Do you know what spells summer in my house? Banana bread with yogurt! It tastes so darn satisfying that we don’t even bother with ice cream on the side. Plus, having the whole family jamming in the kitchen, laughing, and baking banana cakes together? What a blast!

Why Banana Bread With Brown Sugar Is The Absolute Best

Those overripe bananas aren’t just for the compost bin, my friend! They’re the secret sauce for the most satisfyingly moist banana bread ever. And the best part? For that cozy, inviting flavor, you can jazz it up with goodies like cinnamon, nutmeg, or even a hint of cloves.
Banana bread is foolproof, perfect for those dipping their toes into baking for the first time. Plus, why let those brown bananas go to waste? Banana bread to the rescue!
There is nothing quite like the comforting smell of banana bread (or banana cake) wafting through the house. It’s like a warm hug from home and family all rolled into one. Whether it’s a cozy afternoon or a chilly morning, a slice of banana bread can be your little comfort food heaven.
And hey, banana bread is amazing on its own, but why not take it up with a drizzle of honey, a splash of maple syrup, or some whipped cream as sidekicks? Now we’re talking!

6 Basic Steps To Make Banana Bread

Ingredients

Here are some simple ingredients we will need for this banana recipe!

Mashed Bananas: First, grab some spotty bananas and slice or break them into big pieces. Toss them into an electric mixer bowl (or, if you’re using a hand mixer, any standard mixing bowl will do!)
- Start beating at low speed, then gradually crank it to medium-high as those bananas change into silky mashed goodness. Once they’re all mashed up, move them to a new bowl – we’ll need our mixing bowl for future steps. And don’t worry about cleaning it up perfectly; a few stray banana bits won’t hurt!

All-purpose flour: Only about 2 cups are enough for a beautiful loaf.
Butter: Make sure it’s nice and softened for that irresistible, buttery flavor we all know and love.
Brown Sugar: We’re going all in with the brown sugar for that soft, moist texture and delicious flavor. This secret ingredient takes our banana nut bread to the next level!
Eggs: These little guys are the backbone of our recipe, providing stability, structure, and tender texture. We’ll need 2 eggs to work their magic here.
Yogurt/sour cream: We add yogurt or sour cream to the mix for an extra moisture boost. Take your pick; both do a wonderful job and keep our banana bread super moist.
Nuts: Are you a fan of that nutty crunch? Toss in ¾ cup of walnuts or chopped pecans. But hey, if nuts aren’t your thing, no worries! You can skip them or swap them for mini chocolate chips.
Baking soda: We won’t use yeast here but some baking soda.
Other spices: cinnamon, salt, and vanilla extract for more depth of flavor.

Instructions

Step 1.

First, adjust your oven rack to the low third and preheat it to 350°F or 177°C. Why lower the rack, you ask? That’s how we make sure our bread doesn’t get too brown on top too quickly.

Step 2.

Grab a trusty metal 5 x 9 loaf pan and give it a good spritz with some non-stick spray. Then, set it aside.

Whisk together the flour, cinnamon, baking soda, and salt until they’re all buddy-buddy. Set that bowl of dry ingredients aside for now.

Step 3.

Now, it’s mixer time! Whether using a stand or handheld mixer, slap on its whisk or paddle attachment and beat butter with brown sugar at high speed ’til smooth as silk; about 1-2 minutes should do the trick.

Then, at medium mixer speed, add those eggs one by one, giving each one a good beating before adding the next. Once those eggs are cozy, toss in the mashed bananas, yogurt, and vanilla. Mix until it’s all one big happy family!

Step 4.

Here comes the magic moment: slowly add your dry ingredients (from Step 2) to the wet at low mixer speed. We’re talking a gentle mix here – just until there’s no more flour peeking out. And if you’re feeling nutty, go ahead and fold in some nuts!

Step 5.

Once everything’s happily mixed up, pour that batter into your prepared pan and spread it evenly. Pop it in the oven and let it work its magic for 60 to 65 minutes. But here’s the key: halfway through, slap some aluminum foil on top to keep it from getting overly brown.

You know it’s ready when a small toothpick poked into the middle comes out mostly clean with just a few moist crumbs clinging on. And remember, ovens can be tricky, so start checking around the 1-hour mark and keep a close eye on it.

Step 6.

It’s time to get ready for the ultimate taste test! Take that bread out of the oven, then let it sit in its pan for about an hour. This step helps it settle and get all cozy.

Once chilled a little, gently remove the bread from its pan and let it cool on a wire rack directly. After that, it will feel just right for slicing and serving whenever you’re ready to dig in. So go ahead, grab your favorite butter knife, and enjoy every delicious bite!

Notes

1. Have you got some overripe bananas staring at you from the countertop? Don’t even think about tossing them in the trash! Let’s turn them into something delicious.

If you’re not ready to use them, freezing is your best friend. Pop those un-peeled bananas into a freezer-safe container, squeeze out any extra air, and chuck them in the freezer. They’ll stay good for 3 months! When you’re ready to bake, thaw them out.

How about freezing them peeled? Yes, that’s totally doable! You can then cut them into pieces for easy smoothie action.

2. When picking your bananas, forget about those green guys. Go for the ripe ones that are nice and yellow with some brown spots; that’s when they’re at their sweetest and best for baking!

3. Once you’ve baked up a storm and have your banana bread ready, it’s time to store it properly.

Grab a zip-top bag or airtight container and line the bottom with one paper towel. Pop your cooled bread on top, then cover it up with a second paper towel before sealing it tightly. This step helps absorb any excess liquid and keeps your bread fresh.

4. Your bread will stay tasty at room temperature for four days. But freezing is the way to go if you want to play the long game, as it can last for a solid 2-4 months. Now, that’s what I call banana bread bliss!

FAQs

My Banana Bread Is Dry. What Went Wrong?

The bananas you used might not have been ripe enough. Also, did you go overboard with mixing the batter? That’s why the gluten in the flour went crazy and caused a tough, dry texture!

Can I Substitute Other Ingredients In Banana Bread?

Absolutely! Banana bread (and other bread types, like sandwich bread) is a very forgiving recipe. You can often swap out all-purpose flour for whole wheat flour or even a gluten-free alternative.

Want a lighter loaf? Then, use applesauce instead of some of the oil or butter.

Have fun with my favorite banana bread recipe!