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
  • 34 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!!