Description
This easy banana bread is fool-proof and super moist made with Greek yogurt! It’s our family’s favorite banana bread recipe and the best way to use up those overripe bananas. You just need a bowl and a whisk to make this delicious banana bread, no mixer required!
Ingredients
Units
Scale
- 3 large very ripe bananas or 4 small bananas (350g or about 1 1/2 cups mashed)
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) light brown sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) plain Greek yogurt (or sour cream)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/4 teaspoon fine sea salt
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1/2 cup (60g) chopped toasted walnuts or 3/4 cup (130g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9×5 loaf pan. Line with parchment paper if desired.
- In a large bowl, mash the bananas with a fork until completely smooth.
- Add the melted butter and brown sugar and whisk until smooth. Add the eggs and whisk again until smooth. Add the yogurt and vanilla extract and whisk until combined.
- Add the baking soda, cinnamon, nutmeg (if using), and salt. Whisk to combine.
- Add the flour and whisk just until combined. Do not overmix. Fold in the walnuts or chocolate chips if using. The batter will be thick.
- Pour the batter into the loaf pan and spread to evenly fill the pan. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread rest in the pan for 10 to 15 minutes, then carefully run a small spatula or knife around the edges of the pan to loosen the bread. Invert the pan and gently tap it until the loaf easily slides out over a cutting board or wire rack. Let cool completely on a wire rack before slicing and serving.
Notes
- Storage instructions. Leftover banana bread will last for up to 3 or 4 days at room temperature when stored in an airtight container or wrapped tightly in plastic wrap. Let cool completely before storing.
- Freezing instructions. Banana bread will last up to 3 months in the freezer. Let the banana bread cool completely, the wrap individual slices in plastic wrap and store in a freezer-safe bag to prevent freezer burn. Or wrap the entire loaf tightly in plastic wrap followed by aluminum foil, and store in a freezer-safe bag. Thaw at room temperature for 3 to 4 hours, or reheat individual slices in the microwave or toaster oven.
- Follow the measurments. I always use my digital kitchen scale that I got for $15 off Amazon to make this banana bread recipe. It makes it easy to weigh the ingredients so I’ll get perfect results every time!
- Use overripe bananas. You want to use very ripe and brown-speckled bananas. These are significantly sweeter than yellow bananas and are easier to mash.
- Greek yogurt. You can use 0% or 2% Greek yogurt or full-fat sour cream.
- Use a metal loaf pan. Metal loaf pans conduct heat better than glass or ceramic pans. It can also help prevent a gummy or underbaked center.
- Prevent your bread from getting a dark top. It’s common for banana bread to get a dark top before it finishes cooking in the center. To prevent the bread from getting too dark on top, loosely cover it with aluminium foil for the last 15 to 20 minutes of baking.
- Test to make sure it’s done. Banana bread is done when a toothpick or skewer inserted into the center comes out clean or with only a few moist crumbs (not a wet batter). If you have a digital thermometer, the internal temperature in the center should be between 200°F and 205°F.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baked
- Cuisine: American