Banana Bread
About This Banana Bread Recipe
Who doesn’t love a thick, soft slice of moist banana bread? (Sorry, I had to.) This is the definition of a timeless classic. After many failed attempts over the years — too dry, too dense, underbaked, overmixed — this version finally hits every note. It’s perfectly sweet, super tender, extra banana-forward, and has just the right amount of richness from yogurt or sour cream.
Bake it long enough, don’t overmix, and you’ll have a foolproof loaf that’s worthy of saving, sharing, and making again and again. This one is a masterpiece.
Why You’ll Love This Recipe
Ultra-moist and tender texture
Uses 5 bananas for strong banana flavor
Yogurt/sour cream keeps it soft and rich
Crackly turbinado sugar top
Optional cream cheese frosting = insane
Perfect for breakfast, dessert, or gifting
Easy, forgiving, and customizable
Ingredients You’ll Need
Banana Bread
Brown sugar
Salted butter
Eggs
Very ripe bananas
Vanilla extract
Full-fat Greek yogurt or sour cream
Neutral oil
All-purpose flour
Baking soda
Salt
Cinnamon
Turbinado sugar (for topping)
Cream Cheese Frosting (Optional)
Cream cheese
Salted butter
Vanilla extract
Powdered sugar
How to Make It
Cream the butter and brown sugar, then mix in eggs, mashed bananas, yogurt, oil, and vanilla. Stir together the dry ingredients separately, then fold them gently into the wet mixture — don’t overmix. Pour into a loaf pan, top with a sliced banana and turbinado sugar, and bake until a toothpick comes out clean. Cool fully, then frost if you want it extra indulgent.
Tips for Success
Use VERY ripe bananas — the darker, the better
Don’t overmix the batter (keeps it soft + fluffy)
Bake it long enough: some ovens need full 100 minutes
Let it rest before slicing so it sets properly
Add nuts or chocolate chips for variation
Turbinado sugar gives the most gorgeous crust
Frequently Asked Questions
Why is my banana bread gummy or dense?
This happens from overmixing. Mix only until the dry ingredients disappear.
Can I use frozen bananas?
Yes! Thaw them completely and drain excess liquid before mashing.
Can I use sour cream instead of yogurt?
Absolutely!
My loaf took longer than 100 minutes. Is that normal?
Yes. Banana bread is dense and moisture-heavy. Different pans and ovens vary widely. Always bake until the center tests clean.
Can I use salted butter?
Yes — the recipe is written for salted butter. If using unsalted, add an extra tiny pinch of salt.
Does it freeze well?
Beautifully. Freeze slices individually or freeze the whole loaf without frosting.
Do I need the frosting?
No — it’s amazing plain, but the frosting makes it feel like banana cake.
What to Serve With Banana Bread
Hot coffee or lattes
Fresh fruit
Vanilla yogurt
Salted butter
Cream cheese frosting (spread or piped)
Other Recipes You’ll Love
Banana Bread
Ingredients
- 1 ⅓ cup (200g) brown sugar, packed
- 4 tablespoons salted butter, softened
- 2 large eggs
- 5 very ripe medium-large bananas, mashed (about 2 cups)
- 2 teaspoons vanilla extract
- 1/2 cup full fat greek yogurt or sour cream
- 1/4 cup neutral oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Turbinado Sugar
- 4 oz cream cheese, room temperature
- 1/4 cup Butter, room temperature (I use salted and omit adding salt)
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- Save one banana to top the cake.
- In a large mixing bowl, cream together the brown sugar and butter.
- Add the eggs one at a time, beating well after each addition.
- Mix in the mashed bananas, vanilla extract, oil, and greek yogurt until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet ingredients until just combined. DO NOT OVERMIX! Overmixing will affect the texture of the banana bread!
- Pour the batter into the prepared loaf pan. Slice the remaining banana in half and on top of the loaf. Sprinkle generously with turbinado sugar.
- Bake in the preheated oven for 80-100 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Combine butter and cream cheese in a large bowl and beat until there are no lumps.
- Add vanilla and beat until combined.
- Add one cup of powdered sugar and mix on low until fully combined, and then continue the process until all 2 cups are incorporated- scrape down the sides of bowl with spatula in between mixes
- Use to spread or pipe onto cooled banana bread!
Some Cooking Essentials:
Pyrex Glass Bowls
Wire Masher
All Clad Measuring Cups
Kitchen Aid
Loaf Pan
Turbinado Sugar
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Thank you!
