Easy Banana Bread Recipe
This Banana Bread Recipe has been a staple in my kitchen for years. It’s the same one my grandmother used to make when I was little, and every bite brings me right back to those childhood mornings when I’d wake up to the irresistible aroma of sweet bananas and warm cinnamon. So, grab those bananas,…
Servings: 12 servings
Ingredients
Ingredients
- 3/4 cuplight brown sugarfirmly packed
- 1/2 cupgranulated sugar
- 2 largeeggsat room temperature
- 1/4 cupcanola oilor vegetable oil
- 1/4 cupunsalted buttermelted and slightly cooled
- 1-1/2 cupsmashed banana3–4 overripe bananas
- 2 tablespoonsvanilla Greek yogurtfull-fat or use sour cream
- 1-1/2 teaspoonsvanilla extract
- 1-2/3 cupsall-purpose flour
- 1 teaspoonbaking soda
- 1/2 teaspoonground cinnamon
- 1/2 teaspoonsalt
- Optional topping2 tablespoons brown sugar plus 1 tablespoon granulated sugar
Instructions
Instructions
- Preheat the oven to 325°F and place a rack in the center. Lightly grease and flour a 9×5-inch loaf pan.
- Melt the 1/4 cup unsalted butter, then set it aside to cool until it is slightly cooled (not hot).
- Peel the 1–1/2 cups mashed banana (3–4 overripe bananas) and place the banana flesh in a small bowl. Mash thoroughly with a fork until mostly smooth.
- In a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer or a whisk), beat 3/4 cup light brown sugar (firmly packed), 1/2 cup granulated sugar, and 2 large eggs (at room temperature) on medium speed for about 3–5 minutes, until the mixture is pale and fluffy.
- Reduce the mixer speed to low and slowly drizzle in 1/4 cup canola oil (or vegetable oil). Then drizzle in the slightly cooled melted butter and mix just to incorporate.
- Add the mashed banana, 2 tablespoons vanilla Greek yogurt (full-fat or sour cream), and 1-1/2 teaspoons vanilla extract. Mix at low speed until just combined.
- In a separate large bowl, whisk together 1-2/3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Add the dry ingredients to the wet mixture and gently fold with a spatula until no dry streaks remain. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. If using the optional topping, evenly sprinkle 2 tablespoons brown sugar plus 1 tablespoon granulated sugar over the batter.
- Place the loaf pan on a sheet pan and bake for 50–70 minutes, until the top is lightly golden, the loaf springs back when pressed, and a toothpick inserted into the center comes out clean or with moist crumbs. Begin checking doneness at 50 minutes.
- Remove the bread from the oven and let it cool in the pan for 8–10 minutes. Invert the loaf onto a cooling rack to finish cooling, then slice with a sharp serrated knife.
Equipment
- 9 x 5-inch bread pan
- Stand mixerfitted with whisk attachment
Notes
Recipe Notes
Storage
: Wrap the banana bread and keep it at room temperature for up to 3 days. You can put it in the fridge for longer storage. To freeze, cool the bread completely, then wrap it tightly and put it in a sealed container or bag in the freezer for 3 months.
Storage
: Wrap the banana bread and keep it at room temperature for up to 3 days. You can put it in the fridge for longer storage. To freeze, cool the bread completely, then wrap it tightly and put it in a sealed container or bag in the freezer for 3 months.