Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Banana bread with deep flavor, plenty of moisture, and a nice, light texture.

Ingredients Nutrition

  • 2 cups all-purpose flour
  • 12 cup sugar
  • 34 teaspoon baking soda
  • 12 teaspoon salt
  • 1 cup toasted walnuts (, you can grind these if your audience doens't like the texture of nuts) or 1 cup toasted pecans, , chopped (, you can grind these if your audience doens't like the texture of nuts)
  • 3 ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
  • 14 cup plain yogurt
  • 2 large eggs, beaten lightly
  • 6 tablespoons butter, melted then cooled
  • 1 teaspoon vanilla extract


  1. Adjust oven rack to lower middle position and heat oven to 350 degrees.
  2. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan.
  3. Combine dry ingredients together in large bowl and set aside.
  4. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
  5. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
  6. Pour batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.
  7. Cool in pan for 5 minutes, then transfer to wire rack.
  8. Wrap tightly with plastic wrap and store in refrigerator for 4 days, on the counter for 2 days.


Most Helpful

I made this last night YUMMMMMYYYYYYY.. I am very new to baking but this cake came out extremely well.

Kali Grinter January 17, 2002

Made 4 loafs today. Recipe was easy to follow and tasted great ?

Howard A. March 29, 2016

I made this tonight-my first attempt at banana bread. This is wonderful! My children and I are devouring it. I did make a couple of changes out of necessity. I did not have nuts so I added one cup of chocolate chips. I also did not have yogurt, and I didn't know what to use as a substitute, so I tried a single serve applesauce (4oz). I baked it for 51 minutes and it was perfect. It will be great without chocolate chips also, as I can really taste the bananas. Thanks for a keeper recipe.

inabsentia January 26, 2010

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