Banana Bread

Banana Bread

44 reviews, 4.7 star(s). 83% 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.

"Just made this morning. This is the best banana bread recipe I have ever made! I added a little cinnamon and OMG! This has the perfect texture and moisture and it's very light! I also cut the sugar to 1/4 cup and used 1/2 cup coconut palm sugar and it was perfect. Thanks for sharing this will make look forward to over ripe bananas!"


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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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 1m 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 9m ago

Didn't like it much.
djsimon52 9m 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 10m ago

Delicious, easy recipe! I added some cinnamon and Chia seeds, it was so tasty.
ciarafitz13 11m ago

I always love this guys recipes! This was fantastic bread and my family enjoyed it! I love having dependable baking recipes as I hate fiddling with the oven (I'm more of a cook than a baker). So when I messed up the amount of butter I was super sad but it still turned out great! Will be making this a staple in our house!
Healthymommy 1y ago

I added less sugar and used brown sugar for mine. I love the yoghurt in this! A great recipe, thank you.
adspeed 1y ago

Instead of using melted butter, i break the solid butter up into little chunks so we get some variety in the flavor, my kids love it! This is an easy recipe and i look forward to making it again!
williameklund 1y ago

Add chocolate chips! You won't be sorry. Great recipe!
edrizzle630 1y ago

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