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

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. 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!

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!

Favorite Banana Recipes:

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

Banana bread slices

Best Ever 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. No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana, unsweetened applesauce, or even canned pumpkin puree.
  5. Frozen Bananas: You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.

Keywords: banana bread, bread, quick bread, bananas

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


  1. Agreed with everyone else, this is absolutely delicious banana bread. Moist and very flavorful, a great way to use up a few brown bananas. Be sure to measure those carefully as any extra could result in a dense bread. Bake time for our loaf was about 70 minutes

  2. Title is indeed appropriate. Can’t share the photo but it turned out delicious. I used half a cup of rolled oats to convince myself it’d be perfect. Reduced sugar to 2/3 and butter to 80g.

  3. I have tried MANY banana bread recipes.. and this one by FAR takes the cake!!! I used 2 unsweetened apple sauce individual containers (the single serve ones) instead of eggs. I also used finely chopped walnuts. and WOW. Talk about perfection! Definitely adding this recipe to my book.
    PS: I never take the time to leave comments on recipes either.. but I feel compelled to for this one. Kudos to you Sally!

  4. This is the best banana bread I have made! I stuck to the recipe and added about 1/3 cup of chopped dates in with the 3/4 cup chopped walnuts. My husband and I are in banana bread heaven at the moment. Thank you for sharing this recipe! We will keep using it again and again.

    1. Yes, if you wouldve read the recipe ‍♀️ you would have noticed she said you can sub sour cream instead of yogurt.

  5. I can’t wait to try it mine is in the oven as we speak. Looks like everyone is baking that is at home at the time of this , baking is a source of great comfort. I will follow up when my banana bread cools.

    1. I am baking mine as we “speak” I made mini loaves instead of one large which might not be a good idea for me lol It smells so good . I can’t wait for a warm slice with butter

      1. I had some bananas that started to go brown and the first thought was a banana bread but I never even tasted (since I am in England) and it looks like I choose the perfect recipe ( I am always after the 5 * reviews). It is now in the oven for more than 30 min …I am so anxious to try it .. Hope it will be as good as yours .

    1. I’m using oil and it seems to be just fine. The blending of the oil and brown sugar won’t look the same as butter and brown sugar, but it will work fine.

  6. Thank you so much for this recipe! I made this Banana Bread last week and it turned out perfect! I did have to substitute with home-made sour cream but it worked beautifully!

    I think I might try the monthly challenge next!

  7. The reviews are all correct! This is truly the very best banana bread EVER! Thank you so much for the fantastic recipe! Just what we wanted right now and more!
    I’m off to check out the rest of your site!
    Best wishes!

  8. Love this recipe—I make this bread about every 6 weeks. Always turns out perfect and I usually make a double batch. Occasionally, I’ll substitute canned pumpkin for half of the bananas in the recipe. It’s delicious with almonds, pecans, walnuts, or raisins stirred in. I have yet to try the cream cheese frosting, but it looks wonderful. I am an experienced baker and find your website to be both inspiring and accurate. Thank you 🙂

    1. My first time making banana bread. We loved it. Very moist. The recipe is easy to follow. I used sour cream and it was fine. I am waiting for my second loaf to come out of the oven at this moment. This time I used yogurt instead of sour cream. I will update you after we have it for dessert tonight. I am making sour cream frosting to finish it.

  9. No words to describe this recipe. I only bake banana bread just to get rid of banana left overs and my kids eat them for dessert with ice cream (Am not particularly fond of eating them myself though) But this Recipe is just heavenly. I used sour cream coz I ran out of yogurt… moist and just the right sweetness… thank you!

  10. Made this today and it was amazing! I was out of brown sugar so I I used 3/4 the amount in maple syrup instead. I suppose one could add less liquid/more flour to compensate but it came out moist & delicious as is AND kept the wonderful brown color. Thank you for the recipe!!

  11. Hi ! I can’t eat bananas and usually I replace them by apples (applesauce). Do you think I could do the same for this banana bread recipe ? Thanks, Mariana

  12. Omg Sally, I am in hog heaven since I found your blog and recipe. Made banana bread yesterday and it over the top. I can’t wait to share as a little treat for my friends.I have printed so many recipes and I can’t wait to start baking. Thank you thank you thank you. I love baking and you are a dream come true. I love all your hints about what to do and what not to do. Keep up the good work. We love it.

  13. I don’t have any plain yogurt or sour cream. I only have vanilla Greek yogurt. Would that be too sweet to substitute? Or could I just use an extra banana instead of the yogurt?

  14. I have made this recipe so many times I’ve lost count. It is THAT good. Of course as we are in times where there is lack of baking ingredients, but there are so many different things you can use to substitute in the recipe as you can see from previous reviews. I’ve made my own buttermilk instead of using yogurt last time I made this bread. And today the only yogurt I had was a kids vanilla Gogurt stick. Just under a 1/3 of a cup and made no difference in taste. Still absolutely amazing! Love you and your recipes Sally. They are keeping us all from going crazy at the moment.

  15. Mine is baking as I type. I am extremely excited to try it because it’s my first try a making banana bread and this recipe seems to be getting great reviews. Staying inside has awakened my inner baker.

  16. For almost 50 years, my go-to banana bread was Betty Crocker’s banana nut bread. Easy and delicious! BUT…a few years ago I developed some intestinal dysfunction that means I can no longer eat nuts; and without the nuts, that banana bread was too plain. I’ve been searching and baking and trying to find a really great banana bread, and yours is IT! My husband loves it too. It’s probably even more delicious with nuts, but I am thrilled to find a recipe that I can make without nuts that is so wonderfully tasty and moist! Thank you!

  17. Truly the best recipe! We just made it and it turned out so perfectly! Thank you so much. Looking forward to making more of these recipes

  18. Hi! Quick question – can I use baking powder instead of baking soda? If so, is it possible to omit the yogurt? I only as because I have everything to make this but the yogurt and baking soda! Thanks!!

  19. Hey how long should we bake it if its a slightly shallower Square 9 by 5 inch pan instead of a bread pan! Will the timing be same?

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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