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

 

 

 

   

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

  1. #
    1
    Ikhlasposted May 29, 2013 at 8:08 pm

    Yum, looks beautiful, Sally! I can’t resist banana bread, especially with nuts in AND on top of it! And that cream cheese frosting? Looks positively delicious. :D

    Reply

    • Sallyreplied on May 29th, 2013 at 8:57 pm

      thank you thank you thank you, Ikhlas! As always.

      Reply

      • Xing Zhangreplied on November 25th, 2013 at 4:48 pm

        If I only have an 8 by 4 loaf pan, how long do you suggest I bake it for?

        Thank you and love your recipes and pictures :)

        • Sallyreplied on November 25th, 2013 at 8:37 pm

          I’ve used my 8×4 loaf pan for this bread it takes exactly 1 hour. Thank you for the kind words and enjoy!

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    Mary Frances @ The Sweet Tooth Lifeposted May 29, 2013 at 8:17 pm

    Oh yes, yogurt, banana, and cream cheese frosting! I think I can handle that;)
    WOW! Cream cheese frosting definitely takes this to the next level and even though there aren’t six bananas, (actually I never have six bananas on hand) four makes sure the banana flavor is loud and clear. Not only that, your pictures are absolutely stunning!

    Reply

    • Sallyreplied on May 29th, 2013 at 8:57 pm

      yes! 4 bananas were the perfect amount here. And thanks for the photography compliment, Mary Frances!

      Reply

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    Alex (Veggin' Out in the Kitchen)posted May 29, 2013 at 8:21 pm

    I love banana bread, and with cream cheese frosting?? Can’t say no to that! Next time I spot some black bananas, I know what I’m making :)

    Have a great time in St. Lucia!!

    Reply

    • Sallyreplied on May 29th, 2013 at 8:56 pm

      Thanks Alex! And you have to let me know if you try this sometime!

      Reply

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    Ashley @ Kitchen Meets Girlposted May 29, 2013 at 8:27 pm

    I have many banana bread recipes on my site, too, because banana bread is probably my favorite bread/dessert/breakfast/snack in the whole world! I definitely have to try out this version because, hello? Cream cheese frosting? Get.in.my.mouth!

    Reply

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    Hayley @ The Domestic Rebelposted May 29, 2013 at 8:28 pm

    I know it’s the best banana bread ever because YOU made it. And because I love your cinnamon swirl recipe the bestest :) but no one can resist that luscious cream cheese slathered on top! Oh how I love thee!

    Reply

    • Sallyreplied on May 29th, 2013 at 8:56 pm

      the cream cheese frosting was an afterthought – and I am GLAD I went with it. ;)

      Reply

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    Amyposted May 29, 2013 at 8:38 pm

    YUM!! I love that you used pecans in your recipe. Most banana breads I’ve seen with nuts use walnuts instead, and since my mom is really allergic, she can never try a slice. But pecans… She’ll eat those like candy!

    Reply

    • Sallyreplied on May 29th, 2013 at 8:55 pm

      I could eat them like candy too. They are my favorite! Thanks Amy!

      Reply

      • Amyreplied on May 30th, 2013 at 12:47 am

        You’re welcome Sally! I wonder what would happen if you added an almond butter drizzle on top of the cream cheese frosting… I bet it’d disappear so quickly in my parents’ house that you wouldn’t even have time to photograph it!

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    Rachel Jposted May 29, 2013 at 8:44 pm

    Sally, this banana bread looks and sounds amazing! I normally am not tempted by frostings on my quick bread, but you’ve sold me! I can’t wait to make this gem :)

    Reply

    • Sallyreplied on May 29th, 2013 at 8:54 pm

      Normally I do not like frostings on my quick breads either. But this – oh this is just wonderful. Thanks Rachel!

      Reply

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    Pamela @ Brooklyn Farm Girlposted May 29, 2013 at 8:46 pm

    You did it! I was waiting for a great banana bread … with cream cheese frosting and you just delivered me my dream! Thanks Sally!

    Reply

    • Sallyreplied on May 29th, 2013 at 8:52 pm

      How perfect. I must have read your mind!

      Reply

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    Tieghanposted May 29, 2013 at 8:48 pm

    Sally, your photos are so pretty! That glaze. Oh my gosh. Love it!

    Photographing white glazes can be so hard!! I always end up with overexposed photos, but yours look perfect and so does this bread! You know I love bananas! This recipe is a BIG FAT WINNER!

    Oh wait, all of you recipes are big fat winners! LOL

    Reply

    • Sallyreplied on May 29th, 2013 at 8:51 pm

      Thank you so much Tieghan – that really means a lot coming from you!

      Reply

  10. #
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    Stacy | Wicked Good Kitchenposted May 29, 2013 at 9:01 pm

    Good gosh, girl! Your banana bread looks fabulous! Between you and Averie, baking similar things at the same time, you’ve both cast a spell over me. I now…must bake…banana bread. (I say slowly as staring off in a catatonic state.) Also, you both have me eager to share my banana bread recipe now! Have a marvelous trip and swell time at the wedding! xo

    Reply

    • Sallyreplied on May 29th, 2013 at 9:08 pm

      Averie and I always laugh to each other – we always bake the same things or similar. You must share your banana bread recipe! I love seeing everyone’s different recipes for it. Thanks Stacy!

      Reply

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    Lindsey (Lou Lou Biscuit)posted May 29, 2013 at 9:15 pm

    This looks absolutely divine. Cream cheese frosting was MADE for banana bread. I would eat the whole loaf!

    Reply

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    angela @ another bite pleaseposted May 29, 2013 at 9:48 pm

    i will be so making this with the bananas i have ripening on my counter…you stating best ever – girl i am not gonna doubt queen baker sally! have fun in st. lucia.

    Reply

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    Lisa Frankposted May 29, 2013 at 9:48 pm

    Oh my goodness, I’m drooling all over my keyboard! :) That looks amazing.

    I know you always have great baking tips, so do you have any for making sure that breads like these are cooked all way through evenly? It seems whenever I make a quick bread, the top/outside edges get dried out while the center stays mushy/uncooked. Any way to fix that? Lower temperature for longer time? Cover with foil at some point? Help! :)

    Reply

    • Sallyreplied on May 30th, 2013 at 4:01 am

      Hi Lisa – I mention in the recipe to cover the bread halfway through baking to ensure the bread bakes evenly, as well as lowering the oven rack. I also strongly urge readers to purchase an oven thermometer. You won’t believe how “off” ovens may be and that will easily ruin recipes!

      Reply

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    Eva @ Eva Bakesposted May 29, 2013 at 9:53 pm

    You and Averie are both killing me with these super banana-y banana breads today!

    Reply

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    Jackieposted May 29, 2013 at 9:56 pm

    Oh my gosh I bought a bunch of bananas yesterday because I planned on making banana bread later this week! Now I just need to choose which recipe to use. Yours looks wonderful, and your explanation of what the effect of the ingredients were on the bread was very helpful. I LOVE using yogurt in my cooking and baking creations!

    Reply

    • Sallyreplied on May 30th, 2013 at 4:00 am

      I’m glad this is helpful, Jackie! It’s hard for me to choose which banana bread I want to make. I usually just think about what I’m craving at the moment. :) Let me know which one you go with and how you like it.

      Reply

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    Luv What You Doposted May 29, 2013 at 10:04 pm

    You know that I am banana bread crazy! I can’t wait to try this amazing frosting!

    Reply

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    Colleen @ What's Baking in the Barbershop?!posted May 29, 2013 at 10:17 pm

    I am in love. That is all.
    :)

    Reply

  18. #
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    Lindsay@Life, Love and Sugarposted May 29, 2013 at 10:19 pm

    I’m sure this is awesome! Your recipes are always great! I love that this has even more bananas in it. Why not – they are the star of banana bread after all :)

    Reply

    • Sallyreplied on May 30th, 2013 at 3:58 am

      I got away with as many bananas as I could in this loaf! I hope you try it sometime. Thanks Lindsay!

      Reply

  19. #
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    Julie @ Table for Twoposted May 29, 2013 at 10:21 pm

    Suddenly I have a giant craving for banana bread and I love that cream cheese frosting!

    Reply

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    Nancy P.@thebittersideofsweetposted May 29, 2013 at 10:25 pm

    I would say the cream cheese frosting is a must!! This looks absolutely delicious and even better topped off with the frosting!

    Reply

  21. #
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    Macyposted May 29, 2013 at 10:30 pm

    This looks delicious! I can’t wait to try it!

    Reply

  22. #
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    Faith @ Pixie Dust Kitchenposted May 29, 2013 at 10:39 pm

    That glaze is gorgeous and looks unreal dripping off the bread! Bananas aren’t something I have a lot but I would buy a ton for this bread!

    Reply

    • Sallyreplied on May 30th, 2013 at 3:57 am

      You must try it, Faith! And the glaze was the best part. :)

      Reply

  23. #
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    Maggieposted May 29, 2013 at 10:39 pm

    Hi Sally!
    I am currently working my way through your growing list of banana breads… :)
    i was just wondering if you had any tips for making sure the inside of the loaf is baked without burning the edges. I always have trouble with getting the very center to firm up-the outside always gets too crusty!
    Thanks!

    Reply

    • Sallyreplied on May 30th, 2013 at 3:56 am

      Hi Maggie! As long as you adjust the oven rack to be a bit lower as suggested and cover midway through, your bread should bake evenly. I also suggest purchasing an oven thermeter to ensure you oven temperature is correct. My oven runs 20 degrees warmer than what the dial states, so the thermometer has saved a lot of recipes from being ruined.

      Reply

  24. #
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    Heather @ French Pressposted May 29, 2013 at 10:44 pm

    funny…you and Averie are on a banana kick:) have a great weekend!
    your loaf looks delish!

    Reply

    • Sallyreplied on May 30th, 2013 at 3:55 am

      How ironic that we both posted banana breads! That use a plethora of bananas. :) Thanks Heather!

      Reply

  25. #
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    Averie @ Averie Cooksposted May 29, 2013 at 10:46 pm

    What are the odds that we both made EXTRA-banana-ey banana bread AND posted it on the SAME day?! Seriously, we couldn’t even coordinate this if we had planned it!

    The split down the center of your bread before you covered it with frosting is like the best thing ever. I LOVE see cracked/domed tops of banana bread. It’s the sign of a perfect loaf. It has to do with steam escaping and air bubbles, baking soda, chemical reactions, etc. I was reading all about this a few months ago and why a big crack is the sign of a great loaf!

    And your slices are perfect. Not one stray drop of frosting anywhere it shouldn’t be, either. Impressive!

    Reply

    • Sallyreplied on May 30th, 2013 at 3:54 am

      VERY interesting about the loaf cracks, Averie! I never paid them much attention to research them. :) And thank you – headed to the airport now! Talk about an early flight…

      Reply

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    Katyposted May 29, 2013 at 11:03 pm

    SOLD. How will I ever make it all?? Everything you do is perfect!
    (Although let’s not forget how well sesame seed crackers also go with cream cheese :) )
    Have so much fun on vacation!

    Reply

    • Sallyreplied on May 30th, 2013 at 3:53 am

      Oh Katy!! I forgot about those. We were ADDICTED!!! xoxo

      Reply

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    Lizposted May 29, 2013 at 11:05 pm

    Love me a good, moist banana bread and I always have a ton of bananas in the freezer! Can’t wait to try this one! :)

    Reply

    • Sallyreplied on May 30th, 2013 at 3:52 am

      I hope you enjoy, Liz! Let me know how you like it.

      Reply

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    Abbe@This is How I Cookposted May 29, 2013 at 11:17 pm

    Nothing does beat the smell of banana bread. And this one looks worthy. Have fun in St. Lucia. They make good banana bread there, too. Usually they add ginger and that is great in banana bread, especially with a rum glaze. Get ready for the tropics!

    Reply

    • Sallyreplied on May 30th, 2013 at 3:52 am

      Ginger – now that sounds amazing in a banana bread. I bet it smells wonderful baking, too!

      Reply

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    Charlene Gposted May 29, 2013 at 11:32 pm

    LOVE your site, this is my first stop when I’m craving something yummy :)
    I’ve made alot of your recipes, this is next on my list. Really wish I didn’t freeze the last of my bananas last night (green smoothies). Grabbing some tomorrow!

    Reply

    • Sallyreplied on May 30th, 2013 at 3:51 am

      THanks Charlene! And I’m happy you are enjoying my recipes. Let me know how you like this bread when you try it!

      Reply

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    Lisaposted May 29, 2013 at 11:52 pm

    Banana bread is my weakness. This recipe looks incredible and I just happen to have some ripe bananas in the freezer that would be perfect to try this out:)

    Reply

    • Sallyreplied on May 30th, 2013 at 3:50 am

      How perfect.Let me know if you try it!

      Reply

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    marcie@flavorthemomentsposted May 29, 2013 at 11:53 pm

    This banana bread looks to die for, especially with that glaze. Mmmm!

    Reply

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    Stephanie @ Eat. Drink. Love.posted May 30, 2013 at 12:57 am

    Sally, this is absolutely perfect! I am madly in love with that frosting!

    Reply

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    Deborahposted May 30, 2013 at 1:16 am

    I ALWAYS seem to have overripe bananas – I need to try this recipe next time!

    Reply

    • Sallyreplied on May 30th, 2013 at 3:49 am

      I always have ripe bananas, too. But never seem to have them when I want to make banana bread unless I set them aside just for that purpose. ;) Thanks Deborah!

      Reply

  34. #
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    Cathyposted May 30, 2013 at 1:52 am

    Yum!! Can not wait to try this!

    Reply

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    Anne ~ Uni Homemakerposted May 30, 2013 at 3:20 am

    OK! You had me convinced. I’m definitely going to try this banana bread recipe. Love the idea of brown sugar in here instead of granulated. Your photos are as always –gorgeous! Thanks for the recipe Sally. :)

    Reply

    • Sallyreplied on May 30th, 2013 at 3:47 am

      Thanks so much Anne! And yes, the brown sugar makes the bread so unbelievably moist!

      Reply

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    Jennaposted May 30, 2013 at 4:06 am

    Just about to throw this in the oven and realised there’s no mention of the yoghurt in the directions!? I’ve mixed it in, but assume it goes it with the mashed bananas?

    Lovely recipe by the way. All of your recipes are beautiful!

    Reply

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    Joy @ Baking-Joyposted May 30, 2013 at 7:35 am

    I love banana bread Sally, this this wonderful (particularly with the cream cheese frosting, yum :D)

    Reply

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    Lisaposted May 30, 2013 at 7:50 am

    Great recipe! I have a favorite banana bread recipe and I never thought about using brown sugar in place of the white. I am going to have to try that! I tend to add more bananas as well in mine though it calls for three, four usually make it in.

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:28 pm

      LEt me know if you try it, Lisa! Usuaing strictly all brown sugar increases the moisture in the bread. So good!

      Reply

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    steph@stephsbitebybiteposted May 30, 2013 at 8:06 am

    I love banana bread alone, but LOOK at this frosting! That just puts this over the top

    Reply

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    Georgia @ The Comfort of Cookingposted May 30, 2013 at 8:06 am

    Ooo, I love a good slice of banana bread for breakfast! Yours looks perfect, Sally. I don’t think I’ve ever had it with cream cheese frosting before, but I LOVE the idea. Definitely next time! Enjoy St. Lucia!

    Reply

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    Taylorposted May 30, 2013 at 8:10 am

    Sally,

    I am going to try making this tomorrow night-looks amazing! Every time I make banana bread, or any quick bread, the bottom always gets slightly over-cooked/hard, while the top part of the bread is still slightly gooey and undone. I always position the bread closer to the middle of the oven. Any suggestions?? Thanks!!

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:27 pm

      Hi Taylor! I’ve been out of the country – did you hae any problems with the bread? Be sure to cover it halfway through to ensure even baking. And adjust the rack to the lower third position as stated in the recipe.

      Reply

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    Tina @ Tina's Chic Cornerposted May 30, 2013 at 8:20 am

    Love, love, love banana bread! This looks so delish and I love the idea of adding a cream cheese topping to it. I’m notorious for putting cream cheese on my banana bread and I can’t believe I didn’t think of this before. ;)
    You are a great inspiration. In fact, I used your Skinny Banana Blueberry Muffins as inspiration to make a skinny shake version. I posted it today on my blog. :)
    Have fun in St. Lucia. My husband and I honeymooned there and had a wonderful time. :)

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:26 pm

      Thanks so much Tina! What a sweet compliment, I’m happy to inspire :) I can’t wait to check out your shake when I get back home this week.

      Reply

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    Katrina @ Warm Vanilla Sugarposted May 30, 2013 at 8:40 am

    The best?! I’m in! This looks fabulous!

    Reply

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    Kelly @ Hidden Fruits and Veggiesposted May 30, 2013 at 8:56 am

    This sounds soooo good. I’ve never put cream cheese frosting on banana bread before, so I’m seriously contemplating why I’ve been so dumb all these years! Best idea ever.

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:25 pm

      This banana bread would be fantastic even without the cream cheese frosting. But it’s such a tasty little extra. You should try it, Kelly!

      Reply

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    claire @ the realistic nutritionistposted May 30, 2013 at 8:59 am

    Oh yes. I love this!!

    Reply

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    Kathyposted May 30, 2013 at 9:17 am

    What an amazing loaf of banana bread! And that frosting is incredible!

    Reply

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    Katy @ Katy's Kitchenposted May 30, 2013 at 9:20 am

    Yogurt adds such nice tang and moisture to banana bread. This certainly does look like the best ever. I love the pecans on top!

    Reply

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    Rachel @ Baked by Rachelposted May 30, 2013 at 9:42 am

    I love that you call this the best ever because it means it HAS to be fantastic and absolutely perfect :)

    Reply

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    Jocelyn (Grandbaby Cakes)posted May 30, 2013 at 10:34 am

    That is one gorgeous carrot cake!!! And it looks so moist too!

    Reply

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    Erin @ The Spiffy Cookieposted May 30, 2013 at 12:06 pm

    You can never have too many banana breads! Love that this one has cream cheese frosting – my favorite kind of frosting!

    Reply

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    Annie @ Annie's Nomsposted May 30, 2013 at 12:55 pm

    I’ve been looking for and trying banana bread recipes for agessssss and have never found one I love, printed this one to try and really hope it’s the one, it looks amazing!

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:21 pm

      Let me know if you try it, Annie! I love this banana bread :)

      Reply

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    Ashley @ Wishes and Dishesposted May 30, 2013 at 1:46 pm

    Anything with “best ever” in the title coming from you is something I know I MUST TRY!!!

    Reply

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    Mercedesposted May 30, 2013 at 2:16 pm

    That cream cheese frosting puts this way over the top! And I love nuts in my banana bread for some added crunch!

    Reply

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    Ari @ Ari's Menuposted May 30, 2013 at 2:54 pm

    PASS ME A SLICE OF THAT!!! It looks soooo soft, tender and delicious!

    Reply

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    Jess @ On Sugar Mountainposted May 30, 2013 at 7:51 pm

    The BEST ever??? Sally you’ve made some pretty fantastic banana breads before – I don’t even know if I could handle this one if it’s THE BEST. It might make my brain explode heehee ;)

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:08 pm

      Oh yeah – Jess, this truly is the best ever!

      Reply

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    Kaitlynposted May 30, 2013 at 10:25 pm

    So, I think you have the same love for banana bread that my family and I do! I saw this recipe on pinterest and decided to try something new, you had me sold with greek yogurt and cream cheese frosting. So I followed the recipe exactly, frosting and all. It was quite amazing, the pecans gave it the slightest flavor change in a good way. I think with my oven the full 60 minutes was too much, I should have taken it out at my normal 50-55 min banana bread time( I thought it would be ok because I normally don’t cover it with foil or move my rack down) It isn’t dry but not as moist as I like it…. You can also tell that there is less sugar in this recipe than normal. The frosting was so amazing and really made the bread, along with the pecans. You really do need that extra sweetness to compensate for the lack of sugar in the bread. Overall a good dessert for the night!

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:08 pm

      That’s all so great to hear, Kaitlyn! I’m happy this bread was such a big hit. I’m a sucker for banana bread, especially with pecans. And yes, it’s not overly sweet which is what I love. Thanks so much for the glowing report back!

      Reply

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    Jessposted May 31, 2013 at 12:40 am

    Oh my! I know exactly what those bananas on my counter are destined to become.

    I do love the flavor that yogurt adds to baked goods – that hint of tartness is always so fantastic!

    Reply

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    Heather @ Health, Happiness, and Hopeposted May 31, 2013 at 5:31 am

    OMG this looks amazing!! Carrot cake is one of my favorites. I need to try this ASAP.

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:02 pm

      Hi Heather! This isn’t carrot cake, but I love carrot cake too!

      Reply

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    Sineadposted May 31, 2013 at 6:46 am

    I absolutely love banana bread and this looks like a great recipe! The cream cheese frosting on top is a really nice touch :-)

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    Marjory @ Dinner-Momposted May 31, 2013 at 7:35 am

    OMG. I do believe the frosting would make this best banana bread ever. Love the recipe.

    Reply

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    PapaLos - The Man, The Chef, The Dadposted May 31, 2013 at 8:54 am

    Love the cream cheese frosting! I can only imagine how good it is on it.

    There are tons of basic banana bread recipes and I seem to always try a different one. If this is the best you’ve ever had, I trust you! Gotta try it next time, and hopefully it’ll be the only basic one I need.

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:00 pm

      Let me know if you give it a try! My favorite banana bread recipe by far.

      Reply

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    Kayle (The Cooking Actress)posted May 31, 2013 at 9:28 am

    Mmmm brown sugar and bananas ftw!

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    Master Chefetteposted May 31, 2013 at 10:10 am

    Oh this looks divine! I’ve tried making a few banana breads in my time but they’ve all been really dry or otherwise stodgy. This looks delish. I absolutely love coming to your blog, I have used a fee of your recipes now and they’re just fabulous!

    Reply

    • Sallyreplied on June 3rd, 2013 at 10:56 pm

      I’m glad to hear you have been loving my recipes so far. This one does not disappoint! My favorite banana bread by far. The opposite of dry and stodgy. ;)

      Reply

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    Kathrynposted May 31, 2013 at 5:06 pm

    This looks amazing! I can’t wait to make this for my husband when he returns home from a year-long deployment in a couple of weeks! Banana bread WITH nuts is his favorite, and he LOVES cream cheese.
    By the way, I need to tell you that you are RUINING my diet! My progress has slowed steadily since I found your blog. :)
    Thanks for all of your great recipes! I’m off to make your vanilla cupcakes for my daughter’s birthday party.

    Reply

    • Sallyreplied on June 3rd, 2013 at 10:43 pm

      I hope you all loved those vanilla cupcakes! And how sweet of you to make this for your hubby. :) So glad you love my recipes!

      Reply

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    Nancy @ gottagetbakedposted May 31, 2013 at 6:43 pm

    That’s mighty high praise, Sally! If you say this is the best you’ve ever made ‘n eaten, I believe you – you’ve made many a glorious loaf on your blog. These photos are gorgeous – I’m totally losing myself in that dreamy white cream cheese frosting. And the inside of this bread looks ridiculously fluffy and moist. I hope you’re having a fantastic time in St. Lucia!

    Reply

    • Sallyreplied on June 3rd, 2013 at 1:55 pm

      Thanks so much Nancy! The trip to St. Lucia was amazing, Such a great time with my girlfriends! And thanks for all the sweet compliments on this recipe and the photos! I hope you try it sometime. :)

      Reply

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    Laura Dembowskiposted May 31, 2013 at 10:32 pm

    This looks incredible especially with that frosting! I just posted banana bread on my blog too! It seems like we’re always on the same wavelength, Sally :)

    Reply

    • Sallyreplied on June 3rd, 2013 at 1:53 pm

      Banana bread is one of my very favorites. :) Laura, I bet your banana bread is amazing!

      Reply

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    Irina @ wandercrushposted June 1, 2013 at 6:49 am

    I’m always looking for another banana bread recipe (still haven’t found THE one, ya know?), and this is certainly a welcome edition! Looks delicious. I love using yogurt in baked loaves.

    Reply

    • Sallyreplied on June 3rd, 2013 at 1:39 pm

      This is my go to banana bread. I hope you try it – with or without the frosting. Thanks Irina!

      Reply

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    Chung-Ah | Damn Deliciousposted June 1, 2013 at 1:38 pm

    Holy crap, I’m totally swooning over that cream cheese frosting! Cream cheese frosting is my absolute favorite – definitely love it more than any other buttercream-type frosting.

    And the best part? I have 4 VERY RIPE bananas sitting on my counter right now!

    Reply

    • Sallyreplied on June 3rd, 2013 at 1:23 pm

      You have to make this bread Chung-Ah! I know you’d love it. The cream cheese frosting is the best with the banana-packed bread :)

      Reply

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    Phyllisposted June 2, 2013 at 1:35 pm

    This is definitely the best banana bread I’ve eaten in a long time and with the cream cheese frosting made it “killer good”. I slathered all my frosting on the bread cause I like a little cake with my frosting. Sooo good!!!

    Reply

    • Sallyreplied on June 3rd, 2013 at 1:05 pm

      Phyllis, thanks so much for reporting back! And I’m so happy you loved it. It’s my favorite banana bread!

      Reply

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    jodye @ chocolate and chou fleurposted June 3, 2013 at 2:10 pm

    This sounds just wonderful! I love love love pecans, and of course I love banana bread, too! What a great combination. I’m sure the cream cheese frosting is such a nice flavor contrast!

    Reply

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    Liz (Little Bitty Bakes)posted June 3, 2013 at 8:02 pm

    I like to think banana bread is sort of like chocolate chip cookies in that we’ll never find the *best* recipe because they’re all just so good, but… you make me think twice about this! Love the idea of only brown sugar, no granulated, for extra softness. And you know I’m always game for yogurt in recipes. :)

    Reply

    • Sallyreplied on June 3rd, 2013 at 10:35 pm

      I completely agree with you Liz! Always in search for that perfectly moist, soft banana bread recipe. I found mine! Let me know if you try it sometime :)

      Reply

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    Chelseaposted June 3, 2013 at 11:57 pm

    This really is the BEST banana bread recipe. I had limited time and ingredients when I made it so I had to skip the yogurt and cream cheese frosting and it was still amazing. My 4 bananas gave me about 2 1/4 cups so I figured that extra banana plus a splash of milk could make up for the missing yogurt. I also baked mine in a glass loaf pan and my bread was perfectly done at 55 min. Do you have any tips on differing baking times depending on the type of pan you use? Thanks Sally!

    Reply

    • Sallyreplied on June 4th, 2013 at 8:54 am

      Hi Chelsea! You know, I’ve never baked this banana bread in another pan before. I plan to try it in an 8×8 or 9×9 square pan though. For the 8×8, I would say maybe 35 minutes? That is a rough estimate. Regardless, I’m happy you loved this banana bread!

      Reply

      • Chelseareplied on June 4th, 2013 at 3:06 pm

        How about baking in glass vs. metal pans? Have you noticed any differences across the board? I never used a glass loaf pan before I made this bread so I was just guessing on the baking time and it ended up being a little less than the recipe suggested– but that could also be a number of other factors.

        • Sallyreplied on June 4th, 2013 at 4:16 pm

          I’ve never used a glass loaf pan either, I used a metal pan to bake this bread.

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    Martiposted June 4, 2013 at 9:59 am

    i’ve been meaning to tell you this, but this recipe came at the perfect time!! i needed some muffins to bring to a bachelorette party (for the morning of) and i have such an abundance of overripe bananas in the freezer and wha lah! new recipe from you for banana bread! so i gave it a whirl! turned it into muffins by following your baking directions from other recipes! i ended up with 18 delicious muffins. (i also added chocolate chips) AMAZING. thank you!

    Reply

    • Sallyreplied on June 4th, 2013 at 12:18 pm

      How perfect, Marti! I’m glad this was a huge hit. I need to try them as muffins. Hope the bachelorette was wonderful!

      Reply

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    Nutmeg Nannyposted June 4, 2013 at 1:09 pm

    Oh goodness, I absolutely love banana bread :) yours looks really amazing!

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    betsyposted June 7, 2013 at 7:32 am

    when you use greek yogurt in recipes do you ever use a vanilla flavor? if so, do you leave out the vanilla extract? thanks.

    Reply

    • Sallyreplied on June 7th, 2013 at 9:02 am

      Vanilla or plain greek yogurt (or regular yogurt) is fine. Do not leave out the vanilla extract regardless of the yogurt flavor.

      Reply

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    Raniaposted June 7, 2013 at 12:56 pm

    LOVED it! Reduced the sugar to half a cup by mistake (got used to the cinnamon swirl proportions) and it wasn’t until after i finished baked till i found where the pecans disappeared lol.
    And that frosting OMG!!!!!!!!!!!!
    Thank you, i agree it is the BEST banana bread ever!!

    Btw, did you know that there is a whole hashtag dedicated to your recipes on instagram? #sallysbakingaddiction discovered it today, when i post the pic of the banana bread ill use it :)

    Reply

    • Sallyreplied on June 7th, 2013 at 1:15 pm

      Hi Rania! I have to start using that hashtag. ;) And I’m so glad you loved this and the frosting!

      Reply

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    The Baking Historianposted June 8, 2013 at 9:20 am

    Hi Sally!

    I made this magnificent banana bread today and it is wonderful! And that cream cheese frosting on top of it – simply amazing! I’ve been baking quite a few recipes from your blog in the last few weeks and I love that yours are the only recipes where I never need to make any changes – the results are perfect the first time every time. Thank you so much for sharing your talent!

    Reply

    • Sallyreplied on June 8th, 2013 at 10:39 am

      That’s wonderful to hear! Thanks for reporting back. I’m so glad you love this bread recipe!

      Reply

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    Alexis @ Hummusapienposted June 9, 2013 at 9:42 pm

    You’ve done it again Sally….this was unreal! I made it tonight and it was totally perfect. I added chocolate chips (duh) and skipped the frosting since I had no cream cheese. Perfection!

    Reply

    • Sallyreplied on June 10th, 2013 at 5:21 am

      Adding chocolate chips is always a good thing. ;)

      Reply

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    Wrisneyposted June 9, 2013 at 10:20 pm

    Baked this yesterday and you are right, it really is the best ever banana bread, even without the cream cheese frosting! Absolutely delish!

    Reply

    • Sallyreplied on June 10th, 2013 at 5:21 am

      I’m glad you loved it, Wrisney!

      Reply

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    Erikaposted June 10, 2013 at 1:21 pm

    Just hopped over here from facebook–your stunning photos never cease to catch my eye! That pure white frosting looks amazing over that equally photogenic and phenomenal-sounding banana bread! I just made some banana bread last night but wish I’d seen this recipe in time to try it instead :)

    Reply

    • Sallyreplied on June 10th, 2013 at 3:22 pm

      Hi Erika! So glad you stopped over from FB. You have to try this banana bread recipe next! :)

      Reply

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    Bettie Swaimsposted June 14, 2013 at 10:23 am

    I love Banana Bread. I had to give it up because I have a deadly egg allergy. Do you happen to have one without eggs in it?

    Reply

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    Staceyposted June 24, 2013 at 4:37 pm

    Just made this last night and its SO GOOD! I even swapped out half the butter for applesauce, and it’s still divine!!! It’s very banana-ey and dense, yet still very moist ….. exactly the way i like it. I didn’t add the frosting cuz I think it’s rich enough as is. This recipe is definitely a keeper :)

    Reply

    • Sallyreplied on June 24th, 2013 at 5:45 pm

      That’s wonderful, Stacey! Good to know about the applesauce. Thanks!

      Reply

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    Bettie Swaimsposted June 24, 2013 at 5:15 pm

    I need one without eggs.

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    Melisaposted July 2, 2013 at 7:00 pm

    Hey, Sally…I’m going to be doing some baking for a benefit and am wondering if this recipe would translate well to muffins…what do you think? I would omit the frosting for easier packaging so it would just be a banana nut muffin.

    Reply

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    Abigailposted July 4, 2013 at 2:36 am

    Thank you, was absolutely delicious and simple to make, especially for someone new to baking (like me!).

    The only thing I did differently was add alittle more cream cheese to the frosting but that’s just personal preference.

    Abigail

    Reply

    • Sallyreplied on July 4th, 2013 at 8:02 am

      So glad you tried it and loved it. Thanks Abigail!

      Reply

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    Judyposted July 5, 2013 at 2:08 pm

    Can’t wait to try this one! But was wondering if I could use salted butter and omit the 1/4 tsp salt?

    Thanks and I love all the comments and pics & recipes found here :)

    Reply

    • Sallyreplied on July 5th, 2013 at 7:03 pm

      Hi Judy – you sure can. I use salted and unsalted butter interchangeably. I would still add the salt. The taste of salt in salted butter is so slight, I would still add the 1/4 teaspoon salt. Enjoy!

      Reply

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    214posted July 17, 2013 at 5:22 pm

    Hi Sally, first of all let me say thank u for replying to all my queries, really appreciate it… im really new to baking and im still prone on making mistakes, specially in measuring the ingredients… how do u measure the softened butter? do u cut it first then let it out to softened? In where im from they dont sell 1 stick of butter…its always 1 whole block (500 grams) … now i know where i made mistake… for example: when the ingredients require 1 stick of butter… I literally cut 1 stick in the butter (on which on the label is only 50 grams)… then i read in your Measuring 101 that 1 stick is equivalent to 113 grams! OMG… lolz no wonder my cakes are so hard! So let say u got 1 block of butter and the ingredients like this requires 1/2 cup of butter in batter and 1/4 in the icing u will need to cut 3/4 of butter or around 170 grams then let it out to softened?

    Reply

    • Sallyreplied on July 17th, 2013 at 6:36 pm

      Total – yes, it would be 170 grams of butter. 1 stick of butter is 113-115 grams – and this is the amount you will need for the bread. 1/2 stick (which is the same as 1/4 cup) is a little less than 60 grams).

      Reply

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    Nicoleposted July 19, 2013 at 4:13 pm

    Hi Sally! Love the Banana Bread recipe…Now that summer is here, I have an abundance of zucchini. Do you have a zucchini bread recipes or can I just use the banana recipe and swap for zucchini. Wasn’t sure because they have different moisture contents. Thanks!

    Reply

    • Sallyreplied on July 19th, 2013 at 5:44 pm

      Hi Nicole! I don’t have a zucchini bread recipe at this time. Swapping zucchini for banana won’t work in this recipe, but I’m sure you can find a great zucchini bread recipe online with a quick search. Enjoy!

      Reply

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    Iramposted July 21, 2013 at 6:20 pm

    Sally, you are nothing short of a baking genius. I made this two days ago. It came out AMAZING! Your addiction has become my addiction. I’ve made at least 7 of ur recipes and they’re fantastic!!

    I wanted to know because I’m planning on making one of your muffins later…it calls for canola oil but I only have vegetable. Will that be okay? And should I use liners when I make them or just grease the pan?

    Hope u had a nice weekend.
    P.S. Can u conjure up an almond-y recipe in the future (no pressure, esp if u’re not into almonds!) ;)

    Reply

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    Feast on the Cheapposted July 22, 2013 at 2:27 pm

    Oh my goodness… my mouth is watering!

    Reply

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    Jenposted July 28, 2013 at 1:30 am

    Sally, I found your blog by someone who wrote about your Mint Chocolate Chip Cheesecake Bars on Tumbr. I followed the link, and I’m so glad I did. I LOVE this site! These recipes are so easy to follow but make me feel like a queen in the kitchen. I’m getting tons of compliments on my desserts. I almost feel guilty because these recipes are easier than most of the made from scratch recipes I used to follow, and the results are so much better. And I love your enthusiasm and sense of fun. Your personality makes this blog shine.

    Tonight I made this Banana Bread recipe. My husband, who normally doesn’t like bananas, loved this banana bread. He’s been sneaking slices for the last two hours (not that I can blame him). The texture was simply perfect and the bread came out moist and flavorful. My house smells divine too.

    Thank you, Sally! I hope you’re never cured of your baking addiction.

    Reply

    • Sallyreplied on July 28th, 2013 at 9:23 am

      Jen, what a sweet and thoughtful comment. Thank you so much! I love this banana bread. It’s so easy to make and the results are perfection. I have a recipe like it going into my cookbook (out Spring 2014). Thank you so much for your sweet comment and reporting back to me!

      Reply

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    Ellocinposted August 1, 2013 at 1:23 pm

    Hi there. I’m looking for a really good zucchini bread recipe. Do you think I could substitute zucchini in this banana bread recipe, and if so how much? Thank you again for sharing all your delicious recipes. Every one I have tried has been so yummy (and that frosting is A-MAZING!!).

    Reply

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    Bonnieposted August 12, 2013 at 8:25 pm

    This sounds and looks so delicious . I truly admire you frosting addiction. I swear that’s all I think about sometimes lol .

    Reply

    • Sallyreplied on August 12th, 2013 at 9:11 pm

      Haha! I’m glad someone else out there loves frosting like I do!

      Reply

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    Maruposted August 23, 2013 at 2:26 pm

    Hi Sally – there are measuring cups and measuring scoops with the same measurements as the cup. How come the 1 cup scoop seems like so little compared with the 1 measuring cup which seems like it has so much? Do

    Reply

    • Sallyreplied on August 23rd, 2013 at 4:02 pm

      Hmm. I’m not sure I am understanding, Maru! I use measuring cups for my recipes.

      Reply

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    Lindaposted September 11, 2013 at 5:32 am

    Made this banana bread last night. Turned out SO well! Thank you so much for this recipe!
    Question about the icing, how do I add food coloring (powder) to it? I want to make green icing so do I have to mix the blue and yellow beforehand in water? How much powder and water do I use?
    Thanks :)

    Reply

    • Sallyreplied on September 11th, 2013 at 7:32 am

      Hi Linda! I typically work with liquid food coloring, it’s just so much easier. And it comes in green. For the powder? I recommend mixing it with your confectioners’ (powdered) sugar, not water.

      Reply

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    Claudia Jimenezposted September 16, 2013 at 9:36 am

    Hello I’m new at this site OMG after reading some of the comments I can’t wait to make this.. Our fav flavors in one yum….bananabread and creamcheese frosting!!! Can’t wait to try your other recipes :)
    Have a great day!!

    Reply

    • Sallyreplied on September 16th, 2013 at 10:13 am

      Hey Claudia! Let me know how you like it. It’s my favorite bread. Happy you found my blog!

      Reply

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    Kim Steinmetzposted September 22, 2013 at 12:20 pm

    Could I frost this and then freeze it?

    Reply

    • Sallyreplied on September 22nd, 2013 at 3:25 pm

      Hi Kim! I do not recommend freezing the bread with the cream cheese icing. It won’t freeze well at all. I would freeze the loaf (or slices) and then frost if you wish.

      Reply

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    Lauraposted October 25, 2013 at 12:39 pm

    Had a bunch of spotty bananas that I didn’t want to freeze so I made a double batch of this last night in mini loaf pans. So good!

    Reply

    • Sallyreplied on October 25th, 2013 at 6:21 pm

      Very glad you tried this bread, Laura. It’s my favorite. Thanks for reporting back!

      Reply

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    Aimeeposted November 1, 2013 at 9:38 pm

    A question for you about loaf pans:
    I had an old loaf pan and decide to purchase a new one from Williams Sonoma. The loaf pan is their standard 8.5×4.5 (1 lb size). All of a sudden any loaf I made wasn’t fully cooked in the usual i hour baking recommendation. The loaves were coming out uncooked in the center. I am wondering if the loaf pans you are 9×5 or 8.5×4.5. Is there a difference? I have done some looking online and 9×5 good quality commercial pans are difficult to find. I did find a 10×5 chicago metallic pan, but wasn’t sure about the huge size difference. I am just wondering what pans you use and where you buy them from. Thanks so much.

    Reply

    • Sallyreplied on November 2nd, 2013 at 3:30 pm

      I use a 9×5 loaf pan. There is a difference between yours and mine. Yours is slightly smaller. I can’t remember where I bought mine from, it’s quite old! But it is Wilton brand. I suggest you keep your loaves in the oven for a little longer. All ovens are different. When I make this quick loaf at my parents’ house, I need to bake it for less time. My oven requires more time. Just make sure you use an oven thermometer to double check your temperature and bake for however long the loaf takes to be cooked in the center. Always cover with foil to prevent the top from over-browning.

      Reply

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    Lizposted November 10, 2013 at 4:21 pm

    Hi Sally,
    I’m really crushing on your website right now; the pictures and everything are just so adorable. I made this banana bread a little while ago and it is so good… like seriously probably just as amazing as your nutella-swirled banana bread.

    Reply

    • Sallyreplied on November 10th, 2013 at 4:47 pm

      I’m so glad you tried this banana bread recipe, Liz! I’m happy you’re loving that Nutella pb bread too. Mmm, love that one.

      Reply

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    Malisaposted November 10, 2013 at 7:52 pm

    Sally,

    I want to make these as muffins to take to an event. Do you think that will work? What do you think about baking time if I use a regular muffin tin?

    Malisa

    Reply

    • Sallyreplied on November 10th, 2013 at 8:24 pm

      Yes, this batter may be baked in a muffin pan. I am just unsure of the baking time since I’ve never tried it though. Same oven temperature though.

      Reply

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    Alisonposted November 17, 2013 at 11:43 am

    I told my husband I was making banana bread and he asked, “can you not make it so dense this time?” Yikes! I guess he wasn’t a fan of my recipe. I’m so glad I came across this post because the resulting bread was perfectly moist and delicious. My husband loved it and so did I. Thanks!

    Reply

    • Sallyreplied on November 17th, 2013 at 12:47 pm

      How perfect, Alison! Thanks for reporting back. My fiancé loves this bread too.

      Reply

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    DeeDeeposted November 23, 2013 at 8:27 am

    I had all my ingredients set out for the usual cinnamon swirl bread when i decided i should at least compare the ingredients from this one since you say is the “best ever”.. Extra banana, brown sugar, baking soda – check, check, check. Extra butter, ohhhh I only pulled out half a stick… Although I’m about to make some bread one way or another, but I’m curious- what does the extra butter add to this recipe? Could it be replaced with margarine or oil? I’ll let you know what I end up with!

    Reply

    • Sallyreplied on November 23rd, 2013 at 11:24 am

      More bananas and more butter makes this loaf even more tender and moist. Though I can never resist the other cinnamon swirl banana bread! You could try using 1/4 cup oil instead of the extra 1/4 cup butter in this recipe. Though I’ve never tried it before.

      Reply

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    DeeDeeposted November 24, 2013 at 12:40 am

    Oil was my 1st choice, knowing it usually works well for moist breads &cakes, but i decided against it because I was using really ripe bananas thawed from the freezer which tend to get really liquidy. So I dumped it all in there without draining any of the liquid, and I did add an extra 2 tbsp of sour cream, and 1/2tsp more of vanilla after reading some reviews that it wasn’t quite sweet enough. I didn’t do the frosting this time (we’ve had too much cream cheese lately ha) but I still threw in the cin-sugar swirl, obviously. Baked for an hour, maybe 2 or 3 mins short of. So moist, so banana, I even thoroughly enjoyed it without heating up and slathering in butter! Thanks again Sally, I don’t know how to mess up your recipes, they just understand me. :)

    Reply

    • Sallyreplied on November 24th, 2013 at 10:42 am

      Haha I’m so glad to hear that DeeDee :) It’s hard to mess up this banana bread!

      Reply

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    Jamieposted December 17, 2013 at 7:13 pm

    I’m so sad. I just made this. I don’t know why I ended up with probably too much batter I made it exactly as you said. It took longer to get done, stayed gooey in the center and so therefore the bottoms and sides got way over done. The non-edges taste fantastic though. So sad it didn’t go as I had hoped. Any suggestion on what could have gone wrong?

    Reply

    • Sallyreplied on December 17th, 2013 at 7:21 pm

      Hi Jamie – I would test your oven temperature with an oven thermometer. Also, when you find the bread isn’t baking evenly, try covering loosely with foil, as well as rotate in the oven.

      Reply

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    Lauraposted January 18, 2014 at 4:41 am

    Beautiful flavor. Lovely moist cake. I used 3/4 cups of the sugar for the frosting and added a teaspoon of cinnamon. Yum!!

    Reply

    • Sallyreplied on January 18th, 2014 at 10:43 am

      Happy you enjoyed it Laura.

      Reply

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    everposted January 26, 2014 at 8:38 am

    thanks for the recipe. my whole family loves it..

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    dyimposted February 10, 2014 at 2:30 pm

    I have a degree in Culinary Arts, but my baking skills have NEVER been up to par! Sally, since finding your site and employing your recipes and methods, my family is under the impression that I can now bake like a professional as well! Thanks so much for sharing your gift with us! I have your banana bread currently in the oven, and the muffins just came out! They are DELICIOUS! Omg YUM!

    Reply

    • Sallyreplied on February 10th, 2014 at 3:42 pm

      That makes me very, very happy. Enjoy my recipes!!

      Reply

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    Raeposted February 13, 2014 at 6:31 pm

    Hi Sally! I know you have another recipe for banana muffins, but I know there’s a slight difference between muffins and cupcakes(?) I was wondering if this recipe would be good for making cupcakes instead (like I did with your carrot cake recipe). I’m kind of intimidated by the word “muffin” ^^;

    Reply

    • Sallyreplied on February 13th, 2014 at 7:01 pm

      Definitely a great base for a cupcake recipe, Rae! I actually have my favorite banana cupcake in my upcoming cookbook – it’s different than this. Much lighter and less dense. The cookbook is on sale in 2 weeks!

      Reply

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    Raeposted February 13, 2014 at 7:45 pm

    Okay~ I’m going to try this out later once I get a new spatula. Do you have any advice on how much I should fill the cupcake papers?

    I’m excited to see your cookbook :D I’m sure it’s as pretty as your blog. ♥

    Reply

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    Julieposted February 16, 2014 at 1:01 pm

    I’m 3 for 3 with recipes on your website Sally. This was, hands down, the best banana bread I’ve ever made. So moist and the frosting on top was delicious. I don’t know what to try next!

    Reply

    • Sallyreplied on February 16th, 2014 at 4:35 pm

      Woohoo! So happy you enjoyed it, Julie. It’s my favorite!

      Reply

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    Deborahposted February 28, 2014 at 11:29 am

    This really is the best recipe, thank you! I’ve made it four times in the last month or so and it barely lasts a day in our house! Do you happen to have a recipe for zucchini bread? I didn’t see one in the recipe index. Or, a recipe that you’ve tried and liked? :)

    Reply

    • Sallyreplied on February 28th, 2014 at 3:39 pm

      Hi Deborah! I do not have a recipe for zucchini bread at this time. Hopefully this summer with our fresh zucchinis from the garden.

      Reply

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    Sarah R.posted March 2, 2014 at 12:10 pm

    My 2 year old has started baking with me and we’ve had such fun with your banana bread recipes. We made cinnamon swirl bread a couple weeks ago and this one today. We made muffins using your sky-high techniques. She gets so excited to try to finished product! Of course, her daddy appreciates the end result as well. Thanks for another winner!

    Reply

    • Sallyreplied on March 2nd, 2014 at 1:33 pm

      I love that cinnamon-swirl version, Sarah! So happy that you and your daughter are having fun in the kitchen with my recipes. :)

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    Berniceposted March 22, 2014 at 3:06 am

    Hi Sally, this looks incredible! Have you tried baking this is a round tin- 8 or 9inch tin? What would you suggest for baking times? Thank you x

    Reply

    • Sallyreplied on March 22nd, 2014 at 7:12 am

      This batter will definitely fit into a 9-inch square baking pan, but I’m unsure of the baking time because I’ve never tried it myself.

      Reply

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    Staceyposted March 28, 2014 at 4:28 pm

    I really want to try this recipe, it sounds really moist and delicious with the amount of bananas and the cream cheese topping. But is there anything I can do besides the greek yogurt, like adding more butter or something? I don’t have any and being pregnant with cravings I just REALLY want some banana bread and your recipe sounds the best so far.

    Reply

    • Sallyreplied on March 29th, 2014 at 7:41 am

      Any other yogurt would be fine – it doesn’t necessarily have to be Greek yogurt. Or you can use buttermilk.

      Reply

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    Jocelynposted April 1, 2014 at 9:53 pm

    Sally!!

    Oh my goodness. I’ve already tried 3 of your recipes these last two months (the snickerdoodles, the homemade funfetti cake, AND this), and you’ve exceeded my expectations. Admittedly, these expectations were already sky high. I LOVE this banana bread! I’m happily eating it as I try to type this.

    If anyone else reading this is still somehow, for some reason, debating whether or not to make this…just do. Just do.

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:12 am

      Awesome comment Jocelyn – I loved reading it this morning! This banana bread is absolutely my favorite. Happy it’s yours too!

      Reply

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    Sueposted April 1, 2014 at 11:26 pm

    The Banana Bread looks absolutely amazing!! I have a Costco size bag of bananas getting brown right now! :). Do you think this will still work if I replace some of the butter with applesauce?

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:11 am

      I do not know from experience, sorry!

      Reply

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    Sadiaposted April 2, 2014 at 5:12 pm

    I made this bread yesterday with small substitutes like White sugar as I had no Brown Sugar at hand and also without the frosting. But still it came out just perfect!! Super moist and everybody loved it, including my 4 yr old son!!! Thank you so much. Love your recipes!!!

    Reply

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    Amyposted April 4, 2014 at 4:12 pm

    The best banana bread I have tried so far!! I enjoyed having it for breakfast this week :)

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    Himaposted April 7, 2014 at 10:23 pm

    I’m making this tomorrow Sally! We have a bunch of ripe bananas that need to be used, but I’m making it into muffins.. So excited to make this!

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    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

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    Annette Wongposted April 20, 2014 at 9:27 pm

    can i use sour cream instead of yoghurt?

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    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

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    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

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    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

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    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

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    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

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    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

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    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.

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    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

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    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

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    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

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    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

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    Micheleposted July 15, 2014 at 12:51 pm

    Can the nuts be eliminated?

    Reply

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    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

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    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

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    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

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    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

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    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

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    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

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    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

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    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

    • Tashareplied on October 22nd, 2014 at 2:50 pm

      You can try coconut oil for butter, it’s dairy free. I use it in baking all of the time.

      Reply

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    Tashaposted October 22, 2014 at 2:48 pm

    My 17 son has been feeling down the last few days. I just put together your banana bread for a surprise for him. I hope it puts a smile on his face.

    Reply

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    RoIseposted November 13, 2014 at 7:51 pm

    Is a really good cake We liked a lot. The second time I will make it I will add an extra sugar. Other than that was super great!

    Reply

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    Dani Conleyposted November 19, 2014 at 11:43 pm

    Best ever banana bread is right!! Made this and it was moist, flavorful, and easy to do. I am at high altitude and there were no adjustments needed (as with almost every recipe I’ve tried from Sally). I did not make the cream cheese frosting because I was trying to go more ‘traditional’ with the banana bread.

    Reply

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