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

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, 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

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 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.

Notes

  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

1662 Comments

  1. Love this recipe. Converted it to Gluten-Free and it held up really well. ❤️ Also toddler friendly, the measuring, mashing and egg cracking made my 22 month old’s morning. ☺️☺️

    1. Rachel Kingsley says:

      Can I ask you how you converted to gluten free? I make this banana bread all the time but have a friend visiting from out of town and her boyfriend is gluten free – I would LOVE to make this for them but I want to do my best to make it just as good! Do you use almond flour?

      1. I made a batch gluten-free also for a friend whose boyfriend is also GF LOL. I just converted the same amount of Bob’s red Mill Paleo baking flour mix (2 cups). Turned out wonderfully.

  2. I only have three bananas, will it still turn out good?

  3. Why is this banana bread cooked on rack set at lower 1/3 of oven? Just curious 🙂

    1. Did it turn out okay with just 3? Thats the amount I have too…

  4. Hi! May I ask you to add also the weight in grams of the banana pulp? Thanks a lot! Chiara

    1. Hi Joslyn, I did it with 3 bananas only but reduced the flour to 225g. Not sure if this is the correct way but the banana bread turned out very well. I love it!

  5. I love the way it is, I add chocolate chips .
    Tried few recipe of banana bread/ cake but so far this has been my favourite.

  6. Leslie Leventhal says:

    This is by far the best banana bread recipe. I add chocolate chips and bake in muffin tins. My grandsons devour them as soon as they come out of the oven.

  7. Fast and simple to make. The icing puts it over the top. I will probably catch some heat for this next statement but this replaces my Grandmas family recipe. Do not worry Grams your pecan and banana cream pie are still the best.

  8. Nyaradzai Dube says:

    This is a great recipe!!! I absolutely love it

  9. Simple, delicious recipe. Doubled the ingredients and turned a large bunch of “too far gone” bananas into two gorgeous loaves!

  10. Carrie Lynn Devers says:

    Love this recipe! This is the 3rd time using it and this time I made banana blueberry pecan bread! It was so yummy!

  11. Baked for the 65 minutes but it was still raw in the center. First time baker, so I’m not sure what I did wrong.

    1. Trina @ Sally's Baking Addiction says:

      Hi Carlos! This is a large bread recipe and all ovens are different – we recommend baking until a toothpick comes out with just a few moist crumbs when inserted into the center of the bread – you can check every 5 minutes or so until the bread is done. Thank you so much for giving this banana bread a try!

  12. Hi Sally and everyone,
    I wonder if I can replace the eggs with something else. Do you have experience or advice? Thank you

    1. Trina @ Sally's Baking Addiction says:

      Hi Stephanie, we haven’t tested this recipe with an egg substitute but let us know if you try anything!

  13. This recipe is a keeper. I haven’t been a big fan of banana breads unless they involve chocolate..my husband says that chocolate is a no no in banana bread…so I gave this one a try. It is delicious, even without a morsel of chocolate.

  14. Mary Esther says:

    My recipe is similar to yours except I have never used yogurt or sour cream. I will try it next time but really just depends on what I in my fridge lol. 3 bananas are fine if they are decent sized. Used to sometimes overfill my loaf pan and then have trouble cooking thoroughly but as long as I only fill pan and leave an an inch from top it cooks through. Loaf pans can run different sizes so I stick to this rule rather than an exact amount.

  15. Hi I wanted to say this is my favorite blog for great recipes my little boy just loves !! Thank you for all your hard work

    Also I wanted to ask of I can substitute the yogurt for butter milk in this recipe and if so would I keep it at just a half cup? I’ve got tons of butter milk and bananas I have to use up !!! Thank you

    1. Trina @ Sally's Baking Addiction says:

      Hi Vera! Thank you so much for making our recipes. You can use buttermilk instead of yogurt or sour cream (same amount), but the batter will be on the thinner side and, as a result, the baked bread will end up a little squat without as much rise. Best to stick to the recipe.

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