Updated: Mar 19
Banana bread is something I make often because I sometimes forget to use the bananas I buy. I'm sharing my banana bread recipe so that you can make good use of your ripened bananas too! This bread tastes great on its own but is also fantastic with a cream cheese frosting, which I've included in this recipe as well. Enjoy!
2 cups mashed ripened large bananas (about 3-4 🍌)
2 cups flour, measured and leveled
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup (1 stick) butter, softened
1/3 cup plain greek yogurt or sour cream
1 cup brown sugar
2 large eggs
3/4 cup walnuts or pecans (optional)
1/4 teaspoon salt
1/2 teaspoon cinnamon
Cream Cheese Frosting:
4 oz. plain cream cheese, softened
1 cup confectioners/powdered sugar
1/4 teaspoon pure vanilla extract
pinch of salt
1/4 cup butter, softened
Preheat the oven to 350º F (177º C) and adjust the oven rack to the lower third position and grease a 9x5 loaf pan with nonstick oil spray or cold butter.
Whisk the flour, baking soda, salt, and cinnamon together in a large mixing bowl.
Using a handheld or stand mixer, beat the brown sugar and softened butter together on high speed for about 2 minutes, until smooth and creamy.
Add the eggs one at a time while whisking mixture then beat in the yogurt, bananas, and vanilla extract on medium speed until totally combined.
Slowly beat the dry ingredients into the wet ingredients on low speed until no flour pockets remain. Fold in nuts, if using.
Pour the batter into the prepared baking pan(s) and bake for 45-55 minutes. Loosely cover the bread with aluminum foil after 30 minutes to prevent over browning. Insert a toothpick into center of loaf, it will come out clean when bread is done. Remove from the oven and let cool on a wire rack.
*Cover and store banana bread at room temperature for 3 days or in fridge for up to a week.
Cream Cheese Frosting:
Beat softened cream cheese and butter together on medium speed until smooth.
Mix in confectioners sugar, vanilla extract, and a pinch of salt until combined. Spread on cooled loaf.
If you'd prefer to use smaller pans follow the recipe and cut cooking time in half. You can also bake in muffin pans: pour the batter into a greased or lined muffin pan and bake at 425º (218º C) for 5 minutes then, 350º F for 16-17 minutes. Insert a toothpick and it will come out clean when done.
If you don't have sour cream or yogurt you can replace it with mashed banana, applesauce, or canned pumpkin puree (for some fall flavors).
You can use frozen bananas, thaw them at room temperature then remove excess liquid.