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. 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.


  1. I just made this banana bread and it smells divine but the center doesn’t seem to want to get done. I keep putting the toothpick in and it comes out all wet in the center, but the sides are done. What do I do? Put it back in and wait for the center while the sides get drier and drier?
    I followed the directions to the letter.

    1. Hi Gail, Loosely tent the top of the pan with aluminum foil so that the top doesn’t get too brown while the center continues to bake.

  2. Hi ya! Great recipe. Just need either smaller measurements or a bigger pan size. I used 9×5 pans and it was filled to the brim before putting in the oven. Was able to make 5 loaves instead of just 4. By the way I originally planned to make 4 & I made each batch separately. Never used sour cream before in banana bread. Thanks very delicious.

  3. Another tried and true SBA recipe. I used 5 smaller bananas (came out to the 2 cups asked for), 1/4 light brown and 1/2 cup dark brown sugar, added 1/2 a cup of chocolate chips and a dash of nutmeg. I added a few butterscotch chips on top 1/2 way through baking but they looked too fake and orangey on top so removed them. It took about an hour. I only put the foil on for 15 minutes as the bread looked too pale. Absolutely delicious!

  4. I have made banana bread for years…trying all different recipes…this one takes the cake…pun intended…the brown sugar and added sour cream…may be the culprit…I also add cranberries and nuts…or anything that goes good with banana bread…so far…so good…once in a while the center is not as cooked…usually happens when I use too many bananas…thank you for the Best Banana Bread Recipe Ever

  5. Wow this is good! It was very easy to make, and it smelled wonderful baking, used the foil half way though. Made the icing to go on top & this went well with… Thank you <3

  6. Have made this recipe twice, once as a bread and once as muffins. It’s delicious. I will double the recipe next time when making muffins. I needed nearly twice as much dough to fill 24 muffin tins.

  7. I bought a new oven and wanted to try something new. I came across this recipe and WOW!! Very delicious!!! Thank you for sharing your recipe!!

  8. I made this bread exactly except I used Bob’s Red Mill 1-to-1 gluten-free baking flour. It tastes delicious but after 80 minutes of baking, it came out still uncooked in the middle and too cooked on the outside (it was tented with foil halfway through). At first, I thought it was the gluten-free flour (I made the orange cranberry loaf the other day and had the exact same issue), but I see a few other comments saying the same thing. One thing I didn’t do was measure the bananas. I used four, as per the recipe but didn’t measure if it came out to two cups. Could this possibly be the culprit? I’m going to make it again with regular gluten-y all-purpose flour and see if it comes out differently. One can never have too much banana bread …

  9. I made this and used Dannon low fat vanilla greek yogurt and added chocolate chips (my 3 year old grand daughters request). Used a muffin pan, turned out fabulous!

  10. I made this today with some leftover chopped pecans and chocolate chips. In the words of my 15-year-old son, “this is sick,” which apparently means good. I used nonfat Greek yogurt. The banana bread was extremely moist and everybody loved it.

  11. how over-ripe can the bananas be that you use? I’ve heard the darker the better, but can I use bananas when their skin is completely a very dark brown?

  12. I’m not a banana bread person. But with my elderly mom in the hospital after a serious farm accident and my dad just out of the hospital himself and home, missing Mom, I decided to try and make his favorite, banana bread. I scoured the internet for recipes and settled on yours, Sally. I made smaller loaves so we could freeze some for Dad to enjoy at his leisure. I added mini chocolate chips for a tiny loaf. I just made this the second time. I love the simplicity and use nonfat yogurt & no changes, except smaller loaves. Dad loves it. And if it makes him happy his daughters can cook almost as good as Mom while she’s recovering, that’s a 5-star recipe winner for me!

  13. This really is the best banana bread recipe! I added chocolate chips and made the cream cheese frosting. It was a big hit during a weekend with friends. Thanks as always, Sally for the fabulous recipe and helpful suggestions!

  14. I have been searching for a fabulous banana bread that didn’t need baking powder and I found this one. I baked it for my guys at the shop where I work, and …there’s none left. Best ever. The yogurt made it so moist.

  15. Do you think this recipe would work with Stevia brown sugar instead of normal? Looking to make a version for my dad who can’t have too much sugar!

      1. Thanks so much! I ended up trying it with the stevia & crossing my fingers it wouldn’t mess up the consistency too much and it actually turned out really, really well! Only downside was it was a little bit pale- but the flavor was on point.

  16. I made this without egg (my son has an allergy) and it came out perfect! I added a little more sour cream than the recipe stated as it was a little too dry without the egg added.

  17. I loved this recipe!!! I’m not too fond of banana bread but I thought I’d try this recipe since I had some brown bananas. It was so delicious! The only thing I did differently was that I used 5 mini loaves and baked it for 30 to 35 minutes. Same temperature. (My oven does not bake loaves well). My husband loved it as well. I will definitely make this again!

  18. This is delicious! I have made it twice now, and both times it came out perfectly. The second time, I made it for brunch with friends, and they devoured it. Thank you for sharing this recipe!!

  19. This is the MOST DELICIOUS Banana Bread I have ever baked, and I have probably tried about 8 different banana bread recipes, in my lifetime; And I’ve been baking for 45 years! I did not have either yogurt or sour cream, so I used Mayonnaise. It was so delicious! I also used 2 frozen bananas and threw in ALL juices. (The frozen bananas had turned brown and looked very unappealing when I thawed them out, but it didn’t affect the taste at all.) (Plus 2 ripened bananas that were on my counter.) Not sure if I can mention this, but, I have to say, Curtis Stone loaf pans cook breads beautifully! You don’t even have to grease the pans! Between the pans and your recipe, it was the very first time that my banana bread didn’t get hard as a rock on the outside. I’m most certain that covering the loaf with foil after the 30 minutes, was a big plus! I am going to make 3 loaves today; For 2 loaves, I am using sour cream, and the other loaf, with the mayonnaise. I’ll let you know which loaves I like best!

      1. The verdict was sour cream over the mayo. The only difference, really though, was the the sour cream loaves had a bit more of a banana flavor. However, I would surely use the mayo again if I didn’t have sour cream or plain yogurt. The difference was so close! I shared a few slices with friends, loaf made with sour cream, and they said that this banana bread was delicious, and the best they have ever had!

  20. I had over riped bananas on my counter and figured I’d try banana bread and this recipe was so easy to follow and my family loved it. Thank you!

  21. Hi Sally!

    I tried making this. Tasted amazing as your recipes always guarantees however, i made it twice. Both times, it’s very soft. Moist but super soft. You literally have to handle it with care once cut or it’ll just break.

    What could have been wrong?

    1. Hi Shah, I’m so glad you enjoyed the taste! Did you make any ingredient substitutions? Next time you can try adding an extra tablespoon or two of flour to help it stay together.

  22. Great recipe. I added cranberries (dehydrated) and extra yogurt. Using all brown sugar made it beautiful! I’ll be using this Recipe again!

  23. I usually approach baking with caution as it’s not my strongest point. I had an overload of ripe bananas and chose this recipe from the internet search because it was the only one that uses more than 2 bananas (I ended up using 5 but they were small ones). I didnt have walnuts to add but will do so next time. Also I baked it in a cake tin as I didn’t have a loaf tin. It turned out to be the most tastiest banana loaf/cake ever. My family were visiting and everyone helped themselves to seconds!
    A brilliant and easy to follow recipe, thank you for sharing. I’m so glad I chose it over all the other recipes online.

  24. Sally,
    The recipe for your Best Ever Banana Bread is easy and renders a loaf of fabulously moist and phenomenally tasty banana bread. Thank you.

  25. Hi Sally,

    Can I use vanilla flavoured yoghurt for this recipe? or can I omit yoghurt because I dont think greek yoghurt will be available in the region I live,

    Much Love,

      1. GODDDD!! sally I just tried this recipe yesterday and it turned out amazing!!The flavours were correctly balanced and had the right consistency.Would love to repeat this again in the future

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