Get the Recipe:
Banana Bread
This classic banana bread is perfectly moist, tender, and packed with rich banana flavor—a simple, delicious treat for any time of day.
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/4 cup (60 ml) vegetable oil
- 3/4 cup (150 g) firmly packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (56 g) plain yogurt (or sour cream), at room temperature
- 1 teaspoon vanilla extract
- 3 large overripe bananas, mashed (about 1 & 1/2 cups or 340g)
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Instructions
- Preheat the oven to 325°F (160°C). Grease a 9x5-inch loaf pan. Alternatively, line it with parchment paper and lightly grease the lining and any exposed parts of the inside of the pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, oil, brown sugar, and granulated sugar until smooth. Add the eggs, sour cream, and vanilla extract, and whisk until well combined.
- Stir in the mashed bananas until evenly incorporated.
- Gently fold the flour mixture into the wet ingredients, mixing until just combined. (Be careful not to over-mix the batter; a few lumps are fine.)
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the banana bread to cool in the pan for 10 minutes, then remove it from the pan and place it onto a wire rack to cool completely.
Notes
- Store tightly wrapped in an airtight container at room temperature up to 3 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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