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Banana Bread

Moist, tender banana bread with chocolate chips.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Cuisine: American

Ingredients

  • 3 medium very ripe bananas, mashed smooth (1 1/3 cups)
  • 1/2 cup of butter, softened
  • 2 large eggs
  • 1/2 cup of full fat Greek yogurt or sour cream
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 2 teaspoons of vanilla extract
  • 1 1/2 cups of all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of cloves
  • 1 cup of chocolate chips, walnuts or raisins (optional)

Instructions

  • Preheat your oven to 350 degrees 
  • Add 1 cup of chocolate chips, nuts or raisins and 2 tablespoons of all purpose flour in a small bowl, toss to coat and set aside for now
  • In a large bowl, vigorously whisk 1/2 cup of softened butter with 1/2 cup of granulated sugar and 1/2 cup of brown sugar until creamy
  • Add 2 large eggs, 2 teaspoons of vanilla extract, 1/2 cup of greek yogurt or sour cream and the mashed bananas and whisk until fully incorporated 
  • Add the remaining flour (1 1/3 cups) along with 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt and 1/4 teaspoon of cloves into the bowl and mix until the dry ingredients are just combined 
  • Gently fold the flour coated chocolate chips, nuts or raisins into the batter (optional)
  • Transfer the banana bread batter into a buttered and parchment lined baking dish (either two 8"x4" loaf pans, an 8"x8" baking dish or a deep 9"x5" loaf pan)
  • Bake in a 350 degree oven until a toothpick comes out of the center with only dry crumbs (45-60 minutes for two 8”x4” loaf pans or an 8”x8” square baking dish and 70-80 minutes for a deep 9”x5” loaf pan)
  • Cover the banana bread loosely with foil if browning too much towards the end of the bake (optional)
  • Once fully baked, allow the banana bread to cool in the pan for 10 minutes before transferring the loaf directly onto a cooling rack to continue cooling
  • Slice banana bread and enjoy!
  • Store leftovers in an airtight container at room temperature or in the refrigerator