My Favorite Banana Bread
This is the only banana bread recipe you'll ever need. It's super moist and buttery and turns out perfect every time.
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Servings: loaf
Equipment
- 1 loaf pan (8.5x4.5x2.75)
Ingredients
- 1 ½ Cups All Purpose Flour 217g
- 1 tablespoon Cornstarch 9g
- 1 teaspoon Baking Soda 6g
- ½ teaspoon Salt 3g
- ½ Cup Granulated Sugar 100g
- ½ cup Brown Sugar 100g
- 8 tablespoon Butter, melted 1 stick, 113g
- 2 Eggs
- 3 Bananas 350g
- ½ Cup Plain Yogurt 122g
- 1 teaspoon Vanilla 4g
- ½ Cups Walnuts- optional Toasted and Chopped
Instructions
- Defrost 3 frozen bananas and drain any excess liquid.
- Preheat oven to 350 degrees F. Prepare the loaf pan. by spraying it with pan spray or lining it with parchment paper.
- Measure the flour, baking soda, salt, granulated sugar, and brown sugar in a large mixing bowl. Set aside.
- Using your fork and a medium bowl, mash the bananas until no large lumps remain. If using frozen bananas, drain any liquid that has formed.
- In a microwave-safe dish, melt the butter until it is fully melted and liquid.
- Into the bowl of mashed bananas, add melted butter, yogurt, and eggs. Mix to combine.
- Fold the liquid ingredients into the dry ingredients( add optional nuts if desired) and mix until there are no more spots of dry flour.
- Pour batter into a sprayed, non-stick bread pan and bake for approx.. 55 min at 350 degrees. Check for doneness by gently touching the center of the bread. It should spring back and not feel mushy below the crust.
Notes
For a richer and more decadent banana bread, you can replace the yogurt with sour cream.
For an extra crunch and nutty flavor, you can add ½ cup of walnuts and make banana nut bread.