Banana Bread

Banana Bread

This banana bread recipe has been the most-loved recipe found on the website Simply Recipes for the past 10 years. Many people bake it every single day. Why?


Since it is the most delicious banana bread recipe ever, no matter the time of year. Mix everything together in one bowl, and you can alter how much sugar and bananas. And what is the secret to its amazing taste?

The best part about this banana bread recipe is that you don’t need an expensive mixer! A mixing bowl with a fork for whisking eggs, and a solid spoon in order to stir the batter is all you require. Sugar amounts are a little flexible. The original recipe required 1 half cup white sugar but the majority of people, including myself can do with 3/4 cup. Likewise, most are content with 1/2 cup.

You can add one cup of chopped raisins, nuts, as well as chocolate chips should like, or pour the batter in muffin pans and bake banana Nut Muffins instead. You can go one step further and create Chocolate banana bread.

I was handed this banana bread recipe many years ago by my friend Heidi H, who, several years earlier she had pleaded for the recipe




2 cups (250g) all-purpose flour (spooned and leveled)

1 tablespoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 Cup (1 stick, or 115g) unflavored butter, softened until the temperature of room

3/4 Cup (150g) packed dark or light brown sugar (see note)

2 large eggs, at room temperature


1/3 cup (80g) plain yogurt or sour-cream, at room temperature

2 cups (460g) mashed bananas (about 4 large ripe bananas)

1 teaspoon pure vanilla extract

Optional alternative: 3/4 cup (100g) chopped walnuts or pecans.




Set the oven rack in the lowest third position and heat the oven up at 350degF (177degC). The lower position of the rack will prevent the bread’s top from turning brown too early. Grease a 9×5-inch loaf pan using nonstick cooking spray. Set aside.

Mix the flour baking soda, salt and cinnamon in a large bowl. Set aside.

With a stand or hand mixer that has whisk attachment or paddle mix the brown sugar and butter at high speed until smooth and creamy. approximately 2 minutes. When the mixer is on medium speed, mix in eggs one at a and beat thoroughly every time. After that, mix with the yogurt, bananas mashed and vanilla extract. While the mixer is running at low, gradually beat the dry ingredients in the wet ingredients until there are no pockets of flour remain. Don’t overmix. Incorporate the nuts, in the event of you are using.

Pour the batter and spread it in the baking pan you have prepared. Bake for between 60 and 65 minutes, but be sure to cover the bread loosely with aluminum foil half way through to keep the top from becoming too dark. The bread is ready when a toothpick inserted into the middle comes out clean with just a few dry crumb marks. It could happen after 60 to 65 minutes, depending on the oven. Therefore, you should begin making checks every 5 minutes after the 60 minute mark.

Remove bread from oven and let it be cool on the baking pan on the wire rack for one hour. Take bread out of the pan and allow it to cool straight on the wire rack till you are ready to cut and serve.

Banana bread is best stored in a cool, dry place for up to 2 days , or store it in the fridge for up to one week. Banana bread is most delicious at the second day when the flavors have settled together. Check out the post above for freeze-friendly instructions.