The BEST Banana Bread

The BEST Banana Bread – Wonderfully soft, moist, and packed with sweet banana flavour, this easy homemade banana bread is infused with vanilla and a hint of warm spice. The perfect way to use up ripe bananas!

There’s nothing quite like a freshly baked loaf of homemade banana bread! This Banana Bread is wonderfully soft, moist, and fluffy, with plenty of sweet banana flavour, a hint of vanilla, and just the right amount of warm cinnamon and nutmeg. It’s a simple, comforting bake that never disappoints!

Made with four ripe bananas, light brown sugar, and Greek-style yoghurt, this easy banana bread has a beautifully tender texture and delicious flavour in every slice. It’s perfect for using up those overripe bananas sitting in your fruit bowl, and makes a lovely breakfast, afternoon snack, or sweet treat with a warm cuppa. Enjoy it plain or spread with a little butter!

Looking for more delicious banana recipes? Try my Chocolate Banana Bread, Peanut Butter Banana Bread, or Chocolate Chip Banana Bread.

Happy baking,

Marsha x

From the recipe box

The BEST Banana Bread

Wonderfully soft, moist, and packed with sweet banana flavour, this easy homemade banana bread is infused with vanilla and a hint of warm spice. The perfect way to use up ripe bananas!

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5 from 2 votes

Prep 20 minutes minutes

Cook 1 hour hour 5 minutes minutes

Total 1 hour hour 25 minutes minutes

Yields 1 loaf

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Ingredients

• 375 g plain/all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 large eggs
• 150 g light brown sugar
• 240 g plain Greek-style yogurt
• 120 ml vegetable oil
• 1 teaspoon vanilla extract
• 4 large ripe bananas, mashed

Instructions

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease and line a 23 × 13cm (9 × 5-inch) loaf tin with parchment paper. Set aside.
• In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In a separate large mixing bowl, whisk together the eggs and light brown sugar until thick and lighter in colour.
• Add the yogurt, vegetable oil, vanilla extract, and mashed bananas, and whisk until combined.
• Add the dry ingredients in thirds, gently folding after each addition until just combined. Avoid overmixing. The batter will be thick and slightly lumpy.
• Pour the batter into the prepared loaf tin and spread it out evenly.
• Bake for approximately 1 hour 5 minutes, checking from 55–60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
• Leave to cool completely in the tin on a wire rack before slicing and serving.

Recipe notes

Bananas: Use very ripe bananas with plenty of brown spots for the sweetest flavour and best texture.

Storage: Store the banana bread in an airtight container at room temperature or in the fridge for up to 5 days.

Freezing: This banana bread freezes well for up to 3 months. Wrap the whole loaf or individual slices tightly and place in a freezer-safe container or bag. Thaw overnight in the fridge before serving.