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slices of banana bread with nuts
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5 from 2 votes

Easy Banana Bread

This is the best easy banana bread recipe you need to use your extra ripe bananas, with creamy yogurt and your favorite nutty or sweet mix-ins. 
Course: Breads
Cuisine: American
Servings: 1 loaf
Calories: 286kcal
Author: Barbara Bakes LLC


  • 1 cup mashed very ripe banana about 3 small
  • ½ cup sugar
  • ½ cup plain nonfat yogurt we usually use low-fat sour cream
  • ¼ cup margarine melted (we usually use butter)
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup chopped walnuts or pecans toasted (we usually add walnuts and/or Craisins, then sprinkle the tops with sugar in the raw)


  • Preheat the oven to 350°F. Coat an 8 ½ x 4 ½ x 3-inch loaf pan with baking spray and dust with flour. 
  • Combine first 5 ingredients in a large bowl; beat with an electric mixer on medium speed until well blended. 
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture. Add the nuts and stir just until moistened.
  • Spoon the batter into the prepared pan. Sprinkle the top with sugar and more chopped nuts if you like. 
  • Bake for 45 minute to 1 hour, or until the center registers between 200°F and 205°F on an instant read thermometer, a wooden pick inserted in the center comes out clean.
  • Cool for 10 minutes in the pan on a wire rack. Then remove from the pan and cool completely on a wire rack. 


*Note: Bake mini loaves for 35 minutes or muffins for 18 minutes.


Serving: 1g | Calories: 286kcal | Carbohydrates: 44g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 236mg | Fiber: 2g | Sugar: 17g