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Bobra's Banana Bread

Bobra's Banana Bread

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 40 m
Rachel Ziefle

Rachel Ziefle

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

Sarah Jo
17

Sarah Jo

6/14/2011

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!

Rachel Ziefle
12

Rachel Ziefle

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.

Grandma J.
10

Grandma J.

8/5/2011

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.

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