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 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.

Print
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

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 (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.

Keywords: banana bread, bread, quick bread, bananas

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

682 Comments

    1. The fact that your boys didn’t want to eat it because it wasn’t sweet enough is a testament to your lousy parenting, not the recipe itself. Maybe stop feeding them overly sweet and processed junk food and they might learn to appreciate something as delicious as banana bread.

    2. Kb, I’m going to guess that you were looking more for the taste of a banana cake, than banana bread. If your bananas weren’t ripe enough, or if you didn’t pack the brown sugar into the cup to measure (instead of loose), that would definitely impact the flavor of the bread. As written, it’s very sweet if all ingredients are ripe and accurately measured.

    1. I don’t recommend olive oil. It has a very different taste and you want something that is solid at room temperature. You can try subbing coconut oil although I haven’t tested it.

  1. Hi Sally! I have made this so many times – we always keep a few overripe bananas in the house – and every time my family begs me for more……several of whom have never before liked any banana bread/cake recipe!!! Thank you Sally!

  2. Love this banana bread! Anyone who eats this asks for the recipe. Can I double this recipe?

    1. Hi Margaret! So glad you love this banana bread recipe! You can double the recipe or make two separate batches.

  3. Thank you for this awesome recipe! I substituted the Greek yogurt with coconut yogurt and then also the butter with oil. Although instead of the creaming method, I used the pudding method and I gotta say this recipe is BALLS TO WALL! So good!❤️

    1. Hi Sarah! You can use this banana bread batter to make smaller loaves in a mini loaf pan. Bake at 350F. The bake time depends on the dimensions of the loaves. Keep a close eye on them.

  4. Made a double recipe yesterday (one as a gift and one to keep). It was a hit with everyone… next time I’ll try it with the cream cheese frosting!

  5. I made this recipe tonight & I really loved it! Thank you. I used sour cream because I was out of yogurt. Super moist, not too sweet. It was great!

  6. Thank you for a wonderful recipe! Every time I search for a recipe on Google and see “Sally’s Baking Addiction” I know I’ll have a winner.

    The banana bread was moist and delicious! I used semi-sweet chocolate chips instead of nuts. I stuck with the plain Greek yogurt recommendation. The bake time was on point. I will definitely make this again.

  7. I baked this banana bread today so it just cooled enough to slice! It is absolutely delicious! This will be the recipe I use from now on! Thank You!!!

  8. Thank you so much for this recipe!
    This is pretty much the recipe I have always remembered my Nana making.
    Nana dosnt quite remember ever making banana bread but the whole family has been so thrilled with this recipe and its just as delicious as they remember.

  9. The name says it all. Delicious! I have never met one of Sally’s recipes that steered me wrong. Her recipes are always a hit. Sally, you are my go to for desserts! Thank you! Thank you! Thank you!

    I made this bread with ss chocolate chips instead of nuts and in a bundt pan. We are some tonight and I’m dreaming of it for breakfast in the morning!

  10. I love the way this recipe is but I use a honey Greek yogurt and in a pinch if I have no yogurt I use sour cream. I find that both work.

    1. Absolutely! Thaw them out before mashing, then lightly blot with a paper towel or clean kitchen towel. They’re much wetter than fresh mashed bananas.

  11. Such fabulous recipe! The grain of bread was like wow..no other recipe other than this for banana bread ever..

  12. First time I follow an online recipe and it turns out perfect! Well done Sally for a fabulous website! Made 2 loaves already this week and will be looking for more of your recipes to try out. Keep doing what you’re doing xx

  13. So I made this bread last night. Told my hubby at the 30 minute mark to cover with aluminum foil. I didnt think to tell him to loosely cover. So without instructions he tightly covered the bread. The end results was a flatter, dense bread. Do you think the tight cover is what made the bread so hard and dense?

  14. Doubled the recipe and added some raisins…. am here after three or four years and yes still ur recipes r winner…

  15. Thank you for this recipe. What do you think about substituting chocolate chips instead of walnuts? Thanks !

  16. Always love your recipes and your website. Thank you for sharing. I’m baking this in 2 smaller pans as I write. I had organic coconut sugar so used that. Was generous on cinnamon and my friend said always add 1/2 amount of nutmeg to most baked items, so I added that too. I smooshed my bananas in the same bowl of creamed butter and sugar…aka lazy. Smells delish! It’s a payment to my electrician so I won’t even get to sample! But feeling really good he will love it. And oh yes, always nuts for me in banana bread!

  17. I used this recipe for my special exam in cooking class and results turned out so good, everyone loved it! It was perfect from the moisture to the right amount of sweetness. 11/10 would recommend!!

  18. Hi Sally

    How does the taste of this change if I use dark brown sugar instead of light? I love your recipes by the way they are amazing!

    1. Thanks Carolyn! The banana bread will be a little darker in color and the brown sugar flavor would be more intense. Delicious!

  19. Sally, I love the texture of this bread but love the additions from the Nutella swirled loaf you have too. Wondering if I could add a Nutella swirl into this recipe or if it would be too dense to bake properly?

    1. I haven’t tried it with this particular recipe but I don’t see why it wouldn’t work. Let me know if you try it!

    2. This is delicious! Being from Germany banana bread isn‘t really widely known. It sounded interesting though and I love bananas!
      Added walnuts and a few raisins.

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