Best-Ever Banana Bread with Cream Cheese Frosting

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

I have plenty of banana bread recipes on my website.

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

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

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

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

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

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

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

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

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

Best-Ever Banana Bread with Cream Cheese Frosting

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

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

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

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

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

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

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

More banana recipes to bake:

Best-Ever Banana Bread with Cream Cheese Icing

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


Banana Bread

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

Cream Cheese Frosting

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Store bread in the refrigerator (covered) for up to 7 days.  Frost right before serving.  Banana bread tastes best on day 2 after the flavors have settled together. Unfrosted banana bread freezes well, up to 2 months.

Recipe Notes:

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

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


Banana bread is my favorite quick bread to make.

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

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread


Dark Chocolate Raspberry Banana Bread

Dark Chocolate Raspberry Banana Bread by


White Chocolate Chip Mango Banana Bread

White Chocolate Mango Banana Bread


Nutella Swirled Peanut Butter Banana Bread

Peanut Butter Nutella Banana Bread






  1. Kim on June 10, 2016 at 9:33 am

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

    • Sally on June 11, 2016 at 9:14 am

      Sounds amazing!

  2. Paul Mills on June 27, 2016 at 8:28 pm

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

  3. Nicolette on September 26, 2016 at 12:13 pm

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

  4. josephine duncan on November 18, 2016 at 6:02 am

    How long would you bake this bread in the mini aluminium pans for gifts?

  5. Kiran on December 1, 2016 at 8:23 am

    I followed the recipe totally except that I did not add the frosting on top as I did not want it too sweet. But without the frosting, the resulting bread came out to be very bland and needing sugar desperately. I was trying to recreate something like banana walnut bread at Starbucks and if this recipe had little more brown sugar for the bread it would be perfect. I must mention that the texture and look of the bread was very good and authentic.

  6. Shaheen on December 27, 2016 at 4:54 am

    Hi sally got hold of some cheap bananas which i plan to freeze. Just wanted to know whether i can make this recipe and the healthy banana bread recipe with frozen thawed bananas. Or else i will bake and then freeze the final baked product.

    Also please tell me which of your recipe i can make with frozen bananas.

    Made ur glazed doughnuts recipe. And they were a big hit.

    Thanks a ton

    Eagerly waiting ur reply

    • Sally on December 27, 2016 at 11:04 am

      Hi Shaheen! You can browse through the comments because I think there have been readers who have made this with frozen bananas. I haven’t. Have fun baking!

    • Diane Huska on February 26, 2017 at 5:49 pm

      I always put bananas in the freezer if they have gone a bit too soft for my liking. They are just for baking.  Defrost in a bowl, and drain before mashing with other ingredients. The bananas don’t lose any of their flavour.

  7. Nicia M. on January 17, 2017 at 3:39 pm

    I love this banana bread recipe! I don’t even like bananas, but this recipe is awesome. My kids (2 and 3) gobble it up every time I make it – if you know anything about toddlers they are not known for their adventurous appetites! I’ve made it with Greek yogurt, regular yogurt, and today with sour cream because I didn’t have any yogurt and it’s always turned out fantastic.

    Whenever I bake anything I check your blog for a recipe first. Thank you for such great recipes, every one I’ve tried has been a winner!

    • Sally on January 18, 2017 at 12:34 pm

      Hi Nica, So happy you love this bread as much as I do! And yes, I know toddlers are the ultimate food critics 🙂

  8. Mark on January 18, 2017 at 10:05 am

    Can I layer the frosting in-between before putting in the oven?


    • jungcookie on April 26, 2017 at 5:39 pm

      You’d be better off making a cream cheese cheesecake filling then?:D)

  9. Nadine on April 15, 2017 at 11:41 pm

    I love this banana bread recipe!! I followed the recipe exactly; however opted to not add the nuts or the frosting. My husband, parents, neighbors, and husband’s co-workers raved about it. My husaband’s co-workers even asked him when more was coming. This is definitely my go to banana bread recipe from now on. We love it so much we get excited when the bananas over ripen as we know an awesome loaf of banana bread is coming. Thank you, Sally!

  10. Katie on May 9, 2017 at 3:07 am

    Do you think it is possible to cut the recipe in half, using a smaller pan? How long would I bake it? Thanks!

    • Sally on May 9, 2017 at 4:13 pm

      Sure! I’d bake in a 9-inch square baking pan. I’m unsure of the exact bake time, but use a toothpick to test.

  11. Nissa on June 1, 2017 at 5:10 am

    Made this yesterday (minus the cream cheese icing) into four mini loaf pans baked for 50 mins. I put 1/2 cup of chocochips in it too. Husband, who doesn’t like banana bread, said he would happily pay to buy this banana bread. Thank you! 🙂

  12. Greta on June 21, 2017 at 5:33 am

    I usually do not like banana bread – the receipes I tried before turned out pretty bad. However, I forced myself to try this recipe since I didn’t want to throw out some over ripe bananas lying on my kitchen counter.

    Must say, this has turned out splendid. Replaced the pecans to walnuts and reduced the receipe amounts to half since I had one cup mashed bananas. But, it worked out very well. Thank you Sally!

  13. Brooke Teeter-Stocz on June 25, 2017 at 1:54 pm

    My husband is not a fan of Greek yogurt could I substitute with sour cream instead?

    • Sally on June 26, 2017 at 9:46 am

      Yep, same amount

  14. Polly on July 9, 2017 at 2:23 am

    Hi Sally!!
    Can I use buttermilk in stead of greek yogurt? And what is the amount when i use buttermilk? Please recommend. Thank you so much for your very yummy recipe as always 🙂

    • Sally on July 9, 2017 at 8:11 am

      I don’t recommend a liquid instead of the yogurt– instead, you can use sour cream. Enjoy!

  15. B on July 21, 2017 at 5:33 pm

    Can I make this using a cupcake tin? If so, how long do I bake them for?

  16. bobi on July 29, 2017 at 12:01 am

    tried this recipe yesterday — yummmmmm!!!! i will definitely be making this again.

  17. Gina on July 29, 2017 at 6:00 pm

    I want to make this banana bread for twin 6 year-old boys but leave off the frosting (trying to cut down their sugar intake).  Do you feel the bread is as good without (if that’s possible)?  🙂

    • Sally on July 30, 2017 at 8:09 am

      Absolutely. I make it plain all the time.

  18. Dukie on September 7, 2017 at 1:42 pm

    What a marvellous recipe and such a hit with family and friends! I switched the pecans for walnuts and made extra batter and popped it into a muffin tin and whipped up some breakfast muffins!

    Thanks a lot Sally! Greetings from Germany. 🙂 X

  19. Kelli williams on November 1, 2017 at 8:24 pm

    Made this yesterday. It is by far your best banana bread recipe. Not to sweet, just right. Using it for our baked Christmas gifts this year. It is that good.

  20. Jessica Coppola on November 8, 2017 at 2:22 pm

    Hi Sally!
    As always, I love your site and recipes! Everything I make from you is AMAZING!
    Congratulations on the birth of your beautiful baby girl! So happy for you!

    Quick question about the banana bread…do you have to refrigerate it if you decide not to frost it with the cream cheese icing?

    Thanks! Jessica

    • Sally on November 8, 2017 at 3:45 pm

      Thank you so much for the congrats! This bread doesn’t need to be refrigerated if you skip the frosting. Room temperature (and covered) for a few days is just fine.

  21. P on December 6, 2017 at 1:23 pm

    Can almond flour be substituted for Al purposed flour?

    • Sally on December 6, 2017 at 6:38 pm

      I don’t suggest it.

  22. Rachel on December 19, 2017 at 1:57 am

    Another hit in Paris, I left off the icing and my European and African friends appreciated that it was less sweet than most American desserts. Then I explained that it was more of a fun breakfast food or snack than dessert… 🙂 Haha. Oh well. Americans love sugar. I’m ok with that.

    Thanks for another great recipe!

  23. Maya on December 28, 2017 at 9:47 pm

    Thank you Sally for a wonderful recipe! I made this bread yesterday along with my kids as a part of holiday activities .I made a few changes though..I used sour cream instead of yogurt and raisins in place of pecans ( my kids don’t like nuts and I couldn’t add even a little since they were with me all the time).The bread came out well and we served it when my husband came home from work.

  24. Lisa on May 8, 2018 at 4:27 am

    Has anybody tried to use this recipe but in I dividual muffin cases? I have made it as a loaf and it is yummy but wanted to make it for my neighbours kids as treats.

    • Sally on May 8, 2018 at 6:50 am

      Yes! You can turn this banana bread recipe into banana bread muffins, yes! The muffins will take around 20 minutes.



  1. Lisa on May 8, 2018 at 4:27 am

    Has anybody tried to use this recipe but in I dividual muffin cases? I have made it as a loaf and it is yummy but wanted to make it for my neighbours kids as treats.

    • Sally on May 8, 2018 at 6:50 am

      Yes! You can turn this banana bread recipe into banana bread muffins, yes! The muffins will take around 20 minutes.

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