Banana bread is one of those tried and true recipes that gets made time and time again. It seems like everyone has their own spin, a recipe that’s been handed down from their grandmother or given to them by a neighbor. It couldn’t be easier to make and if you’re anything like me you usually have a few bananas lying around. We never seem to eat the whole bunch before they start turning brown and I do not, I repeat, DO NOT eat brown bananas.
Just talking about it kind of gags me.
Good news, however, is that those brown gross looking bananas make the best bread. In fact, the darker the better.

This classic banana bread recipe is delicious made as is but it’s super versatile and can be made into muffins or handle any additions you might want to throw in! My husband doesn’t like nuts and I happen to love them- especially in banana bread. So I usually double the recipe and make one with toasted walnuts and one plain jane. The oil makes this quick bread so moist while the addition of whole wheat pastry flour makes for a slightly nutty taste. Your house will smell amazing while it’s baking and it is no easy fete waiting for the bread to cool off before cutting into it.

I like to slather mine with cold butter. Shocker, right? You know my motto: EVERYTHING is better with butter.

Happy baking!

Mountain Mama's Perfect Banana Bread

This is my go to banana bread and it's been adjusted for high altitude. If you need to make adjustments, increase sugar by 2 tablespoons and baking soda to 1 teaspoon. This bread is best eaten from the oven slathered in cold butter!


  • 1 cup all-purpose flour
  • 2/3 cup whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3-4 very ripe bananas, peeled & mashed
  • 3 tablespoons whole fat greek yogurt
  • 1 teaspoon vanilla extract
  • 2/3 cup toasted walnuts (optional)


  1. Preheat oven to 350F degrees.
  2. Butter a loaf pan and set aside.
  3. In a medium bowl, sift together both flours, baking soda, cinnamon and salt.
  4. In a large bowl, beat sugar, eggs, and oil until light and fluffy. Stir in mashed bananas, vanilla and greek yogurt.
  5. Fold in dry ingredients and nuts if using.
  6. Pour batter into prepared loaf pan and bake about 45 minutes or until a toothpick inserted into center of bread comes out clean.
  7. Remove from oven, let bread cool and then dive in!!
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23 Responses to Mountain Mama’s Ultimate Banana Bread

  1. Josh's Dad says:

    Who doesn’t have a freezer-full of black bananas, right?
    Thanks for sharing this. Here’s mine:

  2. Liz says:

    Nice recipes. Thank you.
    I love yoga, but I’m like you and get bored easily. I hope to start walking again next week and hope I stick with it and stay strong and walk faster as I get going.

  3. Anita says:

    Made this today using raisins and Craisins tossed in a little flour first. Perfect results in Denver. Thank you for a delicious recipe.

  4. Christine says:

    Just baked your banana bread! I decided to try converting it into muffins, as I’m always looking for toddler snacks my toddler won’t scoff at. I kept the temp the same but baked them for about 12 minutes, and they turned out perfectly. The recipe made 23 muffins in regular sized cups. I was a little worried because I didn’t have Greek yogurt and wasn’t sure if regular yogurt would be too runny, but I don’t notice a detrimental effect. Thanks for sharing! The problem is, with smaller muffins, I figure I’m not eating as much as a serving of banana bread, so I’ll be tempted to eat two at a time… 🙂

  5. Dawny says:

    This is a very nice recipe. I am in northwestern Wyoming at 5,700 feet and it turned out perfectly. Thank you!

  6. […] last week. Actually, that’s not entirely true. They were really begging for me to make banana bread. And not to be a curmudgeon but I make banana bread at least once a month- it’s a staple […]

  7. Naomi M says:

    Approved for 6500′ and perfect!!

  8. […] riff off my tried and true banana bread recipe, this Gluten Free Banana Bundt Cake doubles as breakfast, an after school snack or a light […]

  9. Leigha Kline says:

    It’s time to officially say thank you, thank you, and thank you again! This recipe, along with about a dozen others, works perfectly at 8,800′. I had somewhat given up on baking up here in Winter Park, CO until I found your website and my passion is back and bigger than ever. Can you help me to tackle the ever so frustrating cinnamon roll?

  10. […] particularly hard at this altitude, so I wasn’t seeking a completely new outcome when I baked this recipe. I just wanted improvement (and to use up the old bananas taking up space in the […]

  11. Maria says:

    It would be nice to know at what altitude this recipe was created.

  12. Abby Jensen says:

    Hi! Just to clarify, the existing recipe is already set for high altitude? Or do we need to add the extra sugar and baking soda if we’re in a high elevation? This looks good, and I don’t want to mess it up!

  13. Sarah McCool says:

    Thank you!!! As a Michigan girl who loves to bake, I was thrown off when we moved to higher altitude and none of my recipes turned out the way they should. We make banana bread once or twice a month in the colder months and it always turns out looking ugly, but tasting great. I have used your recipe twice in the last month here in Colorado Springs and it is perfection! It’s beautiful, not saggy and tastes great! It even holds up with the addition of chocolate chips per my little ones requests. Love it!

  14. Kathryn Dunn says:

    Will this work at 11,000 ft? I live in La Paz….

    • Kelley says:

      It should work with a little bit of tweaking. I’d decrease the leavening by 1/4 teaspoon and the sugar but 1 tablespoon. You might need to cook the bread a little longer too. Let me know how it turns out!

  15. Elizabeth says:

    I live at 4,000 feet in California’s Eastern Sierra. I followed this to the letter but it was completely gooey inside and beginning to burn around the edges. I will have to continue my endless search for a workable banana bread recipe.

    • Kelley says:

      That’s a shame. It’s such a popular recipe and usually gets rave reviews. My guess is your oven might be off. To have it burn at the edges but gooey in the middle makes me think it’s something in the baking. Good luck on your quest to find a great banana bread!

  16. Jessica says:

    I live in Denver and this has been my go to banana bread recipe. It comes out perfect every time! The high altitude corn bread is also a winner! Thanks for sharing.

  17. Emily says:

    Love this recipe! Being below 7000′, I added the extra baking soda + sugar (using only 3 bananas, I didn’t feel guilty adding more sugar) and it turned out perfectly! Thank you 🙂

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