure your baking soda is fresh (replace every 6 months), and always check your bread with a toothpick before removing it from the oven. The toothpick should come out clean or with just a few moist crumbs.

Can I reduce the sugar in this recipe?

Yes, I’ve successfully reduced the sugar to ½ cup without affecting the texture too much. Just keep in mind that sugar contributes to moisture and tenderness, so reducing it further might affect the final product. Using very ripe bananas helps maintain sweetness even with less sugar.

Perfect Pairings for Banana Bread

Banana bread is wonderful on its own, but pairing it with complementary foods and drinks elevates the experience. I love serving a warm slice with a smear of cream cheese or a dollop of peanut butter for breakfast.

For afternoon tea, try it with a light spread of honey butter just mix equal parts softened butter and honey with a pinch of cinnamon. It’s heavenly!

Coffee is the classic pairing with banana bread, but I also enjoy it with chai tea or a cold glass of milk. For a dessert option, top warm banana bread with vanilla ice cream and a drizzle of caramel sauce.

Banana bread also makes a fantastic base for a quick bread pudding. Just cube leftover slices, soak in a mixture of eggs, milk, and cinnamon, and bake until set. It transforms day-old bread into a whole new dessert!

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