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Classic Banana Bread Recipe on Bread Board

Best Banana Bread Recipe

Moist and fluffy-textured and scented with banana, vanilla, and a touch of cinnamon, this really is the Best Banana Bread Recipe!
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings 12 servings
Calories 218kcal



  • Preheat oven to 350F. Lightly spray the inside of an 8 1/2 by 4 1/2-inch loaf pan with coconut oil spray.
  • Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
  • Beat together the sugar and butter in a large bowl, and then beat in the eggs. Once combined, beat in the mashed banana, yogurt, vanilla extract, vanilla bean paste, and almond extract.
  • Add the flour mixture to the wet ingredients, and stir to combine, being careful not to over-mix.
  • Spoon batter into the prepared loaf pan. Bake for 1 hour or until a toothpick inserted in center comes out clean or with just a couple crumbs.
  • Cool 10 minutes in the pan on a wire rack; remove from the pan and cool completely on a wire rack.


  • Recipe adapted slightly from Cooking Light's recipe for Classic Banana Bread.
  • I use an 8 1/2 by 4 1/2-inch loaf pan to make this recipe - it's the perfect size!
  • This loaf is wonderful in its simplicity, but if you’re in the mood to jazz up the flavor a little bit you could add nuts and/or increase the amount of cinnamon.
  • Serving Size and Nutritional Information: This recipe makes 1 loaf. Cut the loaf into 12 slices and each slice is 1 serving.
  • Mini Loaves: This recipe makes 3 mini loaves (5 3/4 inches long by 3 inches wide by 2 inches deep), and they take between 35 to 40 minutes to cook at 350F.
  • Muffins: This recipe makes 12 muffins, and they take between 25 to 30 minutes to cook at 350F.


Serving: 1slice | Calories: 218kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 229mg | Potassium: 149mg | Fiber: 1g | Sugar: 21g | Vitamin A: 183IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg