My Favorite Banana Bread Recipe

With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is my favorite banana bread recipe. You need 4 ripe bananas.

Banana bread slices

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.

Banana Bread Video Tutorial

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

“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. Transfer the bananas to another bowl and use the mixing bowl for the banana bread ingredients. (No need to clean it– some mashed banana remnants is fine.)

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 yields soft and moist cookies. Well, brown sugar works that same magic in banana bread, too. It adds incredible flavor too.
  • 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!

For a healthier whole wheat version, try my whole wheat banana bread.

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

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

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

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!

More Favorite Banana Recipes:

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

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Banana bread slices

My Favorite Banana Bread

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 3 hours
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American


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.


  • 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


  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 cover the bread with aluminum foil after 30 minutes 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.


  1. Butter: If needed, you can use salted butter in this recipe instead. Keep all the other ingredients the same.
  2. 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.
  3. 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.
  4. Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners.
  5. No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana (in addition to the 2 cups), unsweetened applesauce, or even canned pumpkin puree.
  6. Frozen Bananas: You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.
  7. Chocolate Chips: I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips (semi-sweet, dark chocolate, etc). No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both optional.

Keywords: banana bread, bread, quick bread, bananas

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


  1. hi there! sorry if this is a bit of a fuss to ask, but is it possible to somehow give a metric grams estimate for what 2 cups of mashed bananas and 2 large eggs are? I never really know what’s the estimate size of a large and I’m afraid of using too little or too much haha. Online conversion says 600g of mashed bananas but that sounds like a lot. Thanks in advance!

    1. Hi Shantel, I’m glad to help. 1 large egg is about 57g. You can use anywhere between 100-120g egg here. 600g is about accurate for the weight of the mashed bananas– there’s a lot!

      1. Hi Sally, thanks so much for your reply and help! I’m really excited to do this recipe and curb some banana bread cravings! c:

  2. Athena Boubouglias says:

    So yummy! I topped mine with a mix of powdered sugar, pumpkin pie spice, and some extra cinnamon. Then drizzled it with melted semi sweet chocolate. Was a huge hit!

  3. OMG!!!! So delicious! I doubled the recipe, added an extra banana, added 3 tablespoons of applesauce, a container of yogurt, 1/4c sour cream, 2T cinnamon, and kept everything else as is and used pecans!!! I lined the pans with parchment and baked for 70 minutes and this bread is absolutely moist and tasty!!!!!

  4. Debbie crutcher says:

    made a double batch best recipe ever!!! thank you

  5. I made these today…. I doubled it because I had so many ripe bananas!
    Because of supplies, I made jumbo muffins, small muffins, and the small loaf is cooking now. I ate one jumbo already. I started then at 425°F like it says and then left them until 16… I kind of think they would’ve been done at 14 or 15 because of the brown sugar they got a little too dark on the part touching the pan. I have the heavy type muffin tins though. Am I supposed to modify depending of my tins are heavy or light? Also I think th e double batch puts you at risk for over blending, so for those doing two I’ll recommend getting an extralarg bowl, but a shallow one of possible… Or just reiterating to turn off the mixer to stir more often to avoid overmixing. Just thoughts…. The edges of mine were a tad too chewy and I’m thinking that’s what happened with mine. More experienced bakers I’m sure anticipate this!
    All that aside….they’re amazing! Enjoy, everyone!

  6. Delicioso!! This is my new go to recipe! A slice of warmed banana nut bread, a spread of butter and a cup of coffee = a perfect morning! So moist and delicate! I DOUBLED the recipe to make 2 loaves and added 2 additional bananas, just because I had extra and didn’t want them to go to waste. I also divided up the brown sugar with Splenda brown sugar (3/4 c each). This cake is not overly sweet which is perfect for me, however, if you’re looking for sweet then I’d add 1/4 c to 1/2 c of sugar. Looking forward to making this again for the holidays with a cream cheese frosting!

  7. This sounds amazing. How long for a Bundt pan and what temperature? Should I double the recipe?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Angela, A 9×5 inch loaf pan holds about 8 cups of batter. Bundt pan volume varies because of various designs but on average a 10×3 inch pan hold 10-12 cups of batter. You can read more about how to convert cake pan sizes here.
      How about using this banana cake batter for a bundt instead (see recipe notes for bundt cake instructions)?

  8. Oh my goodness this banana bread is soooo good!!! I’m never buying the boxed kind again! I made it with the cream cheese frosting and it’s so delicious! The only substitution I made was because I ran out of cinnamon so I substituted a pinch of nutmeg and it’s still awesome! This is now my go to banana bread recipe.

  9. An this be made in a food processor?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Tracy, we haven’t tested this recipe using a food processor. For best results, I recommend using a hand or stand mixer!

      1. Is was worth asking…I can’t wait to try the recipe! Thanks for you very prompt response!

      2. Hilari @ Sally's Baking Addiction says:

        You are so welcome! Happy baking!

  10. Hi Sally! Can I use whole wheat flour for this?

    1. Hilari @ Sally's Baking Addiction says:

      You can try substituting whole wheat flour but the texture will be a bit heartier and not quite as moist. Or try using half all purpose and half whole wheat! If you’re interested, here’s our whole wheat banana bread recipe!

    2. I used half whole wheat flour and it was still plenty delicious and moist – didn’t feel like I sacrificed anything! Not sure I’d go full WW, but I think it would still be darn good.

  11. Thank you for this recipe! This is definitely a keeper! I’ve made it twice in two weeks and it is delicious. The cake is so moist and not overly sweet. I added a handful of Lilly’s chocolate chips and pecans, soooo yummy! 🙂

  12. Now my favorite too! I even did a bunch of things which might have made it less delicious, and it was still fantastic and better than any other recipes I’ve tried. I used half whole wheat flour, plus added about 1/4c of wheat bran (soaked in the sour cream for bit, maybe unnecessary). I used half butter and half neutral oil (safflower). And then my bananas only came to 1.5 cups, so I reduced the overall flour quantity by 1/4c, and sugar by 1/8c, and left everything else the same. Added about 2/3c of chocolate chips because someone around here whines if I don’t, but the bites without any chocolate are plenty great – next time I’m leaving them out!

  13. Amber takemori says:

    Moist and great flavor! I’ve tried lots!! Of recipes of banana bread and Sally’s is by far favorite!!!
    Well done sally! Thanks for sharing the recipe.

  14. Aluminum foil – shiny side up or down?

    1. Shiny side always toward food.

  15. This looks amazing – and so so many positive comments!

    Can I add blueberries to the banana bread?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Paula, thank you so much for your positive feedback! You can definitely try adding some fresh or frozen blueberries (do not thaw). The bread will take longer in the oven if using a frozen add-in.

  16. Alexandra McKay says:

    Hi! Do you know what the calorie content is?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Alexandra, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  17. I thought I made good banana bread until I tried this. This is the best banana bread I’ve ever had. I just made a double batch with chocolate chips. Just amazing! I was planning to give a loaf away but now I kinda want to keep it!

  18. Oh, very good. Let’s just say I am known for making very good Nana Nut Bread and this recipe is a winner. Very light, not too dense . I add to add a little applesauce to round out my bananas, I didn’t quite have a full cup. Otherwise I followed the recipe. I do put pumpkin pie spice in my recipe, tho. First time I have used sour cream. I would make it again. My usual recipe I put half oil or butter to half applesauce to cut down on the fat. You can use totally applesauce in place of oil for a healthier bread. Noone will know when you do this, trust me I have done it many times. lol I wanted to follow this recipe to give it an accurate rating. Thank you for sharing!

1 25 26 27

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally