There’s nothing quite like the smell of banana bread baking in the oven. This recipe is moist, tender, and packed with banana flavor — the perfect way to use up those overripe bananas sitting on your counter. It comes together in one bowl with pantry staples, and it’s forgiving enough for beginner bakers.
Yield: 1 loaf (8–10 slices) | Prep: 15 min | Cook: 55–65 min | Total: ~1 hr 15 min
Ingredients
- 3 large ripe bananas (the browner, the better — about 1½ cups mashed)
- ½ cup (113 g) unsalted butter, melted (or neutral oil)
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1¾ cups (220 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup plain yogurt or sour cream (the secret to moisture!)
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
- Mash the bananas in a large mixing bowl until mostly smooth (a few lumps are fine).
- Whisk in the melted butter, sugar, eggs, vanilla, and yogurt until combined.
- Add the flour, baking soda, and salt. Stir gently until just combined — do not overmix. Fold in walnuts or chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). If the top browns too quickly, tent loosely with foil at the 40-minute mark.
- Cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack. Slice once fully cooled — if you can wait!
Tips for the Perfect Loaf
- Ripeness matters: Bananas with lots of brown spots are sweeter and more flavorful. If your bananas aren’t ripe yet, roast them (peel on) at 300°F for 15–20 minutes.
- Don’t overmix: Overmixing develops gluten and leads to dense, gummy bread.
- Storage: Wrap tightly and store at room temperature for up to 4 days, or freeze slices for up to 3 months.
Variations to Try
| Variation | Swap |
|---|---|
| Banana Nut Bread | Fold in ¾ cup toasted walnuts or pecans |
| Chocolate Chip | Add ¾ cup semisweet chips |
| Brown Butter | Brown the butter first for a nutty depth |
| Healthy-ish | Replace half the flour with whole wheat |
Enjoy warm with a pat of butter and a cup of coffee — it doesn’t get much better than that.
