banana bread

Categories: Breads, Pizza, Tarts, Posted by Sandy Bergsten

adapted from Sally’s Baking Addiction


2 cups (250g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar

2 large eggs, at room temperature

1/3 cup (80g) plain Greek yogurt or sour cream, at room temperature 

2 cups mashed bananas (about 4 large ripe bananas)

1 teaspoon pure vanilla extract



Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.

Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

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. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. 

With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. 

Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. Bake until a toothpick inserted in the center comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Cover and store the banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best the next day once the flavors have settled.

To Freeze, cool the baked banana bread completely. Tightly wrap individual slices in plastic wrap, then place in a Ziploc bag. Freeze for up to three months. Thaw in the refrigerator or at room temperature.

Makes one loaf

For muffins: Follow the recipe above to make 2 dozen banana bread muffins. Pour the batter into lined muffin pans and bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. 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 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall.

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