Banana Loaf Bread Recipe

Ever have those bananas getting a little too freckled on the counter? I’ve got just the thing for you: my go-to banana bread recipe, where cozy cinnamon meets the sweetness of ripe bananas, and trust me, your kitchen’s about to smell like a homey bakery!

I adore making recipes that offer coziness and warmth, and my banana loaf bread is an ideal instance. When it comes to ingredients, you can’t beat the sweetness of a perfectly ripe banana paired with the unctuousness of unsalted butter.

These two mainstays make the loaf an ultra-satisfying, energy-giving snack or breakfast. But I think there’s more: the addition of plain yogurt adds a delightful moistness.

And the hint of cinnamon I worked into my latest version makes the loaf a not-your-mama’s banana bread kind of treat.

Ingredients

• All-purpose flour: Provides structure, essential starch for binding.
• Granulated sugar: Sweetens, enhances flavor, and helps browning.
• Unsalted butter: Adds richness, moisture, and tender texture.
• Ripe bananas: Natural sweetness, moisture, source of potassium.
• Eggs: Adds structure, richness, and stabilizes the batter.
• Yogurt or sour cream: Moisture, slight tang, tender crumb.
• Vanilla extract: Provides warm, aromatic flavor.
• Baking soda: Leavening agent, helps bread rise.
• Ground cinnamon: Warm spice, depth of flavor.
• Walnuts or pecans: Optional crunch, source of healthy fats.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/3 cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3-4 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup chopped walnuts or pecans (optional)

How to Make this

1. Your oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius). Grease a loaf pan that measures 9 inches by 5 inches, or line it with parchment paper.

2. In a big mixing bowl, blend the softened butter and the granulated sugar until they are light and fluffy.

3. Add the eggs, one at a time, and beat well after each addition, then mix in the vanilla extract and the yogurt or sour cream.

4. In another bowl, combine the flour, baking soda, salt, and ground cinnamon and whisk them together.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing only until the batter is combined.

6. Incorporate the mashed bananas into the batter until it is smooth and well-blended.

7. Incorporate the chopped walnuts or pecans gently if you are using them.

8. Fill the prepared loaf pan with the batter, smoothing the top with a spatula.

9. 60-70 minutes: bake until a toothpick inserted into the center of the loaf comes out clean.

10. Banana bread should be permitted to chill in the pan for roughly 10 minutes. After that, move it to a wire rack to chill completely before making any attempts at slicing. Then, as always, feel free to enjoy this delicious bread.

Equipment Needed

1. Oven
2. Loaf pan (9 inches by 5 inches)
3. Parchment paper (optional)
4. Mixing bowls (at least 2)
5. Hand mixer or stand mixer
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Spatula
10. Toothpick or cake tester
11. Wire rack

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?A: Yes. Whole wheat flour can be used in place of all-purpose flour. The resulting loaf, however, may be denser. You could use half whole wheat flour and half all-purpose flour for a better-flavored and textured loaf.
• Q: Can I freeze the banana loaf bread?Sure! Let it cool all the way, then wrap it up real tight in plastic wrap and foil before you stick it in the freezer. You can leave it in there for up to 3 months. To use, thaw it out at room temperature and then serve.
• Q: What can I use instead of butter?A: Coconut oil, or a vegetable oil like canola or olive oil, can be used in place of the unsalted butter in this recipe. This will give the finished dish a different texture and taste.
• Q: Can I omit the nuts?A: Yes, the walnuts or pecans are optional. If you want a version without nuts, just leave them out.
• Q: How do I know when the bread is done baking?A: To check if the banana bread is done, you can use a toothpick. Insert it right into the center of the loaf, and if it comes out clean (or with a few moist crumbs), then the loaf is ready! If not, check back in 5 minutes.
• Q: Can I add chocolate chips?Of course! For an added touch of sweetness, include in the batter approximately 1/2 cup of chocolate chips.

Banana Loaf Bread Recipe Substitutions and Variations

1 cup granulated sugar
Substitute with 1 cup brown sugar for a richer flavor or 3/4 cup honey for a moister texture.
1/2 cup unsalted butter, softened: Change to 1/2 cup coconut oil or vegetable oil for a dairy-free alternative.
Plain yogurt or sour cream, 1/3 cup: For a different flavor, try 1/3 cup buttermilk or 1/3 cup mashed avocado.
1 tsp. baking soda: Substitute with 1 1/4 tsp. baking powder. Texture may be slightly different.
1/2 cup chopped walnuts or pecans. If desired, omit them or replace with 1/2 cup of chocolate chips for a sweeter loaf.

Pro Tips

1. For enhanced flavor, consider toasting the walnuts or pecans in a dry skillet over medium heat for a few minutes until they are fragrant. Allow them to cool before adding them to the batter.

2. To ensure the perfect texture, avoid overmixing the batter once you add the flour. Overmixing can lead to dense banana bread, so mix just until combined.

3. For a richer banana flavor, use bananas that are very ripe with brown spots on the peel. These are sweeter and more flavorful.

4. If you want to add a special twist, mix in a handful of chocolate chips or swirl in some Nutella before baking for added sweetness and depth.

5. For an extra moist texture, you can substitute half of the butter with an equal amount of vegetable oil. This can enhance the moistness of the bread without affecting the flavor.