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5 from 3 votes

Perfect Classic Banana Bread

Only use very ripe bananas for the best banana flavor in this bread. If you don't have any, I explain how to ripen them in the oven. When cooled, mash until mostly creamy but with a few chunks left throughout.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Quick Bread
Cuisine: Dessert
Servings: 9 servings
Calories: 393kcal
Author: Good Dinner Mom


  • 2 cups unbleached all-purpose flour
  • ¾ cup granulated sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 ¼ cups toasted walnuts chopped coarse (about 1 cup)
  • 3 very ripe bananas soft, darkly speckled, mashed (about 1 1/2 cups)
  • ¼ cup plain yogurt
  • 2 large eggs beaten lightly
  • 6 tablespoons butter melted and cooled
  • 1 teaspoon vanilla extract


  • Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside.
  • Combine first five ingredients together in large bowl; set aside.
  • Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
  • Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan. To help minimize a crack that can result in the bread, using a rubber spatula, create a line or well that runs the length of the pan.
  • Bake until loaf is golden brown and toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.


Calories: 393kcal | Carbohydrates: 49g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 305mg | Potassium: 266mg | Fiber: 2g | Sugar: 22g | Vitamin A: 320IU | Vitamin C: 3.6mg | Calcium: 38mg | Iron: 2mg