Classic Banana Bread

Moist and delicious, this bread is every bit as tasty as the old standard, without all the oil. From Cooking Light, 9/2003.

Yield: 14 servings
Community Recipe from


  • 2 cup(s) all-purpose flour
  • 3/4 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1 cup(s) sugar
  • 1/4 cup(s) butter softened
  • 2 large eggs
  • 1 1/2 cup(s) mashed ripe banana (about 3 bananas)
  • 1/3 cup(s) plain yogurt
  • 1 teaspoon(s) vanilla extract


  1. 1. Preheat oven to 350.
  2. 2. Lightly spoon flour into dry measuring cup; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. 3. 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, 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. Pour batter into 8 1/2 x 4 1/2 loaf pan coated with cooking spray. Bake at 350 for 1 hour or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in the pan on wire rack; remove from pan. Slice and serve.
December 2012

This recipe is a personal recipe added by arborvitae and has not been tested or endorsed by MyRecipes.

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