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. This recipe is a true winner in my book! I was adventurous this year and made banana liqueur. The banana remaining after the infusion were still pretty much in tact, so I used them to make bread. I followed your instructions to the letter. The bread was dense and moist, with hardly any crumb, just the way I like it! I left out the nuts because I’m allergic, but the flavor was incredible! Will definitely be making this recipe again and adding cherries and pineapple to the mix. Thanks for sharing this very delectible and tasty treat! Bon appetit!!

  2. Wow! So moist and delicious. Super simple to make. I ended up making three and am making 2 more this week!
    Can I make pumpkin bread using this same recipe except swapping pumpkin purée for bananas?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ram, While you could do that, I suggest using the recipe for The Best Pumpkin Bread.

  3. Could I use vegan soy yogurt instead of regular yogurt? Or would I be better off using extra bananas instead?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Ami, we haven’t tested this recipe with vegan soy yogurt but I can’t see why it wouldn’t work. Let us know how it goes!

  4. m. a. Randall says:

    Hi sally! Really enjoy this recipe as do my sons. Wondering if you have nutrition values worked out for this??

    Baker Girl

    1. Hilari @ Sally's Baking Addiction says:

      Hi there! We are so happy you and your sons enjoyed this recipe! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  5. I used mayonnaise instead of the yogurt. Fantastic recipe

  6. Sally’s moist banana bread is the most delicious to make it even better I added Blueberries. GREAT.. also have added raisens. Thanks Sally.

  7. You never fail me whenever I try most of your recipes in baking Sally. Tonight I tried your banana bread but made a bit of changes. I’ve used 6 small bananas, added one more teaspoon of cinnamon. One fourth teaspoon of baking powder, one tablespoon of vegetable oil, chocolate chip and walnuts. As a result, I got a crispy edge but very moist in the middle banana bread which I really like.

  8. Hi dear Sally, i wanted to thank you at first for all of your great recipe and dedication.
    I just have one question, is that possible to lay one of the bananas on top the bread? ( halves of one banana ). thanks in advance ,

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sonia, Yes you can top the bread with an extra half of a banana. It’s beautiful that way!

  9. Hello Sally, tried this recipe today and your boys really enjoyed it. I reduced the granulated sugar by 50g but it was still moist and delicious. Thanks so much for your easy recipes and baking tips……love from all of us

  10. Just made 4 double loaves.. Yummy, Great recipe !!! Thank you!

  11. This was fantastic … best banana bread recipe YES!

  12. Can I substitute the flour for a gluten free flour?! I really want to make this but have a gluten allergy so I usually use Bobs gluten free flour. Curious if this would come out similar with it?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Katie, We haven’t tested it with gluten free flour but other readers have reported success using it. Let us know if you give it a try!

  13. This was delicious when I made it as a loaf! Question about the muffin note – it says the recipe makes 24 muffins; is that normal size or mini muffins?

  14. What can you do with failed dense bread? Someone said bread pudding, but I don’t want to add more sugar. What about cutting in bite sizes and toasting? Any other ideas?

  15. Does anyone know the macro breakdown per serving?

  16. Yum, yum, yum, yum, yum!! I’ve made this a few times now and it goes so fast, everyone loves it. Plus super easy to make. I add more brown sugar, a 5th banana, and vanilla Greek yogurt.

  17. not very good. had better

  18. Super moist but could use at least a cup or more of brown sugar. Needs to be a but more sweet for my liking. Thanks!

  19. Best banana bread I’ve baked so far. The yoghurt really makes a difference to the bake. Thank you! Will also try the cinnamon swirl banana bread soon.

  20. My boyfriend and I loved this bread so much! As I live in the Netherlands I used metric portions, which worked worked perfectly. I also used ‘kwark’ (similar to cottage cheese) instead of yoghurt.
    One thing though, it literally takes twice as long to bake as the recipe says it does.
    Could this be down to the kwark? Or because of my oven? Or the bread tin I made it in?

    It’s more a question of curiosity – either way it’s delicious, it just takes an hour longer 🙂

  21. best banana bread!! Surprised at how long it baked (so be patient) but delicious end result

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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