Directions
- Preheat your oven to 175°C (350°F). Grease a standard 9 x 5–inch loaf pan (23 x 13 cm) or line it with parchment paper, leaving some overhang for easy removal later.
- Place the peeled bananas in a large mixing bowl and mash them with a fork until mostly smooth. A few small banana lumps are perfectly fine and add texture and bursts of flavor.
- Pour the melted butter into the mashed bananas and stir until fully combined. The mixture should look glossy and rich.
- Add the granulated sugar and brown sugar to the bowl, mixing well until the batter thickens slightly and the sugars begin to dissolve.
- Beat in the eggs one at a time, mixing after each addition. Stir in the yogurt and vanilla extract, creating a smooth, creamy batter with a subtle vanilla aroma.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This step ensures even distribution of the leavening and spices throughout the bread.
- Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no visible streaks of flour remain. Overmixing can lead to a dense loaf, so stop as soon as everything is combined.
- If you’re using nuts or chocolate chips, fold them in gently, making sure they are evenly scattered throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top lightly. The batter will be thick and luxurious.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown with a natural crack down the center.
- Let the banana bread cool in the pan for about 10 minutes, then carefully lift it out and transfer it to a wire rack to cool completely before slicing.
Recipe Details
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: About 1 hour 20 minutes
Servings: 10 slices
Difficulty Level: Easy
Variations & Substitutions
For a lighter version, replace half of the butter with unsweetened applesauce while keeping the rest of the recipe the same. If you prefer a whole-grain option, substitute half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor. To make this banana bread dairy-free, use melted coconut oil instead of butter and plant-based yogurt. For extra warmth and depth, add a pinch of nutmeg or cardamom to the dry ingredients.
Serving Suggestions
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