With its super-moist texture, buttery creamy banana and brown sugar flavors, and crunchy nuts, Homemade Banana Bread is ready to blow all other banana bread recipes out of the water! Sinking your teeth into this deliciously tender and sweet confection is an out-of-body experience. It’s fruity, dense, and absolutely irresistible. Once you try Homemade Banana Bread, you’ll never want to buy banana bread at a bakery again!
Ingredients• 2 cups all-purpose flour • 1 teaspoon baking soda • 1/4 teaspoon salt • 1/2 teaspoon ground cinnamon • 1/2 cup unsalted butter, room temperature • 3/4 cup light or dark brown sugar • 2 large eggs, at room temperature • 1/3 cup plain yogurt or sour cream • 2 cups mashed bananas, from about 4 large ripe bananas • 1 teaspoon pure vanilla extract • 3/4 cup pecans or walnuts, optional, chopped
Adjust the oven rack to the lower third position.
Preheat the oven to 350 degrees F.
Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
On medium speed, add the eggs one at a time, beating well after each addition.
Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix.
Fold in the nuts.
Spoon the batter into the prepared baking pan.
Bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done.
Remove the bread from the oven and allow it to cool completely in the pan set on a wire rack.
Serve immediately, or cover and store the banana bread for 2 days to let the flavors meld together.