This banana bread recipe is wonderful and has had over a thousand positive ratings, making it unquestionably popular. It has a super-moist and buttery texture, banana and brown sugar tastes, a soft crumb, and plenty of praises overall. You will need four ripe bananas.
This is the recipe for banana bread that I enjoy the most, and I’ve been making it for years. It’s one of those time-honored recipes that you eventually learn by heart, like a decent chocolate chip cookie or pie crust recipe. This bread springs to mind immediately when I have seen bananas on the counter, and it’s the bread I keep in my freezer in constant rotation.
The result is a straightforward recipe for traditional banana bread. The bread remains moist for many days, the batter can be prepared in about ten minutes, and there is nothing that can compare to the aroma of freshly baked banana bread baking in the oven.


250 grams.Of all-purpose flour.

1 Tsp.Of baking soda.

1/4 Tsp.Of salt.

1/2 Tsp.Of ground cinnamon.

115 grams.Of soft unsalted butter; at room temp.

150 grams.Of packed light or dark brown sugar. 2 large eggs; at room temp.

80 grams.Of sour cream / plain yogurt; at room temp.

460 grams.Of mashed bananas.

1 Tsp.Of pure vanilla extract.

100 grams.Of chopped pecans.


Step 1:

Put the oven rack in the lowest third of the oven and warm it to 350 degrees Fahrenheit (177 degrees Celsius). Spray a metal loaf pan measuring 9 by 5 inches with non-stick cooking spray and grease it. Set aside.

Step 2:

In a larger bowl, combine the flour, baking soda, salt, and cinnamon by whisking them together. Set aside.

Step 3:

Cream the butter and brown sugar together for roughly 2 minutes on high speed in a handheld or stand mixer equipped with a paddle or whisk attachment. Add the eggs one at a time, beating thoroughly after each addition, while the mixer is running on medium speed.

Step 4:

After that, mix the mashed bananas, vanilla extract, and yogurt by beating them all together. In a stand mixer fitted with the paddle attachment, mix the dry ingredients into the wet ingredients on a low speed until there are no more flour pockets. Do not over-mix. If using nuts, fold them in at this point.

Step 5:

Pour and evenly distribute the batter in the prepared baking dish. Bake the bread for 60–65 minutes, being careful to cover it loosely with aluminum foil halfway through the baking process to avoid the top from becoming too browned.

Step 6:

When a toothpick inserted in the middle of the bread comes out clean with just a few little wet crumbs, the bread is ready to be served. It might be after 60–65 minutes at this point, depending on your oven, so start checking at the 60-minute mark and continue doing so every 5 minutes.

Step 7:

Take the bread out of the oven and let it cool for an hour while it is still in the pan by placing it on a wire cooling rack. After removing the bread from the pan, place it straight on the wire rack to cool until it is ready to be sliced and served.

Step 8:

Cover and preserve banana bread at room temperature for two days or in the refrigerator for up to seven days.

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