---
source: https://sallysbakingaddiction.com/best-banana-bread-recipe/
---

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a #9×5-inch loaf pan{} with nonstick spray. Set aside.

In a #medium bowl{}, whisk the @all-purpose flour{2%cups}, @baking soda{1%tsp}, @salt{1/4%tsp}, and @cinnamon{1/2%tsp} together. Set aside.

In a #large bowl{} using a hand-held or #stand mixer{} fitted with a paddle attachment, beat the @unsalted butter{1/2%cup} and @brown sugar{3/4%cup} together on medium-high speed until light and creamy, about ~{3%minutes}. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) With the mixer running on medium speed, add the @eggs{2%large} one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the @full-fat Greek yogurt{1/3%cup}, @vanilla{1%tsp}, and @mashed bananas{1.5%cups} until combined.

Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the @nuts (optional){3/4%cup} or @chocolate chips (optional){1%cup}, if using. The batter should be thick.

Pour and spread the batter into the prepared baking pan. Bake for 60 to ~{65%minutes}, making sure to loosely cover the pan with #aluminum foil{} halfway through, to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Cool the bread in the pan set on a #cooling rack{} for ~{1%hour}. Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.

Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.