Description
This moist and flavorful banana bread is easy to make and perfect for beginner bakers. Made with overripe bananas, warm cinnamon, and a touch of Greek yogurt, it stays soft and tender. A brown sugar and cinnamon crust adds a delightful crunch, making each bite irresistible. Enjoy it fresh, toasted with butter, or as a satisfying snack any time of day.
Ingredients
Scale
- ½ cup (1 stick) butter, softened
- 1 ¼ cups brown sugar, divided
- 2 large eggs
- ⅓ cup Greek yogurt (banana, plain, or vanilla)
- 2 cups mashed bananas (about 3–4 bananas)
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon, divided
- Pinch of nutmeg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 1 box (3.4 oz) instant vanilla or banana pudding mix (just the dry mix)
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and grease a 9-inch loaf pan with butter or cooking spray to prevent sticking.
- Mix the wet ingredients: In a large bowl, whisk together the softened butter and ¾ cup of brown sugar until smooth. Add the eggs one at a time, mixing after each. Stir in the Greek yogurt, mashed bananas, and vanilla extract until fully combined.
- Combine the dry ingredients: In a separate bowl, mix the flour, baking soda, salt, 1 teaspoon of cinnamon, nutmeg, and the instant pudding mix. Stir well to distribute the spices and leavening agents evenly.
- Incorporate dry into wet: Gently fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense and tough.
- Prepare the topping: In a small bowl, combine the remaining ½ cup brown sugar and 1 teaspoon cinnamon. Stir until well mixed.
- Fill the pan and add the topping: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the cinnamon-sugar topping over the batter, lightly pressing it down to help it adhere.
- Bake the bread: Place the loaf in the oven and bake for 30 minutes. Cover loosely with foil to prevent over-browning, then continue baking for another 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool before slicing: Allow the banana bread to cool in the pan for 10-15 minutes before transferring it to a wire rack. Let it cool completely before slicing for the best texture.
Notes
- If your bananas are not very ripe, bake them at 300°F for 10-15 minutes to soften and enhance their sweetness.
- For added texture, fold in ½ cup of chopped walnuts, pecans, or chocolate chips.
- To make muffins, divide the batter into a lined muffin tin and bake at 350°F for 18-22 minutes.
- For a glaze, mix ½ cup powdered sugar with 1 tablespoon milk and drizzle over the cooled loaf.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg