Homemade Banana Bread Recipe
This homemade banana bread recipe is soft and tender, and packed with ripe bananas, melted butter and Greek yogurt making it super moist and full of flavor. It’s the perfect way to use up all of those ripe bananas!
Servings: 2 9" x 5" Loaves
Calories: 328kcal
Ingredients
- 3 cups ripe bananas mashed (about 6 ripe bananas)
- ¾ cup butter melted
- 1½ cups sugar
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt plain
- 4 large eggs lightly beaten
- 4 cups all-purpose flour
- 1½ teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Spray (2) 9" x 5" baking pans with non-stick cooking spray.
- In a large bowl, combine the mashed bananas, melted butter, sugar and vanilla and mix well using a spatula or wooden spoon. Next, add the Greek Yogurt and eggs and stir just enough to combine completely.
- In a medium bowl, whisk together the flour, baking soda and salt until well combined, then fold gently into the banana mixture. Do not overmix.
- Divide your batter evenly between the two greased loaf pans. They should be filled about 3/4 full.
- Bake in a preheated oven for 50-60 minutes, or until the banana bread is golden brown and a toothpick inserted into the center comes out clean.
- Remove the pans from the oven and let the bread sit for at least 10 minutes before turning them on their side and gently teasing the loaves out (you may need to use a knife). Let cool on a wire rack until ready to eat. Enjoy!
Video
Notes
Storing instructions: wrap banana bread in plastic wrap, then transfer to a sealed freezer bag and store at room temperature for up to 4 days, in the fridge for up to 1 week, or in the freezer for up to 2 months.
Nutrition
Calories: 328kcal | Carbohydrates: 52g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 381mg | Potassium: 171mg | Fiber: 1g | Sugar: 24g | Vitamin A: 360IU | Vitamin C: 2.6mg | Calcium: 23mg | Iron: 1.8mg