Are you craving for something sweet and delicious? Do you have some overripe bananas that need to be used up? Well, you’re in luck because we have the perfect recipe for you! This banana bread recipe is the very best and will make you go bananas! It’s moist, fluffy, and bursting with banana flavor. Plus, it’s super easy to make and only requires a few ingredients that you probably already have in your kitchen. So let’s get baking!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the mashed bananas, Greek yogurt, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve. Enjoy!
- Serving Size: 1 slice (1/12 of the loaf)
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 4.5g
- Cholesterol: 50mg
- Sodium: 160mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
This banana bread recipe takes about 15 minutes of prep time and 60-65 minutes of baking time, for a total of 75-80 minutes.
- 9×5 inch loaf pan
- Mixing bowls
- Mixing spoon or spatula
- Wire rack
This banana bread is delicious on its own, but you can also serve it with a dollop of whipped cream or a drizzle of caramel sauce. It’s perfect for breakfast, brunch, or as a snack.
- Chocolate Chip Banana Bread: Add 1 cup of chocolate chips to the batter before baking.
- Nutty Banana Bread: Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter before baking.
- Banana Bread Muffins: Pour the batter into a muffin tin instead of a loaf pan and bake for 20-25 minutes.
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use coconut sugar or brown sugar instead of granulated sugar.
- You can use sour cream instead of Greek yogurt.
- You can use almond extract or maple extract instead of vanilla extract.
This banana bread can be stored at room temperature in an airtight container for up to 3 days. You can also freeze it for up to 3 months. To freeze, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag.
- Make sure your bananas are ripe and mashed well. Ripe bananas are sweeter and will give your bread more flavor.
- Do not overmix the batter. Overmixing can result in a tough and dense bread.
- If the top of your bread is browning too quickly, cover it with aluminum foil during the last 15-20 minutes of baking.
This recipe makes one 9×5 inch loaf of banana bread.
Frequently Asked Questions
Can I make this banana bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, such as almond flour or coconut flour.
Can I use frozen bananas?
Yes, you can use frozen bananas that have been thawed. Make sure to drain any excess liquid before adding them to the batter.
Can I add other fruits to this recipe?
Yes, you can add other fruits, such as blueberries or raspberries, to this recipe. Just make sure to adjust the baking time accordingly.
This banana bread recipe is hands down the very best! It’s so moist, fluffy, and full of banana flavor. It’s also super easy to make and only requires a few basic ingredients. I love how versatile this recipe is and how you can customize it to your liking. I highly recommend giving this recipe a try. You won’t be disappointed!