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 ripe bananas to begin.

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

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

“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!

For a healthier whole wheat version, try my whole wheat banana bread.

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

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

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

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.

Banana bread slices

Best Ever 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. No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana, unsweetened applesauce, or even canned pumpkin puree.
  5. Frozen Bananas: You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.
  6. 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.


  1. Yum, looks beautiful, Sally! I can’t resist banana bread, especially with nuts in AND on top of it! And that cream cheese frosting? Looks positively delicious. 😀

      1. If I only have an 8 by 4 loaf pan, how long do you suggest I bake it for?

        Thank you and love your recipes and pictures 🙂

      2. I’ve used my 8×4 loaf pan for this bread it takes exactly 1 hour. Thank you for the kind words and enjoy!

    1. Made approx. 16 muffins with this recipe…giant, beautifully-dome shaped muffins. I added 1/3 cup of dark chocolate chips to the batter…cannot wait to test them out!

  2. Oh yes, yogurt, banana, and cream cheese frosting! I think I can handle that;)
    WOW! Cream cheese frosting definitely takes this to the next level and even though there aren’t six bananas, (actually I never have six bananas on hand) four makes sure the banana flavor is loud and clear. Not only that, your pictures are absolutely stunning!

  3. I love banana bread, and with cream cheese frosting?? Can’t say no to that! Next time I spot some black bananas, I know what I’m making 🙂

    Have a great time in St. Lucia!!

  4. I have many banana bread recipes on my site, too, because banana bread is probably my favorite bread/dessert/breakfast/snack in the whole world! I definitely have to try out this version because, hello? Cream cheese frosting?!

  5. I know it’s the best banana bread ever because YOU made it. And because I love your cinnamon swirl recipe the bestest 🙂 but no one can resist that luscious cream cheese slathered on top! Oh how I love thee!

  6. Sally, this banana bread looks and sounds amazing! I normally am not tempted by frostings on my quick bread, but you’ve sold me! I can’t wait to make this gem 🙂

    1. Normally I do not like frostings on my quick breads either. But this – oh this is just wonderful. Thanks Rachel!

  7. You did it! I was waiting for a great banana bread … with cream cheese frosting and you just delivered me my dream! Thanks Sally!

  8. Sally, your photos are so pretty! That glaze. Oh my gosh. Love it!

    Photographing white glazes can be so hard!! I always end up with overexposed photos, but yours look perfect and so does this bread! You know I love bananas! This recipe is a BIG FAT WINNER!

    Oh wait, all of you recipes are big fat winners! LOL

  9. Good gosh, girl! Your banana bread looks fabulous! Between you and Averie, baking similar things at the same time, you’ve both cast a spell over me. I now…must bake…banana bread. (I say slowly as staring off in a catatonic state.) Also, you both have me eager to share my banana bread recipe now! Have a marvelous trip and swell time at the wedding! xo

    1. Averie and I always laugh to each other – we always bake the same things or similar. You must share your banana bread recipe! I love seeing everyone’s different recipes for it. Thanks Stacy!

  10. This looks absolutely divine. Cream cheese frosting was MADE for banana bread. I would eat the whole loaf!

  11. i will be so making this with the bananas i have ripening on my counter…you stating best ever – girl i am not gonna doubt queen baker sally! have fun in st. lucia.

  12. Oh my goodness, I’m drooling all over my keyboard! 🙂 That looks amazing.

    I know you always have great baking tips, so do you have any for making sure that breads like these are cooked all way through evenly? It seems whenever I make a quick bread, the top/outside edges get dried out while the center stays mushy/uncooked. Any way to fix that? Lower temperature for longer time? Cover with foil at some point? Help! 🙂

    1. Hi Lisa – I mention in the recipe to cover the bread halfway through baking to ensure the bread bakes evenly, as well as lowering the oven rack. I also strongly urge readers to purchase an oven thermometer. You won’t believe how “off” ovens may be and that will easily ruin recipes!

  13. Oh my gosh I bought a bunch of bananas yesterday because I planned on making banana bread later this week! Now I just need to choose which recipe to use. Yours looks wonderful, and your explanation of what the effect of the ingredients were on the bread was very helpful. I LOVE using yogurt in my cooking and baking creations!

    1. I’m glad this is helpful, Jackie! It’s hard for me to choose which banana bread I want to make. I usually just think about what I’m craving at the moment. 🙂 Let me know which one you go with and how you like it.

  14. That glaze is gorgeous and looks unreal dripping off the bread! Bananas aren’t something I have a lot but I would buy a ton for this bread!

  15. Hi Sally!
    I am currently working my way through your growing list of banana breads… 🙂
    i was just wondering if you had any tips for making sure the inside of the loaf is baked without burning the edges. I always have trouble with getting the very center to firm up-the outside always gets too crusty!

    1. Hi Maggie! As long as you adjust the oven rack to be a bit lower as suggested and cover midway through, your bread should bake evenly. I also suggest purchasing an oven thermeter to ensure you oven temperature is correct. My oven runs 20 degrees warmer than what the dial states, so the thermometer has saved a lot of recipes from being ruined.

  16. What are the odds that we both made EXTRA-banana-ey banana bread AND posted it on the SAME day?! Seriously, we couldn’t even coordinate this if we had planned it!

    The split down the center of your bread before you covered it with frosting is like the best thing ever. I LOVE see cracked/domed tops of banana bread. It’s the sign of a perfect loaf. It has to do with steam escaping and air bubbles, baking soda, chemical reactions, etc. I was reading all about this a few months ago and why a big crack is the sign of a great loaf!

    And your slices are perfect. Not one stray drop of frosting anywhere it shouldn’t be, either. Impressive!

    1. VERY interesting about the loaf cracks, Averie! I never paid them much attention to research them. 🙂 And thank you – headed to the airport now! Talk about an early flight…

  17. SOLD. How will I ever make it all?? Everything you do is perfect!
    (Although let’s not forget how well sesame seed crackers also go with cream cheese 🙂 )
    Have so much fun on vacation!

  18. Love me a good, moist banana bread and I always have a ton of bananas in the freezer! Can’t wait to try this one! 🙂

  19. Nothing does beat the smell of banana bread. And this one looks worthy. Have fun in St. Lucia. They make good banana bread there, too. Usually they add ginger and that is great in banana bread, especially with a rum glaze. Get ready for the tropics!

  20. LOVE your site, this is my first stop when I’m craving something yummy 🙂
    I’ve made alot of your recipes, this is next on my list. Really wish I didn’t freeze the last of my bananas last night (green smoothies). Grabbing some tomorrow!

    1. THanks Charlene! And I’m happy you are enjoying my recipes. Let me know how you like this bread when you try it!

  21. Banana bread is my weakness. This recipe looks incredible and I just happen to have some ripe bananas in the freezer that would be perfect to try this out:)

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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