Best Ever Banana Bread

With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. You’ll need 4 ripe bananas to begin.

Banana bread slices

Welcome back to 2013! Just kidding. Today, in 2018, I’m updating a classic recipe for you. This is my favorite banana bread recipe, one that I’ve cherished for years. It’s the recipe that comes to mind first when I have leftover spotty bananas on the counter and the bread that’s on constant rotation in my freezer stash. This is the best ever banana bread recipe and if you haven’t tried it yet, now’s the time.

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on sallysbakingaddiction.com

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“Best-ever” is quite a bold statement, right? I’ve tried many many many basic banana bread recipes and I can happily admit that this one is my very favorite. Readers have fallen in love too! What makes this one so good? This banana bread has the most bananas out of any banana bread I’ve ever made before! 2 whole cups of mashed banana, which is about 4 large bananas. More banana adds more moisture and flavor to the finished product.

How to Mash Bananas

Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the banana bread ingredients.

Easily mash bananas for banana bread with your mixer!

Other Banana Bread Ingredients

  • Butter: Use softened butter for a soft texture and irresistible butter flavor.
  • Brown Sugar: Use all brown sugar in this recipe. I’ve explained before that brown sugar is the culprit behind soft and moist cookies. Well, brown sugar works that same magic in banana bread, too. There is no regular granulated sugar in this banana bread recipe; the sweetness comes from brown sugar and bananas. (And cream cheese frosting if you wish to add it!)
  • Eggs: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture. You’ll need 2 large eggs in this banana bread recipe.
  • Yogurt: Yogurt adds even more moisture to this banana bread. I like to use yogurt as much as possible when I’m baking. Sour cream is a wonderful substitution for plain yogurt. You can use the two interchangeably in most baking recipes.

For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. I absolutely adore their sweet, toasty, and slight crunch nestled inside the soft banana bread crumbs. Feel free to leave them out completely if you’re not a fan of banana nut bread!

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on sallysbakingaddiction.com

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on sallysbakingaddiction.com

How to Freeze Banana Bread

I’ve received a lot of questions about freezing banana bread since I published the recipe, so let me share what works. You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!

  1. Cool baked banana bread completely.
  2. Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
  3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
  4. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

I like to freeze banana bread in slices because the slices thaw much quicker– even by lunchtime!

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on sallysbakingaddiction.com

Overall, this is a SUPER easy recipe for classic banana bread. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven! If you’ve tried the recipe int he past 5 years, let me know!

Favorite Banana Recipes:

Here are all my banana recipes if you’re craving more baking inspiration.

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Banana bread slices

Best Ever Banana Bread

With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. You’ll need 4 ripe bananas to begin.

Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)
  • 2 cups mashed bananas (about 4 large ripe bananas)
  • 1 teaspoon pure vanilla extract
  • optional: 3/4 cup (100g) chopped pecans or walnuts

Directions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
  2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
  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 to help 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 set on a wire rack.
  5. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Recipe Notes:

  1. Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on cooled loaf.
  2. Banana Bread Muffins: Use this banana bread recipe to make 2 dozen banana bread muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my quick & easy banana muffins.

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Love this bread with cream cheese frosting too! See recipe note.

465 Comments

  1. This banana bread is super tasty and I’ve made it twice now! I’ve made muffins instead of bread both times and halved the recipe to ensure I don’t eat too many muffins lol. For some reason, the muffins didn’t rise properly both times.

    I’ve triple checked that I halved the recipe correctly and I followed the muffin sub-note to the T. Any clue why my muffins aren’t rising properly? Could it be an issue with my baking soda being outdated?

    Thanks in advance!

  2. I just tried the “Best Ever Banana Bread”, & am sorry to report that I was disappointed. The preparation seemed fussier than necessary & the end result tasted rather bland & wasn’t as light as I had expected. I freely acknowledge that I inadvertently cooked it a bit too long, but didn’t think it should make that much of a difference. Perhaps I overworked some of the other ingredients. While baking, it looked terrific after 30 minutes, when I loosely covered it with foil, but it went downhill from there. I recently tried another recipe that everyone loved, & this one just didn’t measure up to that one.

  3. Hi Sally,

    Thanks for the great recipe. Vanished in 24 hours. My only problem was that inside it was not as cooked and puffy even after 65 minutes. Do you recommend I keep it for another 5 minutes or so in the oven. It also feel apart when I was cutting it. Any tips that would help? Thanks

    1. Yes, you can bake it a bit longer next time. If the top is getting too brown before the inside is cooked you can loosely cover it with foil while it finishes baking.

  4. I made this recipe as muffins (because I somehow lost my loaf pan in our move ‍♀️) and they turned out FABULOUSLY. I made them exactly as the recipe called said, and I greased a standard muffin tin, and filled them probably more than 3/4 full. They rose beautifully but not too much, and we’re perfectly cooked when I checked on them between 25-30 minutes. I even made them again this weekend and added chocolate chips. Amazing! My whole family is already begging for more

  5. I don’t know why I waited so long to try your banana bread, your recipes are always fantastic! I had to bake mine for a good hour & 15 minutes but I used the tin foil over the pan after 30 minutes and it came out perfectly! I also used chocolate chips instead of nuts. This is now my go to recipe!

  6. We are banana bread connoisseurs in my family. My mom’l and husband both have recipes. Over a few weeks, I made all three and Sally’s was my absolute favorite. It does require some extra ingredients and bowls but it’s so absolutely with the extra effort. I think it’s the brown sugar that adds a deeper sweetness and next time, I’ll use dark brown sugar and add the cinnamon and brown sugar topping mentioned above. Thanks Sally for another amazing recipe!!

  7. Hello Sally,
    Thank you very much for all the recipes. I just started baking and I have been using your recipes for cupcakes and cookies. Love them all.
    I want to try this but I only have 2 ripe bananas. Can I half all the ingredients?
    Thank you.

  8. I normally wouldn’t dare say “The best ever” about anything, but this one really is. It’s simply the best banana bread I have ever tasted.

  9. This banana bread was just perfect!
    Moist. Soft. Beautiful ripe banana flavours. Crunchy walnut bites throughout.

    My oven is somewhat on the hot side so bearing this in mind I did have to lower the temp to 150 degrees Celsius Fan and keep covered with foil after 20mins.

  10. I made this banana bread the other day and my husband and I loved it! I didn’t have any yogurt or sour cream on hand so I used 1/4C buttermilk I had leftover from another recipe. I was happy to see that it still turned out great. This will now be my go-to banana bread recipe! Thanks Sally!

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