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Prep Time20 Mins
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Cook Time55-60 Mins
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Serving8-10
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This classic banana bread recipe is a staple in many households. With its moist texture and delicious flavor, it’s perfect for breakfast, snack, or as a dessert. The addition of Greek yogurt and sour cream ensures an extra-moist and tender crumb, making this banana bread the best you’ll ever taste!
Ingredients
Directions
Preheat your oven to 350°F (180°C). Grease two 9x5-inch loaf pans and set them aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
One at a time, add the eggs to the mixing bowl and mix well after each addition.
Mash the ripe bananas with a fork until they're smooth, then add them to the mixing bowl. Mix until well combined.
Add theGreek yogurt and sour cream to the mixing bowl and mix until just combined.
Gradually add the flour mixture to the mixing bowl and mix until just combined. Do not overmix.
Fold in the chopped nuts (if using).
Divide the batter evenly between the two loaf pans and smooth the tops.
Conclusion
Tips:For a more intense banana flavor, use 4-5 ripe bananas instead of 3.If you don't have Greek yogurt, you can substitute it with plain regular yogurt or sour cream.These moist banana bread loaves can be stored in the pantry for up to 3 days or frozen for up to 2 months. Enjoy them as a delicious breakfast, snack, or dessert!
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