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Banana Bread

This banana bread recipe combines deep caramelized banana flavor with a tender, moist crumb, perfect for breakfast, dessert, or holiday gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap for whole wheat pastry flour for a nuttier loaf.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Optional - toast whole cinnamon sticks and grind for extra warmth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted Can use olive oil for dairy-free option.
  • 2/3 cup brown sugar, packed Use 1/2 cup honey or maple syrup for lighter sweetness (reduce other liquids slightly).
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups very ripe bananas, mashed About 3 medium bananas; browner skins are better.
  • 1/2 cup plain yogurt or sour cream Substitute for applesauce for a lighter loaf.
Add-ins
  • 1/2 cup chopped walnuts or pecans Plus extra for topping (optional); chocolate chips can be used instead.
  • 1 small orange zest Optional, for a brighter flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the melted butter and brown sugar until combined and glossy.
  4. Beat in the eggs, one at a time, then stir in the vanilla and orange zest if using.
  5. Fold in the mashed bananas and yogurt until fully blended.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
  7. Fold in the nuts or chocolate chips if using, then spoon the batter into the prepared pan.
Baking
  1. Bake for 55 to 70 minutes, rotating halfway through, until a toothpick inserted comes out with a few moist crumbs.
  2. Remove from the oven and let cool in the pan for 10 minutes, then cool completely on a wire rack before slicing.

Notes

Wrap cooled banana bread tightly in plastic wrap or an airtight container. Stores at room temperature for up to 3 days or in the fridge for a week. Freezes well for 3 months.