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

“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.)

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. 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.

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! 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.

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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 (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


  1. Easy and delicious

    1. Absolutely 5 stars!!! Even tho my ingredients were not exact, and some substitutions were necessary:
      *1 c. AP + 1 c. Whole kernel flour
      *subbed creme fraiche with some milk for the yogurt
      *added a bit of nutmeg, 1/4 applesauce
      *increased vanilla to 2 t.
      *added dark chocolate chips, I like Ghiradelli or Guittard.
      I turned out the still warm loaf on a cooling rack and half the warm bread was devoured within 10 minutes. THANK YOU SALLY! ♥️

  2. I substituted all purpose with whole wheat flour and made muffins! I am not a baker but this was the best ever I have done. Delicious & easy!

    1. Kelsey Lawson says:

      Did you substitute 1:1 with the wheat? I only have whole wheat flour on hand and wanna make this!

      1. Trina @ Sally's Baking Addiction says:

        Hi Kelsey, You can try substituting the same amount of whole wheat flour but the texture will be a bit heartier and not quite as moist. If you’re interested, here’s our whole wheat banana bread recipe!

  3. Patricia Ferraccio says:

    Thank you Sally for the recipe! I’ll let you know how it turns out!

  4. The best recipe out there!

  5. I tried this recipe and it did not sponge up, it looked raw. I followed the directions, except the bread pan. It did taste good, but didn’t sponged up. A little sad.

    1. What does “sponge up” mean? This is a great recipe even if you just dump everything in. One dry bowl ingredients one wet bowl then combine with just a large spoon. Yummmmy

  6. Absolutely scrumptious thank you Sally!!!!

  7. This is a great recipe. My family really enjoyed it. Wondering if it doubles well? I’d like to make two loaves and freeze one.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Aly, for best results, we recommend making two separate batches rather than doubling. This ensures the ingredients are properly incorporated. We’re so glad to hear your family enjoyed this one!

  8. Hi Sally! Would you be willing to help me with something? I’ve got some overripe bananas and I was wondering whether I could use this recipe to make some jumbo muffins. How many do you think this recipe would yield, and what manner of baking time do you suggest?

    Thank you for your consistently delicious recipes!


    1. Lexi @ Sally's Baking Addiction says:

      Hi Hannah, you sure can! Or, use our Quick and Easy Banana Muffins recipe. For either, use the bake time and temperature (including the initial burst of high temperature) as in our Jumbo Blueberry Muffins. This should yield about 5-6 jumbo muffins. Enjoy!

  9. my hundredth time making this, and it never disappoints me! i love sallys recipes, thank you so much 🙂

    1. Can I use vanilla Greek yogurt

  10. I love this recipe! This has been my go to for 5 years now. I use a ceramic loaf pan. I bake the cake at 325⁰F for 30 minutes, cover the cake with tin foil, and baked another 35 minutes. I checked in at 10 minute intervals to see if it has cooked thoroughly. I only needed an additional 20 minutes. The texture and taste is perfect.

  11. K, I forget simple steps sometimes and my baking is often trial by fire. I doubled ingredients for a larger angel food cake pan. Included some mini semi-sweet chocolate chips and pecan bits.
    The key is the room temperature ingredients I think.
    Turned out to be the best I have ever made… I think. See what the family says.

  12. I add peanut butter to the mix. Pour 1/2 of the mixture into your pan, add multiple dollups of peanut butter into the mix, then cover with the rest of the batter. Nothing like peanut butter and banana. Great recipe.

  13. This turned out super moist and delicious. My new go-to recipe for banana bread. Sadly, I didn’t have any nuts so I just used chocolate chips. I doubled the recipe and subbed Bob’s Red Mill Egg Replacer for the eggs as we don’t eat them.

    Thanks for a great recipe!

  14. Hands down the BEST banana bread recipe–and I’ve tried a lot! I’ve made it a few times with and without pecans and it’s amazing either way. Even after being frozen it tastes like it was just made. (After defrosting at room temp I put it in the oven at 350* for about 5 minutes to crisp up a bit). I followed instructions exactly and it comes out perfect! 🙂

  15. Rob McClenahan says:

    Made this yesterday. Wow, great taste and moist. Much better than my other recipe. Looking forward to trying out some more of your recipes. Outstanding!

  16. I made this yesterday and it got rave reviews from everyone who tried it! It’s super moist and delicious. I added walnuts this time and I think the next time I make it I will add the chocolate chocolate chips. Thank you for this recipe!

  17. Sarahbeth Bush says:


  18. Yvonne Garrison says:

    The BEST Banana recipe I’ve ever tried! My son loves this banana bread! Thank you soooooo much!!!

  19. This is delicious! It was so moist and just melted in my mouth. Yum!

  20. This is my first time making banana nut bread, and I’m so glad I chose this recipe. This was so easy to make, and it is delicious. Thank you so much. The only thing I didn’t have was a loaf pan, so I used my bunt cake pan. It was a little less baking time, but still a very good outcome.

  21. I’m sure you don’t like to hear when someone changes your recipe, but if you’re not a fan of nuts in banana bread then you’ve gotta try this: I added a 1/2 teaspoon of almond extract instead of nuts! I’m sure it’s been done before, but I think all banana bread should call for it. Best banana bread recipe out there! Super moist and great instructions, thank you! I bet a couple drops of extract added to some icing drizzled over the top could stop traffic! Thanks for the great recipie!

  22. My new favorite banana bread recipe!
    My sister won’t stop talking about how moist and delicious it was!
    I also tried the raspberry dark chocolate banana bread but with frozen mixed berries and it was amazing.
    Thanks for always having the weight of the ingredients, it’s one of my favorite parts about your recipes.

  23. I LOVE THIS RECIPE!!! I added a cup of chopped up dark chocolate and about 4 crushed cardamom pod seeds and it’s absolutely amazing. I also added a crumb topping with 1/4 cup brown sugar, 2 tablespoons of flour, and 1/4 teaspoon of cinnamon and it got all crispy and amazing when it cooled.

  24. Roseann Aranda says:

    Fantastic and wonderful. Your recipe and explanations helped me so much. We’re already eating a slice and it’s still warm. I can’t imagine ever having any of this banana cake left over to freeze. I followed your recipe exactly and appreciated the tip about discarding the liquid from the frozen bananas. Thanks again!!

  25. This did not work. I cooked it for well over an hour but when cutting it the inside looked like hot cooked banana and not a bread.

  26. Tere Bettis says:

    I made this and followed the recipe. I used sour cream instead of yogurt. Great flavor, moist. I agree with a few others that it didn’t cook through.

  27. Carol Keenan says:

    This is the best banana bread I have eaten. It was so easy to make. It looked absolutely beautiful and it was super moist and delicious. Thanks for sharing it with us!

  28. Omg! This was heavenly!
    I have been wanting to make banana bread for my family for a few days, since the bananas we buy just to let get so ripe that we have no choice but to turn them into bread got ripe enough to do so.
    My mom was like “I found one on Sally’s baking Addiction, she’s my favorite-“ at this point I yelled “I love Sally’s Baking Addiction!”
    And that is the story of how I discovered some of the best banana bread ever!

  29. Has anyone tried this with self rising flour? I have everything but the right flour and can’t go to store now. Thinking of giving it a try.

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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