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My Favorite Banana Bread Recipe

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This classic banana bread recipe delivers a super-moist, buttery texture with rich banana and brown sugar flavors. Featuring a soft crumb and optional additions like nuts or chocolate chips, this loaf is beloved by over 1,000 reviewers. Perfect for using up ripe bananas, it combines Greek yogurt or sour cream for extra tenderness and bake to golden perfection.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 and 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
  • 1/3 cup (80g) plain Greek yogurt or full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla flavoring

Optional Add-ins

  • 3/4 cup (90g) chopped pecans or walnuts
  • or 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat it to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set aside. This prevents over-browning of the bread’s top.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this mixture aside for later incorporation.
  3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on medium-high speed for about 3 minutes until the mixture is light and creamy. This step helps create a tender crumb.
  4. Add Eggs and Wet Ingredients: With the mixer on medium speed, add eggs one at a time, beating well after each. Scrape down the bowl sides as needed. Then beat in the mashed bananas, Greek yogurt or sour cream, and vanilla extract until just combined.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and beat on low speed just until combined to avoid over-mixing, which can toughen the bread. Gently fold in the optional nuts or chocolate chips if using. The batter should be thick.
  6. Pour and Bake: Pour and spread the batter evenly into the prepared loaf pan. Bake for 60 to 65 minutes, loosely covering the pan with aluminum foil halfway through baking to prevent excessive browning on top. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Cool the Bread: Cool the bread in the pan on a cooling rack for 1 hour. Then remove from pan and allow it to cool completely on the rack before slicing and serving. This helps retain moisture and improves slicing.
  8. Storage: Store the banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week to keep it fresh.

Notes

  • Use fully ripe bananas with lots of brown spots for the best flavor and sweetness.
  • Do not over-mix the batter after adding dry ingredients to keep the bread tender.
  • Adjust sweetness by using light or dark brown sugar as preferred.
  • Optional mix-ins like nuts or chocolate chips add texture and flavor variation.
  • Covering halfway during baking prevents the top from burning.
  • Allowing the bread to cool completely before slicing helps maintain structure and moisture.

Find it online: https://yumntasty.com/my-favorite-banana-bread-recipe/