Banana Bread Recipe

Amanda Perez

Amanda Perez, CavsTV Staff


  • 2 cups all-purpose flour 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup plain yogurt or sour cream
  • 2 cups mashed bananas (about 4 large ripe bananas)
  • 1 teaspoon pure vanilla extract
  • optional: 3/4 cup chopped pecans or walnuts


  1. Preheat the oven to 350°F. Grease a 9×5 inch loaf pan or coat with nonstick spray. Set it aside. 
  2. Mix flour, baking soda, salt, and cinnamon together in a large bowl.
  3. Beat the butter and brown sugar together until it is smooth and creamy, for about 2 minutes. Add the eggs one at a time, and whisk it well. Beat the yogurt, mashed bananas, and vanilla extra until combined. Next add slowly the dry ingredients into the wet ingredients until no flours pockets remain. Don’t over mix. Add in the nuts if you are using them.
  4. Spoon batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
  5. Insert toothpick in bread and if it comes out clean then it is done.
  6. Remove it from the oven and allow the bread to cool. 

You can store the banana bread at room temp. for 2 days or in the refrigerator for up to a week. **Banana bread tastes the best on the 2nd day when the ingredients have settled**

This recipe was written in my own words but created by Sally, found in: