This Easy Banana Bread is perfectly moist thanks to the greek yoghurt in the recipe, and has a crunchy turbinado sugar topping. It is the best way to use up over ripe, sad looking bananas.
- 420g over ripe bananas (weight is flesh of bananas only, not including skin)
- 70g full fat greek yoghurt or sour cream, at room temperature
- 115g unsalted butter, at room temperature
- 80g granulated sugar
- 120g light or dark brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 235g all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/2 tsp cinnamon
- Turbinado (sugar in the raw / raw sugar) for sprinkling, optional
- Preheat the oven to 350°f / 180°c. Grease a 1 lb (8"x4"x2 3/4" approximately) loaf pan with butter or baking spray and line with a piece of parchment paper with the edges extending over the sides to form a sling. You can clip the parchment down to make adding the batter easier but take the clips off before baking or you will bake them into the banana bread (I am speaking from personal experience here).
- Add the over ripe bananas and greek yoghurt to a medium bowl. Either using a handheld stand mixer or a fork, mash the bananas until fairly smooth and the yoghurt is incorporated.
- In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Add the vanilla and mix to combine.
- Add the banana and yoghurt mixture to the bowl and mix until incorporated.
- Combine the flour, baking soda, salt, and cinnamon in a medium bowl (I quickly wipe out the banana bowl and use it for the dry ingredients but use a new one if you like). Add to the wet ingredients and mix until just combined. Be careful not to over beat the mixture. I like to stop just before it is incorporated and finish it off by hand.
- Transfer the batter to the prepared loaf pan and sprinkle generously with turbinado sugar if using. Bake for 60-70 minutes, or until a skewer inserted into the middle of the cake comes out clean. Tent the top with foil toward the end of the baking period if you are worried it is getting too brown.
- Remove the banana bread from the oven and leave to cool for 5 minutes in the pan before removing and placing on a wire rack and allowing to cool completely.
- Store leftovers lightly wrapped at room temperature.
Keywords: Banana Bread, Easy Banana Bread, Banana Bread with Yoghurt