Banana Bread

Banana Bread

Ready in Skill Level 2


For many of us, the scent of freshly baked banana bread summons fond childhood memories of simpler times. This recipe is both moist, and bursting with intense banana flavor. Pack a slice (or two) for your trip down memory lane.


US Ingredient Metric
2 cups all-purpose flour 240 g
1 teaspoon baking soda 5 mL
1 teaspoon cinnamon 5 mL
1/2 teaspoon salt 2.5 ml
1 cup brown sugar, firmly packed 180 g
1/4 cup butter, softened 60 g
2 eggs 2
2 cups mashed, ripe bananas (about 4 bananas) 600 g
1/3 cup plain yogurt or sour cream 82 g
1 teaspoon vanilla extract 5 ml
1/2 cup semi-sweet chocolate chips or chopped nuts (optional) 85 g


  1. Preheat oven to 350°F (180°C).
  2. In a medium mixing bowl, combine flour, baking soda, cinnamon and salt.
  3. In a large mixing bowl cream together brown sugar and butter. Stir in eggs, one at a time then add mashed bananas, plain yogurt and vanilla extract; mix until blended.
  4. Slowly add flour mixture to wet ingredients and stir just until blended; do not overmix.
  5. Fold in optional chocolate chips.
  6. Pour batter into an 9” x 5” (23 cm x 13 cm) loaf pan coated with cooking spray and bake for approximately one hour, or until toothpick inserted in the middle comes out clean.
  7. Remove from oven and let cool for 10 minutes in the pan. Remove and cool completely on wire rack.

Tips & Tricks

If your banana bread is done, but the middle remains a little undercooked, try turning of the oven off and leaving the loaf in for another 5 minutes.

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