Description
Best & Classic Banana Bread (moist & easy) is a timeless quick bread that delivers tender crumb, rich banana flavor, and simple preparation. This loaf combines ripe mashed bananas, soft butter, Greek yogurt for extra moisture, and a hint of cinnamon to create a dependable everyday treat perfect for breakfast or a snack.
Ingredients
2 cups (250g) all purpose flour spooned and leveled
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
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
1/3 cup (80g) plain Greek yogurt or full fat sour cream at room temperature
1 and 1/2 cups (345g) mashed ripe bananas about 3 to 4 bananas
1 teaspoon alcohol free vanilla flavor Alcohol Free Simply Organic or Watkins Clear Vanilla Flavor
Optional 3/4 cup (90g) chopped pecans or walnuts or 1 cup (180g) semi sweet chocolate chips
Instructions
1.
2. Adjust the oven rack to the lower third position and preheat the oven to 350°F 177°C
3. Grease a 9×5 inch loaf pan with nonstick spray or butter and set aside
4. Whisk the flour baking soda salt and ground cinnamon together in a medium bowl and set aside
5. In a large bowl beat the softened unsalted butter and packed brown sugar on medium high speed until light and creamy about 3 minutes scraping down the bowl as needed
6. With the mixer running add the eggs one at a time beating well after each addition then beat in the plain Greek yogurt and alcohol free vanilla flavor
7. Fold in the mashed ripe bananas and mix until just combined do not overmix the batter should be slightly thick with small banana pieces remaining
8. Add the dry ingredients to the wet ingredients and mix on low speed just until combined stop as soon as the flour disappears
9. Fold in the chopped pecans walnuts or semi sweet chocolate chips if using
10. Pour and spread the batter evenly into the prepared loaf pan
11. Bake 60 to 65 minutes loosely covering the pan with aluminum foil halfway through if the top is browning too quickly a toothpick inserted in the center should come out clean with a few small moist crumbs
12. Cool the bread in the pan set on a cooling rack for 1 hour then remove the loaf from the pan and cool directly on the rack until ready to slice and serve
13. Slice and enjoy warm or at room temperature
14.
Notes
Pan and oven placement matter position the rack lower in the oven to prevent excess browning on top
If the top is darkening too fast cover the pan lightly with foil for the last 30 minutes of baking
You may swap plain Greek yogurt for full fat sour cream unsweetened applesauce canned pumpkin or an extra third cup of mashed banana if you do not have yogurt or sour cream
Salted butter may be used without other changes in the recipe
For a sweeter loaf increase brown sugar to 1 cup 200g or replace part of it with white granulated sugar
Cream cheese frosting is optional to spread on cooled loaf to make it more decadent to make it beat 4 ounces 112g softened cream cheese with 1/4 cup 60g softened unsalted butter then beat in 1 cup 120g confectioners sugar and 1/2 teaspoon alcohol free vanilla flavor until smooth then spread on the cooled loaf
To make muffins fill lined or greased muffin cups to the top bake 5 minutes at 425°F 218°C then reduce oven temperature to 350°F 177°C and bake 16 to 17 more minutes or until a toothpick comes out clean total bake time about 21 to 23 minutes
Frozen bananas work well thaw and drain excess liquid then mash leaving some small pieces for texture
This recipe was adjusted to 1 and 1/2 cups mashed bananas to avoid excess moisture and improve baking consistency
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American