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. Frozen Bananas: You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.

Keywords: banana bread, bread, quick bread, bananas

Love this bread with cream cheese frosting too! See recipe note.


  1. I’ve been baking banana bread for 50+ years (some were good, some were better, some were dry) and this is THE best recipe I’ve come across over the decades. Love the only brown sugar & no granulated… moist! So delicious! Thanks Sally

  2. I’ve been making/eating banana bread my whole life. This is the best recipe! I always like to add extra cinnamon and some nutmeg. Just pulled a loaf out of the oven and my kitchen smells amazing!

  3. I’ve been making banana bread for years, then I lost my recipe. I’m so glad I did!
    This is the best banana bread ever!

  4. Hi Sally,
    I’ve enjoyed your blog for ages. Just made the Banana Bread into muffins. Simply delicious! This will be my go to recipe from now on! I always seem to have spotty bananas weekly. Thanks for a great recipe!
    Quick question – Do you bake in a convection oven or on regular bake? I mostly use convection, unless baking cakes, but I’m curious as to what you use.

    1. Hi Kathy! I bake on and write my recipes for the conventional setting since it’s most common– so adjust the oven appropriately if using convection. (Typically, if using convection for baking, you need to lower the oven temperature by 25 degrees F.)

  5. Wow! I am so glad I found your recipe. It is everything banana nut muffin dreams are made of! These muffins do not disappoint ! I added some Allspice and Tumeric but only because I like to add a little more spice.

  6. So good! I’ve been trying to find a good recipe for banana bread for a while. This was definitely easy and delicious! I reduced the sugar just a little bit cause I thought it would be too sweet but I was definitely wrong! So next time will try with the amount Sally put in the recipe.

  7. Trying this pronto. Question…do you like a glass pan or a metal one. I see you use metal in the photo above. Thanks.

  8. Just made this recipe because I had “bananas” – unbelievably easy and fantastic! Thank you Sally for your great tips on baking and preparing, I am always learning new things from you!

  9. This is the best banana bread recipe on the planet
    Make it at least once a week for my brood
    Add walnuts and chocolate chips as well. Depending on demands
    Thank you Sally u are the rockstar of baking

  10. Thank you for sharing this banana bread. I made it last night for a midnight snack, and there’s not much left today :-). Best flavor and texture I’ve ever tasted.

  11. I have been looking for THE banana bread recipe forever, and this is it. You were right, the brown sugar really made a huge difference. Made exactly as printed, although I made half the batch with peanut butter chips for my husband. Thank you!

  12. Hi Sally! I have tried this recipe twice and I’m not sure what I’m doing wrong. I have used 4 ripe bananas(black and yellow skin) and I still cannot for the life of me get the banana flavor to pull through. Do you have any recommendations ? I loooooove all your recipes !

    1. Hi Karen! I’m wondering why the bread doesn’t taste like banana with 2 whopping cups of mashed ripe banana in there! That’s a significant amount of the batter. Are you following the recipe closely? Any other changes? Maybe try the recipe as mini loaves or muffins. The flavor may come through better for you with a smaller size.

  13. I have just made my first ever banana bread using this recipe, the only thing I changed was I put in chopped almonds and choc chips, I’m super happy with the result, never thought I could ever bake something ☺️

    1. Hi Debbie! 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.

  14. Hi, Sally! I plan to make this recipe for breakfast this weekend. Could I half the brown sugar called for or would that compromise the texture?

    1. Hi Lauren! I haven’t personally tried reducing the sugar, but know many readers have had success. Coconut sugar is a wonderful unrefined sugar alternative in this banana bread. Let me know how it goes!

  15. I substitute 3/4 cups of brown sugar with 1/2 cup molasses and 1/2 cup brown sugar. IMO it comes out better. I also add some cocoa nibs, it complements it very well

  16. Thanks for this! I love that it uses yogurt. I also love that it uses 4 bananas (I accidentally bought too many the other day). I upped the spice and substituted Penzey’s “Tsardust Memories” Russian spice blend (warm spices plus black pepper) for the cinnamon. I also sprinkled the top of the bread with some teff I had lying around (experimental, hopefully some crunch?). I made my own brown sugar (granulated sugar + molasses is all it is) – there is a lot of info online about the ratio. It prevents me keeping brown sugar around, where it inevitably gets hard and crunchy. Cheers!

  17. I’ve made this recipe at least 4-5 times now after using the Food Network recipe for years, and I will never go back! This recipe is so moist and delicious! I doubled the cinnamon but keep everything else the same. I usually make this for my fam, but also for some dear friends who had just become new parents because fixing a good breakfast is impossible when you’re home alone with a newborn. Everyone that has tried it is obsessed! Thank you!

  18. It’s so good. Tastes healthy and full of flavor. Doubled and made 2 loaves. I miss some of the sweetness of white sugar but I can get used to this. It’s a great option and I can’t wait to make the frosting. I believe it would be good with the added sweetness. Moist just like it says, I used Tillamook Vanilla yogurt. So extra!! lol. definelty more full of flavor 2nd day, so make ahead.

  19. I used buttermilk instead of yogurt/sour cream since I didn’t have any on hand but that change pales in comparison to the butter mistake I made…I accidentally used two sticks of butter instead of one. Thankfully, it didn’t ruin the whole thing and actually everyone loved it. It was supremely buttery and banana-y goodness and the texture did not suffer at all! It was lovely. Thank you for the great recipe – I will follow it more closely next time.

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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