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 an 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. (Except for, maybe, apple cinnamon bread… try that one next!)

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

1372 Comments

  1. I bake frequently and was looking for a new banana bread recipe. A friend recommended your baking site. I made this banana bread exactly according to directions. I do not think I overmixed the batter as I only mixed until ingredients were just incorporated. I checked the cake several times in the last 20 minutes of baking and removed from oven after baking for a total of 45 minutes. The taste of the cake was good but the top and sides were tough. Can you suggest a reason or a solution for this tough exterior? I would like to try the recipe once again to improve the outside texture.

    1. Michelle @ Sally's Baking Addiction says:

      Hi Lisa, was your oven rack low enough? Also did you loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown? Let us know if you try those things if you give this bread another try.

  2. Very easy and very yummy! I made two small loafs and they lasted two days! I will definitely make this again!

  3. Loved this bread. It is very moist, and had a wonderful banana flavor. Will make this again soon.

  4. Best banana cake I have ever made.
    It is moist and delicious

  5. I was really hopeful with this recipe and I followed everything to a T, including covering it at 30mins. I am not sure it my oven was overheated, but my banana bread turned out very dry :/ Any suggestions to improve this would be appreciated!

    1. Trina @ Sally's Baking Addiction says:

      Hi Rory! A dry quick bread is almost always caused by over-baking. Make sure to keep an eye on it in the oven. We always suggest using an in-oven thermometer to ensure you’re oven is the correct temperature as well. Also be careful to spoon and level (instead of scooping) when measuring your flour to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.

    2. I suggest that you add 1/4 cup of Milk, and a Tbls. of Olive Oil to the batter. I also add 1 tsp. of Baking Powder to help it rise a bit more.

  6. I’ve been making this banana bread recipe for years, it is my favourite! I always double it up, and add chocolate chips! Yummy!

  7. Laurianna Gonzalves says:

    I use half cup stevia and 1/4 brown sugar and 1/8 cup molasses. Comes out perfect.

  8. I am using a dark colored metal loaf pan. Do I reduce the oven temperature to 325 degrees to bake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lynn, If your pan is very dark then yes, you can lower your oven temperature. Your bake time may be longer so just keep an eye on it and if you notice the top of your loaf getting brown before the center is fully baked, you can cover the top with aluminum foil.

  9. The perfect banana bread recipe doesn’t exi……wait. THIS IS IT! It’s perfect! I’m not even a good baker, but I managed to make this recipe come out to absolute perfection. *chef kiss* This is the keeper.

  10. It was totally tasteless… I followed it to the letter. I myself am an avid baker, and the one time I decide not to deviate from a weird recipe, I get this nasty lump of nothing …

    1. Well there are over 1,200 rave reviews so it’s obviously something on your end. It’s January and the bananas I just ate were completely flavorless. So I’d start there. Don’t ignore the numbers.

  11. My first ever banana bread. Came out great, moist, just the sides could be a bit lighter. Everyone loved it, even the members of my family who never eat banana bread.

  12. Loved this! Even better with dark chocolate shavings mixed into the batter before pouring into the pan (approx. 50 grams of chocolate shavings.

  13. Tried this recipe today and it turned out great! Ommited the cinammon, as my family are not fans, but the end result was VERY tasty! I’ll need to make another one tomorrow…..I only got one small slice

  14. Can I use an 8×8 pan and this still turn out alright? If so should I bake it for a shorter amount of time?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kelsi! I fear this would be too much batter for an 8×8 pan. You could always fill the pan 2/3 full, then make a few muffins with the leftover batter. Bake time will be shorter, so keep an eye on it in the oven and use a toothpick to test for doneness.

  15. Made this for the first time yesterday and wow it was delicious! All kids loved it and said how moist it was! Thank you for the recipe will definitely make it again and maybe add corn chocolate chip next time 🙂

  16. This was my first attempt at banana bread (bb) and it came out great! Based off of others bb, I do believe my household prefers it to be slightly sweeter. Am I able to add a touch more sugar without having to adjust the other ingredients? I know all baking is a science! Thank you!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Taylor! You could add more sugar if desired. We also have a sweeter banana cake if you’re interested in that!

  17. Heather collins says:

    I love your recipe. With everything I always take a bit of liberty with what I have in my house. But not even 24 hrs later and i have 2 small slices left! I used applesauce instead of yogurt. Since I had light brown sugar I added 2 teaspoons of molasses. Then I actually had 6 to 7 medium bananas that yielded 2.5 cups of banana (I really wing it with baking). I do feel like organic bananas have more flavor than others. I have made banana breads for over 20 years. I am keeping this recipe and using it in the future. I read some of the reviews. Not sure how thiers turned out poorly unless there are elevation issues or the bananas were small.

  18. Another great recipe! Thank you, Sally 🙂 I did a half portion, and also added a bit of flax seeds and cocoa powder – yum!

  19. Susan Radlowski says:

    Loved this Banana bread recipe I didn’t have brown sugar so instead I used 3 generous tablespoons of honey and crossed my fingers it would work it turned out beautifully so moist and the family loved it so much I had to bake another one a couple of days later

  20. I’m not sure what happened. I did follow the recipe to the letter, including covering after the first 30 minutes. But and 1:05 minutes didn’t cook it through. I have a beautiful Carmel crust, but what looks like uncooked bananas and yogurt inside. No bread consistency at all. Help. What would cause this?

    1. Trina @ Sally's Baking Addiction says:

      Hi Lynn! 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!

  21. Sarah and Brian says:

    My 17yr old son and I bake together. We loved making this. We used an iron skillet instead of a loaf pan. It’s still in the oven.

  22. So many times I’ve saved bananas only to just throw them away because I was too lazy to make banana bread. I finally got it together and so glad I found this recipe! It was delicious and super moist – it was not as sweet as I usually like but still so good. I actually used 4 bananas and it only made 1 cup so I added 3 more for a total of 7 bananas (two were very large the rest were average) and that made 2 cups. We made a second batch and added chocolate chips and that helped sweeten it up a bit. I also sprinkled brown sugar on the top before baking which added a nice sweet crunch. I made small breads and muffins and just kept checking to make sure they were not getting too dry. The small bread pans I baked for 35 min and the muffins for 20 (including the extra hot 5 min at the top – really puffed them way up!) Thanks and I’ll be back to make more!!

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