Looking for the best banana bread recipe?
All this stay-at-home time makes for a busy kitchen! My amazing hubs and I fend off hungry beasts all the livelong day. So, we try to offer a hearty beginning to the day, and one of our favorite recipes is banana bread. We usually serve this bread up with fruit and hard-boiled eggs – or even some pan-seared ham, or turkey sausage. Hope you and your family enjoy it as much as we do!
Living in Colorado at over 7000 ft in altitude often makes baking a frustrating endeavor. I find the convection function on my oven to be a savior in most recipes, helping me to serve up fluffy baked goods instead of flattened disasters.
Flexible banana bread recipe
This recipe has been adapted from a couple of others – shocking I know, coming from me. I encourage you to dive in and try different adaptations as well if you have specific nutritional restrictions or preferences in your home. It seems to be a fairly flexible base, and one hearty enough for a little tweaking here and there.
So, let’s begin the goodness. I had three pairs of little hands in the kitchen helping me with this recipe. If we can produce a yummy edible bread, anyone can! In fact, this recipe is way beyond edible and into the deliciously amazing category.
This recipe whips up two loaves of banana bread! So, even if you don’t prefer to have two loaves right now – think about freezing one for another time, or passing one along to a neighbor, or friend to enjoy! It’s pretty easy to halve instead, if you’d rather, though.
We can’t wait to hear how much you love this banana bread recipe! Share in the comments 🙂
Best Banana Bread
- 6-8 overripe bananas
- 1 cup brown sugar
- 8 tablespoons butter, softened to room temperature
- 1 cup greek yogurt (I have used vanilla greek yogurt or honey greek yogurt as well)
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, unbleached
- 2 teaspoons baking soda
- 1 teaspoon sea salt (1/2 a tsp if your butter is salted)
- 2 teaspoons cinnamon
- Optional Add-ins: 1 cup pecans, walnuts or chocolate chips
- Set oven to 350 degrees F. Spray two loaf pans with coconut oil spray.
- Mix butter, sugar, and yogurt until smooth. Add eggs one at a time incorporating as you go, mashed bananas, and vanilla. At this point, I don’t worry too much if my bananas are super smooth, or if you see chunks. Once all wet ingredients are combined, set bowl aside.
- Combine flour, baking soda, salt and cinnamon in a separate bowl. Make sure it is well mixed. Slowly add wet ingredients to dry, and stir with a spatula to combine. Add nuts or chocolate chips once batter is completely combined, if desired.
- Pour batter into waiting loaf pans. Bake until golden brown and knife comes out clean. Baking time should be approximately one hour.