By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 8
264 cal · 70 min
Classic Banana Bread
Recipe GLPRcb52c6b2f06109
A moist and tender banana bread made with ripe bananas, greek yogurt, and butter. This comforting classic is perfect for breakfast, brunch, or dessert. The simple preparation yields a delicious loaf that's great on its own or paired with coffee.
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Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/2 cup sugar
2 large eggs or 1/2 cup egg substitute
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain Greek yogurt
1 teaspoon vanilla extract
Cooking spray for pan preparation
Directions
Preheat your oven to 350°F and lightly spray an 8 1/2 by 4 inch loaf pan with cooking spray to prevent sticking.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and creamy, about 2 minutes.
Add the eggs or egg substitute to the butter mixture and beat until well combined. Add the mashed banana, Greek yogurt, and vanilla extract, then beat until all ingredients are fully incorporated and the mixture is smooth.
Gently fold the flour mixture into the wet ingredients using a spatula or wooden spoon, stirring just until the flour is combined. Be careful not to overmix, as this can result in a dense loaf.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire cooling rack and let it cool completely before slicing.
Comments
All ingredients are staples at every Charlotte chain, and the cost per serving runs about 80 cents because overripe bananas are cheap and the recipe uses modest butter. The stated 70 minutes is honest—that's roughly 15 minutes prep and 50 to 55 minutes bake with cooling. It's a family-friendly one-bowl project that doesn't demand attention once it goes in the oven, and banana bread reheats cleanly for days, making it excellent for a weeknight that yields leftovers. The only minor drawback is that Greek yogurt isn't regional or seasonal, so there's nothing here that takes advantage of what North Carolina grows or the coast supplies.
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