• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Not Enough Cinnamon
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Desserts / The Best Banana Bread Ever

    The Best Banana Bread Ever

    Published on Jul 25, 2012 · Last updated on Mar 15, 2020 · 29 Comments

    751 shares
    Jump to Recipe
    Pinterest graphic of banana bread

    Use up those overripe bananas to make the Best Banana Bread ever! The addition of low-fat yogurt makes for an extra moist banana bread without adding too many calories. Try this easy loaf cake recipe and be prepared to fall in love!

    a golden brown loaf of freshly baked Best Banana Bread cooling on a rack
    I'm sorry I wasn't able to post new recipes over the past few days. Those have been quite eventful. My boyfriend had some health issues and we had to take him to the hospital. Fortunately, he is fine now. And as if it wasn't enough, my DSLR's battery charger broke down so that I wasn't able to take any pics.

    So I decided to share with you this awesome banana bread recipe I found on CookingLight.com. Luckily I already had some pictures I took a few weeks ago. This easy banana bread is perfectly moist on the inside and has a little crunchy on the outside. Absolutely the best banana bread I have ever had.

    I bake a loaf of this perfect banana bread at least twice a month, it's that good. Plus, it comes together in no time at all.

    two slices of moist banana bread on a white plate with a loaf of best banana bread in the background

    Beware, this moist and fluffy banana bread is really addictive. I could personally eat the entire banana bread loaf in one day. To avoid this unfortunate situation, I usually slice the entire loaf of banana bread and freeze it right away. Here is how I do it:

    In a freezer bag, put two slices, then a wax paper square, another two slices and continue until bag is full.

    This is the perfect way to control your banana bread intake and it also makes this delicious loaf cake lasts longer.

    Whenever you're craving for banana bread, just take  2 slices out of your freezer and microwave them on low power for less than 1 minute. If you don't have a microwave, just let the cake slices come to room temperature for a few hours. This banana bread is as good defrosted as right out the oven.

    close-up of two moist-looking slices of banana bread on a white plate

    To get the Best Banana Bread ever, make sure to use very ripe bananas. That's what gives great flavors to your loaf.

    You should try this easy loaf cake recipe as soon as possible, you're house will smell amazing and you're going to love this banana bread!

    side view of a loaf of banana bread cooling on a rack

    If you tried this Best Banana Bread Ever, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    The Best Banana Bread Ever
    4.5 from 2 votes
    Print

    The Best Banana Bread Ever

    Use up those overripe bananas to make the best banana bread ever! The addition of low-fat yogurt makes for an extra moist banana bread without adding too many calories.

    Course Breakfast, brunch, Snack
    Cuisine American
    Keyword banana, best, bread, breakfast, brunch, easy, vanilla, yogurt
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 14 slices - 1 loaf
    Calories 255 kcal

    Ingredients

    • 2 cups  all-purpose flour
    • ¾ teaspoon  baking soda
    • ½ teaspoon  salt
    • 1 cup  sugar
    • ¼ cup  butter softened
    • 2  large eggs
    • 1 ½ cups  mashed ripe banana about 3 bananas
    • ⅓ cup  plain low-fat yogurt unsweetened
    • 1 teaspoon  vanilla extract
    • Cooking spray

    Instructions

    1. Preheat your oven to 350°.

    2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
    3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended, about 1 minute.

    4. 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.

    5. Spoon batter into an 8 ½ x 4 ½-inch loaf pan coated with cooking spray.
    6. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
    7. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

    Recipe Notes

    Recipe adapted from CookingLight.com

    Nutrition Facts
    The Best Banana Bread Ever
    Amount Per Serving (1 slice)
    Calories 255 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Cholesterol 32mg11%
    Sodium 182mg8%
    Potassium 135mg4%
    Carbohydrates 48g16%
    Fiber 1g4%
    Sugar 20g22%
    Protein 5g10%
    Vitamin A 155IU3%
    Vitamin C 2.2mg3%
    Calcium 17mg2%
    Iron 1.7mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

    More banana recipe ideas: 

    • Banana Bread Energy Bites
    • Healthy Banana Split with Chocolate Sauce
    • Paleo Banana Bread
    • Banana Chocolate Chips Crisp
    « Smoked Salmon Club Sandwich
    Fig Chutney (+ VIDEO) »
    751 shares
     

    Don't miss out on the good stuff!

    Sign up below to receive our weekly recipe digest. No spam, only the good stuff!

    Thank you for subscribing!

    Reader Interactions

    Comments

    1. Riley

      July 26, 2012 at 5:29 am

      Mmm, I adore banana bread! This looks yummy!

      Reply
      • Marie

        July 26, 2012 at 10:24 am

        Me too!! Banana bread is one of my favorite baked goods

        Reply
    2. yumgoggle

      July 26, 2012 at 4:55 pm

      The pictures do not lie. It really looks moist and delicious. Oh my, I think I can finish the whole thing too. Banana bread is a staple in our household. It is everybody's favorite. Gonna give this a try.
      Myfudo here...Normally we'd never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I'd love to share our newest launch with you, I hope you don't mind? Now that we are getting a new look...Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it's free) http://www.yumgoggle.com/gallery
      We look forward to seeing your wonderful pictures, as always.
      p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you'll participate =)
      http://www.yumgoggle.com/cupcakes-cakes-very-moist-chocolate-chocolate-cake-a-kitchenaid-mixer-giveaway/

      Reply
    3. Natasha / Natashas Kitchen

      July 27, 2012 at 12:54 am

      Looks delicious! I will try it ASAP 🙂

      Reply
    4. Tracy a

      November 07, 2012 at 3:13 am

      Not to be funny, but where's the cinnamon? I'm making this as we speak (er, write) and was surprised to find it missing! I'm going for it!

      Reply
      • Marie

        November 07, 2012 at 3:38 am

        You'd probably expect cinnamon in each of my recipes, given the name of my blog, but there's no cinnamon in this one! But I'm pretty sure it would be a nice addition. If you want to give it a try, I suggest you add some with the flour mixture. And let me know how it turns out!

        Reply
    5. Robyn

      December 09, 2012 at 6:23 pm

      I just made these and used Pineapple Greek Yougurt (it was all I had on-hand). Needless to say, it turned out beautifully! Thanks for sharing.

      Reply
      • Marie

        December 09, 2012 at 6:46 pm

        Yum I love the addition of pineapple !!

        Reply
    6. Rosanna

      January 13, 2013 at 10:32 pm

      Can you use coconut oil instead of butter? Can't wait to make it!

      Reply
      • Marie

        January 13, 2013 at 10:37 pm

        I couldn't tell for sure because I've never tried. It might work but making substitutions when baking is not an easy thing! If you give it a try, let me know about the results, that would be a great way to "healthify" this yummy bread!

        Reply
        • Rosanna

          January 15, 2013 at 8:49 pm

          Thank you Marie! I just made it and it was divine using coconut oil.
          Next time, I will try to bake with butter to see how it compares. I love your site...

          Reply
          • Marie

            January 15, 2013 at 11:13 pm

            Oh thank you 🙂 I'm gonna try with coconut oil ASAP! What quantity did you use?

            Reply
            • Rosanna

              January 23, 2013 at 4:56 pm

              Hi Marie...1/4 coconut oil.

              Baking your recipe for banana bread again as my sons have been requesting it for the past 3 days!!!

              Love getting recipes from you ;-D

            • Marie

              January 23, 2013 at 5:35 pm

              Awe thanks! I'm so glad your son likes this bread too!

    7. Therese

      March 20, 2013 at 8:45 am

      super site et super recette Marie. je suis tombee sur votre blog et l'adore. Merci.

      Reply
      • Marie

        March 20, 2013 at 9:55 pm

        Merci beaucoup Thérèse, je suis contente qu'il vous plaise! 🙂

        Reply
    8. Olga's Flavor Factory

      July 24, 2013 at 8:48 am

      Looks simple but definitely delicious! Would love to try again this over the summer. Had mixed raisins on it and it was perfect!

      Reply
      • Marie

        July 27, 2013 at 8:45 am

        It sounds like a yummy addition! Thanks for stopping by Olga 🙂

        Reply
    9. Janet

      July 28, 2013 at 3:35 pm

      This recipe looks so good, I decided to try it right away. Of course I seem to be missing an ingredient or 2. I didn't have any yogurt so I used low fat sour cream, and I added slivered almond. That is in my meatloaf pan?? just moved and couldn't find actual loaf pan, this will work fine.
      Second batch - no loaf pan, no yogurt, no more almonds.... muffin tins, low fat yogurt, coconut oil, and chopped pecans. I also cut the sugar to 3/4 c in both
      I will let you all know how they turn out.
      Both batches are in the oven now

      Reply
      • Marie

        July 30, 2013 at 6:47 am

        I understand you, banana bread is totally irresistible 😉 How did it turn with these substitutions? I hope you liked it!

        Reply
        • Janet

          August 07, 2013 at 6:24 pm

          Batch 2 was the best, I will definitely be making this again with the coconut oil. Loved it!

          Reply
    10. Lisa from fullerton

      January 23, 2014 at 8:18 am

      Hi! I made this bread yeast ready and it is absolutely wonderful. Did I fiddle with the ingredients? Yes. I'm obsessed with super foods right now and wanted to make a guilt-free, incredibly delicious AND nutritious breakfast bread. The results of my efforts were outstanding. As a previous user suggested, I replaced 1/4 VIRGIN coconut oil for the butter. I can't tell how much you will love this substitution! I replaced the all purpose flour with King Arthur white whole wheat flour, used Fage plain Greek yogurt and added 1/2 cup hemp hearts and 1/4 cup chia seeds. These super food additions are optional but if you use them, mix the hemp and chia in with the flour mixture. Add wet ingredients to dry and very quickly but gently fold everything together making sure there isn't unmixed pockets of flour on the bottom. Also make sure to butter and then line all sides of pan with parchment paper. This will help prevent burning. Make sure to wrap well with plastic wrap after it has cooled completely. If you don't like the crunch of chia seeds you can surely omit them but hemp hearts would be an incredible nutritional boost and they taste spectacular!

      Thanks again for sharing such a great recipe!

      Reply
    11. Lisa from fullerton

      January 23, 2014 at 2:23 pm

      Hello from sunny California! I made your bread yesterday with the following changes as I wanted a guilt-free breakfast bread that would be as nutritious as it was delicious and it was resounding success!

      I made the following substitutions and additions:

      I used King Arthur white whole wheat flour for the all-purpose, used Fage plain Greek yogurt instead or regular yogurt, used 1/4 cup virgin coconut oil for butter and added 1/4cup chia seeds and 1/2cup hemp hearts. My husband swooned over this bread! Coconut oil is so heavenly! And if the crunch from chia seeds bother you please do add the hemp hearts! They taste amazing and are a super food we should all be eating for better health. If you do add the seeds make sure to mix them into the flour mixture then add the wet ingredients to the dry and quickly but gently fold to incorporate. Make sure to get the bottom really we'll as there will be large pockets of flour that you'll miss.

      Thanks again for such a great recipe!

      Reply
      • marie

        January 29, 2014 at 4:11 am

        Thanks so much for sharing your substitutions with me! Making this bread healthier is a good excuse to eat more of it, right? haha

        Reply
    12. Bianca-Jade

      October 09, 2014 at 4:12 pm

      Thank you so much for this recipe. I used this recipe to make muffins & they turned out perfectly. I used the same quantities as the recipe, filled the muffin holes 3/4 full & baked in a fan forced over on 180 degrees celsius for 20-25 minutes. I did substitute a couple of items & used whole wheat flour, coconut sugar & plain greek yoghurt instead of the all purpose flour, sugar & plain low fat yoghurt. I will definitely be making sure i have a batch of these handy all the time for snacks now, especially when i have a sweet craving! Yummy!

      Reply
      • marie

        October 11, 2014 at 12:13 pm

        Hi Bianca-Jade! I'm glad you enjoyed this recipe 🙂 And it's good to know to works well with these substitutions. Thanks for letting me know!

        Reply
    13. 40A.

      August 06, 2018 at 8:28 pm

      Can you ever really have enough banana bread recipes? I don't think so! Love that you're using yogurt in this one and will defs try it out for my next Sunday Brunch!

      Reply
    14. Michelle

      April 11, 2020 at 7:33 pm

      This was delicious, but can you make a recipe for banana bread without yogurt? I do not have it in my fridge. I love your site! 🙂

      Reply
      • Marie

        May 06, 2020 at 6:53 pm

        Hi Michelle. So happy you liked it. You could use buttermilk, sour cream, or blended cottage cheese instead. Do you have any of these things? Hope this helps.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Footer

    About

    • About
    • Contact
    • Work with me
    • Subscribe
    • Privacy Policy

    Recipes

    • Main Dishes
    • Breakfast / Brunch
    • Salads
    • Chicken Recipes
    • Healthy Desserts
    • View All Recipes

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2020 Not Enough Cinnamon. All rights reserved.