MENUMENU
  • Home
  • Recipe Search
        • Recipes by Event

          • Back to School
          • Brunch
          • Carolina Bound
          • Casserole Favorites
          • Christmas/Holidays
          • Cinco de Mayo
          • Comfort Foods
          • Dinner In A Hurry
          • Dinner Party
          • DIY Staples
          • Easter
          • Fall Favorites
          • Father’s Day
          • Fourth of July
          • From My Mama’s Kitchen
          • Grilling Favorites
          • Kate’s Favorites
          • Labor Day
        •  

          • Halloween
          • Instant Pot
          • Kitchen Gifts
          • Mother’s Day
          • New Year’s Eve
          • Say Cheers!
          • Slow Cooker Favorites
          • St Patricks Day
          • The Southern Husband’s Faves
          • Summer Favorites
          • Super Bowl Eats
          • Tailgate Treats
          • Thanksgiving
          • Valentine’s Day
          • Whole 30
        • Recipes by Category

          • beverages
          • breakfast
          • lunch
          • appetizer
          • veggies
          • dinner
          • dessert
          • And of course, Bacon
        • View All Recipes

  • Sign Up
    • Want every new recipe delivered right to your email inbox?

  • Meet Kate
  • Contact
  • Shop
    • Shop All »
    • Kitchen Tools and Gadgets
    • Small Appliances
    • Storage and Organization
    • Cookware
    • Ingredients
  • More
    • About
    • Work With Me
    • Privacy Policy

Framed Cooks

My life. One recipe at a time.

The Only Banana Bread Recipe You’ll Ever Need!

The Only Banana Bread Recipe You’ll Ever Need!

By Kate Morgan Jackson

Jump to Recipe

I’ve got a bunch of them on my counter Right This Minute.  Spotted, slightly squishy, forlorn-looking bananas, just calling out to be cooked into something banana-wonderful.  And while I have a whole pile of banana-rific recipes, sometimes there is nothing like warm, tender, sweet-smelling, classic banana bread…the kind that bakes up with a nice long furrow in the middle, the kind with little flecks of banana in each slice, the kind your mama used to make.  So grab those weary bananas…here’s the that banana bread recipe you need!

All the usual suspects are here in this recipe – flour, sugar, butter, eggs – but the secret to the lovely texture of this particular recipe is a little bit of vanilla yogurt.  If you don’t know it’s in there you would never guess, but it gives the banana bread that little something something.  The recipe is as easy as easy can be: mix up all the dry stuff except for the sugar (I like to do this by hand with a whisk to make sure everything is all nicely combined).  Now mix up all the wet stuff (eggs, butter, bananas, yogurt) with the sugar.  Now combine the two, stirring until you can’t see any streaks of flour.

Scrape the glorious batter into a greased loaf pan and pop it in the oven for an hour or so, and then let it cool in the pan for about 15 minutes.  Let it finish cooling on a rack…but don’t let it get so cool that it’s not a little bit warm when you eat that first slice.  And whatever you do, don’t let the whole loaf get eaten without toasting up a slice, spreading it with a little bit of strawberry jam and enjoying it with a nice cup of tea.  This is the banana-bread-baker’s due, and it’s mandatory.

Happy banana bread, my friends!  Sometimes it’s the simplest things that are the best.

Print

The Only Banana Bread Recipe You’ll Ever Need!


  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: One loaf
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
Print Recipe
Pin Recipe

Ingredients

  • 2 cups flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup sugar
  • 1/4 cup butter at room temperature
  • 2 eggs, slightly beaten
  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • 1/3 cup vanilla yogurt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 and grease a 8×4 inch loaf pan with butter or cooking spray.
  2. Combine flour, salt and baking soda in a large mixing bowl, stirring gently with a whisk.
  3. Combine sugar, butter, eggs, bananas and yogurt in another bowl, and stir vigorously until well combined.
  4. Pour banana mixture into flour mixture and stir until no flour streaks remain. Scrape batter into loaf pan and bake for one hour or until a toothpick inserted in the center comes out clean.
  5. Cool in the pan for about 15 minutes, and then remove from the pan and continue cooling on a rack. Make sure to eat a piece while it is still warm, and make sure you try a piece toasted before it’s all gone!
1 slice21720.6 g192 mg4.9 g2.7 g0 g40.2 g1.3 g3.7 g41.4 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!as seen in logos

942shares
  • Facebook62
  • Twitter
  • Yummly165
  • Pinterest715

Published on September 19, 2013

Meals: bread, breakfast and brunch, cake, dessertIngredients: banana

Last Post:
Fried Okra
Next Post:
Grilled Ricotta and Chive Sandwiches

I'd love to hear what you think! Cancel reply

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

★☆ ★☆ ★☆ ★☆ ★☆

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Rachel says

    September 19, 2013 at 10:08 am

    I usually use the Simply Recipes banana bread which only has one egg and no yogurt. I usually have plain yogurt, so would you suggest adding some more vanilla if using that? I do like adding yogurt to cake/bread recipes. A couple of days ago I made a wheaten Irish soda bread, half wholewheat flour and half white, oatmeal, and yogurt instead of buttermilk. I halved the recipe that was published. I am always puzzled when I see soda bread listing fruit as an ingredient.

    Reply
    • Kate says

      November 9, 2013 at 4:54 pm

      Rachel, sorry this took me so long to respond! I do think about 1/2 teaspoon of vanilla would be perfect. And I agree with you on the yogurt – it gives things such a nice taste and consistency!

      Reply
  2. Joanne says

    September 19, 2013 at 7:53 pm

    I’ve recently started adding yogurt into a TON of my baked goods and it seriously does wonders for them!

    Reply
    • Kate says

      November 9, 2013 at 5:02 pm

      Right? I think it’s magic.

      Reply
  3. Paul says

    September 20, 2013 at 2:59 pm

    You have rescued my bananas from certain doom going to the trashcan… Thank you very much
    No yellow fruit were harmed during this comment…. now off to the oven to satisfy my family!

    Paul

    Reply
    • Kate says

      November 9, 2013 at 5:09 pm

      Ha! Thank goodness – a banana tragedy averted! :)

      Reply
  4. Candice says

    September 21, 2013 at 10:03 pm

    I can finally do more than just look at your recipes, I can actually make them now !
    Back in the USA with all the ingredients available ! yay !
    I am going to make this .. right away, like tomorrow.
    I have been eating chocolate muffins from the grocery store every day, just because I can taste them .. baked goods in Argentina were very low of flavor.
    I can’t wait to bake this .. can I add chocolate chips ? :)

    Reply
    • Kate says

      November 9, 2013 at 5:12 pm

      Well, of COURSE you can! You have my blanket permission to add chocolate chips to everything! Welcome home. :)

      Reply
  5. [email protected] says

    September 21, 2013 at 10:04 pm

    I am also going through all of your pasta recipes. You might get a thank you note from my husband next lol.
    C

    Reply
    • Kate says

      November 9, 2013 at 5:14 pm

      Ha! Tell him I say he’s welcome! :)

      Reply
  6. Brandee says

    October 11, 2013 at 12:51 pm

    I made these i to muffins and added chocolate chips. First time I have ever had success with banana bread. So good. My husband ate them all in one day!!!!

    Reply
    • Kate says

      October 24, 2013 at 8:47 am

      Love the chocolate chip and muffin variation – yay for banana bread!

      Reply
  7. Rob says

    October 31, 2013 at 12:37 pm

    I also love banana bread and make it often, but when you have very ripe bananas and no time to bake, just peel them, break into chunks, pop into zip sandwich bag and freeze for future smoothies! Oh, and for a special touch add 1/4 tsp Garam Masala to your banana bread recipe.

    Reply
    • Kate says

      November 9, 2013 at 5:15 pm

      Thanks Rob – the garam masala has me very intrigued!

      Reply
  8. Brandee says

    January 30, 2014 at 6:01 pm

    This is the best banana bread recipe!! I have no luck with banana bread but this one is amzing. My son and I use it at least once a week to make muffins!!!

    Reply
    • Kate says

      February 1, 2014 at 9:17 am

      Hurray! And banana bread muffins…the BEST. :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!

These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Easy Gingerbread
  • Cheesy Cauliflower Casserole
  • Easy Salt and Pepper Crackers
  • No Bake Rum Balls

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Terms of Use • Privacy Policy

Copyright © 2019 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

Copyright © 2019 · Framed Cooks V2 on Genesis Framework · WordPress · Log in

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.