Easy Banana Bread Recipe

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5 from 3 votes

This Easy Banana Bread Recipe is moist, flavorful, and a family favorite! The perfect way to use ripe bananas.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast, Dessert

Cuisine: American

Keyword: banana bread, easy banana bread, easy banana bread recipe

Servings: slices

Author: Chelsea Lords

Cost: $3.90

Equipment

9 x 5-inch bread pan

Ingredients

3 extra-large very overripe bananas see note 1
1 cup + 2 tablespoons light brown sugar separated, tightly packed
1 tablespoon white sugar
2 large eggs
1/3 cup Greek yogurt full-fat or use sour cream, at room temp
1 tablespoon vanilla extract
1/3 cup coconut oil measured when solid
1/3 cup unsalted butter measured when solid
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
2-1/4 cups all-purpose flour
1 cup mini chocolate chips or nuts, optional

Instructions

Preheat oven to 350°F and arrange the rack in the center. Generously grease and line a 9x5-inch loaf pan with parchment paper. It's very important all the ingredients are the same temp so pull out the eggs and Greek yogurt and set aside. Melt butter and coconut oil in microwave (after measuring in solid state) and set aside to return to room temperature.
Remove the peels and place the bananas in a small bowl. Mash the bananas with a fork. We're going for a thick slightly chunky mash. Measure mashed bananas to get an exact and level 1-3/4 cups.
In a very large bowl, add the mashed bananas, 1 cup tightly packed brown sugar, room temp eggs, room temp yogurt, and vanilla extract. Use a hand whisk to briskly whisk until smooth.
While whisking constantly, slowly stream in the butter and oil. Whisk a few times after until mixture is fully emulsifed and smooth.
Add salt, cinnamon, and baking soda. Whisk until incorporated then add in the flour. Whisk a few times then mix with a spatula just until no dry streaks of flour remain. Do not over mix here. If desired, fold in chocolate chips or nuts here.
Pour the batter into the prepared loaf pan and smooth it into an even layer with the spatula. Sprinkle remaining 2 tablespoons brown sugar and 1 tablespoon white sugar on top. Do not press it in just lightly sprinkle on top.
Place the bread on a sheet pan. Bake for 70-80 minutes (wide variance depending on the pan you use, actual heat of the oven, humidity, etc.), until lightly golden brown on top, bread springs back when you press it, and a toothpick, when inserted in the center, comes out clean or with moist crumbs. If needed tent the bread with foil and continue baking until toothpick comes out with moist crumbs or clean. My oven finishes it perfectly at 75 minutes.
Remove the bread and allow it to cool in the pan for 15 minutes before inverting onto a cooling rack to finish cooling. Don't rush the cool, the residual heat is finishing up the bread! Once cooled for about an hour, slice with a very sharp serrated knife. Enjoy as is or with a spread of good butter, almond butter, or peanut butter!

Notes

Note 1: The more speckled and dark the bananas are, the sweeter and more banana-forward the finished bread will taste.

Storage: Wrap the banana bread tightly and store it at room temperature for up to 3 days. For longer storage, keep it in the fridge.

Freezing: Let the bread cool completely, then wrap it tightly and place it in a sealed container or freezer-safe bag. Freeze for up to 3 months. Thaw at room temp or pop in a toaster!

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