My Favorite Banana Bread

READY IN: 1hr 15minsYIELD: 1 loaf


  • 2cupsall-purpose flour
  • 1teaspoonbaking soda
  • 14 teaspoonsalt
  • 12 teaspoonground cinnamon
  • 12 cupunsalted butter, softened to room temperature
  • 34 cuplight brown sugar or 3/4cupdark brown sugar
  • 2largeeggs, at room temperature
  • 13 cupplain yogurt or 1/3cupsour cream, at room temperature
  • 2cupsmashed bananas (about 4 large ripe bananas)
  • 1teaspoonpure vanilla extract
  • 34 cup chopped pecans or 3/4cup chopped walnuts
  • Cream Cheese Frosting
  • 4ounces softened cream cheese
  • 14 cup softened unsalted butter
  • 1cupconfectioners’ sugar
  • 12 teaspoonpure vanilla extract
  • 1pinchsalt, to taste

    Serving Size: 1 (154) g

    Servings Per Recipe:8

    Calories: 599.1

    Calories from Fat 283 g 47 %

    Total Fat 31.5 g 48 %

    Saturated Fat 15 g 75 %

    Cholesterol 109.2 mg 36 %

    Sodium 327.1 mg 13 %

    Total Carbohydrate74.7 g 24 %

    Dietary Fiber 3.4 g 13 %

    Sugars 43.1 g 172 %

    Protein 7.8 g 15 %


  • Adjust the oven rack to the lower third position and preheat to 350.
  • Grease a 9x inch loaf pan or coat with nonstick spray.I use my butter wrappers to grease the pan.Set aside.
  • Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
  • On medium speed, add the eggs one at a time, beating well after each addition.
  • Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
  • With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain.
  • Do not overmix.Fold in the nuts and/or chocolate chips, if using.
  • Spoon the batter into the prepared baking pan and bake 60 to 65 minutes.
  • Loosely cover bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
  • A toothpick inserted in the center of the loaf will come out clean with the bread is done.
  • Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  • For frosting:Beat cream cheese and butter together on medium speed until smooth.Beat in confectioners’ sugar, vanilla, and a pinch of salt until combined.Spread on cooled loaf.
  • Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.Banana bread tastes best on day 2 after the flavors have settled together.
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