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Trisha Yearwood's Banana Bread

Trisha Yearwood banana bread is a simple Southern-style banana loaf with ripe bananas and butter for a tender, moist crumb. Creamed butter and sugar, then folded-in bananas and just-mixed flour create an old fashioned banana bread with a deep golden top.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Banana bread loaf
  • 3 ripe bananas mashed
  • 0.5 cup butter softened
  • 1 cup sugar
  • 2 large eggs beaten
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup pecans or walnuts chopped (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 325°F and grease a 9x5 loaf pan. Set it aside so it’s ready when the batter is mixed.
  2. Cream the softened butter and sugar until light. Beat in the beaten eggs, then mix in the milk and vanilla until smooth.
  3. Stir in the mashed bananas until combined. Mix just until no banana streaks remain.
  4. Sift the all-purpose flour, baking soda, and salt together, then fold into the banana mixture until just combined. Fold in the chopped pecans or walnuts if using.
Bake and cool
  1. Pour the batter into the prepared 9x5 loaf pan. Tap the pan lightly to level the top.
  2. Bake at 325°F for 60–70 minutes, until a toothpick comes out clean and the top is a deep golden brown. Watch for a springy center when lightly pressed.
  3. Cool in the pan at least 15 minutes before slicing. Serve warm with softened butter.

Notes

Pro tip: Use very ripe bananas (with lots of freckles) and fold the flour mixture only until streak-free for the tender, moist crumb. Store covered at room temperature for up to 3 days or refrigerate up to 5 days. Freeze slices up to 3 months—thaw overnight in the fridge and warm before serving. For a swap, substitute half the flour with whole wheat flour to add nuttiness while keeping the loaf sturdy.