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

“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.

Print

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

Description

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

Instructions

  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.

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.

Keywords: banana bread, bread, quick bread, bananas

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

500 Comments

  1. AMAZING!!! Mom is diabetic so I used 1 C whole wheat flour w 1 C all -purpose. Also brown sugar splenda. This banana bread was SO delish! Thanks for the recipe.

  2. YUM! This is such a forgiving, PERFECT recipe. I only had 2 super overripe bananas and about 3 tablespoons of yogurt, no fresh eggs, no nuts, and no brown sugar. But I forged ahead and made it anyway for breakfast, just to use up those bananas – and I even did it the LAZY person way, throwing all the wet ingredients into the mixing bowl with the salt, cinnamon, dried eggs and sugar…but it STILL came out PERFECT and INCREDIBLY moist and DELICIOUS! Note: I never use fresh eggs in baking, I only use the dehydrated whole eggs with the obligatory 2T water to 2T powdered egg. And I never buy brown sugar…I always make my own by mixing molasses with white sugar. But I didn’t have any premixed brown sugar on hand so I added 1/2 T molasses to the wet mixture and beat it all up with my hand mixer. Then I added the 2 C flour, threw the baking soda on top and used my spatula to mix it until it was all moistened. Then I used the hand mixer and beat it on high for about 1-1/2 minutes. It was so thick I thought it was going to be a dud. NOT SO! After 40 minutes of baking, I tented the pan with foil and baked another 15 minutes. It was PERFECT! I’ll never use another recipe to make banana bread again, and I’ve tried probably 50! THANK YOU FOR POSTING THIS RECIPE! 🙂

  3. I’ve never er had any success with baking banana bread until this recipe. Perfectly moist and tons of flavor! I love cinnamon, so I add 1/2 tablespoon to my bread. My kids devour this bread plain, no mix-ins! It’s become a weekly staple here.

    1. I don’t recommend olive oil. It has a very different taste and you want something that is solid at room temperature. You can try subbing coconut oil although I haven’t tested it.

  4. Hi Sally! I have made this so many times – we always keep a few overripe bananas in the house – and every time my family begs me for more……several of whom have never before liked any banana bread/cake recipe!!! Thank you Sally!

  5. Love this banana bread! Anyone who eats this asks for the recipe. Can I double this recipe?

    1. Hi Margaret! So glad you love this banana bread recipe! You can double the recipe or make two separate batches.

  6. Thank you for this awesome recipe! I substituted the Greek yogurt with coconut yogurt and then also the butter with oil. Although instead of the creaming method, I used the pudding method and I gotta say this recipe is BALLS TO WALL! So good!❤️

  7. I baked the bread following step by step but I was not impressed with the result. I have another recipe with more flavor and tasty.

    1. Hi Sarah! You can use this banana bread batter to make smaller loaves in a mini loaf pan. Bake at 350F. The bake time depends on the dimensions of the loaves. Keep a close eye on them.

  8. Made a double recipe yesterday (one as a gift and one to keep). It was a hit with everyone… next time I’ll try it with the cream cheese frosting!

  9. I made this recipe tonight & I really loved it! Thank you. I used sour cream because I was out of yogurt. Super moist, not too sweet. It was great!

  10. Thank you for a wonderful recipe! Every time I search for a recipe on Google and see “Sally’s Baking Addiction” I know I’ll have a winner.

    The banana bread was moist and delicious! I used semi-sweet chocolate chips instead of nuts. I stuck with the plain Greek yogurt recommendation. The bake time was on point. I will definitely make this again.

  11. I baked this banana bread today so it just cooled enough to slice! It is absolutely delicious! This will be the recipe I use from now on! Thank You!!!

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