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. I made this banana bread this morning and OMG Delicious! Love it. Thanks for sharing the recipe!

  2. Wow! Just made these and came out great! Might cut back a little 9n the sugar next time. But wow. The brown sugar almost caramelizes the tops. Used vanilla flax milk yogurt (all I had) seemed to be no issue. Made mine into muffins. Came out moist and delicious. I love your recipes!

  3. I have tried many recipes for banana bread, trying to find the perfect balance of texture, moistness and flavor. I had almost given up. But, this recipe far exceeds all those concerns. It is truly the best banana bread! The flavor is over-the-top delicious! Thank you!

  4. I used applesauce instead of yougurt it was super good and easy! Will be keeping this to use for my go to recipe!

  5. Hi Sally, I make this banana bread every weekend for my husband and he loves it! However, I find the edges are always darker and chewier than I would like them to be. Would this be to do with the temperature of my oven?

    1. Hi Jacinta! Playing around with the oven temperature will help. I recommend lowering the oven temperature as well as lowering the oven rack. Feel free to tent the baking loaf with aluminum foil to prevent the edges and tops from browning too quickly.

  6. I made this recipe recently and brought it to my family’s house for Memorial Day. Everyone LOVED it! My husband thought it could be a little bit sweeter, but I think that’s because he was probably expecting it to taste more like cake than a bread. Could I add a little bit more sugar next time?

  7. I am a griller and a smoker not a baker, but when I ran across this recipe when I had some bananas ready to go to ripe I looked up recipes and found yours. It came out awesome,

  8. would like to know…I only have salted butter how can I fix this we use butter all the time dont want to buy unsalted it would go to waste I really dont bake much

  9. I made this recipe yesterday for the first time with vanilla Greek yogurt and it came out great. This is now my go to banana bread recipe.

  10. Tastes amazing but i had a bit of an issue with baking time (maybe because im using a glass loaf pan?) at 1.5 hours and toothpick was still not coming out clean. Took 2 hours but by then the outside was starting to get very brown and dry. I think next time ill try baking it into 2 pans instead of 1 and see how it goes.

    1. I had the same thing happen with my glass pan! I thought that the bread was supposed to be a little more moist. I let it sit in the pan and thought it would cook more. It is moist, hopefully we will not get sick from eating half raw banana bread!

  11. Thanks for sharing! I just baked this banana bread this morning and it is definitely the best recipe for banana bread ever (or at least from the recipes I’ve tried). Not too moist, not too compact, just perfect. Too bad I don have cream cheese otherwise I would have added the frosting as well. Next time though 🙂

  12. Thank you for this great recipe! I’ve tried many banana breads too and this one is the best. Moist with lots of flavor; I put less sugar and it still turned out great. We don’t have many sweet breads in France, I’ll definitely share this one with my collegues and friends.

  13. Hi Sally
    I love the recipes that you have posted and would love to try them. But I using a fan force oven and wondering what temperature and baking time should I set for the fan force oven. I know that the temperature and baking time matters. I hope you can assist me. Thanks

    1. Hi Naz! So whenever using a convection fan-forced oven, it’s recommended to reduce the oven temperature by 25 degrees F. All my recipes are written for conventional ovens, so you’ll need to adjust your oven temperature.

  14. Best banana bread Ive ever made. Using all brown sugar and the 4 bananas stated ( I usually use 3) made all the difference.
    Thanks so much!

    1. Thank you so much for sharing this recipe! Best banana recipe indeed:). Even my husband loved it (normally not a huge fan of banana bread)!

  15. I want to make this tonight, but unfortunately I only have about 60g of brown sugar. Do you think it would be okay to mix the sugar with regular baking sugar?

  16. Just DELICIOUS! I had only 3 bananas and it still turned out tasty and moist. Finally, I have found my banana recipe

  17. Amazing Banana bread! I made mine without any sugar and I added 125 grams of chopped and softened dates. It was perfectly moist. I was using a fan forced oven and baked on 177 degrees Celsius for about 35-40 minutes. I will definitely be saving this recipe!

  18. This banana bread is sooooooo good. I made it & it’s better after sitting in the refrigerator for two days. It seems to get moisture.

1 10 11 12 13 14 15

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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

×