Easy to make Banana bread!
I forgot to include an end picture because we already dug into the bread!
Here is the Recipe:
▢ 3 medium, VERY RIPE bananas
▢ ½ cup plain or Greek yogurt,(sour cream is fine too)
▢ 1 teaspoon baking soda
▢ ½ cup butter (one stick) – very soft (salted or unsalted)
▢ ¾ cup brown sugar (or white sugar) (or a bit more if bananas aren't very sweet)
▢ 1 egg, room temperature (run under warm water for a minute if needed)
▢ 1 teaspoon pure vanilla extract
▢ 1 ½ cups all-purpose flour
▢ 1 teaspoon baking powder
▢ ½ teaspoon salt (omit if using salted butter)
▢ Optional add-ins: 1/2 cup (87 g) chocolate chips, toffee bits, pecans, or walnuts
Directions:
- HEAT OVEN TO 350F/176.7C: spray a loaf pan with oil or line with aluminum foil
- BOWL #1: Mix together mashed bananas, yogurt and baking soda with a fork or spoon.
- BOWL #2: Stir together flour, baking powder and salt (if using).
- BOWL #3: Use a spoon or whisk to mix butter and brown sugar together until well combined. Add egg and vanilla and whisk until smooth and creamy. Add into banana-yogurt mixture and mix well.
Add flour mix in 3 parts, mixing lightly between each addition. DO NOT over mix. Just mix until flour is incorporated. Batter will be thick. Stir in optional add-in if using.
- BAKE: Spoon batter into parchment-lined or oil sprayed loaf pan (can be split in half to make 2 loafs). Bake for 50-60 minutes or until cake tester or toothpick comes out clean. Note that most ovens are not always accurate – so start checking after 50-55 minutes. The middle may still be wet. Bake another 3-5 minutes and check again. When done, remove pan from oven and let cool for 10 minutes. Remove banana bread from pan, then cool further. #banana bread #baking
Banana bread is one of those timeless treats that brings comfort and warmth to any kitchen. What I enjoy most about making banana bread is how versatile it can be, allowing you to tweak the ingredient list based on what’s on hand or your flavor preferences. Using very ripe bananas is essential because their natural sugars add sweetness and moisture, resulting in a soft crumb. In this recipe, the addition of plain or Greek yogurt is a game-changer. The yogurt adds a subtle tanginess and keeps the bread moist without making it too dense. If you're out of yogurt, sour cream also works well–something I've tried multiple times with consistently delicious results. Also, mixing baking soda with the yogurt and mashed bananas helps the bread rise nicely and gives it a tender texture. A tip I learned from experience is to be gentle when mixing the flour into the wet ingredients. Overmixing can make the bread tough, so stirring just until the flour disappears keeps the crumb light and fluffy. For a fun twist that guests love, I often add chocolate chips or chopped nuts like pecans or walnuts. They add texture and bursts of flavor that elevate the classic banana bread. Plus, using browned butter instead of just softened butter can add a deeper nutty taste if you’re feeling adventurous. Baking times can vary depending on your oven, so I recommend starting to check for doneness around 50 minutes. Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the bread is ready. Letting it cool in the baking pan for 10 minutes helps the loaf set, making it easier to slice without breaking. Overall, making banana bread is a straightforward process that yields satisfying homemade treats. It’s also a wonderful way to reduce food waste by using overripe bananas that might otherwise be tossed. Whether you enjoy it warm with butter or as a snack, this banana bread recipe is definitely one to keep in your baking repertoire.
