Classic Banana Bread

"I found this in the Sept. 2003 Issue of Cooking Light. I did make one small change and used vanilla yogurt instead of plain (only because I didn't have any plain) This is a very moist bread and not difficult to make either.....I hope that you will ENJOY"
photo by Chefcrystal photo by Chefcrystal
photo by Chefcrystal
photo by _Pixie_ photo by _Pixie_
photo by _Pixie_ photo by _Pixie_
photo by Sharlene~W photo by Sharlene~W
photo by chia2160 photo by chia2160
Ready In:
1hr 5mins
1 loaf




  • Preheat oven to 350°F.
  • Lightly spoon flour into dry measuring cups, level with a knife.
  • Combine the flour, baking soda, and salt, stirring with a whisk.
  • Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute) Add the eggs, 1 at a time, beating well after each addition.
  • Add banana,yogurt, and vanilla; beat until blended.
  • Add flour mixture; beat at low speed just until moist.
  • Spoon batter into 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  • Bake at 350°F for 1 hour or until a wooded pick inserted in center comes out clean.
  • Cool 10 minutes in pan on a wire rack and then remove from pan.
  • Cool completely on wire rack.
  • Cool completely on wire rack.
  • Makes 1 loaf.
  • Makes 1 loaf.

Questions & Replies

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  1. This makes a big loaf! It had a nice banana flavour. I added some chopped walnuts and some flax seed. Next time I would reduce the amount of sugar to maybe half or 3/4 cup as I found it a little on the sweet side. Also, I had to bake it about 10 minutes longer than stated to get the middle fully cooked. Overall very nice recipe which I will probably make again.
  2. I didn't have any yogurt so I used 1/3 c extra banana, plus a Tbsp of lemon juice. Tasty and not too heavy or too sweet.
  3. This is a great recipe! Thanks for sharing it.
  4. I tried many banana bread recipes and this beat out every other one. It is now a family staple and we love it!
  5. I find this recipe better than the more fattening banana breads. It stays moist which is great. Doesn't taste low fat at all.


  1. This bread is great as is! I used light sour cream in place of the yogurt and it worked fine. Other than that, I followed the recipe to the T. Everyone loved it! Thanks Chef~V!
  2. This was fantastic. I think this is going to be my go to recipe for banana bread. DH loved it and he's kind-of picky about low-fat breads and texture, but he liked this one. I used light margarine and egg beaters. I also used fat-free vanilla yogurt instead of plain yogurt and vanilla.
  3. Delicious with a great banana flavour. I used brown sugar instead of white, added 2 tsp of baking powder (to get a more cakelike texture) and baked it in a bundt pan (took about 40 minutes). I didn't add any nuts as that is our preference (it also helps to keep the calories down). I served it warm topped with light cool whip and sprinkled with cinnamon. Lovely!
  4. I found this in Cooking Light also and it is my new favorite banana bread. I have made it 4 or 5 times already. It is very easy to make with perfect results. I have successfully substituted sour cream for the yogurt. Delicious!
  5. This is a wonderful way to make banana bread. I do use regular white granulated sugar. Also, I use margarine instead of butter. This recipe's a keeper!


I live in Massachusetts and have done so all my life. I am married with 2 daughters one in college and one in high school. I love the ocean and the sun and swimming ~~~~ I love to try new recipes and always looking for something new to try. I love to bake best of all :)
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