Mostly Mom's Banana Bread Recipe

Name: Mostly Mom's Banana Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup nonfat plain yogurt; 1 large egg, beaten; ¼ cup butter, melted and cooled; ¼ cup oil; 1 tablespoon vanilla; ½ cup brown sugar; 1 cup flour, plus more for dusting the pan; 1 cup whole wheat flour; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¾ teaspoon baking soda; ½ teaspoon salt; 5 over-ripe bananas, mashed well; ⅔ cup chopped walnuts, toasted; ⅔ cup miniature chocolate chip

Servings: persons

¼ cup nonfat plain yogurt
1 large egg, beaten
¼ cup butter, melted and cooled
¼ cup oil
1 tablespoon vanilla
½ cup brown sugar
1 cup flour, plus more for dusting the pan
1 cup whole wheat flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
¾ teaspoon baking soda
½ teaspoon salt
5 over-ripe bananas, mashed well
⅔ cup chopped walnuts, toasted
⅔ cup miniature chocolate chip

1
Preheat oven to 350 degrees.
2
Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
3
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
4
In a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon.
5
Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.
6
Fold in walnuts as carefully as possible.
7
Scrape the batter into the prepared loaf pan.
8
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean or with very few crumbs, about 1 hour.
9
Cool in the pan for 5 minutes, then transfer to a wire rack.
10
Serve warm or at room temperature.
11
(The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days).

1064

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¼ cup nonfat plain yogurt, 1 large egg, beaten, ¼ cup butter, melted and cooled, ¼ cup oil, and more.

Yes, Mostly Mom's Banana Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mostly Mom's Banana Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions