This moist, flavorful, and delicious easy banana bread recipe is a family favorite! If you're looking for a way to use your ripe bananas, give this recipe a try!
With the rack in the center of the oven, preheat to 325 degrees F. Lightly grease and flour the bread pan. This recipe works the best in a 9 x 5 inch bread loaf pan. Remove the peels and place the bananas in a small bowl. With a fork, thoroughly mash the bananas.
With a stand mixer fitted with the whisk attachment, beat together the brown sugar, white sugar, and eggs on medium speed until pale and fluffy, about 3-5 minutes.
Switch the mixture speed to low and slowly drizzle in the oil, then slowly drizzle in the butter (make sure it's cooled down from being melted). Add the thoroughly mashed bananas, yogurt OR sour cream, and vanilla extract. Continue to mix on low speed until just combined.
In another large bowl, mix together the flour, baking soda, cinnamon, and salt.
Add all of the dry ingredients to the wet ingredients and using a spatula (don't use the mixer) gently fold in the dry ingredients until just combined. You don't want to over-mix this batter, just fold until you don't see any streaks of the dry ingredients.
Pour that batter into the prepared loaf pan. If desired, sprinkle the 2 tablespoons brown sugar and 1 tablespoon can sugar evenly over the top of the bread.
Place the bread on a baking sheet. Bake for 50-70 minutes (wide variance depending on the actual pan you used, actual heat of your oven, humidity, etc.). The bread should be lightly golden brown on top, will spring back when you press it, and a toothpick when inserted in the center should come out clean or with moist crumbs.
Remove the bread and allow to cool in loaf pan for 8-10 minutes. Invert onto a cooling rack to finish cooling and then slice with a sharp serrated knife.