Banana Bread is one of my families favorite treats! With its super moist texture and rich banana flavor it is a must try. This recipe is so simple and only needs a few pantry staple ingredients.
Banana Bread Recipe
Banana bread is actually very simple to make and only requires a few ingredients. Don’t forget my favorite trick… don’t throw away your browning banana’s, peel and freeze them so you can make banana bread any time!
My Uncle Paul says I make the BEST banana bread. You have to give it a try and let me know if you agree!
This banana bread is a great make ahead recipe for your next brunch. The whole house will smell like a bakery and you and your family will be able to enjoy a moist and delicious banana bread!
Left Over Trick: try toasting a slice of left over banana bread the next day, spread a little jam or butter on top for a delicious treat!
What is in Banana Bread?
Star Ingredients
- Bananas are the star of the show! It is ironic that sometimes banana’s with brown spots or over ripe bananas are viewed as undesirable or not needed and are often disposed of. However, those over ripe brown bananas are the trick to the most flavorful and moist banana bread!
- Yogurt (or sour cream) brings moisture to this banana bread, you can use either or a combination. I don’t have a preference between the two, they both add the same flavor and texture. I love this recipe because I can use which ever of the two I have in the fridge, or a combination. This is a great recipe to use those over ripening banana’s and the last bit of yogurt or sour cream in the fridge!
- Optional Mix-in’s – I love a plain banana bread but you can customize this recipe by mixing in 1/4 -1/2 cup of any mix-in’s of your choice – chocolate chips, nuts, or dried fruit of choice.
How to Make Banana Bread
Full Printable Recipe Below
Check out my short video tutorial here
1 Preheat oven to 350°F.
2 Butter a full size Bundt pan (12 cup). Slice a 1″ cube of unsalted butter and use your hands to rub the butter along the whole interior of the Bundt pan being sure to coat thoroughly.
3 In a medium sized bowl mix the dry ingredients together.
4 Using a stand mixer or a hand mixer in a large bowl, beat the butter until light and creamy. Add the sugar and beat until light and fluffy.
5 Add the eggs one at a time. Mix for about 30 seconds after each egg is added, or until evenly combined.
6 Add in the bananas and vanilla. Mix on low speed until just combined.
7 Mix in half the dry ingredients mixture. Then mix in the yogurt. Lastly, mix in the remaining dry ingredients mixture.
8 Pour the batter into the buttered pan and use a spoon or spatula to smooth the top.
9 Bake for approximately 60-75 minutes. Checking every 5 minutes after 60 minutes of cooking, pierce a toothpick into the center of the bread. If there are little to no crumbs or batter on the toothpick and the bread does not jiggle in the center, it is done.
10 Remove the pan from the oven and place on a cooling rack for 10 minutes to cool. Once cooled shake the pan a few times to loosen the bread. Place a plate or cooling rack on top of the pan to cover the bread. Carefully flip and remove the pan. Cool another 10 minutes before slicing.
Slice and serve.
Store at room temperate in an air tight container or covered in plastic wrap.
Variations
My family and I love banana bread plain but you can mix in 1/4 – 1/2 cup of any of the below mix-in’s your family loves:
- Chocolate Chips
- Nut of Choice
- Dried Fruit of Choice
Tips for the BEST Banana Bread
- Use VERY ripe banana’s. Don’t be scared to use banana’s with LOTS of dark spots, even if the whole banana has turned brown and soft, that is even better and makes the most flavorful moist banana bread
- Don’t throw away your browning bananas! Peel the bananas and freeze whole. Before making banana bread remove 4 bananas from the freezer and thaw for 10 minutes. Then mash the bananas and make recipe as per instructions.
- Heavily butter your Bundt pan so the bread will not stick
- Be sure to cool the bread in the Bundt pan for 10 minutes before removing from the pan! This gives the bread enough time to set so it won’t sink or crumble when removed from the pan. Cool another 10 minutes out of the pan before slicing. The exterior will get crispy and the interior will not crumble when sliced
- Left Over Trick: try toasting a slice of left over banana bread the next day, spread a little jam or butter on top for a delicious treat!
Looking for More Simple Sweets?
Try some of my favorite recipes:
- Banana Oat Crumble Muffins – a healthier twist on banana bread. These crumble muffins are loaded with healthy oats and topped with a crispy crumble topping!
- Oreo Fudge – my favorite 3 ingredient no bake dessert. This fudge tastes just like a cookies and cream chocolate bar!
- Cookie Dough Cheesecake Bars – 2 layers of chocolate chip cookie dough baked with a creamy cheesecake filling!
Enjoy!
– Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Banana Bread – Family Favorite
Equipment
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature (2 sticks, 8 ounces)
- 1 cup sugar, of choice (cane sugar, white, brown, or combination)
- 2 teaspoons vanilla extract
- 2 large eggs, preferably at room temperature
- 4 very ripe banana, mashed (1 3/4 – 2 cups)
- 1 cup yogurt, Greek or regular, or 1 cup sour cream (or a combination)
Instructions
- Preheat oven to 350°F.
- Butter a full size Bundt pan (12 cup). Slice a 1" cube of unsalted butter and use your hands to rub the butter along the whole interior of the Bundt pan being sure to coat thoroughly.
- In a medium sized bowl mix the dry ingredients together.
- Using a stand mixer or a hand mixer in a large bowl, beat the butter until light and creamy. Add the sugar and beat until light and fluffy.
- Add the eggs one at a time. Mix for about 30 seconds after each egg is added, or until evenly combined.
- Add in the bananas and vanilla. Mix on low speed until just combined.
- Mix in half the dry ingredients mixture. Then mix in the yogurt. Lastly, mix in the remaining dry ingredients mixture.
- Pour the batter into the buttered pan and use a spoon or spatula to smooth the top.
- Bake for approximately 60-75 minutes. Checking every 5 minutes after 60 minutes of cooking, pierce a toothpick into the center of the bread. If there are little to no crumbs or batter on the toothpick and the bread does not jiggle in the center, it is done.
- Remove the pan from the oven and place on a cooling rack for 10 minutes to cool. Once cooled shake the pan a few times to loosen the bread. Place a plate or cooling rack on top of the pan to cover the bread. Carefully flip and remove the pan. Cool another 10 minutes before slicing.
- Slice and serve.
- Store at room temperate in an air tight container or covered in plastic wrap.