Easy Banana Bread Recipe
A simple and quick way to use up overripe bananas, delivering a delicious treat that's perfectly from scratch.
Ingredients
- 1¾ cups all-purpose flour all-purpose flour (or half whole-wheat)
- 1 tsp baking soda baking soda check freshness date on box
- ½ tsp fine sea salt fine sea salt Himalayan pink is lovely but regular works
- ½ cup granulated sugar granulated sugar can swap half for brown sugar for a deeper flavor
- ¼ cup packed light brown sugar packed light brown sugar adds extra moistness
- 2 large eggs large eggs, room temperature for a bit of richness
- ½ cup plain Greek yogurt plain Greek yogurt or sour cream keeps loaf tender
- ½ cup unsalted butter unsalted butter, melted and slightly cooled or coconut oil
- 1 tsp pure vanilla extract pure vanilla extract avoid imitation for best aroma
- 3 medium very ripe bananas very ripe bananas, mashed about 1½ cups; brown spots = more sugar
- Optional mix-ins: ½ cup chopped walnuts, pecans, or mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment—this little step keeps the loaf from sticking and simplifies cleanup.
- In a medium bowl, whisk flour, baking soda, and salt until evenly blended. This dry mix ensures every bite feels balanced.
- In a large bowl, whisk sugars, eggs, yogurt, melted butter, and vanilla. Whisk vigorously for about 30 seconds: you'll notice the mixture lighten slightly.
- Fold mashed bananas into the wet mix, stirring until no streaks remain—this banana base is your recipe's heart.
- Gently add dry ingredients to the wet—use a spatula and stir just until you no longer see flour. Overmixing can lead to a denser loaf, so fewer stirs are better.
- If you’re adding nuts or chips, fold them in now. For even distribution, toss them in a tablespoon of flour first.
- Pour batter into the prepared pan. Smooth the top with a spatula and, for a signature look, drizzle a little extra mashed banana or a sprinkle of sugar on top.
- Bake 50-60 minutes, rotating the pan halfway through. Let the loaf rest in the pan for 10 minutes, then transfer to a cooling rack.
- Slice when just cool enough to handle (about 20 minutes). Serve slightly warm or at room temperature.
Notes
I learned through testing that a brief 10-minute rest for the batter yields a lighter crumb. If your bananas aren’t super ripe, stir in 1-2 Tbsp honey or maple syrup to boost sweetness. Avoid overmixing once you combine wet and dry ingredients; gentle folding keeps the loaf tender.
Nutrition
Calories: 450kcal
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