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.

773 Comments

  1. 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.

  2. 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.

  3. 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

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

  5. 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.

  6. 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 ?

  7. 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!

  8. 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.

  9. I haven’t made this yet, but I have a question. Why do you use unsalted butter, and then add salt with the dry ingredients? why not just use less salt and salted butter, (I realize that you said salted butter can be used.) I have always wondered why recipes call for unsalted butter and also salt. it seems senseless to me unless it has something to do with mixing the ingredients.

    1. This is a great questions, Bess! I always use unsalted butter so that I can control the amount of salt in a recipe. Every brand of butter contains different amounts of salt, so you never know exactly how much you are actually using.

  10. My husband loved this bread! I used plain greek yogurt. So good. I didn’t see the part about the frosting until I came to post my review, will have to whip some of that up to go with what is left. I didn’t have enough ripened bananas, so I threw them in the oven at 300 for about 15 minutes. Thanks for posting, this is a keeper!

      1. oops – mine is in the oven and I doubled the batter – should have read the comments first! I always wonder about doubling baking recipes but the batter looked good to me!

  11. Hi Sally it looks great but I only have the small silicone bread pans, 3 3/4 x 9 inches. Would you have any idea how to adjust bake time?

    1. The bake time will be shorter, but I’m unsure of the exact amount. I don’t have that size pan, so sorry! Use a toothpick to test for doneness.

  12. This is one of the best recipes I’ve found for banana nut bread. I love adding a couple tsp of orange zest and a little orange juice. It just gives it a slight citrusy hint and pairs so well with the banana. Sooooo yummy!

  13. Does anyone know the proper length of time to cooking this if you use a silicone bundt pan? I know there are so many factors that could affect cooking time but any advice would be appreciated.

    I baked mine at 350 degrees for 65 minutes and when I took it out I thought it was basically done (only a little bit of goo stuck to my butter knife aka testing stick) so I let it rest for a while on the pan before flipping it over & taking it out, 15-30 minutes maybe.

    When I finally cut it it was a bit too dense & gooey towards the top of the bundt (which was facing down while baking) so I put it back in the oven for about 15-20 more minutes. Unfortunately the very top of the bundt is a little dark/teeny bit burned (this is the part that was face down while cooking so covering in foil wouldn’t really have helped with that). And the base of the bundt is still a bit gooey … BUT it is delicious nonetheless.

    I guess my personal recommendation would be, don’t use a bundt pan – use a loaf pan (or make cupcakes) as the recipe suggests. Now I’ve got to buy myself a loaf pan.

    Thanks for the marvelously delicious recipe Sally!!!

  14. It’s the best banana bread recipe in the world! I can’t believe how soft and moist it is with the perfect amount of banana flavour and it’s still perfect after three days on the counter, wrapped in cling film. I love it! Thank you x

  15. A quick baking question! How do you arrive at the amounts such as 1/4 tsp of salt and know that they really make any real difference to the finished goods? I often sift through Google to choose my favourite recipe for what I want to make (and often end up here!) But all the recipes have varied amounts of similar ingredients, especially salt. Is it trial and error? Or is there a specific purpose/behaviour of the salt in the mixture (other than flavour) that I’m unaware of? My rating is pre-emptive as I’m still in the early stages of preparing this, but I LOVE your recipes, so I have faith! Xx

    1. Hi Jessica, great question! Varying the amount of salt in a recipe will yield identical looking outcomes. However, once you taste them you will realize salt is essential in baked goods! It can cut sweetness, reduce bitterness, and enhance overall flavors of almost every other ingredient. This is the reason I always recommend unsalted butter (different brands are made with varying amounts) and then adding in salt so that we can control the amount we are adding to a recipe. I extensively test each and every recipe I publish to find the absolute best ratio of ingredients!

  16. If I only have 3 ripe bananas (about a cup mashed), can I use applesauce or more yogurt to replace it?

    Well I didn’t hear back so I went ahead and tried it. To make up for being 1 banana short, I used 1/2 cup greek yogurt instead of 1/3 cup and about 1/4 cup of unsweetened applesauce. Then I realized I was out of vanilla extract so I used almond extract instead. It turned out great – moist but not too wet and perfectly brown on top. My kids gave it a double thumbs up!!

    1. I’m so glad you were able to make it work for you, Janeen and that it was a hit! Great tip for when someone is short a banana!

  17. Amazing recipe. Very flavourful and delicious. I added 3/4 cup of chocolate chips and used 5 (med size). Turned out perfect!! Thank you!

  18. Tried this recipe because I had so many over ripe bananas and am I glad I did. Absolutely yummy. My family loved it. Thank you for this deliciousness!

  19. Made this as instructed except I used cake flour and I doubled the recipe. Absolutely delicious.
    Thank you for sharing this with the rest of us!

  20. The recipe sounds yummy- and I want to make this bread for my 12 year old granddaughter who is the queen of banana bread! When she has an overnight with us I always have my tried-and-true recipe for banana bread made for her. I want to try THIS recipe as it sounds wonderful. However, do you have recommendations for high-altitude baking? In my other banana bread recipe I ‘up’ the amount of flour- which I can do here. But I use water and buttermilk in my other recipe and I ‘up’ the liquid by 1/4 cup— Your recipe doesn’t include liquid- Mmm…..might I add more sour cream? HELP! Thank you!

    1. Hi Linda! Many readers have had luck with this recipe (as is) at high altitude. I, however, can’t speak for them. I’ve never lived at high altitude to test it. However, many bakers find this chart extremely helpful: https://www.kingarthurflour.com/learn/resources/high-altitude-baking

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