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): 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.
It’s in the oven as I type this!! Checked on it and so far it looks fantastic. I’m sure the whole family will love it. Next time I’m gonna try adding other ingredients like chocolates etc. But for now,I think I’m gonna enjoy it as it is.
In the oven now. Made 8 mini loaves and 6 muffins. I put in a cup of large chocolate chunks. Smells great so far!
Thanks for replying to my last question! Sorry I have another! Can I use plain flour instead of all purpose?
Just finished baking the banana bread. It was easy and taste awesome.
Best banana bread and lemon bars ever!
Hiya!
I plan on making this cake tomorrow – does using dark brown as opposed to light brown sugar make any difference? Looks so yummy and I can’t wait to bake it but am quite perfectionist! X
Hi Poppy! The banana bread will be a little darker in color and the brown sugar flavor would be more intense. Delicious!
Best recipe I have ever tried. The family couldn’t wait for it to cool before eating.
I think i just stumbled onto the best banana bread recipe i’ve ever made….(while on a Zoom mtg..)
Only change i made was to use yogurt i had in fridge, vanilla flavored greek yogurt. Also added about a cup of chocolate chips.
Just amazing!!
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Just made this recipe and it turned out perfect! Very moist and just the right amount of sweetness. I will definitely be making this again.
Hi Sally,
I loved this bread it was so fluffy and delicious. Just wondering I did wish it was a little sweeter. Would adding extra brown sugar change the consistency? Do you have any suggestions on making it a bit sweeter?
I added chocolate chips for added sweet bites
Just made the batter and it’s in the oven now.. l thought l had sour cream but didn’t so l thought of using mayo but did have cherry vanilla yogurt so used that tasted the batter couldn’t tell. I’ve made your pizza crust many times it’s delicious. We went to visit our daughter and son in law last summer in California and she made us homemade pizza fantastic! When are you coming out with a bread and pizza crust cookbook? Hopefully soon !!! I love how easy your recipes are to follow. I’m not much of a baker but your recipes are so easy it even makes me look like a polished baker lol. I will continue to look up your recipes as long as you keep making them! Thanks so much!!!
Very good banana bread. Moist and flavorful. Only thing I added was 1 tbsp of lemon juice to the mashed bananas to keep them from browning.
Just made the banana bread today came out so delicious. Love this recipe. Thank you for sharing.
Also used your suggestion to mash bananas in the mixer, one less bowl to wash. Great idea.
This bread turned out amazing, I followed the recipe exactly and watched it like a hawk!! I almost always under bake my banana bread because it starts to look too brown on the top. Not sure why it never occurred to me to do the loose foil thing but it worked great!
I have now made this 4x while being in quarantine! Best banana bread recipe EVER!!! I swear my husband loves me a little bit more each time I bake this! Of course I also add a cup of chocolate chips ❤️❤️❤️
I made mine Banana Bread
I substituted the yogurt for mayo (i promise you can’t taste it in the final product or even in the batter)in order to keep it dairy free and used oil instead of butter. It came out tender and moist and the most delicious banana bread ever!
hi sally i loved baking this banana bread it was so fun ans easy and it tasted great! i love this recipe i will definately use this again and i am 9 years old and my family loved it! so thank you for this recipe i loved it thank you.
I must be upfront by saying I never tasted this but I have made this recipe several times. I hate banana bread. My daughter and husband like this recipe! Good way to use up those pesky bananas that were not eaten.
Can you recommend the baking time if I use small bundt pans?
Thanks so much!
Hi Michelle, the bake time depends on how much batter each mini Bundt can hold. Use a toothpick to test for doneness.
When my husband finished his first piece he said, “this the best banana bread you’ve ever made.”
LOL TRUTH
PS I added 1/3 cup of peanutbutter just because and it was the perfect amount for a hint of peanut taste. perfection
You have not oversold this recipe. Really delicious and easy to make. A keeper!
Second time baking this..but I did a third mic of walnuts, pecans and chopped dates…worked very well with the dates. Everyone that’s eaten it, the eyebrows go up on their face and they leave with more for their supper! Great recipe
Super moist and delicious! Thanks so much for sharing this great recipe!
replaced my old recipe and this was definitely so much better, moist, delicious
Easy to follow recipe. I used the option of sour cream. Moist and delicious.
Used 1/3 cup banana, as I had no yoghurt on hand. Also added 1/4 cup ground flax seed for the extra bounce and omegas+
Very yummy! I just love all of your recipes. After many years of using random recipes found online and having a very poor outcomes, I just thought I sucked at baking.
Using your recipes I finally feel confident. Not only with your well thought out ratios in your recipes, but all of the extra information that you give about the purpose of each thing and possible substitutes. It really is an education. I’m usually incredibly annoyed by online baker sites, because they want to tell you their whole life story and really waste your time. But you don’t. You’re all about the craft, so cheers and thank you!
I really appreciate this, Chelsea! Thank you so much for taking the time to share your thoughts on how I frame my work.
I’m not a great baker so I try to find recipes that are easy and hard to stuff up. This will now be my go to from now on as every single bit was gone in two hours! Put some chocolate chips in the mix and warm with a bit of butter mmmmmmmmm
EXCELLENT!! Thank you very much!!
Be safe!
Mine is in the oven now!!! I have yet to try it but it smells so amazing I just went ahead and gave a 5 star
I made this recipe and it is really tasty! The next time, I would add a little more sugar. If I add cream cheese frosting, I would not add more sugar.
This is truly a delicious and moist banana bread! Today is my second time making it. The taste is perfect, but my bread is completely flat when it’s cool. Have I done something wrong?
Hi Karen! I’m so glad you’re enjoying this banana bread recipe. Was it tall when baking then fall flat as it cooled? Settling down a bit is normal for dense quick breads, but I wonder if yours was simply under-baked. A little longer in the oven next time will help. Tent it with foil to prevent the top from over-browning.