The Easiest Banana Bread
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.
Servings 1 loaf (about 12 slices)
- 1/4 cup unsalted butter (4 tbsp or 1/2 a stick)
- 3 overripe bananas
- 1/3 cup granulated sugar
- 1/3 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup plain, full-fat yogurt or sour cream (Greek yogurt works too)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 tablespoon turbinado sugar (or additional granulated sugar, for sprinkling on top of the batter)
Preheat your oven to 350 degrees F. Generously grease an 8.5 x 4.5" or 9 x 5" loaf pan and set aside.
In a large, microwave-safe bowl, melt the butter. Add the bananas to the bowl and mash them very thoroughly into the melted butter until completely smooth, using a fork or potato masher.
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.
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!
Scrape the batter into the prepared pan and smooth it out. Sprinkle the additional tablespoon of turbinado or granulated sugar evenly over top. 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.
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).
If you want to add in chocolate chips or chopped nuts, fold in about 1/2 cup of them just before scraping batter into the pan.
Banana bread will keep, well-wrapped in foil on the counter, for about 3 days. It will also keep up to a week in the fridge, and up to 3 months in the freezer. I like to wrap individual slices in foil and keep them in the freezer in a freezer storage bag to defrost whenever I want some.