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Easy Banana Bread

This Easy Banana Bread recipe is a warm, comforting loaf made with overripe bananas, perfect for breakfast or as a sweet treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 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 flavor.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon Optional; toast for a deeper aroma.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Browned butter makes it more indulgent.
  • 3/4 cup granulated sugar Use coconut sugar or reduce to 1/2 cup for less sweetness.
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream Swap for applesauce to lighten the loaf.
Optional Add-ins
  • 1/2 cup chopped walnuts or chocolate chips For texture and extra richness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment for easy lifting.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter and sugar until glossy. Beat in the eggs one at a time, then stir in the vanilla.
  4. Stir in the mashed bananas and yogurt until combined.
  5. Fold the dry ingredients into the wet mix until just combined. Fold in walnuts or chocolate chips if using.
  6. Pour 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 with the parchment and cool on a wire rack.

Notes

For gluten-free, substitute a 1:1 gluten-free flour blend and add an extra egg. For dairy-free, use a neutral oil and a non-dairy yogurt. Store at room temperature wrapped tightly for up to 3 days.