If I were to Google “Banana Bread” right now, I bet over 10 million recipes would come up. Maybe more… who knows? There are so many recipes for banana bread out there that it’s almost impossible to choose just one recipe to try! So instead of choosing just one recipe, I combined multiple recipes to come up with my own version.Now let me just say that I did not get it right on the first try. Some of the breads were way too dense and didn’t cook all the way through, some were too dry and crumbly, or some just flat-out did not taste right. But after multiple attempts and several ingredient modifications, I’m pleased to say that I have found my go-to banana bread recipe!
This is the recipe that I make when I just want a plain and simple banana bread. It’s so incredibly soft and dense, and I love that it doesn’t dry out, even after a few days (if it even makes it that long without me eating it!) Don’t get me wrong, I love baking with almond flour, coconut flour, coconut sugar, flax eggs, and other fun ingredients like that, but every once and a while, I just crave a basic, simple banana bread, and this is the one I always make.
- 2 ripe bananas, mashed (about 1 cup)
- 2 eggs
- ½ cup plain or vanilla Greek yogurt
- ½ cup unsweetened applesauce
- ½ cup sugar
- ½ cup brown sugar
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 ¾ cups flour
- Optional: ¾ cup chocolate chips, blueberries, or add-in of choice
- Preheat oven to 350 F. Grease two medium loaf pans (8x4”) with non-stick cooking spray.
- Mash bananas with a fork and then add to a large bowl. Add remaining ingredients and mix well. Fold in the chocolate chips, if using.
- Pour batter into loaf pans. Bake for 50-60 minutes, or until top is browned and a toothpick inserted into the center comes out clean. Rotate halfway through baking.
- Remove from oven and let sit for 10 minutes. After, remove from pan and allow to cool completely.
- Slice each loaf into 8 slices.
