The Best Banana Bread Recipe
This is my go-to banana bread recipe— with its moist texture, buttery banana flavor, and incredibly soft crumb, this is truly the best banana recipe that you'll ever have. With 5 star reviews from taste-testers you'll agree it is too!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups mashed bananas (about 4 large)
- ½ cup (1 stick) unsalted melted butter
- ⅔ cup packed light or dark brown sugar
- ⅓ cup plain yogurt
- 2 large eggs, room temperature
- 1 and ½ teaspoons vanilla extract
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or spray with nonstick spray. Set aside.
- Whisk the flour, baking soda, cinnamon, and salt together in medium bowl. Set aside. In a large bowl, whisk together the bananas, eggs, butter, sugar, yogurt, and vanilla. In a large bowl, whisk together the bananas, butter, sugar and yogurt. Then, whisk in the eggs and vanilla.
- Add the dry ingredients to the wet ingredients and whisk together until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
- Spoon the batter into the prepared loaf pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting to brown. When the bread is done when a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs. Allow the bread to cool completely in the pan on a wire rack.
- Cover and store the bread at room temperature for 3 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: This banana bread can be frozen for up to 3-4 months.
- Banana Muffins: This recipe can be made into muffins as well (about 2 dozen). Pour the batter into a lined or greased muffin pan filling almost too the top and bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the muffins is about 22-23 minutes.
- Yogurt: Feel free to use any type of yogurt or sour cream.
- Add Ins: You can add up to 1 and ¾ cups total add ins such as walnuts, pecans, chocolate chips etc.
- Gluten Free Option: This recipe can be made gluten free by making it with gluten free flour. I've used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
Tried this recipe?Let us know how it was!