My Favorite Banana Bread

READY IN: 1hr 15mins
SERVES: 8-10
YIELD: 1 loaf




  • Adjust the oven rack to the lower third position and preheat to 350.
  • Grease a 9x inch loaf pan or coat with nonstick spray. I use my butter wrappers to grease the pan. Set aside.
  • Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
  • On medium speed, add the eggs one at a time, beating well after each addition.
  • Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
  • With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain.
  • Do not overmix. Fold in the nuts and/or chocolate chips, if using.
  • Spoon the batter into the prepared baking pan and bake 60 to 65 minutes.
  • Loosely cover bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
  • A toothpick inserted in the center of the loaf will come out clean with the bread is done.
  • Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  • For frosting: Beat cream cheese and butter together on medium speed until smooth. Beat in confectioners' sugar, vanilla, and a pinch of salt until combined. Spread on cooled loaf.
  • Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.