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Prep time
20 minutes
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Cook time
1 hour
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Serves
8
Author Notes
I won’t make any claims about this being *the best* banana recipe in the world; with the millions of search results on Google, I’d probably be lying if I did. Regardless, it’s the recipe I always come back to and the one that never fails to produce a delicious loaf. So while I can’t promise that this banana bread will change your life or anything, I CAN promise it’ll deliver in other ways: 1) big banana flavour (you’d be surprised at how many banana breads I’ve had that barely tasted like bananas); 2) a soft and tender crumb achieved without a ton of oil; and 3) you can make this right now — no waiting for butter to soften or eggs to come to room temp. So simple and yet so good! —halfsweetsundays
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Ingredients
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1/2 cup
brown sugar, lightly packed (70g)
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1/4 cup
granulated sugar (50g)
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1/4 cup
vegetable oil (50g)
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1/3 cup
plain yogurt (70g)
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2
eggs (~100g)
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1/2 teaspoon
vanilla extract (2g)
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2 cups
all purpose flour (250g)
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1 teaspoon
baking soda (4g)
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1 teaspoon
baking powder (4g)
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1/2 teaspoon
kosher salt (4g)
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1/2 teaspoon
cinnamon (3g)
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3
medium ripe bananas, mashed (380g peels removed) + 1 banana for topping (optional)
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2/3 cup
toasted walnuts or pecans (80g) coarsely chopped (optional)
Directions
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Pre-heat oven to 350F/175C (325F/165C with convection). Lightly coat loaf pan with non-stick spray and line with parchment paper, leaving an overhang on both sides.
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Whisk together both sugars, vegetable oil, yogurt, and vanilla in a large bowl until thoroughly combined, then add eggs one at a time, beating to blend after each addition.
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Whisk together dry ingredients for batter in another bowl - flour, baking soda, baking powder, salt, and cinnamon.
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Add flour mixture to the wet ingredients and mix gently until just combined - be careful not to over-mix. Add in mashed bananas and chopped nuts (if using) and mix until just combined (again).
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Scrape batter into prepared loaf pan, using a spatula to evenly distribute so the batter is level. Slice remaining banana in half lengthwise and place on top of the batter cut-sides up. Transfer to oven and bake for 60-65 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes, then use the parchment paper to lift the loaf out of the pan. Transfer to a wire rack to finish cooling (if you can wait that long), then slice and enjoy!
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