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Classic Banana Bread

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“I found this in the Sept. 2003 Issue of Cooking Light. I did make one small change and used vanilla yogurt instead of plain (only because I didn't have any plain) This is a very moist bread and not difficult to make either.....I hope that you will ENJOY”
READY IN:
1hr 5mins
SERVES:
14
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Lightly spoon flour into dry measuring cups, level with a knife.
  3. Combine the flour, baking soda, and salt, stirring with a whisk.
  4. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute) Add the eggs, 1 at a time, beating well after each addition.
  5. Add banana,yogurt, and vanilla; beat until blended.
  6. Add flour mixture; beat at low speed just until moist.
  7. Spoon batter into 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  8. Bake at 350°F for 1 hour or until a wooded pick inserted in center comes out clean.
  9. Cool 10 minutes in pan on a wire rack and then remove from pan.
  10. Cool completely on wire rack.
  11. Cool completely on wire rack.
  12. Makes 1 loaf.
  13. Makes 1 loaf.

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