When I found three overly-ripe bananas on the counter one afternoon, my little one looked at them and said, “Can we make something yummy with these?” That simple question kicked off a memory making session in our kitchen: the smell of bananas baking, the soft crumb as I sliced into the warm loaf, and that delighted grin from someone who thought banana bread might just be magic. This recipe has become our go-to, time and again – it’s family friendly, comforting, and yes: flavor approved by our little helper.
Why We Love This Banana Bread
Bursts of real banana flavor without being overly sweet.
Moist, tender crumb that stays soft for days.
Simple to make – no mixer required if you don’t mind a little whisking.
Toasted walnuts add a delicious crunch that balances the soft texture perfectly.
Freezes beautifully, so you can enjoy a slice anytime.
What You’ll Need
2 cups (250 g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup (8 Tbsp; 113 g) unsalted butter, softened to room temperature
¾ cup (150 g) packed light or dark brown sugar
2 large eggs, at room temperature
⅓ cup (80 g) plain Greek yogurt or full-fat sour cream, at room temperature
1½ cups (345 g) mashed ripe bananas (about 3 – 4 bananas)
1 teaspoon pure vanilla extract
1 cup (120 g) chopped walnuts – lightly toasted for extra flavor (optional but highly recommended)
Tip: To toast walnuts, spread them on a baking sheet and bake at 350 °F (177 °C) for 8 – 10 minutes until fragrant. Let cool before adding to the batter.
Step-by-Step Instructions
Preheat & prep: Preheat the oven to 350 °F (177 °C). Grease a 9×5 inch loaf pan and set aside.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Cream butter & sugar: In a large bowl (or stand mixer), beat the butter and brown sugar on medium-high speed until light and creamy, about 3 minutes.
Add wet ingredients: Beat in the eggs, one at a time. Then mix in the yogurt (or sour cream), vanilla, and mashed bananas until smooth and combined.
Combine wet & dry: Add the dry ingredients to the wet and stir until just combined.
Add walnuts: Gently fold in the chopped walnuts, distributing evenly through the thick batter.
Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 60 – 65 minutes. Loosely cover with foil halfway through if the top browns too quickly.
Cool: Let the loaf cool in the pan for 1 hour, then remove and let cool completely on a wire rack before slicing.
Variations & Serving Ideas
Spread a warm slice with butter or drizzle with honey for an extra cozy treat.
Add a handful of chocolate chips for a banana-nut-chocolate twist.
Swap walnuts for pecans if you prefer a slightly sweeter nut.
Make banana muffins instead: bake at 425 °F (218 °C) for 5 minutes, then reduce to 350 °F (177 °C) and bake 16 – 17 minutes more.
Final Thoughts
This banana bread is more than just a way to use up ripe bananas – it’s a kitchen ritual that fills the home with warmth and joy. The toasty crunch of walnuts mixed with the soft sweetness of banana makes each slice irresistible. Whether it’s a weekend bake with family or a comforting treat after a long day, this loaf never disappoints.
Happy baking and enjoy every bite! 🍌🥮