Perfect Banana Bread
User Reviews
4.8
Perfect Banana Bread
Description
Perfect Banana Bread combines very ripe mashed bananas with yogurt, sugars, oil, eggs, and a hint of vanilla and cinnamon for gentle flavor and moisture. The addition of both granulated and brown sugar adds sweetness and depth, while the yogurt keeps the crumb tender. Baking the batter in a well-prepared loaf pan at 350˚F develops a golden crust while maintaining a soft center.
The bread gains rise from baking soda and has a lightly spiced profile if cinnamon is used. Proper baking time varies, so checking with an instant-read thermometer for a temperature of 200-205˚F or inserting a toothpick until it comes out clean will ensure it is fully baked without drying out.
This banana bread works well as a snack or breakfast staple and pairs nicely with spreads or simply on its own. The recipe’s proportions suit an 8x5 or 9x5-inch loaf pan or smaller 3x6-inch pans for mini loaves.
Adjust baking times based on your oven and pan size to avoid underbaking or overbrowning. Using very ripe bananas and yogurt adds moisture that keeps the bread soft through several days.
Ingredients
- 4 banana about 2 cups, mashed, very ripe, medium-sized
- ¼ cup yogurt plain, Greek
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup neutral cooking oil generic cooking oil
- 2 egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 350˚F with a rack in the center. Spray an 8x5-inch or 9x5-inch loaf pan (or 3x6-inch pans) generously with baking spray. Set aside.
- Peel bananas and place them in a medium-large mixing bowl. Using a potato masher, mash bananas until fairly smooth.
- Add both sugars and the oil and whisk well to combine. Whisk in the eggs until well combined followed by the yogurt and vanilla.
- Sprinkle the baking soda and salt over the top and stir until combined. Add the flour and stir just until all flour is incorporated.
- Transfer the batter to the prepared pan and place it on a sheet pan. Bake for 55-65 minutes or until a toothpick inserted in the center of the loaf comes out clean and without batter. You can also use an instant thermometer to determine if the bread is done. The temperature of the finished bread should be 200-205˚F.
- If using the smaller pans (3x5 or 3x6) bake for 25-35 minutes or until golden brown and a toothpick inserted in the center comes out clean (or internal temperature is 200-205˚F).
Notes
- Use an instant-read thermometer to check doneness; banana bread is done at 200-205˚F (94-96˚C).
- Ripe bananas and yogurt add moisture and help create a tender crumb.
- Baking time varies with oven and pan size; adjust accordingly and test with a toothpick.
- You can bake smaller loaves in 3x6-inch pans with shorter baking times around 25-35 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 135mg | 6% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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