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Best Banana Bread Ever (Classic)

Close-up of a moist slice from the Best Banana Bread Ever, showing walnuts embedded in the crumb.
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A straightforward recipe for making a moist, classic banana bread loaf using simple ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, spooned & leveled
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80g) plain Greek yogurt or full-fat sour cream, room temperature
  • 1 and 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
  • 1 teaspoon pure vanilla extract
  • Optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set it aside.
  2. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together. Set this mixture aside.
  3. In a large bowl, beat the butter and brown sugar together using a mixer until the mixture is light and creamy, about 3 minutes.
  4. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the bowl sides as needed.
  5. Beat in the yogurt, vanilla, and mashed bananas until they are combined with the wet ingredients.
  6. Add the dry ingredients to the wet ingredients and beat on low speed just until combined. Do not over-mix.
  7. Fold in the nuts or chocolate chips, if you are using them. The batter will be thick.
  8. Pour and spread the batter into the prepared baking pan.
  9. Bake for 60–65 minutes. Cover the pan loosely with aluminum foil halfway through baking to stop the top from browning too much.
  10. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
  11. Cool the bread in the pan on a cooling rack for 1 hour. Remove the bread from the pan and cool it completely on the rack before you slice and serve it.

Notes

  • Use ripe bananas for the best flavor and moisture in your bread.
  • For ingredient substitutes, Greek yogurt or sour cream adds moisture; use them at room temperature for better mixing.
  • Store the bread wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Nutrition

Keywords: Banana Bread, Classic Loaf, Moist, Bakery Style, Easy Recipe, Banana Bread Ever, Quick Bread

Find it online: https://www.meltitclean.com/best-banana-bread-ever-classic/