With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1,000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 ripe bananas.
One reader, Michele, says: “Perfectly delish every time! Absolutely foolproof. Nuts, no nuts, smidge more or less of sour cream—no problem… bigger bananas, smaller—no worries, perfect, beyond delicious EVERY time. ★★★★★”
This is my favorite banana bread recipe, one that I’ve cherished for years. It’s one of those classic recipes that you start to know by heart, just like a good pie crust or chocolate chip cookies recipe. This bread comes to mind first when I have leftover spotty bananas on the counter, and it’s the bread that’s on constant rotation in my freezer stash.
It’s one of the most popular recipes I’ve published on this website, out of over 1,200.
One reader, Tricia, says: “I have this recipe on speed dial. LOL. It is so tasty and is always a crowd pleaser. My kids and entire family love it!!! ★★★★★”
Yes, I have this recipe on speed dial too! 😉
I’ve tried dozens of banana bread recipes over the years, and when I baked and originally published this recipe back in 2013, I never looked back.
Why You’ll Love This Banana Bread Recipe Too
- Mega banana flavor (from 2 cups/460g mashed bananas)
- Not overly sweet, so banana flavor shines
- Dense, but still quite tender & soft
- Buttery & stays moist for days
- Straightforward, simple recipe
- Freezes wonderfully
- Excellent plain or with nuts or chocolate chips
This bread uses more mashed bananas than similar recipes. Add 2 whole cups (460g) of mashed banana, which is about 4 large bananas. More banana = more moisture and flavor in the finished loaf.
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 butter and sugar. (No need to clean it—some mashed banana remnants is fine.)
I do this when I mash bananas for banana muffins and banana chocolate chip breakfast cookies too.
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 for this.
- Sour Cream or Yogurt: Sour cream or yogurt adds even more moisture to this banana bread. (You can use the 2 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. If you’re nuts for nuts (LOL), you’ll enjoy the toasty slight crunch nestled inside the soft crumbs. If you’re not a nut person, feel free to leave them out or replace with chocolate chips. For a whole wheat version, try my whole wheat banana bread.
Can I Use Frozen Bananas?
Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
Can I Turn This Into a Banana Bundt Cake?
I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.
How to Freeze Banana Bread
Freeze banana bread using these instructions to preserve its fresh flavor and texture for months:
- Cool baked banana bread completely.
- Tightly wrap the loaf or slices (individually or grouped) in 2–3 layers of plastic wrap or aluminum foil.
- Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
- 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 the quick bread in slices because slices thaw much quicker than a whole loaf.
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, zucchini bread or pumpkin bread… try those next!)
Other Favorite Banana Recipes:
- Banana Cake & Banana Cupcakes
- Cinnamon Swirl Banana Bread
- Banana Cream Pie & Banoffee Pie
- Banana Muffins or Healthier Chocolate Banana Muffins & Blueberry Banana Muffins
- Banana Chocolate Chip Streusel Muffins
- Peanut Butter Banana Muffins
My Favorite Banana Bread
- 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 and buttery texture, banana and brown sugar flavors, soft crumb, and 1,000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) 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
- 2 cups (460g) mashed bananas (about 4 large ripe bananas)
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup (100g) chopped pecans or walnuts
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with nonstick spray. Set aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- 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. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract 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 over-mix. Fold in the nuts, if using.
- Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
- Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
- 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
- Special Tools (affiliate links):Â 9×5-inch Loaf Pan | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
- Butter: If needed, you can use salted butter in this recipe with no other changes needed. I’ve also successfully reduced the butter down to 6 Tablespoons (85g) with no issue (just as tasty).
- Brown Sugar: This is not an overly sweet quick bread. If you want a sweeter banana bread, increase to 1 cup (200g) brown sugar. Feel free to replace some or all of the brown sugar with regular white granulated sugar.
- 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.
- Banana Bread Muffins: Use this banana bread recipe to make 15 banana bread muffins. Spoon the batter into a lined or greased muffin pan (fill each to the top with batter) 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 21–23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my quick & easy banana muffins.
- Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners.
- 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.
- Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
- Chocolate Chips: I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips. No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both optional.
- Can I Turn This Into Banana Bundt Cake? There isn’t enough batter. I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.
Just made this banana bread and it was the best banana bread ever! My family ate the whole loaf about a half hour after pulling it out of the oven. I know you are supposed to wait but nothing is better than warm banana bread with melted butter. It was light and fluffy and best of all, it did not fall after pulling It out of the oven. I will definitely make it again.
This recipe was utterly perfect, exactly 65 min in a kitchen aid convection type oven (on bake, not convection). I added walnuts. Thank you for all the measurement is grams. It’s so much easier. Loved the reduced sugar. It was perfect
This recipe was utterly perfect, exactly 65 min in a kitchen aid convection type oven (on bake, not convection). I added walnuts. Thank you for all the measurement is grams, it’s so much easier to follow the recipe exactly. Loved the reduced sugar, it wasn’t too sweet. It was perfect
This was a perfect recipe! Normally I would’ve made my mother’s recipe, but during this quarantine I don’t have any milk right now. I do, however always have Greek yogurt on hand! I even folded in some chocolate chips instead of the nuts and it was fantastic! Thank you for this delicious, moist, and heart warming banana bread recipe!! I will keep it for my go to from now on! Sorry Mom!
This really is the best banana bread ever. I make it exactly as written- sour cream not yogurt, and it comes out perfect every time. I accidentally overcooked it one time and it still tasted incredible. Forgiving recipes are convenient!
Just made this fabulous banana bread following the recipe exactly and it turned out perfectly moist. I didn’t have sour cream or yogurt on hand, so used the unsweetened applesauce as suggested. The recipe was for one loaf using a 9×5 pan, which I didn’t have, so used two lightly smaller ones. Cook time was right at 60 minutes. Absolutely delicious!
Wonderful banana bread! My search for the best is over with this. I’ve made this recipe twice in the past month. Needed about 1 hour 15 minutes each time in my oven.
Tried this recipe and it was awesome, delicious and moist. Thanks for sharing.
This banana bread is delicious! This will be my go to recipe for now on. Thank you for sharing.
Hi, made this banana bread last night and it is divine. Wife is allergic to refined sugar, so I substituted 1/2 cup honey/maple syrup blended together instead of the brown sugar , and I did use walnuts, but toasted them before hand. It came out perfect and we ate with a slab of cream cheese on top of it for breakfast !
I made two loaves at the same time and I was concerned that they might take longer to cook, the toothpick came out clean but I poked it back in and if felt as if it might not have cooked all the way. I don’t like dry bread so I kept my fingers crossed. It was amazing!!!
I tried this recipe last week and loved it. I tried it with sour cream and walnuts. I’m making it again for the second time in a week because my husband ate most of it so this ones for me. Thanks.
I made this recipe tonight and followed the recipe exactly. This bread is so delicious and fragrant. My husband said it reminded him of his childhood which is a huge compliment. Sally you have given me the confidence needed for someone who is a beginner baker with your recipes and I plan to tackle more of your recipes in the near future.
This recipe is amazing! I’m working on my second batch for the week. It’s not just the recipe though, your tips have helped me trouble shoot some of my earlier shortcomings when baking. Thank you so much.
KILLER recipe! i am NOT a baker at all (except during pandemics), but this came out perfectly. SO moist. SO light in texture. NOT overly sweet, which is always my preference. i added about 8 chopped medjool dates and a few more rough-chopped walnuts than listed just because i can’t leave perfection alone, and i gotta tell ya’… this is a WOW! served warm with room temp butter… luxurious.
Hi! Can I use cream cheese instead of yogurt/sour cream (that’s what I have on hand)? And do you think it will turn out fine if I bake in muffin tins rather than loaf pan? Our kids are more prone to eating muffins…
Hi Cara! I do not recommend cream cheese instead of the yogurt/sour cream. See the recipe note for muffins.
I made this receipe and it was the best so far from the other receipts that I have tried during this covid 19 lockdown. The only changeI did was to use a third cup whole milk yogurt and a third cup of whole milk. Turned out grrreat! Thanks for sharing this receipe.
This was delicious! I substituted half of the brown sugar with honey and used wheat flour and it was still amazing!!! Thanks for sharing. This will be my go to recipe from now on.
Definitely the best banana bread I have ever made! I always get requests for the recipe. I substitute a half cup of chocolate chips and a half cup of nuts. Walnuts are my favorite but today I only had pecans so we’ll see how this is.
Absolutely best banana recipe I have ever made in 40 years!
Like many others in the comments I made this while in quarantine. I´d made it before about two months ago and loved it. This time I made some minor mods. Added a half tsp baking powder to make it rise just a wee bit more. Kept the cinnamon, but added a tsp of Indian garam masala for some coriander/cardamom and other warm baking flavors. 3/4 cup of walnuts and 3/4 cup of pecans, both toasted, and 1/2 cup of unsweetened coconut.
Came out slightly lighter in crumb, and the added flavors were da bomb. Since I live alone I think I will eat all of this with a ton of butter and get been fatter…quarantine has NOT been good for my lean muscle mass!
Next time I´ll add insult to injury and try the cream cheese frosting.
I’ve made this recipe a couple of times, as a loaf and as muffins. This time round I made muffins but had no eggs left due to excessive baking and egg limits right now. So I made two chia eggs and crossed my fingers. It worked really well. The muffins rose nicely and tasted nice and buttery as they normally do. I added a dash of milk to get the usual mix texture but other than the eggs changed nothing. =)
I have been using the same banana bread recipe for, well pretty much forever. But this is my new favorite. A bit more complicated, but SO totally worth it. I guess it’s the yogurt that made it so moist? Thanks!
YUM! Had some brown bananas and found this recipe. Two thumbs up! Super easy. Turned out moist, firm, and tasty. Wish I could eat the entire loaf in one sitting, but I know better.
Best banana bread I have ever had! I had black walnut chips from another recipe and chose to sprinkle them on top of the unbaked loaf so that if I didn’t like the combo, I could cut off the top of the bread and not have it ruined. Turns out it is a delicious combo! I will make again when I have enough over-ripe bananas in the freezer.
I made this banana bread and we really liked it, I used a whole cup of toasted pecans and I added chia for more protein. I live in the mountains, so it took a lot longer to bake, I also raised the oven temperature a bit, which I always do when I bake at high altitude.
My husband loved it and asked me to not use My old recipe anymore, which he used to beg me to make! Thank you for this great recipe.
Hands down such an amazing recipe! It’s so tasty and it turned out amazing!
Had one question- My bread is quite soft on the inside and it has a kind of sour aftertaste, is that normal?
Dear Sally,
this was so fun to make and tasted absolutely delicious. My mum doesn’t usually like banana bread but she loved this one. Sweetened our quarantine time.
Best wishes to you from Germany.
This bread was so light, bouncy and tasty. The only change was subbing half the plain flour for self raising (because it’s all I had). I would recommend this recipe to others
Made 3 loaves this morning. For yogurt, I used the Noosa brand vanilla bean yogurt which is really thick and creamy. Best banana bread I have ever tasted- hands down! Thanks for sharing!
Hello!! I just baked one!! It is delicious!! Very moist, taste, soft….very very yummy!! Thanks for sharing!
Can I substitute pumpkin or apple sauce for butter?
You can certainly try it, but the banana bread will taste rubbery and lackluster without the fat. You may be interested in my whole wheat banana bread instead, which has been altered to use applesauce instead of butter.