Banana Bread Recipe

Adjust oven rack to lower-middle position and preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line with parchment paper leaving a 1-inch overhang if available for easier removal.

Mash ripe bananas: peel and place about 3 medium ripe bananas (should equal ~1 1/2 cups mashed) in a large mixing bowl and mash with a fork or potato masher until mostly smooth with a few small lumps.

To the mashed bananas, add 3 tablespoons granulated sugar and 2 tablespoons light brown sugar. Stir to combine.

Add 2 large eggs, one at a time, beating lightly after each until incorporated.

Pour in 6 tablespoons melted and slightly cooled unsalted butter, 1 teaspoon vanilla extract, and 2 tablespoons plain yogurt or sour cream. Whisk until mixture is smooth and uniform.

In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon fine salt, and (optional) 1/2 teaspoon ground cinnamon until evenly distributed.

Make a well in the dry ingredients and pour the wet banana mixture into it. Gently fold with a rubber spatula or wooden spoon until just combined — stop when no large streaks of flour remain. Do not overmix to keep the bread tender.

Fold in optional add-ins: 1/2 cup chopped nuts and/or 1/4 cup chocolate chips, if using. Reserve a few nuts or chips to sprinkle on top if desired.

Transfer batter to the prepared loaf pan and smooth the top. Sprinkle reserved nuts/chips and 1 teaspoon turbinado sugar on top if using.

Bake in the preheated 350°F (175°C) oven for 50–65 minutes. Start checking at 50 minutes: a toothpick inserted into the center should come out with a few moist crumbs but not raw batter. If the top browns too quickly, tent loosely with foil for the remaining bake time.

When done, remove loaf from oven and let cool in the pan on a wire rack for 10–15 minutes. Use the parchment overhang to lift the loaf from the pan and transfer to the rack to cool completely (about 1–2 hours) before slicing to avoid a gummy interior.

Store: once cooled, wrap airtight and keep at room temperature for up to 3 days or refrigerate up to 5 days. For longer storage, freeze wrapped slices up to 3 months.