The Best Banana Bread Ever
V
July 25, 2012 29 Comments
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!
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.
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.
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!
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
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.
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 unsweetened
- 1 teaspoon vanilla extract
- Cooking spray
Instructions
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Preheat your oven to 350°.
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Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
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Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended, about 1 minute.
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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.
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Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
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Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
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Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Recipe Notes
Recipe adapted from CookingLight.com
More banana recipe ideas:
Mmm, I adore banana bread! This looks yummy!
Me too!! Banana bread is one of my favorite baked goods
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.
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Looks delicious! I will try it ASAP 🙂
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!
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!
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.
Yum I love the addition of pineapple !!
Can you use coconut oil instead of butter? Can’t wait to make it!
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!
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…
Oh thank you 🙂 I’m gonna try with coconut oil ASAP! What quantity did you use?
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
Awe thanks! I’m so glad your son likes this bread too!
super site et super recette Marie. je suis tombee sur votre blog et l’adore. Merci.
Merci beaucoup Thérèse, je suis contente qu’il vous plaise! 🙂
Looks simple but definitely delicious! Would love to try again this over the summer. Had mixed raisins on it and it was perfect!
It sounds like a yummy addition! Thanks for stopping by Olga 🙂
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
I understand you, banana bread is totally irresistible 😉 How did it turn with these substitutions? I hope you liked it!
Batch 2 was the best, I will definitely be making this again with the coconut oil. Loved it!
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!
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!
Thanks so much for sharing your substitutions with me! Making this bread healthier is a good excuse to eat more of it, right? haha
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!
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!
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!
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! 🙂
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.