Classic Banana Bread

A moist, tender banana bread with deep banana flavor and a subtle touch of cinnamon. Made with butter and whole-fat yogurt for richness, this loaf bakes up evenly with a soft crumb and clean slices. Easy, reliable, and perfect on its own or with optional add-ins.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch metal loaf pan with parchment.

Step 2

In a large bowl, mash the bananas until mostly smooth with a few small lumps remaining.

Step 3

Whisk in the white sugar and brown sugar until combined.

Step 4

Whisk in the eggs, then the yogurt, vanilla, and melted butter.

Step 5

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

Step 6

Gently fold the dry ingredients into the wet ingredients just until no dry pockets remain.

Step 7

If using chocolate chips or nuts, gently fold them into the batter. For even distribution, you can fold in half now and sprinkle the rest over the top after pouring the batter into the pan.

Step 8

Optional: Let the batter rest for 5–10 minutes.

Step 9

Pour batter into the prepared pan and smooth the top.

Step 10

Bake for 60–70 minutes, tenting loosely with foil if the top browns too quickly.

Step 11

The bread is done when a toothpick inserted in the center comes out with moist crumbs or the internal temperature reaches 200–205°F.

Step 12

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.