Originally posted November 10, 2011

banana bread

banana bread by joanie

This recipe is an adaptation of an adaptation from Cooking Light. It's great. I tried a banana bread recipe from Food52 and found it dry in comparison.

This banana bread is moist. Yogurt makes a difference! It's also a tad dense so I might try upping the baking powder next time. Still, I served up a fresh loaf this morning, and it's almost gone.


  • 2-3 overripe bananas
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 2 eggs
  • 1/3 cup plain yogurt
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup toasted pecans (optional)
  • cooking spray
1 loaf


Preheat oven to 350°.

In the bowl of a standing mixer fitted with a paddle, combine bananas, sugar, and butter. Add eggs and yogurt. Blend well.

Sift in the flour, baking powder, baking soda, and salt. Blend well, and then fold in the nuts.

Coat a 8 1/2 x 4 1/2 loaf pan with vegetable spray. Pour in the batter, and then bake on the middle rack until a wooden pick inserted in center comes out clean (about 1 hour and 15 minutes). This will really depend upon the height of the rack so keep an eye on it.

Cool before slicing and serving.

1 1/2 hours


  • commented over 10 years ago

    OK, just placed my first batch in the oven, in a double wall teflon loaf pan, rubbed with butter. The batter looks perfect. I think this bread is going to be delicious. Based on your notes, Joanie, I added an extra 1/2 tsp of baking powder. I also made my batter with a couple twists: chopped candied pecans (cinnamon brown sugar coated) and at the last second mixed in 1 heaping tblsp of chia seeds.

  • commented over 10 years ago

    That knife in the photo is beautiful. We love ours!!!

Adapted from


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