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Banana Bread

A comforting Banana Bread filled with the aroma of caramelized bananas and warm spices, perfect for any occasion as a dessert, breakfast option, or snack.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half for whole wheat for a nuttier finish.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Or try a pinch of nutmeg for warmth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Coconut oil works as a vegan swap.
  • 3/4 cup brown sugar Honey or maple syrup can be used, reduce liquid elsewhere.
  • 2 large eggs, at room temperature Flax eggs for a vegan version.
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed overripe bananas (about 2 to 3 bananas) The riper, the sweeter.
  • 1/2 cup plain Greek yogurt or sour cream For tenderness; use dairy-free yogurt to make it vegan-friendly.
Optional Mix-ins
  • 1/2 cup chopped walnuts or pecans Omit for nut-free, or add chocolate chips for indulgence.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter and brown sugar until glossy and combined. Stir in the eggs one at a time, then add the vanilla.
  4. Fold in the mashed bananas and Greek yogurt.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Stir in nuts or chocolate chips if using.
  7. Spoon the batter into the prepared pan, smoothing the top with a spatula.
Baking
  1. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and cool completely on a rack.

Notes

Store tightly wrapped for up to 3 days at room temperature or refrigerate for up to 5 days. Freezing is an option; wrap and freeze up to 3 months.