Best-Ever Banana Bread with Cream Cheese Frosting.

4 whole bananas, brown sugar, extra egg, and yogurt makes this banana bread super-moist and soft.

4 whole bananas, brown sugar, extra egg, and yogurt makes this banana bread super-moist and soft! Recipe at

I have plenty of banana bread recipes on my website.

But what about a recipe for the best-ever banana bread? A twist on the classic. Adorned with tangy cream cheese frosting and sprinkled with sweet pecans. Have mercy! Pass me a plate.

“Best-ever” is quite a bold statement, right?  Well, I’ve tried many many many (many!) basic banana bread recipes. And I can happily admit that this one is my very favorite.  Have I tried all of the banana breads in the world? No.  But this one is the best I’ve ever had.

4 whole bananas, brown sugar, extra egg, and yogurt makes this banana bread super-moist and soft! Recipe at

What makes it so darn good? Let’s see…

To begin, this banana bread has the most bananas out of any banana bread I’ve ever made before. 2 whole cups (which is 4 large bananas). Typically, I make banana bread with about 3 large bananas, equating to about 1.5 cups total. More bananas adds more moisture to the finished product.

In addition, I used all brown sugar in this recipe. I’ve explained before that brown sugar is the culprit behind soft, moist cookies. Well, brown sugar works that same magic in carrot cakes and banana bread. There is no white sugar in today’s banana bread recipe. The sweetness comes from brown sugar and bananas. (and that cream cheese frosting!)

I used two eggs in this recipe. Eggs bring cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture. My Raspberry Swirl Sweet Rolls have a rich, soft dough and the main reason is because there are two eggs.

Yogurt adds even more moisture to this banana bread. I like to use yogurt as much as possible when I’m baking. While adding moisture and creaminess to baked goods, it also is a great substitution for butter or oil. This bread does call for butter, though.

Buttery, rich, soft, melt-in-your-mouth Best Ever Banana Bread.

Best-Ever Banana Bread with Cream Cheese Frosting

4 whole bananas, brown sugar, extra egg, and yogurt makes this banana bread super-moist and soft! Recipe at

I added chopped pecans to the banana bread batter. Feel free to leave them out completely if you are not a fan of banana nut bread. I loved their sweet, toasty slight crunch against the soft banana bread crumbs.

The cream cheese frosting is also optional, but I had to add it on top. I haven’t made a cream cheese-glazed banana bread in forever and was craving its tangy flavor when this banana bread came out of the oven. Cream cheese frosting was an afterthought, albeit a great one. It’s the same cream cheese frosting sitting atop my beloved Super-Moist Carrot Cake recipe. It’s the best (and easiest!) cream cheese frosting I’ve ever had. It’s not overly sweet or chemical-filled like the kind you get at the store.  Frosting the bread takes hardly any effort. Just plop some on top and give a quick smear around with a knife. Sprinkle nuts on top if you wish. Or even chocolate chips. 😉

Overall, this is quite an easy recipe for classic banana bread. The batter takes about 10 minutes to throw together. I whipped up the frosting as the banana bread cooled and stored it in the refrigerator until I was ready to frost.  The smell of banana bread baking lured me back into the kitchen after about 1 hour.  Nothing beats the smell of fresh banana bread in the oven!

4 whole bananas, brown sugar, extra egg, and yogurt makes this banana bread super-moist and soft! Recipe at

Each bite will melt in your mouth.  This is truly the best I’ve ever had!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Best-Ever Banana Bread with Cream Cheese Icing

Tender, flavorful, and super-moist banana bread made from 4 bananas, brown sugar, butter, and yogurt. Topped with a sweet and tangy cream cheese frosting. My very favorite banana bread recipe.


Banana Bread

  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar (or dark brown sugar)
  • 2 large eggs, room temperature preferred
  • 1/3 cup (80g) Greek yogurt*
  • 2 cups mashed bananas (about 4 large very ripe bananas)
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (70g) chopped pecans

Cream Cheese Frosting

  • 4 ounces cream cheese (112g), softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 cup (120g) powdered (confectioners') sugar
  • 1 Tablespoon (15ml) milk
  • 1/8 teaspoon salt, or as needed
  • chopped pecans to sprinkle on top, optional


Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lightly spray a 9x5 loaf pan with nonstick spray. Set aside.

Make the bread: Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Remove the bowl from the mixer if using a stand mixer. Set aside.

In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir everything together until no more flour pockets remain. Do not overmix. Fold in the pecans.

Spoon the batter into the prepared baking pan and bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark. This will prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack.

Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add powdered sugar and beat until thick and combined. Add milk and beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I a quick shake of salt to cut the sweetness.

Spread the frosting on the cooled banana bread. There may be some frosting leftover depending how thick you layer it on top. Sprinkle with additional pecans, if desired.

Store bread in the refrigerator (covered) for up to 7 days.  Frost right before serving.  Banana bread tastes best on day 2 after the flavors have settled together. Unfrosted banana bread freezes well, up to 2 months.

Recipe Notes:

*Either Greek or regular (non-Greek) yogurt are fine. Plain, vanilla, or honey flavored preferred. I typically use nonfat but low fat is ok.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Banana bread is my favorite quick bread to make.

Today’s recipe is a classic version, but here are a couple doctored up versions I love:

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread


Dark Chocolate Raspberry Banana Bread

Dark Chocolate Raspberry Banana Bread by


White Chocolate Chip Mango Banana Bread

White Chocolate Mango Banana Bread


Nutella Swirled Peanut Butter Banana Bread

Peanut Butter Nutella Banana Bread





  1.  i tried this yesterday and it was so easy to make but so delicious !! it was my first time ever making a banana bread and it turned out perfect,so happy about it!! i love your recipes i tried so many already and every recipe was a success especially the carrot cake !! Everybody loved that <3

  2. Hi Sally,

     ive been an avid follower since the day i came across your website. I started baking because of you. I am a banana bread lover. I have a banana bread recipe which i got a long time ago. And when i compared it to yours, we have the same. I started selling my banana breads, and it is starting to pick up now. So i want to thank you for sharing your knowledge in baking as well as your awesome recipes. Keep doing what you do, it blesses newbies like me.

    Thanks so much!!

  3. Hi, Sally! LOVE this recipe. I also added a tablespoon or two of greek yogurt to the frosting and it was AMAZING! The bread was so good, too. Thanks, I’ll definitely be making this recipe again!

  4. Just WOW! You were serious when you said Best Ever! This is by far the best ever banana bread recipe I have made…can’t wait to make it again!

  5. Thank you for this recipe! I’ve really grown as a baker and I have you to thank for a big part of that

  6. Hello, Sally!

    I have got some question to you. 1) Can I replace butter with any kind of vegetable oil? If yes, how much should it be? 2) I would like to use half whole wheat/half white flour/ Do you think it can work? Thank you! 

    • This recipe is formulated together for butter– so I do not suggest oil as a sub. Half whole wheat and half all-purpose works.

  7. Made 4 mini loaves yesterday – gone today!!  Again, husband and sons agree this banana bread recipe is the moistest, most flavorful I’ve made for them.  The yogurt and brown sugar really add richness – didn’t have plain or vanilla yogurt yesterday, so used Chobani coconut.
    Couldn’t tell the difference with all the other flavors combined.  Another hit, Sally!

  8. Just baked this banana bread. Taste is marvelous! Super yummy! I love it so much! Thanks Sally for this great recipe. I reduced the sugar to 120g, still taste great!

  9. Have you ever tried butterscotch chips with bananas? It’s amazing! 

  10. Made this bread tonight and it is truly the best-ever banana bread! I’m a huge fan of your blog, and one of the things I love most about your recipes is that the product always comes out looking just like yours do! I hate when the picture of someones’s recipe is beautiful and then when I make it, it turns out like poop. 

  11. Hi Sally, I baked this bread without any sugar (10 dates instead) and it turned out great. However, is there a honey drizzle recipe/ natural sweetener to top up the bread, instead of cream cheese frosting? My dad is diabetic and I’d love to bake up something nice that he can eat without worrying. 

    • I don’t have a honey-type glaze, but how about whisking butter and honey over the stovetop and drizzling on top?

    • Ohhh u used dates?? Thts interesting… my moms diabetic too so i was wondering how to reduce the sugar… may i ask how added it?? Chopped up or grinded to look like sugar

  12. Hi Sally,
    I am anxiously waiting to make your so famous banana nut bread however, can I use a gluten free flour  

  13. LOVE this recipe! However, both times I have made it, the middle is completely undercooked. I have followed exactly what you said about covering half way thru and lowering the shelf. I currently am putting the baked bread back in the oven to see if it will help… any ideas of what I can do?
    Thank you! I love all your stuff!!

    • Check your oven temperature. This loaf should be baking through during the allotted time, though a few minutes extra is completely normal as all ovens are different. I always recommend an oven thermometer.

  14. Hi, Sally. Sorry for asking a possibly stupid question. I’m new to baking and this is the first time I’ve come across instructions to put the oven rack at the lower third of the oven. I use a gas oven and as far as I know there’s no heat source at the top part of the oven. Is there still a need to lower the rack and cover with foil (can I just keep the rack at the middle)? Thanks! (PS my kids love your chocolate chunk cookies!)

  15. Hi there! can I use buttermilk instead of yoghurt?I want to bake this “best banana bread ” tomorrow hopefully

  16. Hi!

    Can I make this cake with gluten free flour?

  17. I’ve always wondered why recipes call for unsalted butter. How does it make a difference? I always have a problem with the banana bread too done on outside to get the inside done.  I will try your method of covering it the last 30 minutes and lowering the rack.  Thank you for that tip.

  18. I’ve made a lot of banana breads in my life & this one really is the best!! Moist & light. Not too sweet & not heavy & wet like many recipes. Served the icing on the side , so each person can slather on as much as they like; & ‘butter’ each slice

  19. What can we use as a substitute for yogurt?

  20. Just crossing your place, I’m really appriciate the way you share technique of baking. Easy to understand. I made the Best ever banana bread followibg your recipes. Fantastic. My family love it, my baby enjoyed it and refused dinner. It’s really the best of Best ever banana bread.
    Thank you so much.

  21. This recipe is a winner, thank you! I made it for breakfast for my little girls and we loved it! I used what I had in my pantry: dark brown sugar (reduced to 1/2 cup), buttermilk, whole wheat flour (1cup whole wheat 1 cup white), 2tbsp of flaxseed meal, chopped pecans. To cut down on baking time I poured the batter into cupcakes (20-25min) and mini cupcakes (8min) mold. Worked beautifully! 

  22. I started making cookies from your recipes, I tried a lot of different ones and they are all fantastic and easy to make, I had so many I brought them into work for my co workers, then I tried this banana bread recipe, so easy and perfect every time, I also brought this into work, I now spend every Sunday baking cookies and banana bread for my co workers. Thanks Sally your recipes are easy to follow and so yummy.

  23. Hi sally i was wondering how to reduce or cut out the sugar?? Cld i replace it w another natural sweetener like…honey?? Or wld tht make it too watery?? Hahah soz tryin to use up me overripe bananas for moms bfast this week n shes diabetic

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