Description
If you’ve got a few overripe bananas sitting on the counter, you’re already halfway to something amazing. This banana bread is the kind that fills your whole kitchen with the coziest smell and comes out unbelievably soft, moist, and full of real banana flavor. It’s the perfect “anytime” bake—easy enough for beginners, comforting enough to feel special, and delicious whether you eat it plain, warm, toasted, or dressed up with a little butter. No fancy equipment required—just a bowl, a fork, and about an hour.
Ingredients
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3 very ripe bananas, mashed
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½ cup (1 stick) unsalted butter, melted
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¾ cup packed brown sugar
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2 large eggs
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¼ cup plain yogurt or sour cream
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1 teaspoon vanilla extract
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1 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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½ teaspoon cinnamon (optional but recommended)
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½ cup nuts or chocolate chips (optional)
Instructions
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Prep your pan
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment. -
Mash the bananas
In a large bowl, mash the bananas until mostly smooth. -
Mix wet ingredients
Add melted butter, brown sugar, eggs, yogurt/sour cream, and vanilla. Whisk until smooth. -
Add dry ingredients
Sprinkle flour, baking soda, salt, and cinnamon on top of the wet mixture.
Gently fold until just combined—stop when no flour streaks remain. -
Add mix-ins
Fold in nuts or chocolate chips if you want. -
Bake
Pour into the loaf pan. Bake 55–65 minutes, or until a toothpick comes out with just a few moist crumbs. -
Cool before slicing
Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
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Don’t overmix once you add flour; it keeps the bread tender.
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If the top browns too fast, tent it with foil during the last 20 minutes.
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For muffins, bake at 350°F for 18–22 minutes.