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Banana Bread - Family Favorite

This is my family’s favorite banana bread! With its super moist texture, rich banana flavor it is a must try. Banana bread is actually very simple to make and only requires a few ingredients. Don’t forget my favorite trick… don’t throw away your browning banana’s, peel and freeze them so you can make banana bread any time!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 16 slices
Calories: 280 kcal
Course: Dessert , Breakfast , Bread , Brunch
Cuisine: American

Ingredients

Dry Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter (at room temperature (2 sticks, 8 ounces))
  • 1 cup sugar (of choice (cane sugar, white, brown, or combination))
  • 2 teaspoons vanilla extract
  • 2 large eggs (preferably at room temperature)
  • 4 very ripe banana (mashed (1 ¾ - 2 cups))
  • 1 cup yogurt (Greek or regular, or 1 cup sour cream (or a combination))

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Butter a full size Bundt pan (12 cup). Slice a 1" cube of unsalted butter and use your hands to rub the butter along the whole interior of the Bundt pan being sure to coat thoroughly. Or you can use two loaf pans.
  3. In a medium sized bowl mix the dry ingredients together.
  4. Using a stand mixer or a hand mixer in a large bowl, beat the butter until light and creamy. Add the sugar and beat until light and fluffy.
  5. Add the eggs one at a time. Mix for about 30 seconds after each egg is added, or until evenly combined.
  6. Add in the bananas and vanilla. Mix on low speed until just combined.
  7. Mix in half the dry ingredients mixture. Then mix in the yogurt. Lastly, mix in the remaining dry ingredients mixture.
  8. Pour the batter into the buttered pan and use a spoon or spatula to smooth the top.
  9. Bake for approximately 60-75 minutes. Checking every 5 minutes after 60 minutes of cooking, pierce a toothpick into the center of the bread. If there are little to no crumbs or batter on the toothpick and the bread does not jiggle in the center, it is done.
  10. Remove the pan from the oven and place on a cooling rack for 10 minutes to cool. Once cooled shake the pan a few times to loosen the bread. Place a plate or cooling rack on top of the pan to cover the bread. Carefully flip and remove the pan. Cool another 10 minutes before slicing.
  11. Slice and serve.
  12. Store at room temperate in an air tight container or covered in plastic wrap.

Notes

  • TIP: don't throw away your browning bananas! Peel the bananas and freeze whole. Before making banana bread remove 4 bananas from the freezer and thaw for 10 minutes. Then mash the bananas and make recipe as per instructions.

Nutrition Information

Calories 280kcal (14%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 53mg (18%) Sodium 227mg (9%) Potassium 166mg (5%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 418IU (8%) Vitamin C 3mg (3%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%
Carbohydrates 38g 13%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 53mg 18%
Sodium 227mg 9%
Potassium 166mg 4%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 418IU 8%
Vitamin C 3mg 3%
Calcium 30mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.