Banana Bread Recipe
Banana bread is a beloved classic, cherished for its moist texture and delightful flavor. This versatile treat is perfect for breakfast, a midday snack, or even dessert. The combination of ripe bananas with a hint of cinnamon and the option to add nuts makes it a crowd-pleaser for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this banana bread recipe is simple to follow and delivers consistently delicious results.
Ingredients Overview
The foundation of any great banana bread is its ingredients. Key components include:
All-purpose flour: Provides the structure for the bread.
Baking soda: Acts as a leavening agent, ensuring the bread rises properly.
Salt and cinnamon: Enhance the overall flavor.
Unsalted butter: Adds richness and moisture.
Brown sugar: Sweetens the bread and contributes to its tender crumb.
Eggs: Bind the ingredients and add moisture.
Plain yogurt or sour cream: Keeps the bread moist and tender.
Mashed bananas: The star of the recipe, adding sweetness and a distinct banana flavor.
Vanilla extract: Complements the banana flavor.
Using ripe bananas is crucial for the best flavor and texture. They should be heavily speckled or even turning black, as this ensures maximum sweetness and moisture. Optional ingredients like chopped pecans or walnuts add a delightful crunch and enhance the bread’s texture.
Step-by-Step Instructions
Start by adjusting your oven rack to the lower third and preheating the oven to 350°F (177°C). This helps prevent the top of the bread from browning too quickly. Grease a 9×5-inch metal loaf pan with nonstick spray and set it aside.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. Set this mixture aside. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and brown sugar on high speed until smooth and creamy, about 2 minutes. With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Mix in the yogurt, mashed bananas, and vanilla extract until fully blended.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no visible flour pockets remain. Avoid over-mixing the batter, as this can result in a dense bread. Gently fold in the chopped nuts if you are using them.
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-65 minutes, covering the bread with aluminum foil halfway through to prevent over-browning. The bread is done when a toothpick inserted into the center comes out clean with only a few moist crumbs attached. Start checking for doneness around the 60-minute mark and continue checking every 5 minutes if needed.
Once baked, remove the bread from the oven and let it cool in the pan on a wire rack for one hour. Then, remove the bread from the pan and allow it to cool completely on the wire rack before slicing and serving.
Recipe Tips & Frequently Asked Questions
- Tricks for achieving the perfect texture: Use very ripe bananas and ensure all ingredients are at room temperature before mixing.
- How to avoid common pitfalls: Don’t over-mix the batter, as this can make the bread tough.
- Adjustments for dietary preferences: For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Can I use frozen bananas? Yes, just thaw and drain any excess liquid before mashing.
- What can I substitute for yogurt or sour cream? You can use buttermilk or a non-dairy yogurt.
- How can I make this recipe vegan? Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use a non-dairy yogurt, and replace butter with a plant-based alternative.
What to Serve with This Recipe
Banana bread pairs beautifully with a variety of beverages and sides. A hot cup of coffee or a soothing cup of tea makes for a perfect match. For an extra indulgent treat, serve slices with a dollop of whipped cream or a smear of cream cheese. Fresh fruit compote or a side of mixed berries can add a refreshing contrast. When presenting banana bread for gatherings, arrange slices on a platter with a sprinkle of powdered sugar or a drizzle of honey for an elegant touch.
Storage and Shelf Life
To keep your banana bread fresh, cover it tightly with plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the bread for up to one week. Banana bread also freezes well; wrap it tightly in plastic wrap and aluminum foil or place it in a freezer bag for up to 3 months. Thaw at room temperature or warm slices in the microwave before serving.
This banana bread recipe is a foolproof way to create a delicious and comforting treat. Whether enjoyed fresh out of the oven or after the flavors have melded together for a day, it’s sure to be a hit. We encourage you to give this recipe a try and discover the joy of homemade banana bread. Feel free to experiment with different mix-ins and share your unique variations with friends and family. Happy baking!
Ingredients:
1/2 teaspoon ground cinnamon
2 large eggs, at room temperature
1 teaspoon baking soda
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
2 cups (250g) all-purpose flour (spooned & leveled)
3/4 cup (150g) packed light or dark brown sugar
1/3 cup (80g) plain yogurt or sour cream, at room temperature
2 cups (460g) mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Optional: 3/4 cup (100g) chopped pecans or walnuts
Instructions:
- Begin by positioning your oven rack to the lower third and preheating the oven to 350°F (177°C). This prevents the bread’s top from browning excessively early on. Lightly grease a 9×5-inch metal loaf pan with nonstick spray and set it aside.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set this mixture aside.
- In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and brown sugar on high speed until the mixture is smooth and creamy, approximately 2 minutes. With the mixer on medium speed, add the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the yogurt, mashed bananas, and vanilla extract until fully blended.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no visible flour pockets remain. Avoid over-mixing the batter. Gently fold in the chopped nuts if you are including them.
- Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 60-65 minutes. To prevent the top from over-browning, loosely cover the bread with aluminum foil halfway through the baking time. The bread is done when a toothpick inserted into the center comes out clean with only a few moist crumbs attached. Begin checking for doneness around the 60-minute mark and continue checking every 5 minutes if needed.
- Once baked, remove the bread from the oven and let it cool in the pan on a wire rack for one hour. Then, take the bread out of the pan and allow it to cool completely on the wire rack before slicing and serving.
- To store, cover the banana bread and keep it at room temperature for up to 2 days, or refrigerate for up to 1 week. For the best flavor, enjoy the bread on the second day after the flavors have melded together. Refer to the original post for detailed freezing instructions.
Banana Bread Recipe
Ingredients
- 1/2 teaspoon ground cinnamon
- 2 large eggs at room temperature
- 1 teaspoon baking soda
- 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
- 2 cups 250g all-purpose flour (spooned & leveled)
- 3/4 cup 150g packed light or dark brown sugar
- 1/3 cup 80g plain yogurt or sour cream, at room temperature
- 2 cups 460g mashed bananas (about 4 large ripe bananas)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Optional: 3/4 cup 100g chopped pecans or walnuts
Instructions
- Begin by positioning your oven rack to the lower third and preheating the oven to 350°F (177°C). This prevents the bread’s top from browning excessively early on. Lightly grease a 9×5-inch metal loaf pan with nonstick spray and set it aside.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set this mixture aside.
- In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and brown sugar on high speed until the mixture is smooth and creamy, approximately 2 minutes. With the mixer on medium speed, add the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the yogurt, mashed bananas, and vanilla extract until fully blended.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no visible flour pockets remain. Avoid over-mixing the batter. Gently fold in the chopped nuts if you are including them.
- Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 60-65 minutes. To prevent the top from over-browning, loosely cover the bread with aluminum foil halfway through the baking time. The bread is done when a toothpick inserted into the center comes out clean with only a few moist crumbs attached. Begin checking for doneness around the 60-minute mark and continue checking every 5 minutes if needed.
- Once baked, remove the bread from the oven and let it cool in the pan on a wire rack for one hour. Then, take the bread out of the pan and allow it to cool completely on the wire rack before slicing and serving.
- To store, cover the banana bread and keep it at room temperature for up to 2 days, or refrigerate for up to 1 week. For the best flavor, enjoy the bread on the second day after the flavors have melded together. Refer to the original post for detailed freezing instructions.
