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!

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 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.
  4. Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners.
  5. 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.
  6. Frozen Bananas: You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.
  7. 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.

953 Comments

  1. Wow! This banana bread rocks! The only thing I changed was that I used vanilla yogurt and omitted the vanilla.

  2. Hi, Sally. This recipe looks delicious like all of your other recipes! However, I’ve been on the look out for a pineapple coconut banana bread recipe. Could this recipe be modified to include the pineapple and coconut? What would you suggest? Thanks!

    1. Hi Courtney! I’m just seeing your question now. I haven’t tested anything, but you could certainly try replacing some of the mashed banana with canned crushed pineapple. You can also add 1 cup of sweetened or unsweetened shredded coconut. Let me know if you test anything!

      1. Thanks, Sally. I decided to omit the coconut, but I replaced 1 of the bananas with crushed pineapple and it was excellent!

  3. This Banana Bread is perfect! I used Sour Cream & also used 1 c. Whole Wheat & 1 c. All-Purpose Flour. I baked it in a Pampered Chef stoneware loaf pan. Mmmm! It was delicious warm, with a glass of cold milk!

  4. I just made this bread but I decided to roast the bananas peel on in the oven on 350• for 15mins & I browned the butter and once both were cooled I used. I must say made this already wonderful recipe THEE BEST EVER

  5. This is by far the best banana bread recipe I’ve tried. Just the right amount of moisture. Thanks so much for sharing it!!

  6. If i want to make two loaf together should i double all ingredients ?

    I made this bread and my husband loved it so I am thinking now to make two loaf so we can enjoy one and freeze one bread. Thanks for recipe

    1. Hi Eileen, you can use this banana bread batter to make smaller loaves in a mini loaf pan. Bake at 350F. The bake time depends on the dimensions of the loaves. Keep a close eye on them.

    1. Hi Shaina, I don’t recommend cake flour here. Banana bread contains additional wet ingredients, so cake flour isn’t really ideal. You need a stronger flour like all-purpose flour. If you wish, you can read more about this in my post on cake flour.

  7. So easy to put together and bake-I added walnuts and mini chocolate chips, baked for 15 minutes longer since my stove is not that powerful…moist and tasty!

  8. I was at my son’s house in Denver CO, while baby was sleeping. I looked around and found all the ingredients for this bread + fresh blueberries in the fridge. I followed this recipe exactly, and used a loaf pan. While it was cooking, it actually overflowed from the loaf pan (I had put a sheet pan on a rack below.) I had to bake it another 7-10 minutes to pass toothpick test. My son said I should use half the baking soda because of the high altitude. Nevertheless, it was so good.

  9. I have a banana bread recipe that has been my favorite for 30+ years, but I didn’t have my recipe folder with me so I found this one. Wow! I did not anticipate liking it so much, or liking it more than my own old standby. I had to actually make my other recipe for comparison and this one won hands down. Keeper!

  10. Very moist and the dark brown sugar adds so much depth to the flavor. Delicious! My new go-to banana bread recipe!

  11. I wanted to make a healthier version of this banana bread. I used 1 cup unbleached white flour and one cup of whole wheat flour instead of all white flour. I replaced the butter with 7 tablespoons of coconut oil. Used 3/4 cup Swerve brown sugar instead of regular brown sugar. I substituted 1/3 cup of almond milk for the yogurt plus 1 additional tablespoons to compensate for the lack of water in coconut oil vs butter and 2 additional tablespoons to compensate for the whole wheat flour substitution. I then added 3/4 cup of low-sugar, dark chocolate chips. The result was fantastic. My husband couldn’t tell the difference between the sugar/butter/dairy recipe and my “almost” vegan one. Next time I will replace each egg with 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water and a pinch of baking powder!

  12. Made this Banana bread today! Absolutely amazing, super moist and loads of flavor!
    I can not wait to try your other recipes!

  13. I want to make this banana bread again (fantastic recipe by the way) and I want to bake it in a Bundt pan. Since I need to buy another Bundt pan, could you please tell me how many cups of batter this recipe makes? I feel the one I have, which is 6 cups, might be too large. Thank you.

    1. I’m so glad you enjoy the recipe! A 9×5 inch loaf pan holds about 8 cups of batter. You can always use your smaller bundt pan and then make a few extra muffins to enjoy! Bundt pan volume varies because of various designs but on average a 10×3 inch pan hold 10-12 cups of batter. You can read more about how to convert cake pan sizes here.

      1. Thanks Sally. I always appreciate that you will take time from an obvious very busy schedule to address our questions, and, with very thoughtful and helpful information.

  14. This banana bread was perfectly moist and browned nicely. I would definitely follow the tips to lower the rack level and tent with aluminum foil. I also froze this in slices and they thawed well.

  15. I had never made banana bread before today, but I had some bananas that were practically inedible on their own so I decided to go with this recipe, and I’m glad I did! I needed to buy some bicarb soda and vanilla but everything else I had. Very easy method and I actually did it all by hand, rather than using an electric whisk. I was worried it wouldn’t cook well in the oven but it was fine after a good hour, very well risen and crispy top! I’ve made some icing to go with it too, fingers crossed they taste good together.

  16. THIS IS ONE SPECTACULAR RECIPE…. TOTALLY ADDICTIVE , and the kids keep asking me to make it again and again. However , adding one cup of Guittard Butterscotch Chips puts this recipe over the top ! Can’t touch this !

  17. Easy and quick to make. Delicious. I used 5 bananas (frozen and defrosted) instead of 4 because I wanted to use them up. I did not make any frosting; it was delicious as is.

  18. My center would not cook. I have a high end oven and used convection on 350 for 75 minutes and it still wasn’t cooked in the top center. I finally took it out of the oven and just scooped out the raw part. It is delicious though! Any suggestions?

    1. Hi Susan, Convection ovens are fantastic for cooking, roasting, and when using low sided pans like baking sheets. But I don’t recommend convection settings when baking cakes, breads, etc. The flow of air can cause baked goods to rise and bake unevenly (i.e. crispy outside and raw inside!) and it also pulls moisture out of the oven. If you must use convection settings for baking, lower your temperature by 25 degrees and keep in mind that small things will still take less time to bake while larger things may take longer.

  19. I accidentally used only 1/2 stick of butter the 1st time I made it. (Recipe says 1/2 cup). It was very good without the extra butter if you want to limit your saturated fat. In fact, it was good enough to make again!

  20. I get lots of old bananas FREE at my local super market because I cook for the homeless and the managers are very gracious in helping me towards feeding them . I make this recipe MANY times over and EVERYBODY loves it !

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