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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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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.

Yield: 1 loaf

Ingredients:

Banana Bread

  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) 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
  • 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

Directions:

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.

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

© 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 sallysbakingaddiction.com

 

White Chocolate Chip Mango Banana Bread

White Chocolate Mango Banana Bread

 

Nutella Swirled Peanut Butter Banana Bread

Peanut Butter Nutella Banana Bread

 

 

 

   

238 Responses to “Best-Ever Banana Bread with Cream Cheese Frosting.”

  1. #
    121
    kristieposted April 18, 2014 at 11:46 am

    I don’t have yogurt on hand, is there a substitution?

    Reply

    • Sallyreplied on April 18th, 2014 at 4:29 pm

      Applesauce would be fine.

      Reply

  2. #
    122
    Annette Wongposted April 20, 2014 at 9:27 pm

    can i use sour cream instead of yoghurt?

    Reply

  3. #
    123
    Ruthposted April 21, 2014 at 5:36 pm

    This is a great recipe Just made it this evening. I did use a couple of alternatives as didn’t have all the ingredients.
    I replaced:
    -the greek yogurt with full fat milk
    – Vanilla extract with vanilla flavouring
    – added half the pecan nuts alongside half walnuts

    Also instead of creaming the butter and sugar with a mixer, I just heated them gently until soft and melted in a saucepan on the hob. (this is a bit quicker if you are stuck on time).

    I served it with chopped pecan nuts, butter and a cream cheese frosting on the side as optional toppings.

    The loaf was very moist and not too sweet, which was perfect for me.
    Thanks Sally

    Reply

  4. #
    124
    Laurenposted April 22, 2014 at 11:07 pm

    Hi Sally!
    I just wanted to let you know that I’ve made this banana bread at least once a month every month this year! I’m a college student, and don’t have a lot of time to myself but when I do have free time, I make this banana bread! It’s so comforting and delicious. It’s great to share with other hungry college students as well. Thanks so much for the recipes!

    Reply

  5. #
    125
    Aliposted April 27, 2014 at 6:31 pm

    I made this today and it was soooo good! This is by far the best banana bread I have ever had. It was super duper moist and flavorful. I could eat it without the frosting. I think the frosting makes it a little too sweet. Thank you so much for sharing. Oh, and this is really filling too.

    Reply

  6. #
    126
    Abbyposted April 27, 2014 at 9:46 pm

    This recipe was awesome for using up all my bananas! It’s making my apartment smell like a dream too. It’s still baking so I haven’t tasted it yet, but the batter was good! The only change I made was too the frosting, I added a teaspoon of vanilla extract and a few good shakes of cinnamon. Can’t wait to try it!

    Reply

  7. #
    127
    Amyposted April 29, 2014 at 9:36 pm

    The bread looks awesome. I have few queries.
    1) Can I substitute all of the all purpose flour with wholemeal flour? Will the bread turn out soft and moist if I use wholemeal flour?
    2) Do I have to cover the sides of the pan or just the top @ 30 minutes?

    Reply

    • Sallyreplied on April 29th, 2014 at 9:59 pm

      I do not recommend wholemeal flour in my banana bread recipe. The texture will be ruined. You don’t have to cover the sides.

      Reply

  8. #
    128
    lennon mattsonposted May 4, 2014 at 2:53 pm

    Such a good banana bread! I think I am obsessed. I do have one question: what are the nutrition facts on this recipe?

    Reply

    • Sallyreplied on May 5th, 2014 at 9:17 am

      I’m unsure.

      Reply

  9. #
    129
    Michelleposted May 5, 2014 at 4:36 am

    This is super tasty, but what did I do wrong if the bottom of my bread (almost 1/2 inch) is dense and gooey? How can I fix this? I want to make this again since the rest of the bread came out perfectly (moist, tasty, the texture it should be) so I have no doubt this recipe is great one and that it’s awkward bottom is just a mistake on my part. Please let me know what I can do, thanks for your help Sally!

    Reply

    • Sallyreplied on May 5th, 2014 at 9:04 am

      Hey Michelle! It sounds like you have to bake the bread for just a little longer. Try loosely covering the top with aluminum foil and then baking for about 10 minutes longer. That should help bake things a little more evenly.

      Reply

      • Michellereplied on May 6th, 2014 at 2:00 am

        Thanks for letting me know, I will definitely try that next time! (aka when those bananas on my counter look the part). I will let you know how they turn out! ps-I still ate the whole loaf…I just cut off the bottom…love it.

  10. #
    130
    brendaposted May 9, 2014 at 5:35 pm

    I wonder if Ricotta cheese would substitute well for the yogurt? I put Ricotta in every baking thing just about. I’m going to give it a try anyway. I’ll update with results.

    Reply

  11. #
    131
    Phyllisposted May 11, 2014 at 8:47 pm

    Sally, I am loving your blog! It’s given me the motivation to workout a bit harder in order to indulge in some delicious bake goods. Quick question regarding breads, can you freeze them after making them like cookies? I need to use up some ripe bananas. Thanks in advance!

    Reply

    • Sallyreplied on May 12th, 2014 at 8:55 am

      Hey Phyllis – yes, you may certainly freeze quick breads. I have tons of slices of banana bread in my freezer right now. I either thaw overnight in the refrigerator or nuke in the microwave for a few seconds until warmed up. You can also freeze an entire loaf and thaw overnight in the fridge. Freeze for up to 2-3 months.

      Reply

  12. #
    132
    Kevinposted July 3, 2014 at 12:11 pm

    This banana bread recipe is amazing!!!! I have made banana bread countless times with other recipes, but this one easily tops them! If I wanted to add semisweet chocolate chips, should I adjust anything in the recipe? Also, what amount of chocolate chips do you think would be appropriate? I loveee your website, the best baking blog around!! Thanks for sharing!!!!

    Reply

    • Sallyreplied on July 3rd, 2014 at 12:24 pm

      Hi Kevin! I suggest 3/4 cup of chocolate chips for the banana bread. Thanks for the kind words about my blog! I’m happy you enjoy this banana bread recipe.

      Reply

  13. #
    133
    Krystaposted July 14, 2014 at 1:20 pm

    Sally, I made this banana bread this morning- absolutely delish, and so easy to make for this new mom!

    Reply

  14. #
    134
    Micheleposted July 15, 2014 at 12:51 pm

    Can the nuts be eliminated?

    Reply

  15. #
    135
    Allyposted July 25, 2014 at 6:52 pm

    This was delicious! It’s become my dad’s favorite banana bread as well, and knowing how picky he is, I was thrilled! Thanks for the great recipe, Sally :D

    Reply

  16. #
    136
    Angelposted August 15, 2014 at 7:49 pm

    Loving this website, thank you for making it easier to enjoy baking again. I really don’t have to worry about my baking tasting good, everything is amazing!!! Thank you Thank You Thank YOU <3 Just one little question, I want to save the lovely recipes to my list but I can't seem to find the heart icon, can you please help? Kind Regards, Angel

    Reply

  17. #
    137
    Heidi Nposted August 25, 2014 at 12:47 pm

    Hi,

    I don’t know if this has been asked, but can I substitute sour cream for the greek yogurt? I would like to make today and that’s all I have on hand :) thank you!

    Reply

    • Sallyreplied on August 25th, 2014 at 1:32 pm

      Yes, that will work.

      Reply

  18. #
    138
    Fionaposted September 14, 2014 at 8:19 am

    Hi Sally, thanks so much for the recipe. Can’t wait to try it out! I tried your nutella swirl peanut butter banana bread and it was awesome. Just curious, why did you use oil for your peanut butter banana bread and butter in this one? Can I replace the butter with margarine or oil (i’m from Indonesia and butter is very expensive here)? Will it make the texture different? And can I make it without a mixer? I’m new to baking so apologies for my stupid questions :) Again, thanks. Love your blog!

    Reply

    • Sallyreplied on September 14th, 2014 at 1:51 pm

      Swapping oil for butter will make the texture different, yes. This recipe is developed for the use of creamed butter. I do not have a regular banana bread recipe using oil (without peanut butter, of course). Here is a banana recipe that does not require a mixer and does not use butter. http://sallysbakingaddiction.com/2014/01/02/whole-wheat-banana-pancakes/

      Reply

  19. #
    139
    Dunyaposted September 14, 2014 at 2:11 pm

    Hello Sally! Can i use white sugar except of brown as i want the colour of cake to be a little lighter or a little yellowish! And yes i have tried many recipies of yours recently i have made butter scotch cupcakes and they were incredible! Thankyou so much!

    Reply

  20. #
    140
    Natalie Stilesposted September 30, 2014 at 1:22 pm

    Hi Sally:
    I have made your banana bread twice so far and both times were to die for. It is so quick and easy to prepare, and yet tastes so amazing. I will never look at another banana bread recipe again. I also really love the cream cheese frosting idea- I think I can put that on anything :). [This may sound strange/wrong, but I have to confess that one of my favorite things to do to banana bread is to under-bake it by a few minutes to get a really soft center. My mom did this on accident to almost all of her banana breads growing up, but that ended up being my favorite part]. You are a very talented baker/cook and I always trust your recipes. Thanks so much!

    Reply

  21. #
    141
    thresiaposted October 6, 2014 at 7:03 pm

    Made as written except browned the butter and used half while wheat flour. Turned out wonderfully. Definitely one of the best banana beads I have ever had!

    Reply

  22. #
    142
    Boboposted October 15, 2014 at 10:17 am

    Hey Sally!
    This looks incredible and the comments are reassuring my urge to whip this up! I’m trying to make this dairy free and was wondering if it would be possible. Earlier you mention that applesauce could substitute for the yogurt, would that still call for the same proportion (1/3 cup applesauce)? Also, any way I can substitute the butter out, maybe with even more applesauce? (Sorry I’m a baking newbie!) If not, maybe you can recommend a similar dairy free recipe you like. Thanks so much!
    -Bobo

    Reply

    • Sallyreplied on October 15th, 2014 at 8:02 pm

      Hi Bobo – I would not replace the butter with applesauce. Especially if you are using applesauce instead of the yogurt. And there needs to be some fat in this bread. Here are some dairy-free/vegan recipes. http://sallysbakingaddiction.com/category/vegan/

      Reply

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