Best Ever Banana Bread

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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 spotty bananas to begin.

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on sallysbakingaddiction.com

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.

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 spotty 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

Directions:

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9x5-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.

Recipe 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 whole wheat banana nut muffins.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Loaf Pan | Glass Mixing Bowls | KitchenAid Stand Mixer | KitchenAid Hand Mixer | Measuring Cups

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

376 Comments

All Comments

  1. Hi Sally – thanks for the freezing recommendations, but I’m curious as to whether tin foil would work in place of plastic wrap? I’m trying not to buy plastic products any more and tin foil can be recycled when washed. Would there be much of a difference? TIA! Looks delicious, as usual!

  2. Oh Sally! This banana bread looks simply delicious. I used to make banana bread quite often, but I have been taking care of very ill parents for the last ten years who passed away within a short time of each other. I lost track of life and didn’t take time to do anything for myself. Now that life has settled back into it’s routine I have started cooking again. I will be sure to add this one to the “want to make soon recipe list”. Thanks so much for sharing it!

  3. Question. Love your recipes!!! My 13 year old and I both follow you!
    How could I substitute with grapeseed oil instead of butter? Do you have an overall “if you sub with oil, use less….add a little of this additionally?” Trying to Reducing my dairy.

    1. The base of this recipe is creamed butter, so a solid oil like coconut oil is best. Please let me know if you test anything!

  4. This has been my go-to banana bread recipe for a few years now! It’s great with chocolate chips instead of nuts, or even with the nuts for a great combo!

  5. I make this bread frequently, in fact, sometimes I buy bananas just to let them get spotty to make the bread. Just made it this past weekend. I have never made the cream frosting to go with, it is so good without the frosting. My husband loves nuts in baking, so I always increase the portion of nuts to 1 cup. I also press some nuts in the top of bread before baking, as it adds a nice appearance.

  6. Good Morning! How do I modify if I only have “3” bananas, instead of 4? Can I add cinnamon also to the cream cheese frosting, or do you think it would alter the flavor too much? What a nice, cool, crisp day in sunny California to bake, bake, bake! 🙂

    1. In place of the 4th banana, I would add 1/3 cup of unsweetened applesauce or even pumpkin puree. Feel free to add cinnamon to the cream cheese frosting- taste and add more if you’d like. You can’t go wrong with cinnamon cream cheese frosting + banana bread!!

      1. Oooohhhhhh, what GR8 idea’s for the applesauce and even pumkie puree…luv me anything pumkin’! :-)) Thanx much! :o)

  7. I like to double the recipe. I have 3×7 aluminum disposal pans so the double recipe fills 3 pans. One to eat, one to freeze and one to give away! I save up my ripe bananas in the freezer until I’m ready to bake a batch.

    1. For best results, I always recommend making separate batches as it’s easy to over or under-mix when working with a higher volume of batter.

  8. Hey Sally! This recipe looks great…can’t wait to try it!!
    Have you changed your website somewhat in the past few days??? The fonts are different…

    1. Hi Sharon! Simply divide between your greased mini loaf pans. Sizes vary, so I’m unsure of the bake time. You can use a toothpick to test for doneness. Enjoy!

  9. This looks delicious.
    Would I be able to make this using a muffin tin?
    I’m sure timing will vary but not sure. Please help I want to make this ASAP! 😀

    I have misplaced my bread pan in my move.

  10. Dear Sally,
    I love Banana Bread – I always add a generous sprinkling of cinnamon and sugar on top prior to baking, thus creating a wonderful crispy “cinnamon lid” 🙂

    And I’m curious about two things concerning freezing:
    1. Why the multiple wrapping of the loaf for freezing with 2-3 layers plus the bag? That’s a lot of plastic.. I usually simply put the bread in a zip-loc bag which works just fine.
    2. Why defrost the loaf wrapped? I would assume that the bread could get sort of wet that way, what with all the tiny ice cristalls turning into droplets and condensing on the loaf… I defrost my bread overnight, unwrapped, on a cooling rack at room temperature on the counter.
    I’m eager to learn the reasons for your recommendations since I know you put a lot of effort into testing and providing readers with hints and baking science! I love and admire that about your work 🙂
    Thanks! Sina

    1. Hi Sina! These are my recommendations based on what has worked best in my experience.
      1) For the freshest loaf, it’s best to tightly wrap the loaf then place in a bag but by all means, do what you find to work best for you.
      2) This is how I thaw most baked goods and I don’t find that they, including the banana bread, get too moist or wet especially if they are only frozen for up to 3-4 months. But again, do what you find works best for you. 🙂
      Thank you for asking!

      1. Thank you so much for answering, Sally!
        After posting my question I thought again about the thightly wrapped loaf: maybe, if the loaf is wrapped this way there will be almost no ice crystals and then it would be perfectly fine to thaw it within the foil. Ach, there is so much to know and experiment with in the kitchen, I love it 🙂
        And I want to make Banana Bread this weekend for sure!

  11. I’m so excited to try this recipe!!! I notice a lot of comments regarding the concern about plastic and freezing. Personally, a few months ago I started freezing baked goods using snapware. I find that it freezes cookies and quick breads just fine, and don’t find issues when the baked goods thaw out. Or what I even do is place cookie or bread directly from freezer to toaster over.

    1. Thank you so much for sharing, Aura! This is so helpful for others. Let me know what you think of the banana bread recipe!

  12. Hi Sally!
    Just wanted to let you know that I LOVE this banana bread recipe! It’s so so yommy & I’ve never even used the frosting. It’s gotten to the point that I only buy bananas now with the intent of making this banana bread. And always with walnuts. My husband & I love it. Thanks so much for this great recipe!!

    1. So happy to read this! I’m so glad this is your staple recipe for banana bread too. I feel like I have 10 loaves in my freezer at all times. HAHA!

  13. I loved the texture of this banana bread but it wasn’t sweet enough for me. Could I add more brown sugar or would that change the texture too much? Thanks

    1. Hi Jillian! You can certainly add more brown sugar. Try another 1/4 cup (50g), bringing the total to 1 cup (200g) of packed brown sugar. It shouldn’t change the texture of the bread.

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Reviews

Questions

  1. Hi Sally – thanks for the freezing recommendations, but I’m curious as to whether tin foil would work in place of plastic wrap? I’m trying not to buy plastic products any more and tin foil can be recycled when washed. Would there be much of a difference? TIA! Looks delicious, as usual!

  2. Question. Love your recipes!!! My 13 year old and I both follow you!
    How could I substitute with grapeseed oil instead of butter? Do you have an overall “if you sub with oil, use less….add a little of this additionally?” Trying to Reducing my dairy.

  3. Good Morning! How do I modify if I only have “3” bananas, instead of 4? Can I add cinnamon also to the cream cheese frosting, or do you think it would alter the flavor too much? What a nice, cool, crisp day in sunny California to bake, bake, bake! 🙂

  4. Dear Sally,
    I love Banana Bread – I always add a generous sprinkling of cinnamon and sugar on top prior to baking, thus creating a wonderful crispy “cinnamon lid” 🙂

    And I’m curious about two things concerning freezing:
    1. Why the multiple wrapping of the loaf for freezing with 2-3 layers plus the bag? That’s a lot of plastic.. I usually simply put the bread in a zip-loc bag which works just fine.
    2. Why defrost the loaf wrapped? I would assume that the bread could get sort of wet that way, what with all the tiny ice cristalls turning into droplets and condensing on the loaf… I defrost my bread overnight, unwrapped, on a cooling rack at room temperature on the counter.
    I’m eager to learn the reasons for your recommendations since I know you put a lot of effort into testing and providing readers with hints and baking science! I love and admire that about your work 🙂
    Thanks! Sina

  5. I loved the texture of this banana bread but it wasn’t sweet enough for me. Could I add more brown sugar or would that change the texture too much? Thanks

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