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!
Servings 1 9x5" loaf
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 9x5” 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.