Ingredients
Scale
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) light or dark brown sugar, packed
- 2 large eggs, room temperature
- 1/3 cup (80g) plain Greek yogurt or full-fat sour cream
- 1 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
- 1 teaspoon pure vanilla extract
- Optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray.
- Whisk flour, baking soda, salt, and cinnamon together in a medium bowl; set aside.
- In a large bowl, beat butter and brown sugar until light and creamy. Add eggs one at a time. Beat in yogurt, vanilla, and mashed bananas until combined.
- Mix dry ingredients into wet ingredients on low speed until just combined. Fold in nuts or chocolate chips if using.
- Pour batter into prepared pan and bake 60–65 minutes. Loosely cover with foil halfway through baking. Check doneness with a toothpick.
- Cool bread in pan 1 hour, then remove and cool on wire rack before slicing.
Notes
- Banana bread keeps tightly wrapped at room temperature up to 3 days or in refrigerator up to 1 week.
- Optional cream cheese frosting, banana muffins variation, or substitute sugar types as desired.
- Frozen bananas can be used—thaw, drain, mash, and use as directed.
- Chocolate chips and nuts are optional but recommended.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American