• 2 leveled cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 cup (1 stick) salted butter, softened
  • 3/4 cup sugar (dark brown sugar preferred)
  • 2 large, room temperature eggs
  • 1/3 cup Greek yogurt or sour cream
  • 4 large, overripe bananas*
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 2 tablespoons vegetable oil


  1. Set oven rack to lower third position, and preheatoven to 350°F
  2. Grease 9×5 loaf pan with butter and flour*
  3. Mix flour, baking soda, & cinnamon in a bowl
  4. Using a handheld or stand mixer*, beat sugar & softened butter on high speed for 2 minutes
  5. Scrape the sides of the bowl, and add eggs one at a time on medium speed; until we’ll combined
  6. Beat in yogurt, vanilla extract, vegetable oil, and mashed banana until combined
  7. On low speed, add dry ingredients in increments until just combined
  8. Fold in pecans
  9. Pour batter in the prepared pan and bake for 60-65 minutes
  10. After 30 minutes carefully (do you don’t get burned) cover the bread with aluminum foil so the bread doesn’t get too brown, and return for the remaining time
  11. Check bread with a toothpick to make sure it’s thoroughly cooked. The toothpick should be inserted into the center of the loaf and come out clean
  12. Remove from the oven and allow to cool on a wire rack.*


  • The riper the banana, the richer your bread will taste. I like mine almost completely brown on the outside.
  • You can find and example on how to butter & flour your pan HERE or you can simply use cooking spray
  • If using a stand mixer, use a whisk attachment for fluffier bread, or the paddle attachment for denser bread
  • Bread can be stored covered in the pantry for 2 days, or in the fridge for a week.
  • This recipe was modified from Sally’s Baking Addiction check out her website for more great recipes

Look at that texture!

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