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

overhead image of banana bread loaf cut into slices

I’ve tried many basic banana bread recipes and 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.)

I do this when I mash bananas for banana muffins, too.

mashed bananas in a stand mixer bowl with whisk attachment

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. In the headnotes for this chocolate chip cookies recipe, I explain that brown sugar yields soft and moist cookies. Well brown sugar works that same magic in banana bread, too. It also adds wonderful flavor.
  • 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 whole wheat version, try my whole wheat banana bread.

baked banana bread in a loaf pan

3 banana bread slices

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!

2 slices of banana bread with butter on a white plate

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.

More Favorite Banana Recipes:

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

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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, at room temperature (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.

2 images of banana bread slices


Comments are closed.

  1. This was delicious but I’d love to know the nutrition facts on it. Has anyone calculated them?

    1. Trina @ Sally's Baking Addiction says:

      Hi Julie, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  2. The best banana bread ever!! It’s so yummy and super moist! I made this today and my hubby loves it so much. He said it’s the best banana bread I’ve ever made! Thanks Sally for the recipe. Your recipe never fail us ❤️

  3. Really good recipe, very tasty and moist. I’m trying to do more baking and this was very easy to follow. I added chopped walnuts to mine. Took about 16 mins longer in my oven (which was surprising as the temp is pretty accurate) but it was a super idea to cover with foil so the top didn’t burn while the cake cooked properly. Having a slice now with a cup of tea for supper!

  4. I just made this recipe this morning and oh my goodness this really is a winner!!! I left out the nuts because my daughter can’t bring most things with nuts to school and she will want this in her lunch. I think it would be awesome with nutella incorporated into it somehow. Thanks for the great banana bread recipe! YUMMINESS!!!

    1. Just done this. I love it. The idea to cover with foil was fantastic.

  5. Well that didn’t cook.
    So I followed the recipe to the T and literally just cooked it for 2 hours and it’s still runny and raw inside. . I did not over mix it.

  6. George Sisk says:

    Just bought an acre with a dozen pecan trees . This recipe is going in my permanent file. Texture came out perfect. Bread was delicious despite no cinnamon or vanilla.

    1. SUE, METZGER says:

      If you have a surplus of pecans., I’m interested in purchasing some for home use . So not like thousands of pounds.

  7. Jan Orphan Martinez says:

    Very delicious bread! I added more dry ingredients to make the bread more dense. Frosted with cream cheese frosting with orange peel added to it and it was FANTASTIC!

    I added:
    Golden raisins
    Shredded cocoanut
    White chocolate chips
    Dried pineapple (chopped roughly)
    Macadamia nuts
    Shredded peel of one orange
    1 tsp. almond extract as well.

    These extra ingredients were not individually measured but together they totaled about 2 – 3 cups. I added them at the end, just before pouring into the bread pan. Cooked same amount of time as original recipe.

  8. BlindianBarbie says:

    Hiiii I’m trying this today! Can I substitute vegan/coconut yogurt like So Delicious or Chobani Oat? What about using vegan butter like Earth Balance butter or similar?

    1. Lexi @ Sally's Baking Addiction says:

      We haven’t personally tried those substitutes, but many readers have reported success using those vegan substitutes. The taste and texture may be slightly different. Let us know how it turns out for you!

  9. I made this bread last night and it truly is delicious. However, I had to bake it for 90 minutes before a toothpick came out clean, and even then the bottom was not quite baked through, even though I baked the loaf on a lower rack as instructed. Next time I will bake 4 mini-loaves to ensure thorough baking. Also, I’m wondering if there is a way to make the bread less dense by adding baking powder or something? I don’t want to overmix the batter, as I don’t want the loaf to become “tough.” I welcome your suggestions.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Penny, It’s likely that the bread was too dense because it was underbaked. Did you change any of the ingredients or use more/less banana, butter, yogurt, etc? Be sure to test your oven temperature too!

      1. Thank you for your quick reply, Stephanie. I only had 1-1/2 cups of banana, so added 1/2 cup of applesauce. Also, when softening the butter in the microwave I accidentally melted it — perhaps that made a difference? I was using a new oven, and never thought of checking the temperature for accuracy. I will do that ASAP. I’m looking forward to trying this recipe again.

  10. Kelsey Leigh says:

    I only had one cup of banana – so I split the recipe in half and made 12 muffins! They are DELICIOUS. It’s also a chocolate kind of week, so I added chocolate chips as well. So tasty. And the oven temp directions to get that high top worked perfectly! Thank you for your wonderful recipes and simultaneous baking education. I’ve learned so much from this blog – and it’s always a joy!

  11. Probably one of the worst recipes I’ve ever done. I did everything to the T. And it turned out really dry and not moist at all. It tasted more like bread than banana bread.

    1. Bonnie douglas says:

      Didn’t work for me eitherpretty disappointed, I made 3 batches so that was a lot of ingredients. Didn’t raise at all. Pretty dense and didn’t raise or brown at all. I think 2 cups is maybe too much banana, I dont think 4 bananas is 2 cups. I use 1 cup(3 bananas) but I thought I’d try maybe it would just be extra banana-e‍♀️

  12. Can I use a bundt pan?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kelly! 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)? Let us know what you try!

  13. Turned out great! Very nice texture.

  14. I made this today and I believe its my new favorite for banana bread! It was super moist and had an amazing texture! I added chopped walnuts and made two loafs using the aluminum disposable/reusuable loaf pans from Handifoil.

  15. Thank you very much for the recipe. The bread was perfect.

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