My Favorite Banana Bread

1 hr 25 minMakes one 9×5 loaf

A tender, moist banana bread with brown sugar and Greek yogurt, topped with optional nuts or chocolate chips.

Adjust▾

🌐Translate

⋯

prepAdjust oven rack to lower third position
prepPreheat oven to 350°F / 177°C
prepGrease a 9×5-inch loaf pan with nonstick spray
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	Pour into pan, bake 350°F / 177°C, 60–65 min, cover with foil halfway	Cool in pan 1 hr, then on rack completely
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
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
150 g packed light or dark brown sugar
2 large eggs, at room temperature
345 g mashed bananas (about 3–4 ripe bananas)
80 g plain Greek yogurt or full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
90 g chopped pecans or walnuts, or 180 g semi-sweet chocolate chips (optional)

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.