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Best Banana Bread Recipe

best banana bread recipe
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5 from 2 reviews

The best banana bread recipe! Ultra-moist and filled with rich brown sugar and banana flavor, this easy and delicious loaf will be your favorite breakfast or snack on the go!

Ingredients

Units
  • 1/2 cup (113 g) unsalted butter
  • 3/4 cup (150 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups mashed bananas, from 3 to 4 bananas
  • 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 cup full fat Greek yogurt, room temperature
  • 2 tablespoons turbinado sugar, for sprinkling on top (optional)

Instructions

  1. Preheat oven to 350°F. Spray a 9 x 5″ loaf pan with non-stick baking spray and line with parchment paper. Allow the parchment paper to extend over the sides of the pan by 2 inches for easy removal of the loaf once baked.
  2. Melt the butter in a small pot on the stovetop (or in the microwave). Set aside to cool for 10 minutes.
  3. Meanwhile, use a fork to finely mash the ripe bananas. They should resemble the consistency of baby food.
  4. In a medium bowl, whisk together the melted butter and light brown sugar for about 30 seconds.
  5. Add the two eggs and vanilla. Whisk to combine well.
  6. Add the mashed bananas and stir until incorporated.
  7. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add half of the dry ingredients to the banana mixture. Fold together using a large spatula or wooden spoon.
  8. Add the Greek yogurt and continue to fold the batter together until most of the yogurt is incorporated. Do not over mix.
  9. Add the remaining dry ingredients and mix to combine. Stop when a few streaks of flour remain. Do not over mix.
  10. Transfer the batter to the prepared loaf pan. If desired, slice a very ripe banana in half lengthwise and place on top of the loaf. Sprinkle the top generously with the turbinado sugar.
  11. Bake for 55 to 60 minutes or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean. Do not over bake or the bread will be dry.
  12. Remove the loaf from the oven and cool in the pan for 10 to 15 minutes before using the parchment paper overhang to carefully remove the loaf from the pan. Cool completely on a wire rack.

Notes

Store tightly covered at room temperature for up to 4 days.

May be frozen. Wrap the whole loaf tightly in plastic wrap and then place in a large freezer bag. Freeze for up to 3 months. Defrost at room temperature.

To freeze slices of bread, cool completely before slicing. Wrap each slice in a layer of plastic wrap and store in a large freezer bag or container. Freeze for up to 3 months. Defrost at room temperature or reheat in the microwave for 20 to 25 seconds.

Find it online: https://athomebyheather.com/best-banana-bread-recipe/