This classic recipe is the best way to use up overripe bananas, the BEST Banana Bread recipe ever to come out of your oven.
Servings: 10 servings
Calories: 262 kcal
mashed ripe banana
about 3 bananas
plain fat free Greek yogurt
I used Chobani
all purpose flour
I used King Arthur
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
Banana Bread can be made up to 3 days in advance and stored in an airtight container at room temperature.
To freeze: Wrap tightly in plastic wrap and then wrap again with foil. Freeze for up to 3 months. Thaw completely before serving.
The Very Best Banana Bread Recipe
Amount Per Serving
Calories from Fat 54
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Total Carbohydrates 48g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.