One bowl, no mixer, no weird ingredients, pure banana flavor, and a perfectly plush, soft texture: my favorite recipe for Banana Bread also happens to be the easiest banana bread recipe I’ve ever made.

unsalted butter overripe bananas granulated sugar brown sugar eggs vanilla extract plain Greek yogurt salt baking soda all-purpose flour turbinado sugar

1. Preheat your oven to 350 degrees F.  Generously grease an 8.5 x 4.5″ or 9 x 5″ loaf pan and set aside.

Prep the Pan

2. Melt the butter and add to a large bowl (I just microwave the butter in this bowl to melt it).  Add the bananas to the bowl and mash them very thoroughly into the melted butter until completely smooth, using a fork or potato masher.

Prep the Bananas

3. Whisk in the granulated sugar and brown sugar until well-combined.  Add the eggs, one at a time, and whisk in each until well-combined.  Add the yogurt, vanilla, salt, and baking soda to the mixture and stir until thoroughly combined and smooth.

Wet Ingredients

4. Add the flour all at once and stir with a fork or a spatula until a batter just comes together and no big flour pockets remain.  Do not over-mix!

Dry Ingredients

5. Scrape the batter into the prepared pan and smooth it out.  Sprinkle the additional tablespoon of turbinado or granulated sugar evenly over top.

Fill the Tin

6. Bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean or with just a couple crumbs attached. 7. Cool in the pan for about 10 minutes, then remove to a wire rack to cool completely (if you can stand to wait that long).