Banana Bread Recipe

This banana bread recipe boasts an incredibly moist and buttery texture, rich
banana and brown sugar flavors, and a soft, tender crumb. With over 1,000 rave
reviews, it's a delicious and undeniably popular choice. You'll need 4 large
ripe bananas to create this beloved treat.

Servings:

Author:

Prep Time:
1 hour, 55 minutes

Cook Time:
1 hour, 5 minutes

Total Time:
3 hours

Course:

Breakfast Dessert Snack

Cuisine:

American

Keywords:

banana bread recipe

Instructions

1 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.
2 In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt,
and ground cinnamon until well combined. Set this mixture aside.
3 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.
4 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.
5 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.
6 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.
7 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

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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