If you’ve got bananas that are a little too ripe to eat on their own, they’re perfect for banana bread!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 350 degrees. Spray bottom and sides of 8½-by-4½-inch metal loaf pan with vegetable oil spray.
In medium bowl, whisk together flour, baking soda, and salt.
Peel bananas and place in large bowl. Use large fork or potato masher to mash bananas until broken down but still chunky.
Add sugar, eggs, melted butter, yogurt, and vanilla to bowl with bananas and whisk until combined.
Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix—batter should look thick and chunky. Use rubber spatula to scrape batter into greased loaf pan and smooth top.
Place loaf pan in oven. Bake until banana bread is golden brown and toothpick inserted in center comes out clean, about 55 minutes.
Use oven mitts to remove banana bread from oven (ask an adult for help). Place loaf pan on cooling rack and let banana bread cool in pan for 15 minutes.
Dress up banana bread with nuts, spices, citrus zest, or chocolate.
Nutty Banana Bread
Stir ½ cup walnuts, toasted and chopped, into batter along with flour mixture in step 5.
Chocolate Chip Banana Bread
Stir ½ cup mini chocolate chips into batter along with flour mixture in step 5.
Toasting nuts in the oven makes them taste better. Spread the nuts out on a rimmed baking sheet and heat the nuts in a 350-degree oven until you can smell them, which takes about 5 minutes. Once the nuts cool, chop and stir them into the batter for any cake, cookie, muffin, or quick bread.