My Favorite Banana Bread

This banana bread recipe is a true classic, offering a moist and buttery texture that melts in your mouth. With over 1,000 glowing reviews, it’s a fan-favorite for a reason. Ripe bananas, brown sugar, and a touch of cinnamon make this loaf irresistibly flavorful.

Perfect for breakfast, snack, or dessert, this banana bread is easy to prepare with simple ingredients like yogurt or sour cream to enhance its richness. The optional addition of nuts brings a delightful crunch, complementing the bread’s soft crumb.

Whether enjoyed plain or topped with cream cheese frosting, this banana bread is a must-try for both novice bakers and seasoned experts.

My Favorite Banana Bread: Ingredients Section

• Ripe Bananas: The star of this recipe, providing natural sweetness and moisture, while creating that signature banana flavor with every bite.
• Brown Sugar: Adds a rich, caramel-like depth to complement the bananas, enhancing both flavor and texture.
• Unsalted Butter: Offers a soft, buttery crumb that melts in your mouth, ensuring every slice is tender and rich.
• Yogurt or Sour Cream: Delivers a subtle tang and moisture, elevating the bread’s softness without overpowering its delicate sweetness.
• Cinnamon: A warm, aromatic spice that balances the sweetness, creating a comforting, familiar flavor twist.

These key ingredients combine to craft a banana bread that’s irresistibly soft, flavorful, and aromatic, ensuring each slice offers pure homemade comfort.

Recipe Tips

1. Use Overripe Bananas for Maximum Flavor: The ripeness of your bananas is key to getting that rich, sweet flavor. Bananas with brown spots or even those turning black on the peel are ideal. The softer the banana, the more intense the banana flavor will be. If you don’t have overripe bananas, you can speed up the ripening process by placing them in a paper bag for a day or two. For those in a hurry, baking unpeeled bananas in the oven at 300°F for 15–20 minutes can soften them quickly.
2. Don’t Overmix the Batter: When combining the dry ingredients with the wet mixture, be gentle. Overmixing will cause the gluten in the flour to develop, resulting in a dense and tough banana bread. Stir the ingredients just until there are no visible streaks of flour, ensuring a tender and soft crumb. If adding nuts or chocolate chips, fold them in at the end to avoid overworking the batter.
3. Cover the Loaf Midway Through Baking: To achieve a golden, perfectly baked top without over-browning, cover your banana bread with aluminum foil halfway through baking. This trick ensures the loaf bakes evenly while maintaining a beautifully moist interior. Keep an eye on the bread after 60 minutes and check with a toothpick to ensure it’s cooked through, but not dry.

What to Serve with Banana Bread

1. Cream Cheese or Butter Spread: A dollop of softened cream cheese or butter spread on a warm slice of banana bread adds a luxurious richness, enhancing the flavors of the banana and brown sugar. This combination is simple, yet indulgent.
2. Fresh Fruit Salad: Pairing banana bread with a light, refreshing fruit salad creates a perfect balance. Berries, citrus slices, or melon bring a burst of freshness that complements the sweet and moist bread, making it a wonderful breakfast or snack option.
3. Coffee or Tea: Banana bread is delicious with a steaming cup of coffee or tea. The earthy, slightly bitter notes of coffee and the subtle flavors of black or green tea provide a lovely contrast to the sweet, buttery banana bread, making it an ideal choice for a cozy afternoon treat.

FAQ

1. Can I use frozen bananas?
   Yes! Frozen bananas work perfectly in this recipe. Just be sure to thaw them and drain any excess liquid before mashing. This helps prevent the batter from becoming too watery.
2. Can I make this recipe gluten-free?
   Absolutely. Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s one designed for baking to ensure the texture remains soft and moist.
3. Can I freeze banana bread?
   Yes, banana bread freezes well. Once it’s fully cooled, wrap the loaf tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. To serve, thaw it at room temperature or heat slices individually in the microwave.
4. Can I add mix-ins like chocolate chips or nuts?
   Definitely! Adding up to 1 cup of chocolate chips, walnuts, or pecans will only enhance the flavor and texture. Just be sure to fold them in gently at the end of mixing to avoid overworking the batter.

My Favorite Banana Bread

With its irresistibly moist, buttery texture and perfect balance of banana and brown sugar flavors, this banana bread has garnered over 1,000 glowing reviews. Ideal for a sweet treat or snack, this loaf showcases a tender crumb and rich flavor that’s enhanced by the use of ripe bananas.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine American

Servings 1 loaf

Ingredients

  

• 4 large ripe bananas mashed (about 460g)
• 2 cups all-purpose flour 250g, spooned and leveled
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter 113g, softened to room temperature
• 3/4 cup packed light or dark brown sugar 150g
• 2 large eggs at room temperature
• 1/3 cup plain yogurt or sour cream 80g, at room temperature
• 1 teaspoon pure vanilla extract
• Optional: 3/4 cup chopped pecans or walnuts 100g

Instructions

 

• Preheat the oven to 350°F (177°C) and place the oven rack in the lower third position to ensure even baking. Grease a 9×5-inch loaf pan using nonstick spray and set it aside.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This will help distribute the dry ingredients evenly throughout the batter. Set aside.
• In a large bowl, using a handheld or stand mixer with a paddle attachment, cream the softened butter and brown sugar together on high speed until the mixture is smooth and creamy, which should take about 2 minutes. Reduce the speed to medium, and add the eggs one at a time, making sure to beat well after each addition. Then, mix in the yogurt, mashed bananas, and vanilla extract until fully incorporated.
• Gradually add the dry mixture to the wet ingredients, mixing on low speed. Be careful not to overmix; stir until just combined, ensuring there are no pockets of flour. If desired, gently fold in the chopped nuts.
• Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60–65 minutes, loosely covering the top of the bread with aluminum foil after 30 minutes to prevent over-browning. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 1 hour. Afterward, transfer the bread directly to the rack to cool completely before slicing and serving.
• For storage, cover the banana bread and keep it at room temperature for up to 2 days, or refrigerate for up to 1 week. The flavors develop and improve over time, with day 2 yielding the best results.

Notes

Salted butter can be used without adjusting the salt in the recipe.
For a sweeter bread, increase the brown sugar to 1 cup (200g).
This recipe works wonderfully with added chocolate chips (1 cup) or with a creamy layer of frosting.

Keyword My Favorite Banana Bread