Banana Bread Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly butter a 9x5-inch loaf pan or spray with nonstick spray and line with parchment leaving 1-inch overhang for easy removal.

Measure and assemble ingredients so everything is ready. Mash bananas with a fork or potato masher until mostly smooth with a few small lumps (about 1 to 1 1/2 cups mashed from 3 medium bananas).

Combine wet ingredients

In a large mixing bowl, whisk the eggs until lightly beaten. Add the mashed bananas, melted cooled butter (or softened butter if not melted), granulated sugar, brown sugar, vanilla extract, and yogurt (or sour cream). Whisk until mixture is homogenous and sugars begin to dissolve, about 30 seconds to 1 minute.

Combine dry ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if using) until evenly distributed.

Fold dry into wet

Add the dry ingredients to the wet mixture in two additions. Using a spatula, fold gently until just combined and no large patches of flour remain. Do not overmix — a few streaks are fine. Fold in the chopped nuts and/or chocolate chips if using.

Transfer batter to the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle the top with coarse sugar for a crunchy finish.

Bake in the preheated oven for 50–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Start checking at 50 minutes; if the top browns too quickly, tent loosely with foil for the remaining time.

Remove loaf from oven and let rest in the pan on a wire rack for 10–15 minutes. Run a knife around the edges if needed, then use the parchment overhang to lift the bread from the pan. Cool completely (about 1 hour) on the rack before slicing for best texture.