The Best Banana Bread Ever

July 25, 2012 30 Comments

I’m sorry I wasn’t able to post new recipes over the past few days. Those have been quite eventful. My boyfriend had some health issues and we had to take him to the hospital. Fortunately he is fine now. And as if it wasn’t enough, my DSLR’s battery charger broke down so that I wasn’t able to take any pics.

So I decided to share with you this awesome banana bread recipe I found on Luckily I already had some pictures I took a few weeks ago. This banana bread is perfectly moist inside and a little crunchy outside: delicious, really. I bake some at least twice a month. But beware, it’s really addictive. I could personally eat the entire loaf in one day.

To avoid this unfortunate situation, I usually slice the entire bread and freeze it right away.Here is how I do it.

In a freezer bag, put two slices, then a wax paper square, another two slices and continue until bag is full.

It’s the perfect way to control what you eat, and the bread lasts longer. When you’re craving for banana bread, just take out 2 slices out of your freezer and microwave them on low power for less than 1 minute. If you don’t have a microwave, just let them stand at room temperature for a few hours. The bread is as good defrosted as right out the oven.

Make sure to use very ripe bananas. That’s what give great flavors to your bread.

You should try this recipe as soon as possible, you’re house will smell amazing and you’re going to love this banana bread!

Fancy more snack ideas? I made you a list of 50+ clean eating snack ideas that you can download just below 👇👇 Print it, keep it on your phone and snack your heart away! Enjoy, friend!

The Best Banana Bread Ever


Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: Makes 1 loaf - 14 slices

Serving Size: 1 slice

Cal: 187 - Fat: 4.3g - Protein: 3.3g - Carbs: 34.4g- Fiber: 1.1g
 - WW Old Point: 4 pts - Points+: 5 pts


  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • Cooking spray


  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. 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. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
  4. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  5. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
  6. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.



Fancy more snack ideas? I made you a list of 50+ clean eating snack ideas that you can download just below 👇👇 Print it, keep it on your phone and snack your heart away! Enjoy, friend!

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Desserts Recipes Snacks Under 300 cal Vegetarian
  1. The pictures do not lie. It really looks moist and delicious. Oh my, I think I can finish the whole thing too. Banana bread is a staple in our household. It is everybody’s favorite. Gonna give this a try.
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    1. You’d probably expect cinnamon in each of my recipes, given the name of my blog, but there’s no cinnamon in this one! But I’m pretty sure it would be a nice addition. If you want to give it a try, I suggest you add some with the flour mixture. And let me know how it turns out!

  2. I just made these and used Pineapple Greek Yougurt (it was all I had on-hand). Needless to say, it turned out beautifully! Thanks for sharing.

    1. I couldn’t tell for sure because I’ve never tried. It might work but making substitutions when baking is not an easy thing! If you give it a try, let me know about the results, that would be a great way to “healthify” this yummy bread!

      1. Thank you Marie! I just made it and it was divine using coconut oil.
        Next time, I will try to bake with butter to see how it compares. I love your site…

          1. Hi Marie…1/4 coconut oil.

            Baking your recipe for banana bread again as my sons have been requesting it for the past 3 days!!!

            Love getting recipes from you ;-D

  3. This recipe looks so good, I decided to try it right away. Of course I seem to be missing an ingredient or 2. I didn’t have any yogurt so I used low fat sour cream, and I added slivered almond. That is in my meatloaf pan?? just moved and couldn’t find actual loaf pan, this will work fine.
    Second batch – no loaf pan, no yogurt, no more almonds…. muffin tins, low fat yogurt, coconut oil, and chopped pecans. I also cut the sugar to 3/4 c in both
    I will let you all know how they turn out.
    Both batches are in the oven now

  4. Hi! I made this bread yeast ready and it is absolutely wonderful. Did I fiddle with the ingredients? Yes. I’m obsessed with super foods right now and wanted to make a guilt-free, incredibly delicious AND nutritious breakfast bread. The results of my efforts were outstanding. As a previous user suggested, I replaced 1/4 VIRGIN coconut oil for the butter. I can’t tell how much you will love this substitution! I replaced the all purpose flour with King Arthur white whole wheat flour, used Fage plain Greek yogurt and added 1/2 cup hemp hearts and 1/4 cup chia seeds. These super food additions are optional but if you use them, mix the hemp and chia in with the flour mixture. Add wet ingredients to dry and very quickly but gently fold everything together making sure there isn’t unmixed pockets of flour on the bottom. Also make sure to butter and then line all sides of pan with parchment paper. This will help prevent burning. Make sure to wrap well with plastic wrap after it has cooled completely. If you don’t like the crunch of chia seeds you can surely omit them but hemp hearts would be an incredible nutritional boost and they taste spectacular!

    Thanks again for sharing such a great recipe!

  5. Hello from sunny California! I made your bread yesterday with the following changes as I wanted a guilt-free breakfast bread that would be as nutritious as it was delicious and it was resounding success!

    I made the following substitutions and additions:

    I used King Arthur white whole wheat flour for the all-purpose, used Fage plain Greek yogurt instead or regular yogurt, used 1/4 cup virgin coconut oil for butter and added 1/4cup chia seeds and 1/2cup hemp hearts. My husband swooned over this bread! Coconut oil is so heavenly! And if the crunch from chia seeds bother you please do add the hemp hearts! They taste amazing and are a super food we should all be eating for better health. If you do add the seeds make sure to mix them into the flour mixture then add the wet ingredients to the dry and quickly but gently fold to incorporate. Make sure to get the bottom really we’ll as there will be large pockets of flour that you’ll miss.

    Thanks again for such a great recipe!

    1. Thanks so much for sharing your substitutions with me! Making this bread healthier is a good excuse to eat more of it, right? haha

  6. Pingback: Paleo Banana Bread
  7. Thank you so much for this recipe. I used this recipe to make muffins & they turned out perfectly. I used the same quantities as the recipe, filled the muffin holes 3/4 full & baked in a fan forced over on 180 degrees celsius for 20-25 minutes. I did substitute a couple of items & used whole wheat flour, coconut sugar & plain greek yoghurt instead of the all purpose flour, sugar & plain low fat yoghurt. I will definitely be making sure i have a batch of these handy all the time for snacks now, especially when i have a sweet craving! Yummy!

    1. Hi Bianca-Jade! I’m glad you enjoyed this recipe 🙂 And it’s good to know to works well with these substitutions. Thanks for letting me know!

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