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

“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

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on

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

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.

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


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.


  • 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


  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.


  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. No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana, unsweetened applesauce, or even canned pumpkin puree.
  5. Frozen Bananas: You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.
  6. 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.


  1. This recipe for banana bread was absolutely the best that I have ever tried. It was simple and no frills but also simply the best. It came out moist and not too sweet, exactly as you had described it. I am never using another recipe for banana bread ever again. I used 2 frozen bananas and 2 fresh ones and it worked so well. I can’t wait for my bananas to ripen again.

  2. Hi Sally, thank you for sharing this recipe!
    I baked it for my fiance and his coworkers this week and I got loads of compliments on it!
    One issue I had when I was baking this is that I ended up using 5 bananas and it still didn’t add up to two cups of mashed bananas. I ended up using buttermilk to add the extra moisture. The texture at the end seemed really good, and people obviously loved the flavor, but I think that extra 1/4 cup of banana or however much I was missing would have really done the trick and pumped up that banana sweetness and flavor. I also topped with a bunch of chopped pecans which looked really impressive!
    Also, thank you for providing all the different variations at the end of the recipe, I am sure this would be fantastic as a muffin! Have you tried any variation of this recipe with a chocolate or peanut butter twist? I imagine this would be phenomenal with peanut butter.

    1. I baked this recipe and I love it ! I’m going to call it My Best Banana Nut Bread Ever !!! Lol lol lol !!! Because it is the best EVER !!! My son absolutely loved it ! So thank you again for posting it !

  3. I think I’ve finally found it! The best banana bread recipe. I’ve tried a few over the years but never found one that I absolutely loved. My hunt is officially over because this turned out amazing! It is so moist and flavorful and super easy to make. I used whole milk yogurt because that’s what I had in my fridge. I’ll try sour cream next time just to see if it’s any different. Will be baking a lot of banana bread and sharing with friends and family.
    Thank you so much Sally!

  4. Hi Sally
    Can you use frozen bananas for this recipe? I have lots of bananas frozen in pieces in my freezer for smoothies and would like to use them for banana bread too, or will they change the texture of the bread if they have been frozen? Thanks

      1. Dont drain off the liquid! Its packed full of banana flavor. Seriously it adds a very big hit of banana flavor. Just add a smidge more flour to compensate. So if you have 1/4 cup banana liquid, add a little more flour like 1/8 cup. It makes a huge impact on that much sought after banana flavor.

    1. I have 4 sibling +2 parents and we all like banana. We all love banana bread. Perfect recipe for my family. Thank you so much for posting all this delious recipes.

  5. I absolutely love this recipe. Best banana bread ever!
    I add an extra teaspoon of vanilla, a dash of nutmeg, and a cup of semi sweet chocolate chips. I find it bakes perfectly after an hour and 5-10 minutes.
    I always bake this at night, wrap it up and cut into it in the morning. Perfection every time! People always ask me for the recipe, or request I make this for events.

    1. You can just loosely cover the top of the pan with aluminum foil to stop the top from browning too much while the center bakes. Enjoy!

  6. I followed the recipe to the T but instead if nuts I added in chocolate chips! Currently baking it and it smells yummy!!! Thank you for having such an easy recipe for me to follow!

  7. Managed to do a few changes and I ended up with a very tasty banana bread pudding type bread‍♀️.
    My oven is apparently hotter The dial. At 350 degrees at 50 minutes and it was just shy of burning.
    I only had 3 bananas.
    Didn’t have yogurt so I used coconut cream.
    Probably over beat the mix.

    Before remarking on the recipe, I will try it again early in the Day and stick with the recipe!

  8. I tried this recipe using the sour cream instead of yogurt and I used completely melted butter instead of room temperature also I put in about 3 and 1/2 cups of bananas and it turned out absolutely deliciously amazing!! Yum!

  9. Your Best Ever Banana Bread made wonderful muffins! The texture is very moist and light. Perfect grab and go breakfast or to share with my neighbors. I’m considering adding a light drizzle of your cream cheese frosting to half the batch but I’m afraid I’ll eat them all if I do!

  10. Hi, Sally. I’ve made this recipes a bunch of times and it’s wonderful! I searched around your site but couldn’t find an answer: Whats your take on substituting whole wheat flour for white flour?

    1. I’m so glad you enjoy it, Amy! You can try substituting whole wheat flour but the texture will be a bit heartier and not quite as moist. Or you can follow my recipe for my whole wheat banana muffins and bake them in a loaf pan instead!

  11. My 2 year old daughter loves this banana bread so much, I’m making it for the second time this week. I’ve pinched a couple of slices as well haha. So delicious and easy to make, thank you

  12. My daughter made this recipe in September 2019 it was delicious with chocolate chips and walnuts .Im going to make it for my husband

  13. Hi Sally
    Thanks so much for sharing this incredible banana bread recipe. I made this before going to work for my coworkers and told them it was a first time for banana bread. The bread was still a tad bit warm when I put it on the table and omg, they didn’t leave anything. The whole loaf was finished in a couple hours. I had 2 pieces myself. It was delicious and went well with our coffee. They’re already asking for it again. Thanks so much. I felt like a star

  14. Thank you, this was delicious! I made it last weekend and it was so yummy that everyone wanted more. I’m making it today as well… I will hide some today, so I can enjoy it with my latte tomorrow morning 😉

  15. I was trying to find my mother’s recipe to make for my husband. When I couldn’t find it, I turned to search the internet and tried two other recipes, which were disasters, before I came across yours. This is, hands down, the best banana bread recipe I’ve ever tasted! It’s got an amazing banana flavor that is moist and delicious! Thank you for sharing this!

  16. I’ve made a handful of recipes from Sally she never disappoints but unfortunately the banana bread didn’t turn out like I expected. I followed all the instructions but my bread came out chewy & a bit dense( I guess that’s the best way to describe it) I’m not sure if the yogurt had anything to do with this. Right now I’m making it again but a different recipe.

    1. Hi Naz, if the bread is chewy and dense, it sounds under-baked. It shouldn’t be the yogurt. If you decide to try my recipe again, I recommend baking for longer.

    1. Hi Alejandra, you can try it but the batter will be on the thinner side and, as a result, the baked bread will end up a little squat without as much rise. Best to stick to the recipe.

  17. This is the best banana bread recipe. It is moist, not too sweet . It is perfect. This will be the only recipe I will use. Thank you for sharing this recipe.

    1. Hi Ashley, you can try it but the batter will be on the thinner side and, as a result, the baked bread will end up a little squat without as much rise. Best to stick to the recipe.

  18. I tried the recipe with gluten free flour. The flavor was great. The bread was a bit dry for my taste but I think it was the flour so I warmed it and added butter. It was great lol I’ll try it again after collaborating with the gluten free community to see how to adjust accordingly. Thank you for sharing.

  19. My granddaughter texted me 6 weeks ago and told me that she had banana bread at someone house and did not like it . She loves banana bread and thought that grandma could make it better. I found your recipe and have now made every week for her and 4 times for my husband. I don’t even need to look at the recipe anymore. I know it by heart. Thank you

  20. Very good recipe, just what i needed. I like chopped walnuts so this came out so good. From one Sally to another, thanks

  21. I added a bit more flour and chunky applesauce with some chopped apples and it was delicious. Raisins work well also.

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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