Banana Bread Recipe

Preheat oven and pan

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line with parchment, leaving a 1-inch overhang for easy removal.

Measure and set ingredients: measure dry and wet ingredients into separate bowls so everything is ready (mise en place).

Mash bananas

Peel and place the ripe bananas in a large mixing bowl. Mash thoroughly with a fork or potato masher until mostly smooth with a few small lumps (about 1 to 1 1/2 cups mashed, roughly 3 medium bananas).

Combine wet

To the mashed bananas add the melted butter (cooled slightly), sugar, brown sugar, eggs, Greek yogurt (or sour cream), and vanilla. Whisk or use a spatula until uniformly combined and slightly glossy. Ensure eggs are fully incorporated.

In a medium bowl whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using) until evenly distributed and there are no lumps of baking soda/powder.

Add the dry ingredients to the wet banana mixture in two additions: fold gently with a spatula after each addition just until no large streaks of flour remain. Do not overmix — batter should be thick but slightly pourable.

Fold in the chopped nuts and/or chocolate chips if using, reserving a tablespoon of each to sprinkle on top for presentation.

Spoon the batter into the prepared loaf pan and smooth the top with an offset spatula. Sprinkle the reserved nuts/chips and turbinado sugar on top if desired. Tap the pan gently on the counter to release any large air bubbles.

Bake in the preheated 350°F (175°C) oven for 50–65 minutes. Start checking at 50 minutes: the bread is done when the top is golden brown, a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and the internal temperature reaches about 200–205°F (93–96°C) if using an instant-read thermometer.

If the top is browning too quickly but the center needs more time, tent the loaf loosely with foil and continue baking until done.

Remove the loaf from the oven and set on a wire rack. Let cool in the pan for 10–15 minutes to set.

Use the parchment overhang to lift the bread from the pan and transfer to the wire rack. Cool at least another 45 minutes before slicing for the cleanest slices and best texture. Serve at room temperature. Store wrapped tightly at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced portions for up to 3 months.