Moist and fluffy-textured and scented with banana, vanilla, and a touch of cinnamon, this really is the Best Banana Bread Recipe!
I love this recipe so much I’ve made it four times in the past month. Four times. And I’m not usually one for banana bread.
(Zucchini bread holds the number one spot in my heart when it comes to quick bread.)
I know calling this the Best Banana Bread is a pretty tall claim. But it really is.
The Best Banana Bread Recipe
This easy banana bread definitely has a classic banana bread taste and texture. It’s faintly scented of banana and vanilla and has a soft, moist texture.
It’s perfect in its simplicity, but if you’re in the mood to jazz up the flavor a little bit you could add nuts and/or increase the amount of cinnamon.
For the past few months this recipe has been my go-to whenever I find myself with over-ripe bananas, which is usually at least two or three times a month. And I still can’t get enough!
Healthy Banana Bread Recipe
A couple of things make this Best Banana Bread Recipe healthier than most:
- It only has 1/4 cup butter, with yogurt added to keep it moist
- It only has 1 cup sugar
Banana Bread FAQs
What Should Bananas Look Like for Banana Bread?
When you’re making banana bread, let your bananas ripen to the point that they’re brown and even blackish.
Pro Tip: The more ripe bananas are (i.e., the darker their skin is), the sweeter and more intensely-flavored they are!
How Do I Know When Banana Bread is Done?
The toothpick test works well! Insert a toothpick into the center of the loaf. If it comes out clean or with just a couple crumbs, it’s done cooking.
How Do You Keep Banana Bread Moist?
Once your loaf is cooked and cooled to room temperature, cover it up to keep it moist. I leave it in the loaf pan and cover the top with plastic wrap. If you prefer, you can remove it from the pan and wrap the whole loaf in plastic wrap.
More Quick Bread Recipes to Try:
- Rosemary Onion Quick Bread
- Low Carb Apple Bread
- Lemon Quick Bread
- Easy Low Carb Zucchini Bread
- Cheddar Dill Beer Bread
- Paleo Cranberry Orange Walnut Bread
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Best Banana Bread Recipe
- Coconut oil spray
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup sugar
- 1/4 cup unsalted butter softened but not melted
- 2 large eggs
- 1 1/2 cups mashed ripe banana about 3 bananas
- 1/3 cup plain unsweetened yogurt
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon almond extract
- Preheat oven to 350F. Lightly spray the inside of an 8 1/2 by 4 1/2-inch loaf pan with coconut oil spray.
- Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
- Beat together the sugar and butter in a large bowl, and then beat in the eggs. Once combined, beat in the mashed banana, yogurt, vanilla extract, vanilla bean paste, and almond extract.
- Add the flour mixture to the wet ingredients, and stir to combine, being careful not to over-mix.
- Spoon batter into the prepared loaf pan. Bake for 1 hour or until a toothpick inserted in center comes out clean or with just a couple crumbs.
- Cool 10 minutes in the pan on a wire rack; remove from the pan and cool completely on a wire rack.
- Recipe adapted slightly from Cooking Light's recipe for Classic Banana Bread.
- I use an 8 1/2 by 4 1/2-inch loaf pan to make this recipe - it's the perfect size!
- This loaf is wonderful in its simplicity, but if you’re in the mood to jazz up the flavor a little bit you could add nuts and/or increase the amount of cinnamon.
- Serving Size and Nutritional Information: This recipe makes 1 loaf. Cut the loaf into 12 slices and each slice is 1 serving.
- Mini Loaves: This recipe makes 3 mini loaves (5 3/4 inches long by 3 inches wide by 2 inches deep), and they take between 35 to 40 minutes to cook at 350F.
- Muffins: This recipe makes 12 muffins, and they take between 25 to 30 minutes to cook at 350F.
This post was first published on An Edible Mosaic on November 26, 2012. I updated it with more information on April 6, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!