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My Favorite Banana Bread
By Sally · sallysbakingaddiction.com
Makes one 9×5 loaf
1 hr 25 min
A tender, moist banana bread with brown sugar and Greek yogurt, topped with nuts or chocolate chips if desired.
| prepPreheat oven to 350°F / 177°C | ||||||
| prepGrease a 9×5-inch loaf pan with nonstick spray | ||||||
| prepAdjust oven rack to lower third position | ||||||
| 2 cups / 250 g all-purpose flour (spooned & leveled) | Whisk flour, baking soda, salt & cinnamon | Fold in dry ingredients on low speed | Fold in nuts or chocolate chips (optional) | Pour into pan, bake 350°F / 177°C, 60–65 min, cover with foil halfway | ||
| 1 teaspoon baking soda | ||||||
| 1/4 teaspoon salt | ||||||
| 1/2 teaspoon ground cinnamon | ||||||
| 1/2 cup / 113 g unsalted butter, softened to room temperature | Cream butter & brown sugar, 3 min | Beat in eggs one at a time | Beat in bananas, yogurt & vanilla | |||
| 3/4 cup / 150 g packed light or dark brown sugar | ||||||
| 2 large eggs, at room temperature | ||||||
| 1 1/2 cups / 345 g mashed bananas (about 3–4 ripe bananas) | ||||||
| 1/3 cup / 80 g plain Greek yogurt or full-fat sour cream, at room temperature | ||||||
| 1 teaspoon pure vanilla extract | ||||||
| 3/4 cup / 90 g chopped pecans or walnuts, or 1 cup / 180 g semi-sweet chocolate chips (optional) | ||||||
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