The Best (and Easiest) Banana Bread Recipe Ever

I love banana bread! The beauty of this banana bread recipe is you don’t need a fancy mixer (phew)! A mixing bowl, a fork to whisk the eggs and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible — so depending on what you prefer, you can choose to add the full amount or skip altogether!

INGREDIENTS

• 1⁄2 cup butter, softened

• 1 cup brown sugar (I skip the sugar for a lighter version, I prefer a less sweet bread in general and find that the bananas provide all the sweetness)

• 2 eggs, beaten

• 3 ripe bananas, finely mashed (for serious and extreme moist and delicious, try 4 bananas)

• 1 1⁄2 cups all-purpose flour

• 1/3 cup (80g) plain greek yogurt 

• 1 teaspoon baking soda

• 1⁄2 teaspoon salt

• 1⁄2 teaspoon vanilla (I LOVE the bourbon vanilla extract from Trader Joes)

• Optional: 1/2 cup chocolate chips (I use Lily’s Dark Chocolate Baking Chips because they’re non-gmo, gluten free with no added sugar. I also find that they old their form while still melting. Big fan!) and/or 1/2 cup walnuts (in halves or quarters)

DIRECTIONS

• Preheat oven to 350º / 180º.

• Cream together butter and sugar.

• Add eggs and crushed bananas.

• Combine well.

• Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

• Mix just until combined. Do not over mix.

• Pour into greased and floured loaf pan.

• Bake at 350º / 180º for 55 minutes.

• Let cool for 20 minutes and remove from pan. I love storing it in the refrigerator because I prefer it served cold the next day!