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.
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.
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.
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!
Each bite will melt in your mouth. This is truly the best I’ve ever had!
Best-Ever Banana Bread with Cream Cheese Icing
Yield: 1 loaf
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.
- 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
- 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.
*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: