4.4 of 5 (35)
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Nutritional Info
  • Amount Per Serving
  • Calories: 187.6
  • Total Fat: 4.7 g
  • Cholesterol: 39.8 mg
  • Sodium: 182.4 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.2 g

View full nutritional breakdown of Classic Banana Bread calories by ingredient
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Classic Banana Bread



Introduction

We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.

We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.



Ingredients

    2 cups all-purpose flour
    3/4 teaspoon baking soda
    1/2 teaspoon salt
    1 cup sugar
    1/4 cup butter, softened
    2 large eggs
    1 1/2 cups mashed ripe banana (about 3 bananas)
    1/3 cup plain low-fat yogurt
    1 teaspoon vanilla extract
    Cooking spray



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Directions

Preheat oven to 350.
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 an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 1 loaf, 14 servings (serving size: 1 slice)


For six more, easy-to-make, delicious banana bread recipes, visit Cooking Light.

Recipe Copyright Cooking Light Magazine






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This is hands down the best banana bread I have ever made. It was so moist and absolutely delicious. it's the first time I used yogurt in the recipe and I think that made the difference. I used non-fat vanilla yogurt and eliminated the vanilla extract. Great recipe! - 9/11/07

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  • Very Good
    1 of 1 people found this review helpful
    This was a great recipe. I'd definitely make this again. So glad I vanilla yogurt in the house. - 5/9/10

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  • Very Good
    1 of 1 people found this review helpful
    3 WW points - 3/19/09

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  • Very Good
    1 of 1 people found this review helpful
    I used egg substitute (2/3 cup) and non-fat vanilla yogurt and added some brown sugar/cinnamon in the middle. Also used the mini loaf pans. EXCELLENT as a lower-fat recipe then the one I usually make! - 3/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    I Love this! - 2/5/09

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  • Good
    1 of 1 people found this review helpful
    I made this in four mini-loaf pans. I baked it 30 minutes based on another recipe; a toothpick came out clean and the bread had pulled away from the sides of the pans. Mild flavor, very tender, good crumb...but I can't pick it up! The slices break. - 12/5/07

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  • Incredible!
    1 of 1 people found this review helpful
    Very moist and very good, was gone in 2 days :) - 8/22/07

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  • Incredible!
    1 of 1 people found this review helpful
    This was great. Moist and tasty. I made it in 4 mini loaf pans & baked it for 45-50 minutes. - 8/14/07

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  • Very Good
    1 of 1 people found this review helpful
    Great my family loved it! - 6/18/07

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  • Very Good
    1 of 1 people found this review helpful
    i didn't have butter, so i used a total of 2/3 cup of yogurt (homemade) and 1 T of oil. i also added a stick of cinnamon and a little nutmeg. i didn't have baking soda, so i added a bit more baking powder. i also cut down on the sugar and added some honey. sooooo good:) - 5/20/07

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  • Very Good
    1 of 1 people found this review helpful
    This bread is so moist and yummy. - 5/3/07

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  • Incredible!
    1 of 1 people found this review helpful
    I've used this recipe for years except I also add chopped walnuts. Great taste. - 3/22/07

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  • Very Good
    1 of 1 people found this review helpful
    I love it! - 3/17/07

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  • Incredible!
    1 of 1 people found this review helpful
    I love banana bread. I added walnuts to the recipe to make banana nut bread and it was great. - 3/16/07

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious!! It is just hard to stop at a serving! - 3/16/07

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  • Very Good
    1 of 1 people found this review helpful
    love the yogurt - 3/16/07

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  • Incredible!
    1 of 1 people found this review helpful
    Good, Good, Goooooooood! - 3/16/07

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  • Incredible!
    1 of 1 people found this review helpful
    Love this bread! - 3/16/07

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  • Delish! I used half whole wheat & half all purpose flour/ used coconut oil rather than butter/ and substituted 1/3 cup Splenda for 1/3 cup of the sugar. All I had was coconut yogurt, so used that. Very good ~ maybe the best I've made. - 9/7/11

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  • Best banana bread I've ever made. Thank you for the recipe! - 8/15/11

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  • First time making banana bread and I am so glad I chose this recipe! I was attracted to the addition of yogurt for moistness - it sure did. I used 3 medium bananas and they yielded only 2/3 cup mashed, so I was worried it wouldn't have enough banana flavor. Mmm, it was so tasty. I added walnuts too. - 6/8/11

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  • Made it exactly as described. Moist and delicious! - 4/20/11

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  • My son made this for class, and it turned out great - had to use half cup applesauce with the bananas as we didn't have enough. Turned out moister than regular banana bread! Great recipe! - 10/7/10

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  • I made this today and my daughter and her son ate 2 pieces each and then took home 1/2 of what was left. Moist and lighter than normal banana bread. I will keep this recipe. - 6/20/10

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  • I use a non fat banana flavored yogurt. I get compliments on this all the time. It is one of my staple breakfasts, warmed in the microwave with a tbs of peanut butter. - 5/29/10

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