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–+ servings
A loaf of banana bread on a wooden surface, with two slices cut in front of it. The bread has a golden-brown crust and a moist, textured interior. A knife is partially visible in the background.
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5 from 1 vote

The BEST Banana Bread

The name says it ALL!
Prep Time15 minutes
Cook Time1 hour
Cool Time1 hour
Total Time2 hours 15 minutes
Course: Bread
Cuisine: American
Keyword: Banana, Cinnamon, Yogurt
Servings: 1 loaf
Author: Nicole

Equipment

Ingredients

  • 1 ⅓ cups unbleached all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • 5 tablespoons (2 ½ ounces) unsalted butter at room temperature
  • 2 tablespoons sour cream or plain yogurt
  • ⅔ cup granulated sugar
  • 2 extra-large eggs lightly beaten at room temperature
  • 1 cup mashed very ripe banana 2-3 depending on size
  • ½ teaspoon vanilla extract
  • ½ teaspoon vinegar
  • ½ cup walnuts or pecans finely chopped (optional)
  • 1 tablespoon Demerara sugar optional, but really good

Instructions

  • Preheat the oven to 350ºF. Lightly spray an 8 ½ x 4 ½-inch loaf pan with baking spray. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. In a separate medium bowl, stir together the mashed banana, sour cream (or yogurt), vanilla, vinegar and chopped nuts (if using). Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the flour mixture and beat until the mixture is blended and has a sandy consistency. Add the eggs and beat until combined. Fold in the banana mixture; do not over mix.
  • Scrape the batter into the prepared pan and sprinkle with the Demerara sugar (if using). Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert onto a baking rack and cool completely. Enjoy!

Notes

Tip:
Pass the ripe banana through a potato ricer for an even-textured bread.
Lemon juice can be used instead of vinegar.
Nutritional values are based on low-fat plain yogurt (not Greek) and do not include any nuts.

Nutrition

Calories: 1962kcal | Carbohydrates: 311g | Protein: 33g | Fat: 68g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 480mg | Sodium: 1983mg | Potassium: 959mg | Fiber: 9g | Sugar: 167g | Vitamin A: 2346IU | Vitamin C: 13mg | Calcium: 239mg | Iron: 10mg
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