Classic Banana Bread

Banana bread is one of those recipes I never make the same way twice. Some recipes use butter, some use oil. Some call for three bananas, others four. Brown sugar, white sugar, chocolate chips, nuts…there are a lot of directions you can go.

We had bananas sitting on the counter, browner than my kids will eat. So naturally, I popped open a cookbook and picked a recipe to try. This one was especially fun because my daughter helped me make it. It turned out soft, flavorful, and exactly what you want from a classic loaf.

This quickly became my daughter’s favorite recipe to make. As she put it, “It was fun because it was good to eat, I got to lick the dough, and mushing the bananas with my hands is my favorite thing.”

Child mashing ripe bananas in a mixing bowl while helping make homemade banana bread

Why I Love This Recipe

It’s a solid banana bread recipe. This one calls for Greek yogurt, which I think helps keep moisture in the bread and gives it a nice dense texture without being dry. The flavor is delicious, and it keeps well on the counter for several days when wrapped.

We love it warmed up with a little spread of butter. It makes a great morning or afternoon snack (we’re eating a slice after school as I type this). It’s just an easy, versatile recipe that turns out well every time.

Freshly baked banana bread loaf cooling in a bread pan on a wire rack on the kitchen counter

Recipe Credit

This recipe comes from Sally’s Baking 101 by Sally McKenney and can also be found on her site, Sally’s Baking Addiction.

It’s one of her most popular recipes, and I always enjoy reading through the comments to see what other bakers tried. Some swapped regular flour for whole wheat flour or added mix-ins like nuts or chocolate chips.

Cookbook and banana bread ingredients arranged on kitchen counter before baking

Notes From My Kitchen

I followed this recipe exactly as written, down to the gram (I’m teaching my daughter how to bake, after all).

This version uses butter instead of oil, which I personally love. I usually make banana bread with regular sugar, but followed the author’s note to try brown sugar instead. It gave the loaf a subtle caramel flavor that pairs nicely with the cinnamon.

Since this bread was mostly for the kids, we added a small handful of chocolate chips. Highly recommend.

Child measuring brown sugar on a kitchen scale while helping bake homemade banana bread

Cooked From the Book