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My Favorite Banana Bread Recipe - Sally's Baking Addiction
My Favorite Banana Bread Recipe - Sally's Baking Addiction
Ingredients
1 Adjust the oven rack to the lower third position and preheat the oven to
350°F (177°C). Lowering the oven rack prevents the top of your bread from
browning too much, too soon. Grease a metal 9×5-inch loaf pan with
nonstick spray. Set aside.
2 Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl.
Set aside.
3 Using a handheld or stand mixer fitted with a paddle or whisk attachment,
beat the butter and brown sugar together on high speed until smooth and
creamy, about 2 minutes. With the mixer running on medium speed, add the
eggs one at a time, beating well after each addition. Then beat in the yogurt,
mashed bananas, and vanilla extract until combined.
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4 With the mixer running on low speed, slowly beat the dry ingredients into the
wet ingredients until no flour pockets remain. Do not over-mix. Fold in the
nuts, if using.
5 Pour and spread the batter into the prepared baking pan. Bake for 60–65
minutes, making sure to loosely cover the bread with aluminum foil halfway
through to prevent the top from getting too brown. The bread is done when
a toothpick inserted in the center comes out clean with only a few small
moist crumbs. This may be after 60–65 minutes depending on your oven, so
begin checking every 5 minutes around the 60-minute mark.
6 Remove bread from the oven and allow the bread to cool in the pan set on a
wire rack for 1 hour. Remove bread from the pan and cool bread directly on
the wire rack until ready to slice and serve.
7 Cover and store banana bread at room temperature for 2 days or in the
refrigerator for up to 1 week. Banana bread tastes best on day 2 after the
flavors have settled together. See post above for freezing instructions.
Notes
1 Special Tools (affiliate links): 9×5-inch Loaf Pan | Electric Mixer (Handheld
or Stand) | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
2 Butter: If needed, you can use salted butter in this recipe with no other
changes needed. I’ve also successfully reduced the butter down to 6
Tablespoons (85g) with no issue (just as tasty).
3 Brown Sugar: This is not an overly sweet quick bread. If you want a sweeter
banana bread, increase to 1 cup (200g) brown sugar. Feel free to replace
some or all of the brown sugar with regular white granulated sugar.
4 Cream Cheese Frosting: This banana bread also tastes fantastic with
cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened
cream cheese and 1/4 cup (60g) of softened unsalted butter together on
medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2
teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread
on cooled loaf.
5 Banana Bread Muffins: Use this banana bread recipe to make 15 banana
bread muffins. Spoon the batter into a lined or greased muffin pan (fill each
to the top with batter) and bake for 5 minutes at 425°F (218°C); then,
keeping the muffins in the oven, reduce the oven temperature to 350°F
(177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in
the center comes out clean. The total bake time for the banana bread
muffins is about 21–23 minutes. The initial burst of hot air helps those
muffins rise nice and tall! Or try my quick & easy banana muffins.
6 Brown Sugar: Feel free to substitute the same amount of regular white
granulated sugar or coconut sugar. I do not recommend any liquid
:
sweeteners.
7 No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana (in
addition to the 2 cups), unsweetened applesauce, or even canned pumpkin
puree.
8 Frozen Bananas: You can use frozen bananas here. Thaw the frozen
bananas. Drain off any excess liquid, mash, then use as instructed in the
recipe. See How to Freeze & Thaw Bananas for Baking. Try not to mash too
much or else you’ll be left with 2 cups of banana-y liquid; some chunks are
great.
9 Chocolate Chips: I love this bread with chocolate chips, too. Feel free to
add 1 cup of your favorite chocolate chips. No need to leave out the nuts if
you add the chocolate chips. Chocolate chips and nuts are both optional.
10 Can I Turn This Into Banana Bundt Cake? There isn’t enough batter. I
recommend using my extremely similar, scaled-up recipe for chocolate
marble banana Bundt cake instead. You can leave out the chocolate swirl in
that recipe.