Classic Banana Bread

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Classic Banana Bread

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 60 minutes

This banana bread recipe is a family favorite… very moist and flavorful, and it turns out perfect every time.

Ingredients:

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

Directions:

1. Preheat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.

2. In a medium bowl, whisk together flour, baking soda and salt.

3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add eggs one 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. Don't over-mix.

4. Spoon batter into prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack. Remove from pan and cool completely on wire rack.

Tips:

*If you come up short on mashed banana, add unsweetened applesauce to make up the difference. It will make your bread nice and moist, and it won't add apple flavor to the bread.

Nutritional Information per serving:
Serving size: 1/12 of the loaf
Calories per serving: 217
Fat per serving: 5.07g
Saturated Fat per serving: 2.82g
Sugar per serving: 20.74g
Fiber per serving: 1.29g
Protein per serving: 3.90g
Cholesterol per serving: 45.83mg
Carbohydrates per serving: 39.58g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5

Source: RecipeGirl.com (Adapted from Cooking Light)

Leave a Comment




11 Responses to “Classic Banana Bread”

  1. 1

    Elle — July 27, 2009 @ 7:37 AM

    There’s something so comforting about banana bread! I love the photo–it’s gorgeous!

  2. 2

    Joanna — July 27, 2009 @ 9:27 AM

    I’m bookmarking this one! Thanks for posting it and the nutrition information….i appreciate that!

  3. 3

    Michelle — September 5, 2010 @ 4:14 PM

    I added 1/2 cup mini chocolate chips and 1/2 cup chopped pecans! Tastes great!!!!

  4. 4

    Ruth — October 5, 2010 @ 1:42 PM

    Did I missed the salt, I didn’t see it on the recipe? It looks great, I’m baking one right now.

  5. 5

    Lori Lange — October 5, 2010 @ 7:43 PM

    @Ruth, Yikes! Added salt in the ingred. list. Hope you like it!

  6. 6

    Mararia — November 3, 2010 @ 4:02 AM

    I love banana bread, would it be ok if I added buttermilk instead yogurt?

    thanks for the nutrition facts!

  7. 7

    Lori Lange — November 3, 2010 @ 9:15 AM

    @Mararia, I’m not quite sure… try it and let me know if it’s ok w/ the sub!

  8. 8

    Mararia — November 3, 2010 @ 11:02 AM

    thanks por your answer,
    I did it today! I change same ingredients, I substitute sunflower oil instead butter, then buttermilk instead yogurt and banana extract instead vanella extract. the result was a very soft ,sponjy and tasty banana bread. we loved it!
    try this link
    http://elguisodemararia.blogspot.com/2010/11/banana-bread.html

  9. 9

    cj — September 28, 2011 @ 2:33 PM

    just added a cup of fresh big blueberries!!!!marvelous. my adult kids are bring me ripe bananas now because i have given them loaves the last 3 weeks. i just cant seem to eat bananas soft!!

  10. 10

    Lesley — March 12, 2012 @ 8:54 AM

    Oh, I just made this, and it’s amazing. <3

  11. 11

    Lisa Cornely — September 17, 2012 @ 5:13 PM

    I’m always looking for a good banana bread recipe and this one is a keeper. I like the yogurt in the batter, it makes the bread tender and fluffy. Thanks for the recipe