Description
This sheet-pan banana bread is a delicious healthy dessert alternative that’s moist and quick to make. Keep the banana bread simple or jazz it up with chocolate chips or walnuts. This recipe can feed many (great for the classroom!) or freeze the leftovers as a grab-and-go breakfast or quick dessert.
Ingredients
Units
Scale
- 6-8 dark speckled bananas
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup plain yogurt (sour cream, milk, or buttermilk can be used as substitutions)
- 4 large eggs (beaten)
- 2 sticks unsalted melted butter (16 tablespoons)
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
Equipment Needed
Glaze (Optional)
- 1 tablespoon honey
- 1 tablespoon hot water
Instructions
- Preheat oven: Set the oven to 350°F degrees.
- Mix: Combine everything except flour. In a large bowl, mash bananas with a fork or a potato ricer until mostly smooth. Mix in sugar, baking soda, salt, yogurt, eggs, melted butter and vanilla extract until mostly smooth.
- Fold in flour: Fold until combined. No worries if there are small lumps.
- Prepare the sheet pan: Line a half sheet pan (13″x 18″) with parchment paper on the bottom and sides. Fill the pan with batter, making sure you have a level surface.
- Bake: Approximately 40 minutes until a toothpick inserted in the center comes out clean. Allow the banana bread to cool completely before cutting.
- Brush on glaze (optional but highly recommended): In a small bowl, mix together honey and hot water. Brush on the surface for a beautiful finish.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Bake
- Cuisine: American