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Bobra's Banana Bread

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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1 h 40 m servings 229 cals
Original recipe yields 10 servings (1 9x5-inch loaf)


  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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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Read all reviews 26
  1. 30 Ratings

Most helpful positive review

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 whe...

Most helpful critical review

This was pretty good. Not too sweet. :)

Most helpful
Most positive
Least positive

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 whe...

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.

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 ...

After seeing that the recipe was short 3/4 c. flour, I just used 1 1/2 c. of whole wheat. The bread turned out very moist with the perfect level of sweetness. Required a little more time in th...

This recipe was rather good. I don't have any complaints other then hmmm, nope nodda ;-) My bread came out nice, thick not dense, light flavor of spices with a very telling taste of banana. Can ...

Kid approved! My girls are loving these healthy muffins. I used. 1c of whole wheat flour and 1/2c of white. I also used sugar substitute instead of real sugar. Moist and delicious and a great ...

awesome!! very delicious, i love adding whole wheat to almost everything i bake. i added choc chips, yum!

i found this recipe on a search of recipes to use up an excess of plain yogurt in my fridge, and i have to say...this is delicious!!! i used all whole wheat flour, but made everything else as in...

Absolutely Delicious!!!!!!