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My Favorite Banana Bread Recipe

My Favorite Banana Bread

This banana bread is a delightful comfort food—incredibly moist with a perfect hint of sweetness from brown sugar. It's ideal for snacking or enjoying with tea, and it improves in flavor after a day or so.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours
Course Cake
Cuisine American
Servings 1 loaf
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Equipment

  • 9x5-inch metal loaf pan

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter softened to room temp
  • 3/4 cup packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 1/3 cup plain yogurt or sour cream at room temp
  • 1.5 cups mashed ripe bananas about 4 medium or 3 large (345g)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 350°F (177°C) and position the rack in the lower third to prevent over-browning. Grease a 9x5-inch loaf pan with nonstick spray and set aside.

For the Batter:

  • In a medium-sized bowl, combine the flour, baking soda, salt, and cinnamon. Mix thoroughly and set aside.
  • Using a mixer with a paddle attachment, beat the softened butter and brown sugar at high speed for about 2 minutes until creamy.
  • Reduce the mixer speed to medium and incorporate the eggs one by one, ensuring to blend well after each addition. Mix in the yogurt (or sour cream), mashed bananas, and vanilla extract until smooth.
  • On low speed, gradually integrate the dry ingredients into the wet mixture, mixing until just combined without any visible flour. If using nuts, gently fold them into the batter now.
  • Pour the batter into the prepared loaf pan and level the surface. Bake for 60 to 65 minutes, tenting with foil halfway through to avoid excessive browning. Start testing for doneness at 60 minutes with a toothpick.
  • Once baked, allow the bread to cool in the pan on a wire rack for around an hour. Then, remove from the pan and let it cool completely before slicing.
  • To store, keep your banana bread covered at room temperature for up to 2 days, or refrigerate for up to a week. It tastes best after a day or two, when the flavors meld beautifully.