Moist, fragrant banana bread made with very ripe bananas and cinnamon, cut into thick slices for breakfast or an afternoon snack.
All it takes is three overripe bananas left on the counter. As it bakes, their sweet aroma fills the kitchen, the top turns golden, and the cinnamon adds a warm note. Slice it while it’s still slightly warm, revealing a tender, dense crumb, and you’ll quickly see why it never lasts long.
Simple, moist banana bread
This banana bread slices neatly and relies on plenty of mashed, very ripe bananas. The batter combines flour, baking soda, unsalted butter, brown sugar, eggs, salt, cinnamon, vanilla, and a little Greek yogurt or sour cream for extra tenderness. If you like, fold in walnuts, pecans, or chocolate chips.
The sugar is kept in check : just enough brown sugar to let the banana stay front and center. For a sweeter, more dessert-like loaf, add a little more.
The key ingredients in banana bread
Flour gives the loaf structure and clean slices, baking soda helps it rise, salt balances the sweetness and enhances the banana, and cinnamon adds warmth without overpowering the fruit.
Softened unsalted butter adds richness and tenderness, brown sugar brings a caramel note, and eggs bind the batter. At the center of it all is very ripe mashed banana, which provides both flavor and moisture. A little Greek yogurt or sour cream keeps the crumb soft, while vanilla rounds everything out.
Variations, preparation, and storage
Keep the walnuts or pecans for crunch, or swap them for chocolate chips. If you don’t have Greek yogurt or sour cream, the same amount of mashed banana, unsweetened applesauce, or plain pumpkin purée works just as well.
Very ripe bananas give the loaf its deepest flavor and softest crumb. Once the dry ingredients are added, mix just until combined, no more. Halfway through baking, loosely cover the top with foil to keep it from browning too quickly.
It’s ready when a toothpick comes out with a few moist crumbs attached. Let it cool briefly in the pan, then cool completely before slicing : it will hold together better. Wrapped well, it keeps for three days at room temperature.
Ingredients
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 0,25 teaspoon salt
- 0,5 teaspoon cinnamon ground
- 115 g unsalted butter softened
- 150 g brown sugar packed
- 2 eggs at room temperature
- 345 g very ripe bananas mashed (about 3 large or 4 medium)
- 80 g plain Greek yogurt or full-fat crème fraîche, at room temperature
- 1 teaspoon vanilla extract
- 90 g pecans or chopped walnuts (optional)
Instructions
- Position a rack in the lower third of the oven and preheat to 180°C.
- Grease a 23 x 13 cm loaf pan.
- Whisk together the flour, baking soda, salt, and cinnamon.250 g all-purpose flour, 1 teaspoon baking soda, 0,25 teaspoon salt, 0,5 teaspoon cinnamon
- In a large bowl, beat the butter and brown sugar on medium-high speed for about 3 minutes, until light and creamy.115 g unsalted butter, 150 g brown sugar
- Add the eggs one at a time, beating well after each addition.2 eggs
- Fold in the mashed bananas, yogurt (or crème fraîche), and vanilla.345 g very ripe bananas, 80 g plain Greek yogurt, 1 teaspoon vanilla extract
- Add the dry ingredients and mix on low just until combined. Do not overmix.
- Fold in the nuts, if using.90 g pecans
- Pour the batter into the prepared pan.
- Bake for 60 to 65 minutes, covering loosely with aluminum foil halfway through to prevent the top from browning too much.
- Check for doneness: a toothpick inserted in the center should come out with just a few moist crumbs.
- Let cool in the pan on a wire rack for 1 hour, then remove from the pan and let cool completely before slicing.
