The Only Banana Bread Recipe You’ll Ever Need

If you’ve got brown bananas sitting on your counter, this is your sign: it’s banana bread time

This is my go-to recipe for a cozy, no-fail loaf that’s perfectly moist, lightly spiced, and just sweet enough. It uses simple ingredients, comes together without much fuss, and makes your kitchen smell like you’ve been baking all day (even though it takes about 15 minutes to prep).

I love using vanilla Greek yogurt to keep the bread soft, and the bourbon vanilla extract adds a little warmth and depth that makes this loaf feel special.

Ingredients

Dry Ingredients

    •    2 cups all-purpose flour

    •    ½ tsp cinnamon

    •    1 tsp baking soda

    •    ¼ tsp salt

(You can whisk these together in a bowl, or just add them straight into the batter later. No strict order needed—this recipe is very forgiving!)

Wet Ingredients

    •    3 very ripe bananas, mashed

    •    ⅓ cup vanilla Greek yogurt

    •    ½ cup unsalted butter, room temperature

    •    ¾ cup light brown sugar

    •    2 large eggs, room temperature

    •    1 tsp vanilla bourbon extract (optional—but worth it!)

    •    ¼ cup chocolate chips (optional, but highly recommended)

Instructions

    1.    Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.

    2.    In a medium bowl, mash the bananas and mix them with the Greek yogurt. Set aside.

    3.    In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla extract.

    4.    Pour in the banana-yogurt mixture and mix until combined.

    5.    Add the dry ingredients (flour, cinnamon, baking soda, salt) and mix just until there are no flour streaks left. Don’t overmix.

    6.    Fold in the chocolate chips if using.

    7.    Pour the batter into your prepared pan. Cover with foil for the first 30 minutes of baking, then remove the foil and continue baking uncovered for about 30 more minutes. For the last 20 minutes, loosely cover with foil again to prevent over-browning.

    8.    Bake for a total of 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

    9.    Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely (or slice into it warm if you can’t wait—no judgment here).

Where to Get the Good Stuff

Most of the ingredients can be found at any grocery store, but here are a few of my favorite places to grab what I need:

    •    Vanilla Bourbon Extract: I love the one from Trader Joe’s or Nielsen-Massey (available online or specialty stores).

    •    Greek Yogurt: Any brand works, but I usually grab Chobani or the store brand vanilla for a little extra flavor.

    •    Chocolate Chips: Ghirardelli semi-sweet or mini chips melt perfectly.

    •    Flour & Baking Staples: Target’s Good & Gather, Trader Joe’s, or local bulk stores always have great basics.

Why I Love This Banana Bread

There are a million banana bread recipes out there—but this one is my go-to every time. It’s just the right balance of sweet, soft, and satisfying. The brown sugar and vanilla bourbon extract give it a deeper flavor, and the Greek yogurt keeps it super moist without being heavy. It’s the kind of recipe that never lasts more than a day in my house.

Tips for the Best Banana Bread

    •    Use really ripe bananas—brown and spotty is best. They add natural sweetness and make the texture soft and rich.

    •    Don’t overmix the batter once the dry ingredients are in. A few lumps are okay!

    •    Room temp ingredients make a big difference in how evenly the bread bakes.

Make It Your Own

This banana bread is super customizable:

    •    Add chocolate chips or chopped walnuts for texture.

    •    Swap the Greek yogurt with sour cream or buttermilk.

    •    Sprinkle cinnamon sugar or coarse sugar on top before baking for a little crunch.

Storing & Freezing

This bread stays fresh for up to 3 days at room temp if wrapped well. You can also freeze individual slices for a quick grab-and-go snack—just reheat in the toaster or microwave.

Final Thoughts

This banana bread is one of those recipes that makes you feel at home. It’s easy, adaptable, and always hits the spot—whether you eat it for breakfast, dessert, or a cozy mid-afternoon snack with coffee.

Let me know if you make it! I’d love to see how yours turns out 🍌✨