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!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
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.
*Either Greek or regular (non-Greek) yogurt are fine. Plain, vanilla, or honey flavored preferred. I typically use nonfat but low fat is ok.
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
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: