My Aunt Bobra's famous banana bread recipe. This recipe took her years to get just right. It's delicious with a high quality berry jam. Optional additions include raisins, walnuts, cashews, sunflower seeds, chopped dates, and dried cranberries.

Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
30 mins
total:
1 hr 40 mins
Servings:
10
Yield:
1 9x5-inch loaf
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.

    Advertisement
  • Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.

Nutrition Facts

229 calories; protein 3.6g 7% DV; carbohydrates 32.4g 11% DV; fat 10.2g 16% DV; cholesterol 43.4mg 15% DV; sodium 299.6mg 12% DV. Full Nutrition
Advertisement

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2011
My bananas were REALLY super ripe (I dug them out of the deep freeze--trying to use up everything in the deep freeze to save on money), so I cut the sugar back by half. I also used all whole wheat white flour. My batter was a little dry so I threw in one more mashed banana--could be because I used all whole wheat white. I got twelve biggish muffins and one small "gift" loaf pan out of one recipe. Awesome basic banana bread that is full of flavor and the plain yogurt gives it a nice little twang. This was quick to make and will provide a nice snack/breakfast for tomorrow PLUS a nice random act of kindness for a special friend with the extra "gift" loaf. Thanks for sharing! NOTE: I didn't notice Rachel's review on her own recipe until after I'd made the recipe. For me, the amount of flour was perfect. If I'd added another 3/4 of a cup, it would really have been too dry. I'm not sure if it has been fixed since November, but as the recipe looks presently with 3/4 cup of each=1 1/2 cups of flour total, it worked out perfectly. EDITED: I've made this particular recipe many times now and it's always a hit with us here in my home but all my husband's family and coworkers love it, too. Thanks for sharing this recipe! Read More
(20)

Most helpful critical review

Rating: 3 stars
06/10/2011
This was pretty good. Not too sweet.:) Read More
(3)
38 Ratings
  • 5 star values: 30
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/14/2011
My bananas were REALLY super ripe (I dug them out of the deep freeze--trying to use up everything in the deep freeze to save on money), so I cut the sugar back by half. I also used all whole wheat white flour. My batter was a little dry so I threw in one more mashed banana--could be because I used all whole wheat white. I got twelve biggish muffins and one small "gift" loaf pan out of one recipe. Awesome basic banana bread that is full of flavor and the plain yogurt gives it a nice little twang. This was quick to make and will provide a nice snack/breakfast for tomorrow PLUS a nice random act of kindness for a special friend with the extra "gift" loaf. Thanks for sharing! NOTE: I didn't notice Rachel's review on her own recipe until after I'd made the recipe. For me, the amount of flour was perfect. If I'd added another 3/4 of a cup, it would really have been too dry. I'm not sure if it has been fixed since November, but as the recipe looks presently with 3/4 cup of each=1 1/2 cups of flour total, it worked out perfectly. EDITED: I've made this particular recipe many times now and it's always a hit with us here in my home but all my husband's family and coworkers love it, too. Thanks for sharing this recipe! Read More
(20)
Rating: 5 stars
11/23/2010
It looks like during the publishing process of this recipe one essential ingredient was taken out. The recipe is missing another 3/4 cup of all purpose flour. Read More
(14)
Rating: 5 stars
08/05/2011
Granddaughters made this 5-9 used a potato masher. Find quick breads get tough with a mixer. Used Yoplait WHIPPED Chocolate yogurt NOT SUGAR FREE one. Used the whole 6 ounce (whipped made less.) My neighbor taste tested blindly and demanded the recipe. I made the rest exact as listed same amounts except the yogurt. Oh used mini pans (3 = 1 large) and time was 35 minutes. Cooled 10 minutes then wrapped and frozen immediately. We are making items for the county fair. Moisture disappears within the first 15 minutes of quick breads cooling. Even if going to use it later freeze moisture in. Then thaw still wrapped. Read More
(11)
Advertisement
Rating: 5 stars
12/13/2010
After seeing that the recipe was short 3/4 c. flour I just used 1 1/2 c. of whole wheat. The bread turned out very moist with the perfect level of sweetness. Required a little more time in the oven to firm up. Read More
(7)
Rating: 5 stars
11/04/2011
This recipe was rather good. I don't have any complaints other then hmmm nope nodda;-) My bread came out nice thick not dense light flavor of spices with a very telling taste of banana. Can sub sour cream for yogurt...but I used Greek Yogurt in mine. This is a keeper. Read More
(6)
Rating: 5 stars
03/21/2011
Kid approved! My girls are loving these healthy muffins. I used. 1c of whole wheat flour and 1/2c of white. I also used sugar substitute instead of real sugar. Moist and delicious and a great way to use up over ripe bananas. Thanks! Read More
(6)
Advertisement
Rating: 5 stars
03/03/2011
awesome!! very delicious i love adding whole wheat to almost everything i bake. i added choc chips yum! Read More
(5)
Rating: 5 stars
12/21/2010
Absolutely Delicious!!!!!! Read More
(4)
Rating: 5 stars
04/25/2011
I received rave reviews. I reduced the sugar by about 1/3. Used 1 cup white flour, 1/2 cup almond flour, and an extra 1/2 banana. For yogurt I used greek. I also added a hand full of dried cherries, shredded coconut (the good stuff from the health food store) and some pecans pieces on top. VERY moist and full of flavor. Butter wasn't needed, they were yummy plain! Read More
(4)
Rating: 3 stars
06/10/2011
This was pretty good. Not too sweet.:) Read More
(3)
Advertisement