Tuesday, May 10, 2011

Yummy Banana Bread

This banana bread recipe is so good I had to share it. If you don't like almonds you can use any nut you like or you can leave out the nuts. I use almonds because they are my favorite nut.

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup vanilla yogurt
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup slivered almonds

1. Preheat oven to 350°F. Grease  2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, yogurt and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in almonds. Pour into pans.

3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.


  1. I am always looking for a good banana bread recipe. I will try this.

  2. Believe it or not, I've never made banana bread before. However, this recipe seems simple enough for me to handle. I have a hard time keeping bananas around long enough to become overripe!

  3. I tried this recipe finally last night and I didn't quite have the exact ingredients (short on almonds and only had plain yogurt) but the bread turned out really good. I love the almonds in it instead of your typical recipe with walnuts. Thank you for the recipe!