This warm and delicious banana bread is super moist! Swap the Greek yogurt for sour cream for an extra rich texture, and top it off with a sprinkle of brown sugar for a sweet finish!
Ingredients
- ½ cup butter, softened (1 stick)
- 1 cup sugar
- 2 eggs, beaten
- 1 ½ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- 1 cup mashed very ripe bananas (2-3 bananas)
- ½ cup plain Greek yogurt (or vanilla yogurt)
- 1 tsp. vanilla
- 1 cup walnuts, chopped (optional)
- 6 Tbsp. brown sugar (for topping)
Equipment
- 9-inch loaf pan (I recommend this ceramic one from Goodcook)
- Large bowl (These glass bowls are perfect for baking)
Instructions
- Preheat your oven to 350°F and grease and flour a 9-inch loaf pan (or 3 small ones). The pan should be about ¾ full of batter.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Add this dry mixture to the butter mixture and mix until combined.
- Stir in the yogurt, mashed bananas, and vanilla. If you’re using walnuts, fold them in as well.
- Pour the batter into the prepared pan(s) and sprinkle the brown sugar over the top.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a rack to cool completely. Enjoy!
