The Best Banana Bread

This banana bread is the best out there. It’s moist, with just the right amount of sweetness. You won’t be able to stop at just one slice!

Bananas are a staple fruit in our house. Most weeks we have a couple leftover that get a little too ripe. When that happens it’s time to make a delicious loaf of banana bread!

Preheat your oven to 350 degrees Fahrenheit and grease one 9×5″ loaf pan or two 5.75×3″ loaf pans. Then, mash your bananas. You can do this with a fork, or a potato masher. Add all your wet ingredients to a large mixing bowl and stir until combined.

In a second, smaller mixing bowl, mix together all of your dry ingredients. Slowly add your dry ingredients to your wet ingredients, stirring gently between each addition. Your batter will get nice and thick, but be careful not to over mix!

Then, pour your batter into your greased loaf pan. The batter gets pretty thick, so you may need to gently tap the bottom of the pan against the counter to even out the top. Place on the middle rack of your preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If you’re using two 5.75×3″ loaf pans, bake for 30-45 minutes.

Let your banana bread cool in the pan for 5-10 minutes. Then, pull it out of the pan and let it finish cooling on a wire cooling rack. Store in an airtight container for up to 1 week, or freeze for later! Top with your favorite spread, and enjoy!

If you try this recipe, don’t forget to leave me a comment and rating down below! Tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online.

Print Recipe

The Best Banana Bread

This banana bread is the best out there. It's moist, with just the right amount of sweetness. You won't be able to stop at just one slice!

Prep Time15 mins

Cook Time55 mins

Total Time1 hr 10 mins

Course: Breakfast, Snack

Keyword: baked goods, banana, banana bread, bread

Servings: 1 9×5″ loaf

Author: Amanda Hookom @HookomOnHealth

Ingredients

• 2 very ripe bananas peeled and mashed
• 1/3 cup plain Greek yogurt
• 1/3 cup salted butter melted
• 1 large egg
• 1 tsp pure vanilla extract
• 1 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/4 tsp salt

Instructions

• Preheat oven to 350 degrees Fahrenheit and grease a 9×5” loaf pan with cooking spray or butter.
• Mix together wet ingredients in a large mixing bowl until combined.
• Mix together dry ingredients in a medium mixing bowl.
• Slowly add dry ingredients to wet, stirring gently until just combined.
• Pour mixture into greased loaf pan and bake in the oven for 50-60 minutes, or until toothpick inserted in the center comes out clean.

Notes

• I typically use Greek yogurt made with whole milk for a richer flavor, but you can use whichever one you prefer.
• If you have overripe bananas, but no time to use them–put them in the freezer!  Thaw in your refrigerator overnight before making banana bread.
• Top your banana bread with butter, nutella, or your favorite spread.
• Store banana bread in an airtight container for up to 1 week, or freeze.