Easy Banana Bread
Easy, moist and flavorful, this is the best banana bread recipe. My kids love it for breakfast or a quick snack and I love how quick, easy and verstaile this go-to banana bread is to whip up and bake!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 brown/black bananas (mashed, about 1 1/2 cups or 330 grams)
- 3/4 cup brown sugar (180 grams)
- 2 large eggs (about 100 grams)
- 1/4 cup unsalted butter (melted, 55 grams)
- 1/4 cup vegetable oil (or coconut oil) (or other neutral flavored oil, see recipe notes, 55 grams)
- 1/2 cup Greek Yogurt (see recipe notes, 140 grams)
- 1 teaspoon vanilla extract (about 4 grams)
- 2 cups all-purpose flour (see recipe notes, 260 grams)
- 1 teaspoon salt (about 6 grams)
- 1 teaspoon baking soda (about 4 grams)
Instructions
- 1
Preheat oven to 425º Fahrenheit.
- 2
Mash three large brown bananas in a large bowl. The resulting mashed banana should weigh about 330 grams or about 1 1/2 cups. If you are a little over or a little under on banana, that is okay. You will have a few small chunks of banana. They will mash further as you incorporate the rest of the ingredients.Note: If you use frozen bananas, thaw and drain them of excess liquid before using.
- 3
Add the brown sugar and mix together with a kitchen spoon/wooden spoon. Add the eggs and mix until incorporated. Melt the butter and add to the ingredients along with oil, yogurt and vanilla extract. Mix together until completely combined.
- 4
To a small bowl, add the flour, salt and baking soda. Fluff together with a fork. Add the flour mixture on top of the banana mixture. Mix until the flour is just incorporated and only a few dry streaks remain.At this point add 3/4 cup of chopped or small mix-ins you want - mini chocolate chips, chopped nuts or chopped dried fruit. Gently mix together.
- 5
Lightly grease or line an 8.5 by 4.5 inch pan with parchment paper. Pour the mixture into the pan and smooth the top with a spatula.
- 6
Bake for 10 minutes at 425ºF. After ten minutes, lower the temperature to 350ºF and bake for another 50-60 minutes until baked all the way through. Stick a sharp knife or toothpick into the center of the banana bread. If it comes out clean (with no batter sticking to it), it is ready to pull out of the oven.
- 7
Let the bread cool completely before slicing and enjoying! I slice leftovers and store in an air-tigth container in the freezer. Thaw, warm up and enjoy for breakfast or a quick snack!