Banana Bread

Banana Bread

45 reviews, 4.7 star(s). 0% would make again

Ready in 1 hour 35 minutes

One of my earliest childhood memories is of my mother's delicious banana bread. Today, I look forward to bananas turning soft and mushy on the counter just so that I have an excuse to make her recipe and relive a little joy of the past. This is a great banana bread that is soft and tender, has loads of banana flavor and crunchy toasted walnuts. My mom used plain yogurt in a lot of her baking, especially in her quick breads. I believe it is the addition of yogurt that makes her banana bread so moist and light.


2 cups unbleached all-purpose flour; plus more for dusting the pan
1 1/4 cups walnuts; coarsely chopped
3/4 cup Sugar
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 1/2 cups Overripe Bananas; (3-4 bananas depending on size), mashed well
1/4 cup Plain yogurt
2 large eggs,; lightly beaten
3 ounces unsalted butter; (3/4 stick), melted and cooled
1 teaspoon Vanilla extract

Original recipe makes 12



Position oven rack to the lower-middle position and heat oven to 350 degrees F. Grease bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out excess flour.

Spread walnuts evenly on a baking sheet and toast until fragrant, about 5-10 minutes. Set aside to cool.

In a large bowl, whisk together the flour, sugar, baking soda, salt, and walnuts. Set aside until needed. In a medium bowl, using a wooden spoon, mix together the mashed bananas, yogurt, eggs, butter, and vanilla. Lightly fold the banana mixture into the dry ingredients with a spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan. Bake at 350 degrees for 55-60 minutes or until loaf is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

This recipe makes one 9-inch loaf.


For best results, be sure to use a loaf pan that measures 9 inches long, 5 inches across, and 3 inches deep.

For the most pronounced flavor, use very ripe, plump bananas that give when gently pressed, with a skin color that ranges from yellow with an abundance of brown and black speckles to almost completely blackened. The longer they sit the more sugar content they will have and a richer taste will be provided. If you have very ripe bananas but are unable to make banana bread right away, peel and freeze them until ready to use.

My mother taught me to toast nuts (to crisp and bring out their essential oils) prior to adding them into batters...raw nuts are steamed in the batter as it cooks, ending up soft and flavorless, toasted nuts are also steamed but retain much of their crunchiness and intensified nutty flovor.

Banana bread is like all quick breads and muffins...It doesn't like beating. Once you begin to add the dry ingredients, stir, but do not beat. Stir only enough to blend. The texture will reward you.

The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.

Verified by stevemur
Alert editor   

The Yogurt makes this bread extra moist. I prefer to use bananas that have been ripened (brown specs) then frozen. Place frozen bananas in a bowl in refrigerator to thaw.



I used two smaller loaf pans


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Calories Per Serving: 452 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Well done, second time with chocolate chips
294kings 1m ago

I made this with no nuts 1/2 cup of strawberry yogurt and full cup of sugar. Also added 1.5tsp cinnamon. Best bananna bread ever, says everyone who tries. Our foil on for the last 25 mins.
a-dizzy1 1m ago

a-dizzy1 1m ago

Excellent banana bread, I cooked it without the nuts, the greek yogurt makes it nice and moist. It's even better when it is stored in the fridge.
CurlSD 2m ago

I am in Morocco and had to convert everything to guesstimates. I couldn't find baking soda, so that was left out, couldn't find vanilla, so I used vanilla yogurt instead of plain. I love cooking for my Moroccan friends, especially American foods they haven't yet tried. This was such a delight, & walnuts are so inexpensive over here's I I may have added too many. But great texture!
zer0chick 3m ago

I made this yesterday, I used sour cream in place of the yogurt, it came out super moist. I highly recommend everyone looking for a banana bread recipe to use this one. ??????
deena_beck_mccamey 6m ago

First banana bread I made in my life, and it was just delicious! The recipe is easy and just perfect. I didn't use walnuts (I do not like any kind of nut) but I added chocolate chips and it was absolutely amazing!
Manong 1y ago

Didn't like it much.
djsimon52 1y ago

I usually make a Banana cake with my over ripe bananas and I felt like doing something different when I saw this recipe, Wow what a lovely cake/bread, it was so moist which to be honest I didn't think it would be and the true test was my husbands reaction and he loved it, he was happy because I could pack some in his lunch box and not have to worry about cream from the cake going everywhere, lol So I will be testing it on my Granddaughter's when they next come and see if they like it but I would definitely recommend this.
mrspepperpot1 1y ago

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