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!

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 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.
  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.

953 Comments

  1. Hi I think I messed up… I put the foil on the first 30 mins… And than reread the instructions and realized what I did. Did I ruin the bread?

    1. I did the same. Just. As the instructions were not clear. I removed the foil and I’m waiting what will happen. Fingers crossed X.

  2. Hi Sally!
    If I were to use King Arthur’s white whole wheat flour in place of all purpose flour, what quantity would you suggest? I’d imagine it’s not 1:1…
    Thanks!

  3. My elderly aunt loves banana bread, unfortunately getting it to her involves using UPS, Fed Ex or USPS and would take3-4 days. Any tips on the best way to get the bread to her and not cost a small fortune. I am concerned that the bread is SO moist and may get moldy.

    1. Hi Diane! I haven’t personally shipped this bread, but it is rather moist and I’d be afraid it wouldn’t stay fresh especially if it’s particularly warm out. If you decide to try it, wrap up the baked and cooled loaf in plastic wrap, then a layer of aluminum foil. You can put it in a zipped-top plastic bag, then place in a small shipping box. Cushion the shipping box if needed.

      1. As a loaf or individual slices. I am concerned that as the bread unfreezes in its package it will become one big soggy mess. If I don’t freeze it but pack it in a container surrounded by dry ice do you think that would work.

  4. Just tried this recipe today. I only had fat free Greek yogurt so used that. It turned out so delicious and moist. The whole family loves it, including our 4 and 7 yr old boys…and the 4 yr old is super picky. This will be my forever go-to recipe for banana bread! Thank you for sharing it!

  5. Tried the recipe today. It’s in the oven. Can’t wait to try. The only issue was that the batter looked strange after I added the sour cream. Kind of like a separated look. Possibly when I put the eggs in warm water to bring to room temp, they made the batter warm? I was going to throw it out but it looked better after I added the dry ingredients. Hope it’s ok to eat! Have you experienced this?

    1. Hi Cathy! That curdled/separated appearance is normal for the batter– even if they’re at room temperature, the butter and other liquid ingredients won’t combine smoothly until the dry ingredients are added. Hope you enjoy the bread!

      1. Thank you for responding! Happy to know I didn’t do anything wrong. It was amazing! Love your recipes!!

  6. This banana bread is the bomb! Love all your recipes and this one has become a staple. Keep up the great work

    1. Hi Marilyn! 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.

  7. If I wanted to sub regular whole wheat flour, would it just be the typical 3/4 c. whole wheat flour per 1 c. all- purpose flour?
    Thanks! Super excited to try this recipe!

  8. Its so yummy i made some yesterday and it literally finished today and my family asked me if i can make it again its the best recipe ever

    1. I haven’t personally tested this particular recipe with applesauce. The texture might be different but let me know if you try it!

    1. Hi Bindi, I haven’t tested it but you can try to add in 1/2 cup of applesauce in place of the 4th banana. Let me know how it turns out!

  9. Just made this & the texture wasn’t bread like, seemed too moist maybe? And it sank in the middle slightly. What did I do wrong? My eggs & butter Sat on a warm stove so maybe they were too warm? The butter was not melted though, just soft & warm. Also it wasn’t sweet enough, not really at all for me personally but I’ll add that glaze on top which should do it.

    1. I experienced that as well the first time. The next time I put a teaspoon of baking powder and reduced baking soda to 1/2 teaspoon…seemed to bake much better!
      Other than that, I enjoyed Sally’s recipe – had never tried using Greek Yogurt in banana bread before!

    1. Hi Marissa! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  10. I just cooled down this banana bread from thix recipe.
    Oh My God !!! It is by far thd best recipe.
    Highly recommend it. I used walnuts.

  11. This was so delicious! I was skeptical of using sour cream, but it turned out great. The only thing I did differently was to add a few dashes of cardamom and wow was it so good. Thank you for sharing such excellent recipes.

    1. I made this today and sprinkled some homemade granola on top before baking. This is amazing banana bread! Love it! And the crunch from the granola is delightful!

    2. I made this with sour cream like you and it came out fantastic. The next time I only had Greek yogurt so I used that. It came out completely differently. It took an extra 15 minutes to bake and was not nearly as fluffy and delicious. I did the exact same things for both so I’m assuming it’s the Greek yogurt making it more dense.

  12. What kind of brown sugar do you use? Find Brown cane sugar or shiny brown granulated sugar (like white crystallised sugar except it’s brown). Any picture of your brown sugar?

    1. Hi Geogina, I often use the brand Domino for brown sugar and its the kind that almost feels like wet sand – not the kind that feels the same as white granulated sugar.

      1. Wet sand- that best explains it. I understand now. Thank you. Baked this afternoon and the banana bread turns out very delicious n moist. Best ever. We love it with the nuts in it.

  13. Mine still wet in middle other than that very good I think never cooked long enough do you think by turning bananas in oven to turn black is as good as natural letting them ripen

  14. This turned out fantastic! Did a double batch because I had excess overripe bananas and added walnuts! Shop super yummy!!! Nice and moist!

  15. Found this recipe and never tried any other because its soooo good! Its super delicious. Tried with various types of nuts (best are walnuts) and adding dark chocolate cut to pieces. Thank you Sally!

    1. I tried this a few days ago and it wasn’t very difficult to make. I left it in the oven for 70 min and it was well done overall, except for a small part at the bottom where it looked like the banana dropped and didn’t cook like normal batter. However that was not a problem and it is quite delicious. Thank you for the recipe.

  16. I’m planning to make this banana loaf as I watch my bananas ripen . I like the sound of the buttercream topping. I want to freeze the loaf in slices , would you do this with a buttercream topping ?

  17. I was so mad because when I started to make this banana bread I realized part-way through that I didn’t have any brown sugar. I even ran to the neighborhood store to buy some real quick & they didn’t have any either! (My kind of luck). So I ended up having to make it with regular granulated white sugar & it was still THE BEST BANANA BREAD I HAVE EVER EATEN! So moist & delicious! I can’t wait to try it with brown sugar like it says. Thanks!

  18. Sally, every recipe of yours that I have tried has turned out a success. It all started with your amazing carrot cake. Your website is now my go to for baking. Thank you for sharing your hard work and wisdom.

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